- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelves in walk in cooler is not corrosion resistant,
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Knives were found stored in grove betwen three compartment sink and wall
Correction: Store knives in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
|
02/02/2016 | Routine | |
Discussed menu. all product received raw fresh, prepped and then frozen. Discussed no cross contamination with utensils and raw protein products. Discussed handwashing and glove use. Grease trap cleaned every 2 weeks,. Fire suppression checked 2/15 and hood cleaned by industrial steam of Va every 6 months. Only cooling done is egg rolls and noodles. Discussed cooling methods. Uses Egg Yellow shade for coloring for fried rice and red coloring for spare ribs. Food vendor is NYW Trading LLC.
- Plumbing System Maintained in Good Repair
Observation: Hot water faucet at 3 vat sink in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.(PIC to do today)
|
06/17/2015 | Routine | |
Discussed employee health, date marking foods held longer than 24 hours. No menu changes. Recommend replacing large can opener.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. PIC had no means to verify employees are trained to report employee health issues of concern. EHSS provided copy of Form 1 B.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed numerous cooked and raw proteins, cooked noodles and cooked dumplings in the Beverage Air sandwich prep cooler cold holding above 41 degrees. Unit thermometer was reading at 56 degrees. PIC states foods had been replenished at 2 p.m. Temperature taken at 2:45. PIC was aware the unit was not holding at 41 degrees or below and a repair service had already been called.
Correction: Relocate foods to the walk in cooler until the Beverage Air unit is repaired. Raw vegetables may stay in unit. During dinner service small quantities of these foods can be placed in containers in ice for quick access during preparation. Monitor the temperature of the foods to ensure they stay at 41 degrees or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) eggs prepared on 6/22/14 in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Foods that are cooked and frozen should be date marked when thawed if held longer than 24 hours to include the day of preparation.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the shopping bags and the rice scoop is not durable, smooth or easily cleanable. Observed numerous bags of cooked meat (pork) stored in store shopping bags. Observed a plastic gallon jug cut and used as a rice scoop.
Correction: Replace the shopping bags and rice scoop with equipment that is smooth, durable and easily cleanable and will prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. It is recommended that the rice scoop have a handle.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the floor and floor drain under the wok line in need of cleaning.
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.
|
06/24/2014 | Routine | |
Restaurant representatives - add corrected or new information about Top's China Fj Inc, 6215 G Chesapeake Circle, New Kent, VA 23124 »