- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Sanitizing solution was not available at the time of inspection.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) egg rolls, boneless ribs, sweet and sour chicken and general TSO chicken in the refrigeration unit is 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the prep table is not corrosion resistant, nonabsorbent, and/or smooth. Prep table is lined up with a cardboard. Remove cardboard.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located in the walk-in cooler does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent. Metal cover is loose and not smooth and easy to clean.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
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01/05/2016 | Routine | |
Operator claimed chicken wings and fried rice had been cooked at 11 am. Large batch of rice was at 51 F and rice on the counter was 70 F. Only one bowl of chicken wings noted in the fridge so the inspector was unable to identify if the wings were cooling or cold holding. Food should not be cooled on the counter, unless food is in an ice bath.
Operator claimed that facility was under pest control, however could not provide an invoice.
Operator claimed that egg rolls are made every Monday. Egg rolls should be labeled immediately with time.
- Thawing (repeated violation)
Observation: Improper methods used to thaw frozen meats.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Small bowl of fried rice cold holding at improper temperatures. Rice was observed on the counter.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Screen at back door is ripped and does not seal.
Correction: Protect the food establishment against the entry of insects and rodents by solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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08/25/2015 | Follow-up | |
Provided packet of Chinese language food safety guidance handouts.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Bagged raw beef and raw chicken sitting comingled in sink basin.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Thawing
Observation: Improper methods used to thaw frozen meats.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: raw beef, chicken, and egg rolls are left out of refrigeration for extended periods and are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) egg rolls in the refrigeration unit is 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on rice cooker nearest the counter hand sink.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Screen at back door is ripped and does not seal.
Correction: Protect the food establishment against the entry of insects and rodents by solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Signage/Handwashing Facilities
Observation: The sign that notifies food employees to wash their hands is not clearly visible.
Correction: Provide a sign/poster that is clearly visible to all employees
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. Cowebs noted under and behind three compattment sink and utility sink
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working container of degreaser not properly 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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08/11/2015 | Routine | |
Good temperature control of foods
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The cardboard liner used as a contact surface for single-use and single-service articles is not nonabsorbent, and/or smooth and cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Heavy build-up of frost and ice observed on interior of reach-in freezer.
Correction: Defrost the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatories in the kitchen or in retsrooms
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the rest room.
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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03/31/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Frigidaire freezer has heavy interior build-up of ice and frost
Correction: Defrost to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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01/12/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods in walk-in cooler are cold holding at improper temperatures. Temp setting adjusted.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in cooler is incapable of cold holdnig TCS foods at safe temperature. After being sealed all night, ambient air temperature registered 41 degrees, and foods therein ranged 42-43 F.
Correction: Adjust or repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: Frigidaire freezer has heavy interior build-up of ice and frost
Correction: Defrost to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of utensils used to prepare potentially hazardous food items were observed soiled with accumulations of food residues. Items uncleaned from previous day still in use.
Correction: Clean food-contact surfaces of utensils no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working container of purple chemical not properly 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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12/31/2014 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on fryer utensils, and pans used for staging raw vegetables
Correction: Clean and sanitize these surfaces for food contact.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Need to be cleaaned in house in between professional duct cleaning services.
Correction: Maintain hood system vent filters in a clean condition.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of degreaser not properly 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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10/10/2014 | Routine | |
Operator explained that rusted wok on cook line is not in use. Remove from facility.
Large amount of toys noted in the facility. Children are not allowed in the kitchen.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the walk-in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the walk-in cooler and Pepsi reach-in were 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) tofu in the refrigerator, the food should have been discarded on April 05, 2014.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the steam table has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Holes in screen door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handwashing facilities are unclean and not maintained. Entire rest-room in need of being cleaned.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Personal Care Items - Storage (corrected on site)
Observation: Toothbrushes, tooth paste and acetometophin stored on the cook line.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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06/03/2014 | Routine | |
Keep employee food separate from restaurant food.
