All temperatures were taken internally unless otherwise noted. Be advised that raw shelled eggs can not be placed on a four hour time as a public health control policy. Eggs must be maintained at 45*F
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Employees were eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All employees must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food/spice containers located on the cookline.
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 (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Rice dispensing utensil wa stored in a container of 73*F water.
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 (repeated violation)
Observation: Food ( rice, sugar,flour) stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Chicken wings 88*F, Broccoli 73*F hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. A four hour time policy may also be used.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard used under cutting board located at the deep fat fryer.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove and discontinue the use of cardboard.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>> Top of upright oven.
>> Door handles on the make table.
>> Door gaskets on the make table.
>> Prep sink goose neck .
>> Dry food storage shelving.
>> three compartment sink goose neck.
>> Walk-in freezer and redfrigerator door handles.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station in the kitchen was being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Toxics - Conditions of Use* (repeated violation)
Observation: Pesticides are not being applied by a certified applicator. Hot shot bug spray found on the premises.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
|
11/03/2015 | Routine | |
Floor under deep fat fryer is soiled with grease
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. Employee did not use soap nor did he dry his hands after just running for less than 20 seconds.
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.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after sticking hands in a bowl of raw chicken.
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.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or 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.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
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 for flour and in use utensils for rice improperly stored between uses.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use( sanitizer less than 50ppm).
- Food Storage - Clean and Dry Location
Observation: Bucket of uncovered teriyaki sauce stored in a location where it is subject to splash, dust or other contamination ( in front of handsink and prep sink).
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Onions and bags of rice stored on the floor or food.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cooked noodles (72*F) sitting on the table cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Relocate noodles to refrigeration unit or a 4 hour time policy may be implemented.
- Equipment Compartments, Drainage
Observation: The make table was noted having pooling water inside of the unit.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Good Repair and Proper Adjustment
Observation: Kick panel on front drink display is in poor repair.
Correction: Repair.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>> Goose neck
>> Handles on walk-in cooler
>> Bulk ingredient bins
>> Goose necks and mixing valves located at the three vat sink.
>> Back wall and floors in the walk-in unit.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Food pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station in the kitchen is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only. Relocate the equipment to the another location.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Employee rest- room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected
Observation: Back door is being kept open.
Correction: Keep door closed.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the back of the kitchen.
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.
- Critical: Toxics - Conditions of Use* (repeated violation)
Observation: Pesticides are not being applied by a certified applicator. Raid found on the premises in the employee rest-room.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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07/07/2015 | Routine | |
EHS recommended that a deep cleaning be conducted and all miscellaneous items that are not being used be removed from the store.
- Fingernails - Maintenance
Observation: Employee cutting fingernails in the kitchen.
Correction: Cutting nails should be done in the employee rest-room or in another location that is not considered a food preparation area.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled spice containers located at the grill.
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 (repeated violation)
Observation: Dispensing utensils stored in bulk ingredient bags and containers was observed without handles or handles were in contact with ingredients.
Correction: Store in-use utensils or dispensing utensils in a clean dry location or with handles above or out of food. Ensure that dispensing utensils are equipped with handles.
- Food Storage - Clean and Dry Location
Observation: Onions and cabbage was stored on the floor less than 6" above the floor.;Elevate food 6 inches off of the floor.
- Thawing
Observation: Improper methods used to thaw shrimp stored on the counter , and pork butt stored on the floor.
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
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Menu paper that appeared to be soiled was being used to line the food/ spice cart at on the cookline.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of paper.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards throughout the facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
>> Goose necks on all sinks
>> Mixing valves on all sinks
>> Make table door gaskets.
>> Inside of the make table cavity.
>> Outside surfaces of bulk ingredient bins.
>> Shelving throughout.
>> Vents on hood system.
>> Splash guard at kitchen handsink.
>> Tables throughout.
>> Rice cooker handles.
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: Employee was observed washing the food-contact surfaces of equipment (Colander) without properly sanitizing the surfaces.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the back of the kitchen is being used to store utensils.
Correction: The handwash facility identified above is to be used for washing hands only.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Employee toilet room door is not completely enclosed.
Correction: Provide toilet rooms that are completely enclosed. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Hand Drying Provision
Observation: No continuous towel system that supplies the user with a clean towel has been provided:
>> hand sink in the kitchen.
>> Female 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
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands in the male rest-room.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen.
