- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Uncovered diced pork observed in the True reach-in refrigerator in the dry storage room, uncovered meatloaf observed in the walk-in refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
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02/04/2016 | Risk Factor | |
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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11/13/2015 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Uncovered chicken and beef observed in the walk in refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Uncovered chicken and beef observed in the walk-in refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw chicken observed cold holding at improper temperature in the True reach in refrigerator in the Dry Storage Room.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Raw chicken observed cold holding at improper temperature in the True reach in refrigerator in the Dry Storage Room.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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07/30/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Gravy hot holding at improper temperature on the steam table.
Correction: Reheat food to 165 degrees F. Ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the barrier between the hand washing sink and the deep fat fryer is not corrosion resistant, nonabsorbent, and/or smooth.The vinyl is separating on the barrier (both sink and deep fat fryer side).
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk in refrigerator.
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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service items were observed reused for the storage of beans (walk in refrigerator) and dry noodles (dry storage room).
Correction: Discontinue the reuse of single-use containers for dry noodles and green bean storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Cabinet and side exterior surface of deep fat fryer.
- Exterior of Glass Door Reach in Refrigerator in the back kitchen.
- Exterior of the True reach in freezer (hallway).
- Interior of True reach in freezer (store room).
- Pipes under the wok stove.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor under the wok stove is not maintained in good repair:several floor tiles missing.
Correction: Install missing floor tiles. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors through out the facility and under the wok stove, and wall behind the wok stove have an accumulation of grime and debris.
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.
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05/04/2015 | Routine | |
PIC ServeSafe: Name: Xianzhong Wong Cert #: 8454041 Cert Expiration: 10/16/16
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Uncovered raw beef observed in the walk in refrigerator, uncovered noodles observed in the glass door reach in refrigerator near the 3-compartment sink.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
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02/10/2015 | Risk Factor | |
| No violation noted during this evaluation. | 11/10/2014 | Critical Procedures | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin (raw chicken and row beef) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE): watermelons. .
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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08/06/2014 | Risk Factor | |
Food Temperatures, continued (Degrees F.) Hot Holding: Steam Table: Brown Gravy: 145, Cold Holding: Walk in Refrig: Chicken, Raw: 36.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Uncovered egg rolls observed in the walk in refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in the walk in refrigerator.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice observed hot holding at improper temperature.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Side surface and cabinet of deep fat fryer.
- Low boy stove/pipes.
- Pipes under the stove.
- Interior surfaces of the True reach in refrigerator.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Divider in between hand washing sink and deep fat fryer in the kitchen is not maintained in good repair
Correction: Repair or replace divider. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall behind the stove, and hard to reach places (behind and under equipment and at floor/wall junctures) of the floor have an accumulation of grime and debris.
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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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05/08/2014 | Routine | |
| No violation noted during this evaluation. | 01/22/2014 | Risk Factor | |
Temperatures, Continued: Cold Holding: Walk in Refrig: Chicken 38 Deg. F.,. True Reach in Refrig. Pork, Diced: 40.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Uncovered chicken and diced pork observed in the True reach in refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
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08/20/2013 | Risk Factor | |
Food Temperatures, Continued: (Degrees F.) Cold Holding: True Reach in Refrig. Prepared Chicken: 41, Pork
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped egg rolls observed in the walk in refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in the walk in refrigerator.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cabinets under the handwashing sink and under the flat grill, and cardboard cylinder in the front kitchen area is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Resurface these cabinets (sand and repaint with a food grade coating). Replace the cardboard cylinder with a table which is made of smooth, impervious and durable material. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment observed with an accumulation of grime and debris:
- Side of deep fat fryer
- Cabinets under hand washing sink and under flat grill.
- Door Gasket of True reach in refrigerator (Store Room)
- Exterior and interior surfaces of Pepsi glass door reach in refrigerator #2.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Divider between hand washing sink and deep fat fryer is not maintained in good repair
Correction: Repair or replace the divider. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors through out the facility, especially in hard-to-reach places (under and behind equipment and at floor/wall junctures) and east wall in back kitchen have an accumulation of grime and/or debris.
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.
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04/26/2013 | Routine | |
Food Temperatures, Continued (degrees F.) Cold Holding: True Reach in Refrig. Beef: 40., Walk in Refrig. Beef: 39, Chicken Prepared: 39
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Uncovered raw beef and raw chicken observed in the walk in refrigeration unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
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01/24/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about The Eatery, 3000 West Cary Street, Richmond, VA 23221 »