CFM present . Two of the three food handlers have valid food handlers cards. Third employee scheduled to go for class next week and CFM will email scanned copy to EHS. Hand washing sink in the food prep area was being used to soak pans. Hand washing sink recommended for hand washing only. Put a sign in common language and re-enforce the use,splash guard also needed to prevent contamination. Recommend for permit renewal today. Handed CFM permit today.
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: FOOD was observed stored on used egg cartons, and stored in shopping bags in the walk in.
Correction: Protect food from miscellaneous sources of contamination. Use only food grade material for food storage containers.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the is not corrosion resistant, nonabsorbent, and/or smooth. Egg rolls and cut up pork was stored in cut out soda boxes and cardboard boxes.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Store food in food grade utensils.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at hand washing station in the food prep area used by food employees. Station also in need of hand soap and paper towels.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. Set up the handwashing station properly.
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03/04/2016 | Follow-up | |
CFM was present during inspection. Food handlers (3) had expired cards. Handed CFM 2016 food handler schedule with on line option. Not recommended for permit renewal today.
- 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the is not corrosion resistant, nonabsorbent, and/or smooth. Egg rolls and cut up pork was stored in cut out soda boxes and cardboard boxes.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Store food in food grade utensils.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: grease filters,.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- 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.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at hand washing station in the food prep area used by food employees. Station also in need of hand soap and paper towels.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. Set up the handwashing station properly.
- Critical: Toxics - Conditions of Use
Observation: Pesticides are not being applied with a certified applicator
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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02/24/2016 | Routine | |
Make unit was in for cold holding. Permit Issued. Temperature logs provided. Time as a public health control procedure provided.
- 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the WIR, WIF, Make Unit and RIF/RIR.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- 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.
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.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers at cook station.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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 - Clean and Dry Location
Observation: Food stored on the floor of the WIF.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Miscellaneous Sources of Contamination
Observation: Food observed stored in non-food grade containers: cardboard box, wire containers with large openings and on menus in RIR/RIF and WIF.
Correction: Protect food from miscellaneous sources of contamination. Use approved food grade containers for storage of food.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat foods in two different freezers were not properly dated for disposition.
Correction: Mark a 24 hour consume by date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41°F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41°F minus the refrigeration time before the food was frozen.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat foods in two multiple refrigeration units were not properly dated for disposition.
Correction: Mark the name and consume by date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Multiple pieces of paper/menus and cardboard were used to line shelves in cooking/prep area and inside RIR/RIF, these surfaces are absorbent and not smooth or not easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Facility in need of a digital food thermometer.
Correction: Obtain at least one digital food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Sanitizer was too strong.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the storage containers were soiled and in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Refuse enclosure was observed with trash, debris, plants and wood debris.
Correction: The refuse container storage area should be maintained clean and sanitary.
- Outer Openings; Protected
Observation: The front door does not completely close. A gap was observed that could potentially allow pests to enter facility.
Correction: Repair door so that door can close completely without any gaps.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Entire facility 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.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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10/15/2015 | Routine | |
Permit, business license and Manager's certificate conspicuously displayed to the public. Food handler's cards observed. Frequent handwashing observed. pH kit and thermometer observed. Invoices provided for delivered foods. Provided 2013 FDA Food Code changes, temperature charts, food handler class schedule. Reviewed Time as a Public Health control with manager and food worker. Facility is well maintained and clean. Will bring permit to establishment.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw animal chicken pieces stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Time as a Public Health Control*
Observation: General Tso chicken and chicken wings, 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.
- Food Labels
Observation: Foods not properly labelled on the prep table of the wok stove.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of degreaser are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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10/14/2014 | Routine | |
Time as a public health control explained to operator. Procedure explained, filled out by operator and signed. Spoke with operator about leaving food out a room temperature and risk factors for foodborne illness.
- Critical: Cooling* (repeated violation)
Observation: Cooked fried rice and chicken pieces noted not being adequately cooled to prevent the growth of harmful bacteria. Food items left out unattended at room temperature. 7/17/14 Violation still not corrected. Food observed out at room temperature without being monitored
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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07/17/2014 | Follow-up | |
Permit expired. Application filled out and will be turned in. Spoke with manager about the live flies and proper pest management. Hood filters were to be replaced after being cleaned at the time of inspection.
- Critical: Cooling*
Observation: Cooked fried rice and chicken pieces noted not being adequately cooled to prevent the growth of harmful bacteria. Food items left out unattended at room temperature.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Garlic-in-oil and raw eggs were cold holding at improper temperatures on the prep tray of the wok stove. Said food items had been at said location for 70-90 minutes as per food handler's statement. Food items were intended for customer consumption.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Food items were placed into adequate refrigeration
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Physical Facilities in Good Repair
Observation: Ceiling in kitchen is not maintained in good repair. Several tiles observed broken and or missing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests - Controlling Pests*
Observation: Methods are not being used to control pests. Live house flies observed flying around the kitchen and the customer seating area.
Harborage conditions exist. Cardboard observed lining the shelves in the rear kitchen
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/10/2014 | Routine | |
| No violation noted during this evaluation. | 04/28/2014 | Follow-up | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to posses a certified food service manager's card.
Correction: Ensure that the person in charge has a food manager card.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed at being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program or responds correctly to the EHS's questions as they relate to the specific food operation.
Correction: Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions.
- Hair Restraints - Effectiveness (repeated violation)
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.
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with soiled equipment or utensils. chicken and onion stored on the walk-in cooler floor
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat egg rolls in the freezer is not properly dated for disposition.
Correction: Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41°F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41°F minus the refrigeration time before the food was frozen.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) chicken wings 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.
- Floors, Walls, and Celings - Cleanability (repeated violation)
Observation: Wall or wall covering in kitchen is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Hand Drying Provision
Observation: No continuous towel system that supplies the user with a clean towel has been provided. Restroom
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
- Maintenance Tools - Storing Maintenance Tools
Observation: Sceen door noted to be stored in such a way that it is contaminating food prep area.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: equipment in the kitchen 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.
- Mops - Drying Mops (repeated violation)
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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04/14/2014 | Routine | |
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Person in Charge - Notifying Regulatory Authority*
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 virusor Norovirus.
- 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.
- Cloths - Wiping Cloths; Use Limitation
Observation: The wiping cloths used with raw animal foods are stored with other in-use wiping cloths.
Correction: Ensure wet wiping cloths used with raw animal foods are kept separate from other cloths and are stored in a separate sanitize solution between use.
- Gloves; Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Floors, Walls, and Celings - Cleanability
Observation: Ceiling in kitchen is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Cleaning is being done during periods in which food is exposed to contamination
Correction: Clean during periods when the least amount of food is exposed such as after closing.
- Mops - Drying Mops
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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12/10/2013 | Routine | |
Met with and interviewed owner and left copy of inspection report with him.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Gravy found at 115 degrees F.
Correction: Gravy was reheated and then replaced on hot holding line at above 135 degrees F.
- Critical: Water Capacity* (corrected on site)
Observation: Water was not available for unisex bathroom.
Correction: Water for unisex bathroom was turned off but was corrected during inspection. Owner stated work was being done to bathroom.
- Refuse - Outside Storage Prohibitions
Observation: Some excess trash around dumpster. Mattress found outside around dumpster discussed with owner about not allowed. Owner stated that public use his dumpster.
Correction: Find out about curbside pickup for the mattress.
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02/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about Wan Shung Chinese Restaurant, 1046 W Little Creek Rd., Norfolk, VA 23505 »