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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor behind cookline noted in the need of cleaning.
Correction: Clean.
- Critical: Toxics - Conditions of Use* (repeated violation)
Observation: Pesticides are not being applied by a certified applicator. Raid found on the premises.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
- Personal Care Items - Storage
Observation: Personal tooth brush and toothe paste stored on drainboard at three compartment sink.
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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02/24/2015 | Routine | |
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or 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.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a wok that was filled with water on the cookline, after handling a soiled wiping cloth. Employee proceeded to cut ready to eat foods ( broccoli) after this action.
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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
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.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers of spices observed on the cookline.
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
Correction:
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils used to dispense sugar and rice. stored with handles touching ingredients. EHS also observed plastic single service items without handles stored inside of ingredient bins and bags.
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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Clean and Dry Location
Observation: Onions, corn starch, flour, sugar stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Critical: Food-PHF/TCS-Cold Holding-shell eggs
Observation: Observed raw shell eggs stored on the table at room temperature
Correction: Store raw shell eggs in refrigerated equipment to maintain ambient air temperatures of 45°F or less.
- Equipment - Good Repair and Proper Adjustment
Observation: Following was observed in poor repair:
1) Kick panel on drink display.
Correction: Repair
- Equipment - Good Repair and Proper Adjustment
Observation: The following was observed in poor repair:
1) Door gaskets on the walk-in cooler.
2) Kick panel on located on the front drink display cooler.
3) Bottom of preparation tables corroded.
Correction: Repair.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the @LOCATION@ are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make table and in preparation areas are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Correction:
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces has accumulations of grime and debris:
1) Interior of the make table.
2) Valves on goose necks of faucets.
3) Door gaskets on walk-in cooler and walk-in freezer.
4) Handles on make table doors.
5). Exterior of dry good storage bins.
6) Splash guard at kitchen handsink.
7) Top shelf of service line.
8) Pot and pan shelf above 3 Vat sink.
9) Exterior of pepper cans located on storage rack at the back of the kitchen.
10) Paper towel holders throughout kitchen.
11) Air vents on hood system.
12) Handles on rice cooker.
13) Handles on walk-in cooler and freezer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Correction:
- Plumbing System Maintained in Good Repair
Observation: Kitchen handsink was slow to drain.
Correction: Repair
- Toilet Rooms - Enclosed
Correction:
- Toilet Rooms - Enclosed
Observation: Toilet room is not completely enclosed
Correction: Provide toilet rooms that are completely enclosed. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Hand Drying Provision
Correction:
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the women's 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
- Handwashing Signage/Handwashing Facilities
Correction:
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided in the womens rest-room.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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11/06/2014 | Routine | |
- 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. EHS provided an employee health policy.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his after using soiled wiping clothes and returning back to food preparation.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food was observed in the following locations:
1. Walk-in freezer
2. Walk-in cooler
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food
Observation: Dry good containers located at the back of the kitchen that store dry ingredients are not labeled clearly as to contents.
Correction: Label all containers identifying its contents in English.
- Utensils - In-Use - Between-Use Storage
Observation: Non handled scoops multiple dry goods >>handled scoops ( several ) buried or laying on contents of dry good.
Correction: Use only handled non breakable scoops ( ladles - measuring cups or scoops ) to dispense sauces and dry goods and have utensil handles upright out of contents at all times
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Stock on floor walk in cooler and bag of rice on floor dry good corner at the rear right of the facility.
Correction: Store foods 6 inches off of the floor.
- Food - Miscellaneous Sources of Contamination
Observation: Bags of dry goods in the storage corner at the rear right of the facility.
Correction: Close / fold over the bags and have lids on the barrels of the dry good containers
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods were cold holding at improper temperatures: (1) Pork 50-57*F, (2) Shrimp 54*F, (3) Beef 53*F, (4) Egg rolls 54*F, (5) Chicken sweet and sour 61*F, Shrimp 47*F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the following is not corrosion resistant, nonabsorbent, and/or smooth.
1. Wood stands used to store foods in the walk-in cooler and freezer.
2. Card board tubs reused as stands during food prep.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of cardboard and bare wood. Wood may be painted to protect from spillage and splash.
