Continue cleaning equipment, dishes and the overall facility (floors, walls, etc.). Utensils stored in standing water require the water to be 135 degree or more. Remove foil from rice cooker.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed several employees fail to wash hands when entering the kitchen, after using a cell phone, or when changing tasks (cooking to preparing food/ preparing food to cooking).
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. Always wash hands when entering the kitchen before doing any work. It is very important to wash hands frequently.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed several employees eating in the kitchen.
Correction: Employees must eat outside the kitchen in order to prevent contamination. No chewing gum allowed either.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed bean sprouts sitting out at room temperature, observed the right prep unit with food between 41- 45 degrees, and observed chicken in the left prep unit at 66 degrees.
Correction: Turn down temperature in the right prep unit, discard the bean sprouts, and move the chicken so it is not sitting on top of other containers to ensure that it stays at 41 degrees or below.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed an employee using a clean knife to cut up personal food and they were barehanding the knife and food. They then used rinsed off the knife with water and put it back.
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. Be sure dishes are sanitized properly when cleaning them.
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11/05/2015 | Risk Factor | |
Don't leave food out at room temperature, keep all TCS food refrigerated.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed several foods out at room temperature and warm in the prep unit.
Correction: Make sure food is held at 41 degrees or below. Do not leave food out at room temperature unless it is on time control (Must have the time it is put out marked on it).
- Plumbing System Maintained in Good Repair
Observation: Observed faucets at the 3 compartment sink leaking.
Correction: All plumbing systems need to be maintained in good repair so that there are no leaks.
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05/27/2015 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, after using their cell phone, 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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed utensils in standing water at 115 degrees.
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.
- Linens and Napkins - Use Limitation (corrected on site)
Observation: Observed linens being used to cover foods throughout the kitchen.
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed several foods out at room temperature and warm in the prep unit.
Correction: Make sure food is held at 41 degrees or below. Do not leave food out at room temperature unless it is on time control (Must have the time it is put out marked on it).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed the slicer and several utensils soiled.
Correction: Make sure to thoroughly clean utensils and equipment after each use.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Observed mold/mildew built up in the ice machine.
Correction: Empty out ice machine and clean/sanitize the inside. Do this regularly to prevent the build-up of mold/mildew.
- Non-Food Contact Surfaces
Observation: The floors of the walk-in refrigerator and freezer, the outside of the rice cooker, and the doors/handles and the lids to the prep units are 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.
- Plumbing System Maintained in Good Repair
Observation: Observed faucets at the 3 compartment sink leaking.
Correction: All plumbing systems need to be maintained in good repair so that there are no leaks.
- Floors, Walls, and Ceilings - Cleanability
Observation: Observed linens and cardboard being used to line shelves in the kitchen and dry storage area.
Correction: These surfaces are not easily cleanable and should not be used to line shelves.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors/walls under and behind equipment is in need of cleaning. The light shields and air vents are accumulating dust and in need of cleaning.
Correction: Clean the under and behind equipment regularly to prevent the build-up of food debris, grease, and dust.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed WD40 stored above the slicer and mixer and also saw medicine stored above clean dishes.
Correction: Make sure medicines and toxic substances are stored below food and food contact surfaces or not near them.
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05/05/2015 | Routine | |
Cooling process needs to be monitored for all foods and be in compliance with the VA food code regulations.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, 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: Cooling* (corrected on site)
Observation: Observed rice above 70 degrees after cooling for more than 2 hours.
Correction: Discard rice. Foods being cooled need to be monitored closely to make sure they reach the appropriate temperatures in the correct time frame Cooling starts at 135 degrees. You have 2 hours to get to 70 degrees and then 4 more hours to get from 70 to below 41 degrees.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed wontons and bean sprouts both above 41 degrees.
Correction: All potentially hazard foods/ TCS foods need to be maintained at a temperature below 41 degrees. Discard food and start keeping food in the refrigerator or on ice while it is out.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Insecticides being stored with other chemicals.
Correction: Insecticides can only be applied by a licensed pest control operator, and they are not allowed in the kitchen area. Discard or remove the insecticides.
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11/21/2014 | Risk Factor | |
Ok for permit.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed bags of rice on the storage room floor.
Correction: Store all foods at least 6" off of the floor.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed split refrigeration door gaskets to the cook line low boy unit.
Correction: Replace the gaskets.
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07/02/2014 | Follow-up | |
- Utensils - In-Use - Between-Use Storage
Observation: Observed a meat cleaver being stored in between a prep table/refrigeration unit on the cook line.
Correction: Refrain from storing utensils in between equipment
- Food Storage - Clean and Dry Location
Observation: Observed bags of rice on the storage room floor.
