- 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.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food being stored in cardboard boxes that are unable to be cleaned or sanitized as required.
Correction: Use only food grade storage containers that have been properly cleaned and sanitized for the storage of food.
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: Cups without handles being used to scoop dry foods.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of Lye drain cleaner are not properly stored to prevent the contamination of bags of dry rice.
Correction: Containers of Lye must be stored so they can not contaminate food, equipment, utensils, linens, and single service items.
|
02/09/2016 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw, uncooked seafood, beef, and chicken stored above cooked, RTE foods in walkin refrigerator
Correction: Raw, uncooked meat and seafood must be stored in a way that prevents cross contamination of cooked, RTE foods
- Hand Drying Provision (corrected on site)
Observation: No hand drying provisions observed in either bathroom.
Correction: Hand drying provisions must be provided inside a bathroom.
|
08/12/2015 | Routine | |
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: Cups without handles observed being used as scoops in dry foods.
Correction: Protect food from miscellaneous sources of contamination.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors were observed in need of cleaning under and behind fryers and equipment. Floors and shelving in storage area were also observed in need of cleaning to remove rodent droppings.
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* (repeated violation)
Observation: Premises are not being routinely inspected for evidence of pests. Rodent droppings observed in storage area on floor and shelving.
Correction: Inspect premises on routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- 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.
|
02/02/2015 | Routine | |
- 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. 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
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
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 - Miscellaneous Sources of Contamination
Observation: Cups without handles being used as scoops in dry foods.
Correction: Protect food from miscellaneous sources of contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the front counter was used to clean utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls and floors were observed in need of thorough cleaning (esspecially under and behind equipment and shelving).
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* (repeated violation)
Observation: Premises are not being routinely inspected for evidence of pests. Large amount of rodent droppings still observed in storage area.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
08/11/2014 | Routine | |
- Hair Restraints - Effectiveness (corrected on site) (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. 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
- Pests - Controlling Pests* (repeated violation)
Observation: Premises are not being routinely inspected for evidence of pests. Large amount of rodent droppings observed in storage area.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Recommended facility contract with a licensed pest control operator to provide monthly perst control service to eliminate any rodent and insect issues.
|
02/18/2014 | Routine | |
Provided PIC with a copy of the FDA Food Facts Sheet “Food and Water Safety During Hurricanes, Power Outages and Floods”.
- 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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. Rodent droppings observed on shelving in storage room.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
08/27/2013 | Routine | |
Provided PIC with copies of the "Employee Reporting Agreement" in Chinese. Also provided PIC with a copy of the FDA Publication "Employee Health and Personal Hygiene Handbook".
- Hair Restraints - Effectiveness (corrected on site)
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
- Thawing
Observation: Improper methods used to thaw chicken.
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
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Sanitizing solution in three compartment sink is > 200 ppm.
Correction: Sanitizing solution in three compartment sink should be 50-100 ppm.
|
01/31/2013 | Routine | |
Restaurant representatives - add corrected or new information about Y And Z Top's China, 2043 South Crater Road, Petersburg, VA 23805 »