- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters in the Walk in freezer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The entire preptop unit was above proper cold holding temperatures. The following temperatures were taken: Chicken 60, tofu 49, eggrolls 45, noodles 49. The fridge of the preptop contained cooked chicken at 49. Foods had been in preptop unit for approximately 2 hours.
Correction: All food items were moved from the preptop unit into the walk in cooler to be brought down to proper cold holding temperatures. Please complete temperature logs for the preptop unit for the next two weeks and send to inspector upon return inspection and PIC will also send a receipt of refrigeration repair as soon as repair is done.
- Food Contact Surfaces - Cleanability*
Observation: The sides of the prep tables need to be smooth and easily cleanable, as well as, the draining table.
Correction: Please paint the sides of prep table and top of the drainage table to make the surface area easily cleanable.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed not stored six inches of the floor.
Correction: Store single service should be stored six inches of the floor.
- Critical: Handwashing Lavatory*
Observation: There is no working handwash lavatory conveniently located near the prep area. The handwash station is turned off due to leak.
Correction: Please fix handsink. PIC agreed to have a plan in action in six months.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The back handsink was blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the strainer from the sink..
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling titles in need of more frequent cleaning.
Correction: Clean ceiling titles as often as needed to preclude grime build-up..
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12/16/2015 | Routine | |
- 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). Chicken stored over pork.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Noodles in prep top out of temperature for less than one hour brought from W.I.C. cold holding at improper temperatures. Prep top running around 43 degrees. Eggs brought out for W.I.C. less than an hour at room temperature for lunch preparation will be put in refrigeration.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Noodles were put on time as a public health control and the person in charge agreed to send inspector temperature logs for two weeks and repair invoice.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed not stored 6 inches off the floor.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Store single service items 6 inches off the floor.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Critical: Water Capacity*
Observation: No water provided water at front handsink.
Correction: Provide water at front handsink.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the back of the kitchen was blocked.
Correction: The handwash facility identified above is to be used for washing hands only.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Condensate in upright freezer.
Correction: Remove condensate from upright freezer.
- Outer Openings - Protected
Observation: Front entrance door was kept open.
Correction: Keep door closed to order to prevent pest entrance.
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12/04/2014 | Routine | |
- 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw beef in prep top cold holding at improper temperatures for an hour and a half and eggs on counter for two hours cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Discard any potentially hazardous food that has been out of temperature for more than four hours. Eggs were relocated to W.I.C.. Beef in prep top was relocated to W.I.C.. Person in charge agreed to send invoice from refrigeration repair. Person in charge also agreed to take temperatures of food in the prep top and send to inspector 7/29/14.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Faucet at the three sink basin is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling in kitchen is not smooth and easily cleanable.
Correction: Repair or replace ceiling tiles to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls 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.
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07/22/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
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.
- Thawing (corrected on site)
Observation: Improper methods used to thaw fish out on counter.
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
- Equipment - Cutting Surfaces
Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Water Capacity* (corrected on site)
Observation: Water heater observed turned off or not set at the proper temperature.
Correction: Ensure that water heater is turned on and set at proper operating temperature.
- Plumbing System Maintained in Good Repair
Observation: Hand sink leaking in at front sink.
Correction: Repair and maintain all plumbing components ans fixtures.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical floor cleaner not labeled.
Correction: Chemical floor cleaner was labeled.
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03/24/2014 | Routine | |
Leaving three compartment set-up / use instructions.
Chlorine sanitizer in three compartment sink 100 ppm.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.. Observed food stored on floor in walk in freezer;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: @EQUIPMENT@ was observed in a state of disrepair and damaged. Dro goods storzger continers observed with broken lids.
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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10/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about Yuan Ho Llc, 117 Maury Avenue, Charlottesville, VA 22903 »