- Cooling Methods (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Warm lo mein and breaded chicken observed stored covered in pans in the WIC.
Correction: Strongly encourage all cooling to be done on uncovered sheet trays. Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
|
03/16/2016 | Routine | |
Discussed employee health and FDA form 1-B was onsite. Chlorine test kit was present.
Notes:
1. Thermostat lowered on the MUT while the inspector was present. Temperatures of the foods began to drop by 2-3 degrees.
2. PIC states that they want to buy a rice warmer to avoid the need of using time on fried rice. Until that time, the time logs for the rice must be kept current, correct, and posted at all times!
3. Suggest cooling breaded chicken on sheet trays like the egg rolls. Also make sure to cool hot food uncovered to help speed up cooling.
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Breaded chicken and lo mein noodles were covered with plastic wrap, which was slowing down the cooling process.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw and cooked meats in the top wells of the MUT 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.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Fried rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the take out bags is not durable, nonabsorbent, easily cleanable, resistant to pitting. Black gaskets are still present in the lids of the sauce buckets being reused.
Correction: Make sure to use food grade storage bags and plastic wrap. Remove the black gaskets from the buckets so the lids can be effectively washed, rinsed, and sanitized.
|
10/23/2015 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy (FDA Form 1B) during today's inspection.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Male food workers were observed eating at the rear food prep tables, during today's inspection.
Correction: All food workers/employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw chicken and raw beef in the cookline maketable unit were cold holding at improper temperatures ( raw beef-46F & raw chicken-47F 50F). The operator discarded the food items.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control*
Observation: Fried rice being held at room temperature, on the cookline for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy ( the probe thermometer had a reading of 90 degrees F, while being stored on a cookline shelf)
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Critical: Plumbing System Maintained in Good Repair (corrected on site)
Observation: A waste water line was observed wasting in to the wash compartment of the 3 compartment warewashing sink. The operator rerouted the water waste line to a side sink..
Correction: Repair and maintain all plumbing components and fixtures.
|
04/23/2015 | Routine | |
NOTES:
* No observed violations.
* Observed good hand-washing practices, calibrated food thermometer, sanitizer test kit, sanitizer concentrations, and verified employee health policy.
No violation noted during this evaluation. | 10/28/2014 | Routine | |
NOTES:
* Violation(s) corrected at the time of inspection.
* Monitor cooling procedures and methods to ensure adequate cooling from 135 degrees to 70 degrees within 2 hours and from 70 degrees to below 41 degrees within 4 additional hours (6 total).
- Critical: Employee Health* (corrected on site)
Observation: There was no documented employee health policy at the time of inspection. Employees could not demonstrate knowledge of reporting sickness to management regarding to the 5 reportable communicable diseases and the symptoms associated with them.
Correction: PIC reviewed Form 1-B with staff at time of inspection and had them sign it. Educated and train staff on reporting sickness to management.
- Cooling Methods (corrected on site) (repeated violation)
Observation: General Tso's Chicken & Lo Mein Noodles cooling inside WIC at 70-74 degrees inside a covered plastic container.
Correction: Monitor cooling methods to ensure adequate cooling procedures. Portion foods into small shallow metal pans to allow for better temperature transfer. Plastic retains heat.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: CORRECTED AT TIME OF INSPECTION. Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
|
07/22/2014 | Routine | |
Notes:
Suggested to relocate food from the bottom portion of the glass cooler to the top shelf and monitor temperature of the food.
Discussed proper cooling methods for thick foods like gravy, sauces and large quantities cooked in advance.
Date marking is in effect. Sanitizing solution tested at proper concentration in 3 VAT sink basin.
Super clean and organized facility.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling gravy were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Beef tips, spare ribs and sweet and sour chicken cold holding at improper temperatures on the bottom of the front glass refrigerator.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
|
02/26/2014 | Routine | |
There are no violations noted during inspection.
No violation noted during this evaluation. | 11/12/2013 | Routine | |
Monitor temperature of the food in left portion of sandwich unit, temperature of the food was slightly elevated. Adjust unit to lower temperature if necessary.
DO NOT turn hot water off!!! Maintain hot water at 100 F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Raw shrimp, chicken and beef cold holding at improper temperatures in the top portion of sandwich unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink near 3 compartment sink was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- 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.
|
08/02/2013 | Routine | |
All critical violations must be corrected within 10 days.
Addressed proper hand washing and equipment cleaning procedures to the owner.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after handling soiled utensils or after engaging in any activity which may have 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.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: large container used for spare ribs preparation. Container is extra large and not fitting in 3 VAT sink. Container was rinsed with water in prep 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.
|
05/02/2013 | Routine | |
Critical violations must be corrected within 10 days.
Notes:
Precooked breaded chicken must be stored in the refrigeration unit during and after lunch.
Sanitizing solution tested correctly at 100 ppm.
Very clean and organized facility.
Proper hand washing observed.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) egg rolls and beef tips in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
|
01/30/2013 | Routine | |
Additional Food Temperatures (degrees F.):
Cold Holding: Shrimp, cooked - 41, Pork, cooked, diced - 43, 41 Tofu - 41, Pork Spareribs, cooked - 40
Employee Heath Policy is in place with signed copies of FDA Form B-1 on file.
Facility has accurate food testing thermometer, chlorine sanitizer test kit and 3-vat sink set-up. Chlorine sanitizer solution in use tested correctly at 50 - 100 ppm.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
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.
|
02/14/2012 | Routine | |
Restaurant representatives - add corrected or new information about Wah Wah Restaurant, 8243 Hull Street Rd, North Chesterfield, VA 23235 »