- Equipment Compartments, Drainage
Observation: Interior of the make table observed with pooling water on the bottom surface. Card board box was being used to catch draining water inside of the walk-in freezer.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Cooling, Heating, and Holding Capacities
Observation: Refrigeration on the make table and the udercounter cooler on the cook line was not maintaining proper temperatures. Make table top 70*F, Bottom 47*F, Undercounter reach-in 72*F
Correction: Improper food storage temperatures are a major contributing factor to foodborne illness. Have units checked for functionality to ensure that they are holding foods at 41*F and below.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
1. Homestyle freezer handle broke and being held by tape.
2. Undercounter cooler located at the frontline observed with a broke handle.
3. Walk-in freezer condenser leaking and producing a build up of ice.
Correction: Repair or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The cutting boards throughout facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1.Top of smoker
2. Bottom shelves of preparation tables.
3. Outside of ingredient bins soiled.
4. Goose necks of three compartment sinks.
5. Handle of valves on handsinks.
6. Walk-in and freezer unit shelving.
7 Interior of cookline undercounter coolers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic bins used to store foods were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the back of the kitchen is being used to store utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the hand sink in the back of the kitchen.
Correction: Provide a refuse container for the disposal of paper towels at this location.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: The sign that notifies food employees to wash their hands is not provided at the hand wash lavatory at the back of the kitchen.
Correction: Provide a sign/poster that is clearly visible to all employees
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair:
ceiling tiles over walk in 's and at opening into dining room are moisture damage, panels at the vent hood by the rice steamer are moisture stained
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: Floor and walls at the deep fat fryer area noted in the need of cleaning.
Correction: Clean
- Critical: Toxics - Conditions of Use*
Observation: Pesticides are not being applied by a certified applicator. Container of Servin insect dust was found on the premises.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizing solution being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Levels were measured at 0 PPM with operator's and EHS test kit.
Correction: Ensure that chemical sanitizing solutions are at the proper levels ( 50-100PPM).
|
06/10/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment
Observation: The following pieces of equipment are not maintained in good repair:
>> walk in freezer gasket is split / ice forming at the door frame
>> walk in refrigeration unit gasket is split
>> walk in refrigeration shelving is peeling and corroded
>> lower level work table right of chest freezer surface rusty and corroded
Correction: Repair the equipment 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are in need of cleaning:
>> exterior of grinder
>> top of BBQ cabinetry
>> walk in refrigeration and freezer units shelving
>> gaskets of the walk in refrigeration unit ./ prep and under counter refrigeration units
>> goosenecks of the 3 compartment sink
>> drip trays of wok cookline
>> handles of wok drain pans
>> interior ledges of the fryer cabinetry
>> vent filters
>> exterior of buckets stored along handsink - prep sink
>> can opener
>> back ledges of prep refrigeration unit
Correction: Clean
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>> ceiling tiles over walk in 's and at opening into dining room are mositure damaged
> > panels at the vent hood by the rice steamer are mositure stained
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/25/2013 | Routine | |
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are in need of cleaning:
>>floor under fryers
>>floors under BBQ cabinetry
>>wall behind fryer dirty
>>walls around / under 3 compartment sink are dirty
>>wall hall way opposite the staff restroom is dirty
Correction: Clean
|
10/23/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Observed unlabeled containers of flour and cornstarch.
Correction: Label working containers with the common name of its contents.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Observed non handled scoops in the containers of flour.
Correction: use only handled non breakable scoops to dispense sauces and dry goods and have utensil handles upright out of contents at all times
- Equipment - Good Repair and Proper Adjustment
Observation: The following pieces of equipment are not maintained in good repair:
>> walk in freezer gasket is split / ice forming at the door frame
>> walk in refrigeration unit gasket is split
>> walk in refrigeration shelving is peeling and corroded
>> lower level work table right of chest freezer surface rusty and corroded
Correction: >>replace walk in freezer and walk in refrigeration unit gaskets
>> replace or resurface walk in refrigeration shelving where peeling & corroded and rusty
>>replace work table or resurface lower level next to chest freezer
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are in need of cleaning:
>> exterior of grinder
>> top of BBQ cabinetry
>> walk in refrigeration and freezer units shelving
>> gaskets of the walk in refrigeration unit ./ prep and under counter refrigeration units
>> goosenecks of the 3 compartment sink
>> drip trays of wok cookline
>> handles of wok drain pans
>> interior ledges of the fryer cabinetry
>> vent filters
>> exterior of buckets stored along handsink - prep sink
>> can opener
>> back ledges of prep refrigeration unit
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food pans were found stacked while wet above 3 compartment sink after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth
- Refuse - Using Drain Plugs (repeated violation)
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>> ceiling tiles over walk in 's and at opening into dining room are mositure damaged
> > panels at the vent hood by the rice steamer are mositure stained
Correction: Repair/Replace damaged tiles and vent hood filters
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical facilities are in need of cleaning:
>>floor under fryers
>>floors under BBQ cabinetry
>>wall behind fryer dirty
>>walls around / under 3 compartment sink are dirty
>>wall hall way opposite the staff restroom is dirty
Correction: Clean
|
08/13/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed uncovered chicken wings in walk in refrigerator.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Observed unlabeled containers of flour and cornstarch.
