Make sure to keep food stored off of the floor.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed employee fail to wash hands after handling raw shrimp before returning to the cook line to cook and to package RTE food.
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.
|
11/18/2015 | Risk Factor | |
Permit Issued
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Faucet at the 3 compartment sink has a leak.
Correction: Have faucet repaired so that it is no longer leaking.
|
04/28/2015 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee preparing raw foods then go to start cooking without washing 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: Rice paddle stored in standing 70 degree water.
Correction: Rice paddle must be stored dry or in water that is over 135 degrees.
- Food Storage - Clean and Dry Location
Observation: Observed onions stored on the floor and food stored on the floor in the walk-ins.
Correction: Do not store food on the floor, food must be stored at least 6 inches off the floor.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed chicken sitting out at 45 degrees.
Correction: Put chicken inside refrigerator to cool down below 41 degrees. Don't leave food sitting out.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed the gaskets of the walk-ins and 2 door refrigerator in need of cleaning, the shelf above the 3 compartment sink is in need of cleaning, and the microwave is in need of cleaning.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Faucet at the 3 compartment sink has a leak.
Correction: Have faucet repaired so that it is no longer leaking.
- Light Bulbs Protective Shielding
Observation: Observed an unprotected light bulb hanging from a cord above the prep table.
Correction: Remove the light bulb, as it not being used and is permanent light fixture.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors underneath equipment in need of cleaning.
Correction: Clean the floors and walls underneath tables and other equipment frequently to prevent build up of debris.
|
04/15/2015 | Routine | |
Power outage occurred, and a generator was being run in the restaurant. Fire Marshall stated that the carbon monoxide levels were dangerously high in the facility. Facility was temporarily closed in order to clean/sanitize the facility and in order to discard all contaminated food. All exposed food was discarded (Open Spices, fryer oil, food in the walk-in at high temperatures, food in the prep unit, and any food out thawing).
No violation noted during this evaluation. | 04/10/2015 | Other | |
Low boy refrigerator working well. Food covered in walk-in, freezer cleaned up and more organized, and food was off of the floor.
No violation noted during this evaluation. | 12/30/2014 | Follow-up | |
3 Compartment sink has a leak that needs to be fixed. Makes sure food is covered in refrigerators and is stored at least 6 inches off the floor. Start putting food in freezer in plastic/metal containers and stop using boxes and plastic bags to store them.
- 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed several TCS foods that had been left out on the counter and food in the front reach in above 41 degrees.
Correction: Move all TCS food to the refrigerator to cool down below 41 degrees. Adjust temperature and monitor front reach in unit to make sure it is holding foods below 41 degrees.
- Hand Drying Provision (corrected on site)
Observation: No paper towels available at hand wash sink.
Correction: Provided paper towels to dry hands.
|
12/17/2014 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee return to work from outside then fail to wash hands.
Correction: Employees must wash hands before returning to work with food. Also, do not wear aprons/hats outside of kitchen (i.e. in restroom).
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fried rice in plastic tub at wok line at 123F.
Correction: Maintain at >135F or cool quickly to 41F.
|
08/04/2014 | Risk Factor | |
Gloves n/a. Annual inspection for permit - permit issued. 3 compartment sink - chlorine sanitizer - test kit (ok).
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Found raw beef over cooked egg rolls.
Correction: All raw food to be below cooked foods. Please store raw under cooked. (Egg rolls were moved away from raw beef)
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Found trays of egg rolls cooked, stored in walk-in with no date label.
Correction: All cooked, cooled and not used in 24 hours are to have a date label. Please place a date label on these foods. (Done)
- Refuse Outside Receptacles (corrected on site)
Observation: Found tops not closed on dumpster.
Correction: All lids to trash dumpster to be closed. Please close lids. (Done)
|
04/09/2014 | Routine | |
Good facility sanitation.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee drink from a bottle of water then fail to wash hands before returning to work.
Correction: Employee drinks must have a lid and straw or wash hands after drinking.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed above 41F: sprouts 63F, chicken in reach in 41-45F, 46F, fried rice at wok 80F.
Correction: Maintain food at <41F or above 135F.
|
10/28/2013 | Risk Factor | |
Good cooling sweet/sour chicken - cool General Tso same way! Chlorine 50 ppm or more.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed fried rice at cook line at 125 degrees.
Correction: Maintain at 135 degrees or more.
|
07/31/2013 | Risk Factor | |
Facility is very clean. Chlorine at 3 part 50 ppm or higher. Permit issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed uncovered raw chicken stored next to and over vegetables (cabbage, sprouts) in walk-in cooler.
Correction: Keep raw meats separate from vegetables.
- Cooling Methods
Observation: Improper methods to cool fried rice (100 degrees) and General Tso chicken (125 degrees) (deep containers).
Correction: Leave uncovered, spread in shallow pan to cool quickly
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed bean sprouts at room temperature (50 degrees).
Correction: Maintain sprouts cold at 41 degrees or less.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Observed raw chicken cardboard box reused to store frozen dumplings and cut broccoli. Menus used as egg roll liner.
Correction: Do not reuse chicken boxes. Use food grade paper only.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Hood filters need cleaning.
Correction: Clean regularly.
|
04/01/2013 | Routine | |
Three part set up ok - chlorine 50 ppm. Excellent facility sanitation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed above 41 degrees: General Tso chicken on table at 48 degrees, beef in small reach-in 46 degrees.
Correction: Keep General Tso chicken inside refrigerator. Adjust small unit to maintain food at 41 degrees or less.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Prepared foods are not date labeled (egg rolls, cooked chicken, shrimp, etc).
Correction: Date label prepared foods.
|
01/09/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Yummy Of Richmond, 6023 Nine Mile Road, Richmond, VA 23223 »