- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating. The person in charge also failed to identify the proper cooking temperatures for chicken, beef, egg or shrimp.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed 6 dented cans of Hoisin Sauce, 4 cans of pineapple Juice and 2 dented cans of Baby Corn,
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed Raw Chicken and Beef stored above Bagged Onions and Carrots in the Walk in Cooler.
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.
- Critical: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed tongs used for raw chicken that were then used to dispense flour with no wash, rinse and sanitize step in between use.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The Beef, Cooked Noodles and Tofu in the sandwich Prep were observed 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Tongs, Butcher Knife, Cutters, Plastic Container, Metal Pot..
Correction: Clean and sanitize these surfaces for food contact.
- 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: The nonfood contact surface of the sandwich prep, reach in cooler, walk in cooler and reach in freezer 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The Walls and floors are not being maintained in good repair. Observed holes in the walls by the three compartment sink and by the service door. Observed deteriorating metal flooring in the walk in cooler.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
12/18/2015 | Routine | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating. Person in charge also failed to identify the proper cooking temperatures for Beef, Chicken, Egg or Shrimp.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed 6 dented cans of Hoisin Sauce, 4 dented cans of pineapple juice and 2 dented cans of baby corn.,
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken and beef stored above bagged onions and carrots in the walk in cooler.
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.
- Critical: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed tongs used for raw chicken that were then used to dispense flour with no wash, rinse and sanitize step in between.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The Beef, Cooked Noodles, and Tofu in the Sandwich Prep were observed 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: Tongs, Butcher Knife, Cutters, Plastic container, Metal Pot.
Correction: Clean and sanitize these surfaces for food contact.
- 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: The nonfood contact surface of the sandwich prep, reach in cooler, walk in cooler and reach in freezer have 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The walls and floors are not maintained in good repair. Observed holes in the walls by the three compartment sink and by the service door. Observed deteriorating metal flooring in the walk in cooler. .
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
12/18/2015 | Follow-up | |
- 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. Observed a set of tongs used for raw chicken and beef stored in the beef container in the Sandwich Prep with raw chicken on the tongs. Observed raw chicken in the beef container. Beef container was discarded
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.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed tongs used for raw beef and raw chicken with no wash, rinse and sanitize step in between.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed Knives and Cleavers stored between prep tables. Observed Knives stored between the magnetic Knife holder and the wall above the three compartment sink.
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed bags of rice stored on the floor. Observed cotainers of Cooked Noodles and Cooked Pork stored next to standing water in the Sandwich Prep.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the cardboard in the Sandwich Prep is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Food Contact Surfaces - Cleanability* (corrected on site)
Observation: The food contact surface of the Metal Banned Pastry Brush is not accessible for cleaning and inspection.
Correction: Multiuse food contact surfaces shall be accessible for cleaning and inspection: 1. without being disassembled. 2. by disassembling without the use of tools. or 3. by easy disassembling with use of handheld tools such as screwdrivers, pliers, open-end wrenches and Allen wrenches.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: The Walk in Freezer and the Sandwich Prep were observed in a state of disrepair and damaged. Observed a large amount of Ice Accumulation on the condenser and on the floor of the Walk in Freezer. Observed water accumulation from the condenser on the floor of the Sandwich Prep.
Correction: Repair the Walk in Freezer and Sandwich Prep 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 Walk in Freezer and Sandwich Prep, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: Tongs, Knives, Cutters, Cutting Boards and Strainers.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the Grill oven exterior, fryer exterior, Three Compartment sink, reach in freezer door, sandwich prep interior, reach in cooler door and the stove have 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. Observed gaps around the door and door frame of the screen door. Observed holes in the 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.
- 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
- Physical Facilities in Good Repair
Observation: The walls are not maintained in good repair. Observed holes in the walls by the three compartment sink and by the service door.
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: The floor, walls and ceiling throughout the kitchen are noted 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.
- 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.
|
05/08/2015 | Routine | |
- 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. Observed food employee wipe their nose with a bare hand and then grab a clean knife.
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: The Food staff are storing drinks and other items in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed open drinking container stored next to an in use cutting board. Observed a drinking container, medication and other personal items stored above cooked chicken and sauces in the Reach in Cooler.
Correction: Provide a designated area where employees may place personal items so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- 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. Observed Raw Shrimp and Raw Chicken over vegetables and sauce buckets.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The chicken in the plastic container located at the three compartment sink was observed cold holding at improper temperature
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) cooked pork, cooked noodles and sauces in the walk in cooler were not properly dated for disposition. The prepared ready-to-eat (RTE) cooked chicken and prepared hot mustard in the reach in cooler was not properly date for disposition. The prepared ready-to-eat (RTE) prepared sauces and cooked noodles in the sandwich prep were not 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.