Do not use grocery store bags to store foods.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the walk-in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken wings and egg rolls cold holding at improper temperatures. Do not leave foods on the counter.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: Areas noted in need of being cleaned: Make table (interior/exterior), small reach-in, exterior of rice cooker, and storage area for chemicals. Floor of entire facility is in need of being cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the back dry storage area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (corrected on site) (repeated violation)
Observation: Handwashing facilities are unclean and not maintained. Entire rest-room in need of cleaning.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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02/05/2014 | Routine | |
Shelving in the make table is in need of being repaired.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk-in cooler.
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) (repeated violation)
Observation: Cooked, battered chicken and chicken wings were being stored on the counter cold holding at improper temperatures. Foods were moved to the refrigerator. Foods should not be left out of refrigeration for long periods of time.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelving in the make table has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Rest-room walls and floors noted in need of cleaning. Toilet should be cleaned as well.
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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09/18/2013 | Routine | |
Coolers on counter ARE NOT made for restaurant use!!
New coolers should be purchased ASAP!!
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic & oil and several proteins in small reach-ins cold holding at improper temperatures. Food was voluntarily discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Kenmore reach-in observed with an ambient air temperature of 44 F. Make table is no longer being used to store any products.
Correction: Repair the refrigeration to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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08/06/2013 | Follow-up | |
Follow-up visit conducted to check on coolers. Another follow-up will occur on/about August 01, 2013.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the kenmore and GE coolers were observed cold holding at improper temperatures. All foods from these coolers were moved to the walk-in cooler which was observed with an ambient air temperature of 37 F. Cooked chicken (large container) and garlic & oil were observed sitting out at room temperature. These items were also moved to the walk-in.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Large MUT and small reach-ins on the cook line are not maintaining temperature. Coolers must be repaired or replaced.
Correction: Repair the refrigeration to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/12/2013 | Follow-up | |
No hot holding observed during todays inspection.
Operator explained that all items that are kept in the small reach-ins are freezing because of the temperature.
Non-critical violations must be corrected by next routine inspection.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Make table observed with ambient air temperature of 50 F.
Correction: Repair the make table to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the make table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Outer Openings - Protected (repeated violation)
Observation: Screen at back door needs to replaced.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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06/11/2013 | Follow-up | |
Additional food temperatures: Tofu - 44, 42, Chicken - 47, Garlic & oil - 72, Shrimp - 48, Cooked chicken - 41, Chicken - 72 (on counter).
A follow-up inspection will occur on/about June 11, 2013. Refrigeration on the cook line may not be used until repaired/replaced.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the make table and the walk-in freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Broth of wonton soup hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the coolers and foods on the counter cold holding at improper temperatures. Foods were moved from the refrigerators or voluntarily discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Make table and small reach-ins on the cook line. Accumulation of ice observed on fans in the small coolers.
Correction: Repair the make table, GE reach-in, and Kenmore reach-in to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water in the building was only reading at 92 F. Water temperature adjusted.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Outer Openings - Protected (repeated violation)
Observation: Screen at back door needs to replaced.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Toilet Tissue - Availability/Toilets and Urinals
Observation: Toilet tissue was not present at each toilet
Correction: To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand
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05/30/2013 | Routine | |
Additional food temperatures: Garlic & oil - 48, and Chicken (reheated) - 203.
Hot water should be turned on in ample time to ensure hot water can be provided for hand washing and washing dishes.
Reheat items for steam line rapidly prior to placing on steam table.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Employee observed washing hands with latex glove on. Remove gloves prior to hand washing. Ensure hands are washed between changing gloves.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: In use items on cart (such as salt) must be labeled as well as large container of flour.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Bowls without a handle observed being used to dispense dry goods. Ensure a scoop with a handle is also used for rice.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Several foods observed sitting on the counter. Foods must be stored at 41 F or below.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the rest room.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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02/21/2013 | Routine | |
Restaurant representatives - add corrected or new information about Top's China, 20849 Woodpecker Road, Ettrick, VA 23803 »