Dish machine was serviced Monday. Sanitizer is now at 100 ppm chlorine.
No violation noted during this evaluation. | 03/23/2016 | Follow-up | |
Dish machine sanitizer level is low. Sanitizer appears to not be moving through the line well. Do not store open drink containers on counter next to food items. Some employees are not wearing hair restraints.
- Critical: Package Integrity* (corrected on site)
Observation: Observed several severely dented cans. Can of bamboo shoots appeared to be bulging as well.
Correction: Cans were set aside to be discarded/returned. Do not use dented cans.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizer at dish machine is not within proper range (too low).
Correction: Repair so that sanitizer is between 50-200 ppm. Use 3-compartment sink to sanitize for now.
|
03/16/2016 | Risk Factor | |
Dish machine sanitizer has been repaired- test strip reads 100 ppm (chlorine). Okay for permit.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Observed knives stored in crack between refrigeration unit and counter.
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.
|
11/23/2015 | Follow-up | |
Spoke with maintenance on the phone- he will be coming to service the dish machine this afternoon. EHS will return on Monday.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Observed knives stored in crack between refrigeration unit and counter.
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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F.
|
11/20/2015 | Follow-up | |
Discussed using time as a public health control and cooling methods. Left time as a public health control form. Employee has called company to repair beverage refrigerator. There are no TCS foods in the frig. Dish machine sanitizer is not working. Contact company to check the dish machine.
- Utensils - In-Use - Between-Use Storage
Observation: Observed knives stored in crack between refrigeration unit and counter.
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.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods (shell eggs, bean sprouts).
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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Observed bucket of water in the handsink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bucket of water preventing its use.
|
11/16/2015 | Routine | |
All items corrected from previous inspection. Annual permit issued.
No violation noted during this evaluation. | 12/29/2014 | Follow-up | |
Gloves n/a.
- Critical: Time as a Public Health Control*
Observation: Found no list of food items on time control (chicken, fried chicken) or time control record.
Correction: When using time control please provide list of items and time when items are on time control.
- Non-Food Contact Surfaces
Observation: Found shelves in kitchen were not clean.
Correction: All surfaces to be clean. Please clean shelves.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Found miscellaneous equipment, bowls, tops, metal items around kitchen no longer used.
Correction: Please keep kitchen free of unwanted items. Please remove all nonessential items from kitchen.
|
12/03/2014 | Routine | |
Restaurant representatives - add corrected or new information about West Lake Chinese Restaurant, 11256 Patterson Avenue, Henrico, VA 23238 »