Correction: Label working containers with the common name of its contents.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Observed non handled scoops in the containers of flour.
Correction: use only handled non breakable scoops to dispense sauces and dry goods and have utensil handles upright out of contents at all times
- Food Storage - Clean and Dry Location (repeated violation)
Observation: The following foods were observed stored on the floor:
>>Onions on the floor next to kitchen prep table
>>Sugar stored on the floor in front of dry storage rack in kitchen
Correction: Store food and food items 6 inches off of the floor.
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: Observed open bags of flour and cornstarch in the right corner of facility.
Correction: Provide storage containers or close the bags at the top to prevent contamination.
- Food Contact Surfaces - Cleanability* (corrected on site) (repeated violation)
Observation: Observed cook using scoop made from cut off vinegar bottle.
Correction: Use only handled scoops for serving food or dispensing ingredients.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following pieces of equipment are not maintained in good repair:
>> walk in freezer gasket is split / ice forming at the door frame
>> walk in refrigeration unit gasket is split
>> walk in refrigeration shelving is peeling and corroded
>> lower level work table right of chest freezer surface rusty and corroded
Correction: >> replace walk in freezer and walk in refrigeration unit gaskets
>> replace or resurface walk in refrigeration shelving where peeling & corroded and rusty
>>replace work table or resurface lower level next to chest freezer
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are in need of cleaning:
>> exterior of grinder
>> top of BBQ cabinetry
>> walk in refrigeration and freezer units shelving
>> gaskets of the walk in refrigeration unit ./ prep and under counter refrigeration units
>> goosenecks of the 3 compartment sink
>> drip trays of wok cookline
>> handles of wok drain pans
>> interior ledges of the fryer cabinetry
>> vent filters
>> exterior of buckets stored along handsink - prep sink
>> can opener
>> back ledges of prep refrigeration unit
Correction: Clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food pans were found stacked while wet above 3 compartment sink after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Refuse - Using Drain Plugs (repeated violation)
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Lighting, Intensity (repeated violation)
Observation: Light out above wok cook line.
Correction: Replace ligjht bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>> ceiling tiles over walk in 's and at opening into dining room are mositure damaged
> > panels at the vent hood by the rice steamer are mositure stained
Correction: Repair/Replace damged tiles and vent hood filters
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are in need of cleaning:
>>floor under fryers
>>floors under BBQ cabinetry
>>wall behind fryer dirty
>>walls around / under 3 compartment sink are dirty
>>wall hall way opposite the staff restroom is dirty
Correction: Clean
|
05/01/2012 | Routine | |
by the end of the year a deep and through cleaning is to be done and remove " clutter :" and empty boxes ( to be done this weekend )
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: cracked eggs returned to cardboard flat with whole eggs
Correction: once cracked do not place shells onto cardboard with whole in use eggs--throw them out . Poses source of cross contamination .
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: prepared foods uncovered in walk in ref,
Correction: maintain prepared foods covered with food grade cover in walk in refrigeration unit and cover products overnight in the under counter and prep refrigeration units
- Food Storage Containers - Identified with Common Name of Food
Observation: all dry good containers , except rice , are not labeled clearly as to contents
Correction: label all containers in english and chinese
- Utensils - In-Use - Between-Use Storage
Observation: >>non handled scoops in sauces and in multiple dry goods >>handled scoops ( several ) buried or laying on contents of dry goods
Correction: use only handled non breakable scoops ( ladels - measuring cups or scoops ) to dispense sauces and dry goods and have utensil handles upright out of contents at all times
- Food Storage - Clean and Dry Location (repeated violation)
Observation: stock on floor walk in freezer and in the dry good storeroom and bag of rice on floor dry good corner at the rear right of the facility
Correction: store stock > 6 inches off floor
- Food - Miscellaneous Sources of Contamination
Observation: open bags of dry goods in the storage corner at the rear right of the facility
Correction: close / fold over the bags and have lids on the barrels of the dry good containers
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: >>BBQ pork and shrimp sitting on top of inserts in prep ref, IT 45
>> lomein , eggs and chicken battered ./cooked pieces on rear work table ( no means of maintaining temperature ) at 45 -48 degree ( also no reference of time as a control in place )
Correction: >> BBQ pork and shrimp thrown out .
