- Reheating for Hot Holding (corrected on site)
Observation: The egg rolls (reheated to 92-103F) that is cooked, cooled, and reheated for hot holding was not reheated so all parts of the food reached a temperature of at least 74ºC (165ºF) for 15 seconds.
Correction: (Reheated to more than 165F for 15 sec) - Time/temperature control for safety food that is cooked, cooled and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 74ºC (165ºF) for 15 seconds. When food is held, cooled, and reheated in a food establishment, there is an increased risk from contamination caused by personnel, equipment, procedures, or other factors. If food is held at improper temperatures for enough time, pathogens have the opportunity to multiply to dangerous numbers. Proper reheating provides a major degree of assurance that pathogens will be eliminated. The potential for growth of pathogenic bacteria is greater in reheated cooked foods than in raw foods. This is because spoilage bacteria, which inhibit the growth of pathogens by competition on raw product, are killed during cooking. Subsequent recontamination will allow pathogens to grow without competition if temperature abuse occurs.
- Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Yellow rice hot holding at the improper temperature of 123F in a rice cooker.
Correction: (Reheated) - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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10/08/2015 | Risk Factor | |
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Surfaces of the fountain soda nozzles are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
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06/08/2015 | Risk Factor | |
All the violations from previous inspection have been corrected.
- Characteristics/Single-Service and Single-Use/Safe (repeated violation)
Observation: Black plastic trash bags used to store sugar and salt are not safe.
Correction: Materials that are used to make single-service and single-use articles shall be safe. The safety and quality of food can be adversely affected through single service and single use articles that are not constructed of acceptable materials. The migration of components of those materials to food they contact could result in chemical contamination and illness to the consumer. In addition, the use of unacceptable materials could adversely affect the quality of the food because of odors, tastes, and colors transferred to the food.
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: Three (3)-compartment sink does not have proper drain stoppers. Instead, the staff use cooking oil container top to hold the water.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean (repeated violation)
Observation: The nonfood-contact surface of the sugar and salt storage containers and interior of "Beverage Air" 1-door freezer is not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Handwashing Cleanser, Availability (repeated violation)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at handwashing sink close to rice cookers.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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02/20/2015 | Follow-up | |
1. Wash hands frequently as and when needed.
2. Make sure to setup 3-compartment sink properly and use it.
3. Do not use cardboard boxes to line the shelves.
4. Clean the kitchen floor under and behind the equipment on cookline.
- Hands and Arms/When to Wash (corrected on site)
Observation: A food employee did not clean their hands and/or exposed portions of their arms before engaging in food preparation and/or working with clean equipment or after other activities that contaminate the hands.
Correction: Food employees shall clean their hands and exposed portions of their arms as specified under section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms
- In-Use Utensils, Between-Use Storage (corrected on site) (repeated violation)
Observation: Food preparation and dispensing utensils are improperly stored. Lots of food containers were stored in direct contact with other foods on prep refrigerators. A plastic cup being used to scoop rice in walk-in refrigerator.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Wiping Cloths, Use Limitation (corrected on site) (repeated violation)
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration
Correction: and/or not laundered daily.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Garlic-in-oil mixture (75F - discarded) on spice cart, bean sprouts (49F) in "Beverage Air" 2-doors prep and pork (48F) and noodles (48F) on top part of "Beverage Air" 3-doors prep refrigerators were observed at improper cold holding temperature. Other foods were moved inside the coolers.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Time as a Public Health Control (corrected on site)
Observation: No written procedures exist for the use of time only as a public health control for a working supply of Gen Tso's chicken and fried chicken wings. The PIC was provided with a copy of TPHC procedures.
Correction: If time only is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for service for immediate consumption: (1) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: (a) Methods of compliance with Subparagraphs (B) (1)-(3) or (C) (1)-(5) of this section
- Time as a Public Health Control/Time - Maximum up to 4 Hours/Initial Temperature (corrected on site)
Observation: No time was marked on Gen Tso's chicken wings and fried chicken wings.
Correction: Mark the time when foods were removed from proper holding temperature and use, consume, sell or discard after 4 hours.
- Characteristics/Single-Service and Single-Use/Safe
Observation: Black plastic trash bags used to store sugar and salt are not safe.
Correction: Materials that are used to make single-service and single-use articles shall be safe. The safety and quality of food can be adversely affected through single service and single use articles that are not constructed of acceptable materials. The migration of components of those materials to food they contact could result in chemical contamination and illness to the consumer. In addition, the use of unacceptable materials could adversely affect the quality of the food because of odors, tastes, and colors transferred to the food.
- Equipment/Good Repair and Proper Adjustment
Observation: Three (3)-compartment sink does not have proper drain stoppers. Instead, the staff use cooking oil container top to hold the water.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surface of the sugar and salt storage containers and interior of "Beverage Air" 1-door freezer is not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: After cleaning and sanitizing, equipment and utensils are not air-dried, adequately drained, and/or they are cloth dried before contact with food.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Handwashing Cleanser, Availability
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at handwashing sink close to rice cookers.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No paper towels at the hand sink close to rice cookers.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
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02/09/2015 | Routine | |
The 2-door preparation unit was observed cold holding at proper temperature of 41 F or below during the time of follow-up inspection.
