Observed handwashing.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: A "to go" container is being used to dispense rice.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Cleaning is needed around equipment and under equipment. (Between freezers, prep tables, around edges of walls, handles of equipment, under kitchen table, around small freezer, back wall, & under hood system.)
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.
|
03/31/2016 | Routine | |
Observed handwashing, proper food storage, proper cooking, proper cold holding, and proper thawing.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: A to go container is being used to dispense rice.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
|
11/16/2015 | Routine | |
| No violation noted during this evaluation. | 01/30/2015 | Follow-up | |
Observed good handwashing. Observed correct thawing. Observed children in proper place. Good Job!
- Equipment - Good Repair and Proper Adjustment
Observation: Slide door cooler is not maintaining 41°F or below.
Correction: Adjust, repair, or replace the equipment to restore proper function.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Cleaning is needed under and between equipment. (Observed food debris and dead bugs.)
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.
|
12/30/2014 | Routine | |
Observed back door closed. Observed food off the floor.
No violation noted during this evaluation. | 04/16/2014 | Follow-up | |
| No violation noted during this evaluation. | 04/16/2014 | Follow-up | |
Observed knives stored properly. The walk-in cooler is properly organized.
- Cooling, Heating, and Holding Capacities
Observation: Observed food cooling on every available surface and created surface of the facility. (There is not a sufficient amount of storage space for the cooling of foods.)
Correction: Provide additional storage space/capacity necessary to maintain food items at proper temperatures and prevent the possibility of cross-contamination throughout the facility.
- Drainboards
Observation: (Observed soiled and cleaned dishes everywhere.) The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Observed the reuse of single use containers.
Correction: Discontinue the reuse of manufacturer containers and single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed dishes and utensils not sanitized after being washed.
Correction: The following procedure shall be used: wash, rinse, sanitize, air-dry.
- Equipment and Utensils, Air-Drying Required
Observation: Observed dishes and utensils staked after cleaning without air drying.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing sink is blocked by buckets, preventing access by employees for easy handwashing. The handsink is also being used as a prep table for raw chicken.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the buckets preventing its use. Do not use the handsink for any purpose other than hand washing.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: All floors, counters, and work surfaces are soiled with food and debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
04/09/2014 | Routine | |
Discussed details of complaint. Observed back door closed. Observed food off the floor.
- Person in Charge
Observation: Observed unauthorized personnel (children) in the food preparation, food storage, and warewashing areas.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
|
04/09/2014 | Complaint | |
All previous violations have been corrected. Good Job!
No violation noted during this evaluation. | 01/21/2014 | Follow-up | |
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees are using bowls as dispensing utensils.
Correction: Use appropriate utensils to dispense food. (utensils with handles)
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Observed cans of sauces in the prep unit uncovered.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Observed food stored in cardboard box in the storage room without protection from contamination.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Sweet & sour sauce stored in the hot holding equipment with rice.
Correction: Protect food (rice) from miscellaneous sources of contamination.
- Thawing (corrected on site)
Observation: Observed meat thawing at room temperature.
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
|
01/13/2014 | Routine | |
Observed no violations. Good Job!
No violation noted during this evaluation. | 09/03/2013 | Routine | |
All violations have been corrected. Permit issued. Good Job!
No violation noted during this evaluation. | 08/01/2013 | Follow-up | |
Please call me when you are ready for another inspection. Permit not issued.
- Equipment - Good Repair and Proper Adjustment
Observation: Slide door cooler is operating at 56*F.
Correction: Repair or replace the equipment.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Hot water at hand sink is turned off.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Cleaning is needed under all equipment.
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.
- Pests - Controlling Pests*
Observation: Storage items necessary for the establishment stored in such a way as to allow harborage of pest and insects. (Raise items off the floor to allow cleaning in these areas.)
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Pests-Controlling Pests*
Observation: Observed live roaches at the handsink.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
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.
- Permits (corrected on site)
Observation: Establishment operating without a valid permit.
Correction: Cease all food service operations until you receive a permit to operate from the health department.
|
07/31/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Trust Chinese Restaurant, 2221 Florida Avenue, Lynchburg, VA 24501 »