- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. Person in charge was not able to state the minimum cook temperature for chicken, nor was he able to state the correct hot holding temperature. Food Safety handouts were left with the Person in Charge.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Observed two cans of water chestnuts and a can of mushrooms stored among other canned food items offered for sale or service.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored over cooked chicken and egg rolls in the reach in cooler on the cook's line, and observed raw fish stored above avocados, beets and sauce in the reach in cooler in the sushi prep area.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloths stored on prep counters between uses.
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) (repeated violation)
Observation: The following foods were observed cold holding at improper temperatures: raw beef (45'F IT), raw chicken (45'F IT), lo mein (45'F IT) and bean sprouts (44'F IT) cold holding at improper temperatures. Person in Charge stated he will contact someone to look at the prep cooler and repair it. Foods will be panned on ice or cooked and served within 4 hours until the unit is repaired.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the reach in cooler in the sushi preparation area is not accurate. Thermometer was reading 9'F and the cooler was holding an ambient air temperature of 40'F.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level. This machine previously had an alarm, but the tubing has been re-routed and no longer goes through the alarm prior to being dispensed into the machine.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The pre-wash sink at the dish machine and the three compartment sink are no longer sealed to the walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep coolers on the cook line are noted in a state of disrepair. The condensers on both units are leaking, allowing for standing water to accumulate in the coolers.
Correction: Repair the prep coolers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the soda nozzles were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the soda nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (corrected on site) (repeated violation)
Observation: The nonfood contact surface of the door gaskets to the prep coolers and the soda gun holster in the bar are noted to have an accumulation of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Observed plastic and stainless steel insert pans stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed the screen door to not be tight fitting at the rear exit of the facility. Observed daylight along the top and the base of the door frame.
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: Observed several flies around the floor drain at the hand sink in the ware washing area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of degreaser are not properly labeled. Observed two spray bottles of degreaser, stored in different areas of the kitchen, that are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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07/15/2015 | Routine | |
Discussed the following items with the Person in Charge:
1. Recommend new grouting in a small section of the tile flooring near the walk in cooler and walk in freezer.
2. Ensure cardboard used to line shelves is removed and changed frequently.
3. Recommend replacing can opener blade.
4. Improvement noted since risk factor inspection conducted in February. Thank you!
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation.
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: Dispensing utensils improperly stored between uses. Observed ice scoop stored in ice bin with handle in contact with ice.
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.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves saved for reuse. Employee removed single service gloves several times while preparing sushi, and would put them back on to continue preparing the food. PIC discussed observation with the employee and insturcted her to wear new gloves when interrupted during preparation.
Correction: Cease reuse and discard gloves when interruptions occur in the operation.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chicken (45'F it), Shrimp (44'F it) and Lo Mein (44'F it) cold holding at improper temperatures in the prep coolers. Cooler thermostats were adjusted, and PIC agreed to monitor temperatures to ensure they drop.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the interior of the ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the interior of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (corrected on site)
Observation: The following nonfood contact surfaces are in need of a detailed cleaning: 1. The space between the steam table and the prep table on the cook line, 2. The door handles to the fryer cabinets, 3. the door gaskets to the prep coolers, and 4. The exterior surfaces of the floor mixer.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: sushi knife. Observed employee wash and rinse knife, and return it to the food preparation area without sanitizing the equipment.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the ware washing area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors under the fryers, the floor in the walk in cooler, and the floor drain near the three compartment sink are 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.
- Personal Care Items - Storage (corrected on site)
Observation: Muscle pain cream stored in such a way that they could contaminate food and equipment in the dry goods storage area.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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07/23/2014 | Routine | |
Discussed with the Person in Charge:
1. Cooling methods are still noted as a concern, however no cooling issues observed to be out of compliance based on conversation with the Person in Charge and two cooks in the kitchen at the time of inspection. Handout regarding cooling procedures (Spanish) was left with the person in charge. During today's inspection, Rice, which had been cooked at 11:00 AM today, was measured at 50'F internally at 3 PM. Advised cook to transfer to a shallow pan and leave uncovered in the walk in until temperature reaches 41 or below. If not cooled to 41'F or less within 2 hours, discard the rice. Chicken was observed cooling in a deep plastic tub and covered. Cook transferred into two shallow pans and left uncovered.
