Reviewed with the person-in-charge the daily hot & cold holding temperature log requirement, and the employee health policy. Permit issued.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: A food service employee was working in the food service establishment without having a valid food handler's card.
Correction: This particular employee will take the approved online Chinese-version Food Handler's course. As a reminder, A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Food Protection Manager Certification
Observation: There is no person in charge with a valid Food Protection Manager Certification from an accreditied agency recognized by the Conference for Food Protection.
Correction: The person-in-charge has enrolled into the March2016 food manager's certification course being taught in Chinese at the Virginia Beach Health Department. When obtained, the certification must be available for observation by the public.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk-in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers; Identified with Common Name of Food
Observation: The dry rice, flour, and salt bins are not properly labeled.
Correction: Label the food bins with the common name of the stored food in both English and Chinese.
- Sponges, Use Limitation
Observation: Sponges are being used to wipe down food contact surface of the kitchen bowls and containers.
Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
- Food Contact Surfaces; Cleanability*
Observation: Lining kitchen shelves with cardboard.
Correction: Do not line shelves with cardboard. Keep original surfaces clean.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Soiled in-use kitchen utensils were observed stored for use with dried food debris on the food-contact surfaces of the utensils, and in the same containers as hand tools.
Correction: The kitchen utensils were cleaned and sanitizes and the hand tools were stored in a separate location.
- Outer Openings; Protected (corrected on site)
Observation: The front entrance door is propped open while unattended.
Correction: Keep the front entrance door closed when unattended.
- Outer Openings; Protected
Observation: The customer restroom door is not kept closed when unattended.
Correction: Install a self-closing door mechanism on the customer restroom door.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The kitchen floor behind the chest freezers has an accumulation of trash and debris.
Correction: Keep the kitchen floor clean.
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03/01/2016 | Routine | |
Restaurant representatives - add corrected or new information about China Ocean, 1505 London Blvd. D, Portsmouth, VA 23704 »