>> either maintain the lomein . eggs and chicken in refrigeration unit or have reference as to time out on the table where it can be present for 4 hours before being used or thrown out . ( Once on the table it cannot be placed back into the refrigeration unit )
REcommend use of dry erase board to track time of these products . CORRECTED DURING INSPECTION
- Food Contact Surfaces - Cleanability*
Observation: >>home made scoop from cut off vinegar bottle / jug
>>strainer frayed - seperated and frame
Correction: >>home made scoops from plastic bottles are not approved ---buy a large funnel or large scoop
>> thrown out frayed strainer
- Nonfood Contact Surfaces
Observation: use of linen cloth under cutting board / block to stabilize
Correction: do not use linen for this purpose . Plastic mesh mat / bar mesh mat or food company cutting board mat is approved
- Temperature Measuring Devices
Observation: thermometer not present in upright display refrigeration with drinks that also had battered chicken sections
Correction: maintain a thermometer at the door accurate to 2 degrees in any refrigeration unit with potentially hazardous foods
- Equipment - Good Repair and Proper Adjustment
Observation: >> plastic protective wrapper top section of prep ref, ( under plates ) is peeling
>> walk in freezer gasket is split / ice forming at the door frame
>> walk in refrigeration unit gasket is split
>> walk in refrigeration shelving is peeling ./ undersurface rusty - corroded
>> old fryer present in dry good storeroom
>> lower level work table right of chest freezer surface rusty / corroded
Correction: >> remove peeling plastic protective wrapper
>> replace walk in freezer and walk in refrigeration unit gaskets
>> replace or resurface walk in refrigeration shelving where peeling & corroded and rusty
>> remove old fryer from facility as well as any equipment / product not used
>> replace work table or resurface lower level next to chest freezer
- Equipment - Cutting Surfaces
Observation: multiple cutting boards stained / scored
Correction: plane down & /or bleach out to restore cutting boards to clean and smooth
- Single-Service and Single-Use Articles, Use Limitation
Observation: reuse of plastic sheeting that comes into facilitly in deliveries for other food contact ( walk in freezer )
Correction: do not reuse plastic sheeting that arrives in food deliveries for another use
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: >>container of misc. equipment and contents dirty
>>cleaned containers over 3 compartment sink dirty at handles >>grinder attachment / blade is dirty
>> breading tub encrusted on interior surfaces
>> scoops in dry goods encrusted
>> BBQ skewers stored on top of dirty BBQ cabinetry
Correction: >> returned utensils and containers to 3 compartment sink to be cleaned and sanitized
>> clean and sanitize grinder piece
>> clean and sanitize breading pan ( throw out breading )
>> clean and sanitize scoops
>> clean and sanitizer BBQ skewers
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> exterior of grinder
>> top of BBQ cabinetry
>> walk in refrigeration and freezer units shelving
>> gaskets of the walk in refrigeration unit ./ prep and under counter refrigeration units
>> goosenecks of the 3 compartment sink
>> drip trays of wok cookline
>> handles of wok drain pans
>> interior ledges of the fryer cabinetry
>> vent filters
>> exterior of buckets stored along handsink - prep sink
>> can opener
>> back ledges of prep refrigeration unit
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: single service product boxed in dry good storeroom observed in several cases on floor
Correction: store > 6 inches off floor
- Plumbing System Maintained in Good Repair
Observation: >> small leak at drainline under 3 compartment sink at u joint with drainline of walk in ref.