- 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
|
01/09/2015 | Risk Factor | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Observed several unlabeled sauce containers throughout the facility.
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
Observation: Dispensing utensils improperly stored between uses. Observed bowls being stored in the flour, rice and other dry foods in the facility.
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.
- Thawing (corrected on site)
Observation: Improper methods used to thaw Shrimp. Food staff are thawing shrimp in standing water.
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: The Tofu, Chicken, Pork Ribs, Raw Chicken, Shrimp, Chicken Wings, Pork Dumpling, Cream Cheese in the Walk in Cooler 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The Shrimp on the counter are cold holding at improper temperatures
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the Cardboard on the shelving is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: The food contact surface of the Metal banned Pastry brush is not accessible for cleaning and inspection.
Correction: Multiuse food contact surfaces shall be accessible for cleaning and inspection: 1. without being dissambled. 2. by disassembling without the use of tools. or 3. by easy disassembling with use of handheld tools such as screwdrivers, pliers, open-end wrenches and Allen wrenches.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the Walk in Cooler.
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: The Walk in Freezer was observed in a state of disrepair and damaged. Observed ice accumulation on the condenser and floor.
Correction: Repair the Walk in Freezer 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 Walk in Freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Plastic Bowls, metal tongs, knives, Cleavers and cutting boards.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the Sandwich prep doors, Exterior of the oven and exterior of the fryers have 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service to go boxes and packaged utensils observed unprotected from contamination. Observed single service items being stored on the floor.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands. Observed bowl being stored in handsink.
Correction: The handwash facility identified above is to be used for washing hands only
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line servicing Sandwich Prep was emptying liquid waste directly into the floor of the Sandwich Prep.
Correction: Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed large gaps in the Screen door mesh netting. Observed gaps between the door and door frame of the facilities back 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.
- Physical Facilities in Good Repair
Observation: The wall by the back door is not maintained in good repair. Observed holes in the walls beside the kitchen back door.
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: The floors, walls and ceiling in the Facility are noted 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed broken Sandwich Prep, boxes,bikes and other items not necessary to the operation of the facility.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
05/07/2014 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: Observed that many foods including various sauces and lettuce in the low-boy, breaded crab meat in the freezer and bean sprouts, raw chicken wings and vegetables in the walk-in refrigerator were not protected from cross contamination because they were not in covered containers or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers or wrappings.
|
08/19/2013 | Risk Factor | |
- Critical: Employee Health* (corrected on site)
Observation: Employees are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Permit holder should require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- 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 handling bagged and boxed food items that were lying directly on a dirty floor surface. This handling procedure could have potentially 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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Tofu, Baby Corn and Soy Sauce observed stored in open/unprotected containers inside the walk-in refrigerator.
Correction: Prevent potential cross-contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths observed improperly stored on cutting boards, shelves and prep.tables.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Container of flour observed stored directly on the floor in the food prep. area. Also several bags of raw shrimp and raw meats observed stored on the floor inside the walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The table beside the hot water heater in kitchen was observed lined with dirty/ greasy cardboard. Also the metal shelf beneath one stainless steel prep. table is rusted and no longer corrosion resistant, nonabsorbent, and/or smooth.
Correction: Remove cardboard from table surfaces and re-surface/ replace the metal shelf beneath the prep. table. 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: Accumulations of grime and debris observed on the following non food-contact surfaces of equipment:
- metal speed rack beside the 3-compartment sink
- metal tables beneath 2 rice cookers
- door fronts to the glass door refrigerator
- shelf beneath the steam table
- interior bottom of the Frigidaire freezer
- sides of the smoker/oven
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. Gap of approximately 1 inch in height observed at base of rear entry 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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the employee handsink in the food preparation area.
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
- Physical Facilities in Good Repair
Observation: Hole observed in base of wall to right of the rear exit door. Also the mesh screen over the rear interior door is deteriorated and detached from the door frame.
Correction: Repair wall surface and repair/ replace rear screen door. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Heavy grease accumulation observed along the back edge of the exhaust ventilation hood. Dirt/debris observed on floors beneath equipment and adjacent to walls.
Correction: All floors, walls, ceilings and attached equipment 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. An unused refrigerated prep.unit is stored in the dining area. Also numerous newspapers and cardboard boxes are stored throughout the food prep. area.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
04/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Top's China, 6829 Forest Hill Avenue, Richmond, VA 23225 »