2. Dish machine sanitizing at 50 ppm chlorine. Air bubbles were noted in the feeder tube for sanitizer. Operator primed the line, and 100 parts per million sanitizer was present.
All other items noted on the inspection report dated February 24th, 2014 have been maintained corrected. Thank you!
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed a tray of raw chicken wings stored directly on top of a container of raw beef.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observedsoiled containers holding cabbage and carrots stored directly on top of a tray of lo mein noodles in the prep unit with the bottoms of the containers in contact with the food.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of degreaser was observed without a proper label.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/26/2014 | Follow-up | |
Discussed the following with the Person in Charge:
1. Ensure dish machine alarm is equipped with a battery to alert operators that the machine is not dispensing sanitizer.
2. Generally speaking, non-food contact surfaces and physical facilities are in need of a detailed cleaning.
3. Continue working on the observations listed above to ensure they remain corrected.
Handouts regarding food storage and cooling procedures were left with the person in charge.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed containers of raw chicken stored over cooked beef and raw bok choy.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed containers of raw chicken stored next to and slightly overlapping containers of raw beef and pork.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed soiled containers holding cabbage and carrots stored directly on top of a tray of cooked lo mein noodles with the bottoms of the containers in direct contact with the food.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Cooling* (corrected on site)
Observation: Large container of cooked rice noted not being adequately cooled to prevent the growth of harmful bacteria. According to a conversation with employees, the rice was cooked yesterday, left out on a table overnight to cool, and placed in the walk in cooler this morning. Rice measured an internal temperature of 56'F at approximately 1 PM. Person in Charge stated rice must be discarded.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods, such as cooked chicken, egg rolls, spring rolls, etc. in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the interior of the ice machine was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the interior of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the equipment are not being sanitized due to lack of sanitizer present in dish machine. When tested, EHS observed 0 parts per million chlorine bleach being dispensed into the machine. PIC stated he will set up the three compartment sink to sanitize the equipment. He will also contact the company that services the dish machine.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaning chemicals are not properly labeled. Observed several spray bottles of various cleaners stored throught the food preparation area without a label.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines are located on the prep line among plates and on top of the microwave.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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02/24/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employee 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
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw ground pork wrapped in plastic stored in directly on top of packages of won-ton skins in the WIC. PIC moved ground pork.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. In conversation with an employee and PIC, the cooking utensils at the wok station are cleaned only 1-2 times per day, instead of every 4 hours as required.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Linens and Napkins - Use Limitation (corrected on site)
Observation: Linens in contact with food. Observed linen napkin covering rice and an apron covering chicken in the WIC. PIC removed lined and covered items with plastic.
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed carrots, bamboo shoots, scallops and other items stored uncovered in the bottom of the prep unit.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed a container of minced garlic sauce stored on top of chicken with the bottom of the container in direct contact with the chicken. PIC moved sauce container and covered chicken.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: The food contact surface of the used plastic grocery bag and the garbage bag, both containing bok choy located in the WIC is not safe. PIC removed items from bags and placed items in food safe containers.
Correction: Repair or replace the plastic grocery bag and garbage bag to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The device on the warewashing machine that warns of low sanitizer level did not have a battery, and therefore was nonfunctional.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the soda nozzle and holder in the bar area are in contact with items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of soda nozzle and holder at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: (REPEAT) :The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces of the following equipment have accumulations of grime and debris: the filter on the ice machine, the top of the broiler, the counter under the broiler, the top of the home-style cooler, the outside of the bulk containers, the won-ton bulk container, the mixer, and the shelf above the 3-compartment sink.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being washed in the dish machine were not observed sanitized. There was no measurable sanitizer being dispensed into machine. PIC set up 3-compartment sink.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean spoons were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: the wall behind the fryer station, the grease build-up under the wok station, and the light shields throughout the kitchen.
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.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site) (repeated violation)
Observation: Observed 2 chemical spray bottles of degreaser observed without a label. PIC labled the bottles.
Correction: Label spray bottles with contents or discard.
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05/13/2013 | Routine | |
Restaurant representatives - add corrected or new information about China Wok Restaurant, 10617 Courthouse Road, Fredericksburg, VA 22407 »