Correction: Store all foods at least 6" off of the floor.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed 2 containers of ginger sauce in the storage room at 84 degrees
Correction: should be 135 degrees or above. Per the cook these foods were left out overnight by mistake.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed the temperature of the gravy on the cook line registered 86 degrees (the cook was in the process of using the gravy). Per the manager it was left out overnight by mistake.
Correction: Refrain from using this food for sale/consumption. Hot foods must be maintained at 135 degrees or above. Manager opted to discard this food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed large bus pans of egg rolls/cooked duck with no date marking (walk-in vault).
Correction: Supply date marking on all foods prepared/kept for 24 hours or more.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed split refrigeration door gaskets to the cook line low boy unit.
Correction: Replace the gaskets.
- Non-Food Contact Surfaces
Observation: Observed soiled shelving at the end of the cook line.
Correction: Clean the food debris from the shelving (covered with Plexiglass).
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06/16/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed chicken broth in a stainless steel container at 84 degrees (cook line). Per the cook, it has been out since this morning.
Correction: Refrain from using this food product for sale/consumption. Keep foods at 41 degrees or below or 135 degrees or above. The cook opted to throw it away.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed foods in the walk-in vault with no date marking (cooked individually wrapped Peking duck/large bus pans of egg rolls).
Correction: Supply date marking on foods prepared/kept for 24 hours or more.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed the bar soda fountain holster is in need of cleaning.
Correction: Clean the holster more frequently.
- Handwashing Signage/Handwashing Facilities
Observation: Observed the lack of a handwashing sign at the bar handsink.
Correction: Supply a handwashing sign at the sink.
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02/27/2014 | Risk Factor | |
- Critical: Package Integrity* (corrected on site)
Observation: Observed a badly dented can of water chestnuts/badly dented can of bamboo shoots on the storage room shelving.
Correction: Refrain from using the products in badly dented cans for sale/consumption. Remove the cans away from those that will be used for consumption.
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10/30/2013 | Risk Factor | |
38-58 foot candles light on prep line. Good glove use observed. All refrigeration, cook temperatures satisfactory. 50+ ppm chlorine sanitizer at dishmachine. We discussed cooling practice. Found sticky rice, cooked at 7-8:00 this morning, in tightly sealed 5 gallon pail in smoker at 88 degrees. Cool to 41 degrees within 4-6 hours by placing in shallow pans open to air circulation. Ok for permit.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Found grease accumulation on hood.
Correction: Clean and keep clean.
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07/19/2013 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed large tubs of egg rolls in the walk-in vault with no date markings (per manager, these are kept for 3-4 days).
Correction: Supply dating on foods prepared and kept for 24 hours or more.
- Hand Drying Provision (corrected on site)
Observation: Observed the lack of paper towels at the kitchen handsink.
Correction: Supply paper towels at all handsinks.
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03/13/2013 | Risk Factor | |
This is a reinspection
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed a bag of rice on the storage room flooring.
Correction: Store all foods at least 6" off flooring.
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12/28/2012 | Follow-up | |
11.42 foot candles of lighting in walk-in.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw eggs sitting on top of a box of oranges in the walk-in vault.
Correction: Do not store raw eggs with cooked foods/produce. Eggs were removed.
- Utensils - In-Use - Between-Use Storage
Observation: Observed the utensil used for the rice in large cooker in a bucket of room temperature water.
Correction: Store utensil in water 135 degrees or above, 41 degrees or below, or directly in product with the handle upward.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed towels/wiping cloths on tables.
Correction: Store wiping cloths in a sanitizer in between use.
- Food Storage - Clean and Dry Location
Observation: Observed a container of tofu with a cut tomato and a small cup of crab meat in it. Observed bags of flour/rice on the storage room flooring.
Correction: Avoid stacking foods atop one another (foods removed on site). Store all foods at least 6" off flooring.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed a soiled pan atop the Peking duck/roast pork cooker
Correction: observed a dirty scooper atop shelving in the storage room.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed accumulation of mold in the drainage tube attached to the fountain gun holster.
Correction: Clean/replace the tubing.
- Non-Food Contact Surfaces
Observation: Observed soiled tables/shelvings in the kitchen.
Correction: Clean any dirty shelving.
- Dressing Areas and Lockers - Designation (corrected on site)
Observation: Observed a pair of shoes atop a bulk container of flour in the storage room.
Correction: Remove the shoes
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed soiled/oily flooring especially around the cook line.
Correction: Clean the flooring.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed a spray bottle at the bar with no identification labeling (bleach/water).
Correction: Label all toxic items.
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12/05/2012 | Routine | |
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