>> handsink by prep sink is slow to drain
Correction: >> repair drainline of 3 compartment sink - walk in ref ,so that is does not leak
>> clean handsink so that it drains readily
- Toilet Room Receptacle Covered
Observation: lack of covered trash can in employee restroom
Correction: trash can must be covered in employee restroom
- Refuse - Using Drain Plugs (repeated violation)
Observation: dumpster plug missing
Correction: restore dumpster plug or call company and tell then due to no plug they need to replace it with unit having intact plug in good condition
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: dumpster pad at dumpster dirty from leaking of dumpster thru missing plug
Correction: clean / shovel off dumpster pad
- Floors, Walls, and Ceilings, Utility Lines
Observation: extension cord for chest freezer runs along floor to prep refrigeration unit outlet
Correction: in the event of a change of owner the chest freezer must be hard plugged into electric source -- no cord can be running along floor or ceiling
- Light Bulbs Protective Shielding
Observation: >> light bulb missing cover / globe vent hood ( and is not shatter resistant coated bulb )
>> light cover has crack upright display ref,
Correction: >> restore light bulb globe over light bulb vent hood
>> replace light cover in upright ref,
- Toilet Rooms - Enclosed
Observation: employee restroom door held open
Correction: must be self closing -- cannot hold open
- Outer Openings - Protected (corrected on site)
Observation: when rear main door open screen door is not secure in frame
Correction: secure screen door with latch which is present when rear door held open for ventilation
- Lighting, Intensity
Observation: lighitng insufficent in the kitchen and under vent hood
Correction: if there is a change of owner or remodel the lighting in the kitchen and under the vent hood is to be upgraded to be equal to 50 footcandles
- Physical Facilities in Good Repair
Observation: ceiling tiles over walk in 's and at opening into dining room are mositure damaged
.> > panels at the vent hood by the rice steamer are mositure stained
Correction: replace damaged ceiling tiles and vent hood panels
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: floor dirty under fryers and under BBQ cabinetry
wall behind fryer dirty
walls around / under 3 compartment sink are dirty
wall hall way opposite the staff restroom is dirty
Correction: clean floors \]
clean walls behind fryer and at the 3 compartment sink
repaint wall hall off restroom
|
12/02/2011 | Routine | |
All temperatures are internal unless otherwise noted.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed sweet and sour fried chicken portions stored on cardboard boxes in order to cool..
Correction: 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 (repeated violation)
Observation: The following nonfood contact surfaces nned to be cleaned:
-Top of chest freezer
-Top of storage racks behind wok stove
-Racks in walk in cooler
--Racks in walk in freezer
Correction: Clean
- Equipment and Utensils, Air-Drying Required
Observation: bowls were stored on racks in kitchen stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located to the left of the deep fryer blocked by employees using the sink to store utensils, therefore 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 all utensils preventing its use.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Light Bulbs Protective Shielding
Observation: Light bulb in walk in cooler is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
-The walls in the rear of store near dry storage area have small holes in them
-The floors in the kitchen have cracks
-The vent in the rear storage area is not fully sealed around the edges.
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 walls around the flour bins are in need of cleaning.
-The floors underneath the flour and cornstarch bins are in need of cleaning.
-Floor underneath deep fryer is in need of cleaning.
-Walls behind 3 compartment are in need of cleaning.
-Wall behind deep fryer is 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.
|
09/07/2011 | Routine | |
All food temperatures are internal.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Several containers of food stored uncovered and on floor of walk in cooler
Correction: Cover food and store at least 6inches off floor of walk in cooler
- Food Storage - Clean and Dry Location
Observation: Bag of onions stored on kitchen floor
Correction: Store at least 6 inches off floor to avoid contamination
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces are in need of cleaning:
-faucets and handsinks
-racks in back holding flour
*-racks in walk in cooler*
-wok line equipment
-exterior and interior of rice cooker on cook line
-exterior of large rice cooker
-prep table shelves at cook line
-top of 3 compartment sink
-light switches in all bathrooms
-drip trays on wok line
Correction: Clean
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: metal bowl rinsed and stored on shelf above 3 compartment sink.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Boxes of single service dishes, items stored on floor of storage area
Correction: Store items at least 6 inches off floor
- Physical Facilities in Good Repair
Observation: The following structures are in need of repair:
-ceiling tile missing in back
-several ceiling tiles have water damaged in back
-floor stained in 3 compartment sink area
Correction: Clean
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following structure in need of cleaning:
-floor behind roaster
-wall in back hallway
-door way to back hallway
-employee restroom door
Correction: clean
|
04/28/2011 | Routine | |
Restaurant representatives - add corrected or new information about Top's China, 2712 N Armistead Ave. A, Hampton, VA 23666 »