No violation noted during this evaluation. | 10/16/2014 | Follow-up | |
Floor surfaces underneath and around equipment observed in need of cleaning. Cold hold TCS food product at 41 F or below. The thermostat in the 2-door Bev Air Preparation unit was lowered by the person in charge. Do not store TCS food product in the unit until it is properly cold holding at 41 F or below. If needed, have the refrigeration unit serviced by a professional company and/or replaced to ensure proper cold holding temperature. A recheck for the 2-door preparation unit will be conducted on or about 10/16/2014.
- Critical: Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves for working with 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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Container of chicken wings in the walk-in refrigerator cooked the previous day observed not adequately cooled (55 F). Product was discarded by the person in charge.
Correction: Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Sliced cheese, sliced tomatoes, and sweet & sour chicken observed cold holding at improper temperature in the 2-door Bev Air preparation unit (47 F - 48 F). Product was discarded by the person in charge.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: Encrusted food debris was observed on several tongs that were observed at the cook-line. The surfaces of the preparation unit(s) cutting boards were observed in need of cleaning and sanitizing.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
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10/13/2014 | Risk Factor | |
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (repeated violation)
Observation: Raw chicken stored next ready to eat food inside the walk-in cooling unit.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Egg rolls at 48 F inside the walk-in cooling unit, discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- RTE, TCS, Date Marking/On-Premises Preparation (repeated violation)
Observation: Some food containers with ready to eat food inside the walk-in cooling unit prepared and held in the food establishment for more than 24 hours are not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
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06/13/2014 | Risk Factor | |
The facility has made significant improvements since last inspection.
- Wiping Cloths, Use Limitation (corrected on site) (repeated violation)
Observation: No sanitizer solution in the wiping cloth sanitizer buckets.
Correction: Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114
- Food Storage/Preventing Contamination from the Premises (corrected on site) (repeated violation)
Observation: Stored food is not protected from contamination. A bag of carrots and box of produce observed stored on the floor in walk-in refrigerator.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Bean sprouts cold holding at the improper temperature of 47F inside "BevAir" 3-dr prep refrigerator.
Correction: (moved into WIC) - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Kitchenware and Tableware/Preventing Contamination (corrected on site) (repeated violation)
Observation: Single-service and single-use articles and/or cleaned and sanitized utensils are not handled, displayed, or dispensed so that contamination of the food- and lip-contact surfaces is prevented.
Correction: Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of the food- and lip-contact surfaces is prevented. The presentation of setting of single-service and single-use articles and cleaned and sanitized utensils shall be done in a manner designed to prevent the contamination of food- and lip-contact surfaces.
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03/26/2014 | Follow-up | |
1. Wash hands frequently.
2. Do not eat or drink in food service or prep area.
- Person In Charge/Duties/Employees Handwashing (corrected on site)
Observation: Employees are not effectively cleaning their hands.
Correction: The person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing.
- Person in Charge/Duties/Employees Sanitizing Equipment (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils before they are reused. Three (3)-compartment sink was not set up and an employee observed pouring chlorine (bleach) on dirty dishes in the wash basin.
Correction: The person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site) (repeated violation)
Observation: An employee was observed eating on front buffet line other than designated break area while handling food or contacting clean food contact surfaces.
Correction: All employees must eat or drink in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site) (repeated violation)
Observation: An employee was eating and drinking in main kitchen where contamination of exposed food or clean equipment may occur.
Correction: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Food is not in packages, covered containers, or wrappings. Trays of egg rolls and sweet-n-sour chicken are not properly covered after cooling in walk-in refrigerator.
Correction: Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: Food preparation and dispensing utensils are improperly stored. A plastic scoop observed with handle touching the yellow rice.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Wiping Cloths, Use Limitation (corrected on site)
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration
Correction: and/or not laundered daily.
- Food Storage/Preventing Contamination from the Premises
Observation: Stored food is not protected from contamination. Foods observed stored on the floor in walk-in refrigerator and freezer.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Cooling Methods (corrected on site)
Observation: Methods used for cooling yellow rice can not be accomplished with the time and temperature criteria.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Cooling Methods, Food containers (corrected on site)
Observation: Food containers of chicken broth were not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling.
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Bean sprouts (48F - moved inside prep cooler) on counter and garlic-in-oil mixture (61 - discarded) in "Beverage Air" 3-doors prep refrigerator were observed at improper cold holding temperature.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- RTE, TCS, Date Marking/On-Premises Preparation (corrected on site)
Observation: Egg rolls and sweet-n-sour chicken, prepared and held in the food establishment for more than 24 hours are not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Kitchenware and Tableware/Preventing Contamination
Observation: Single-service and single-use articles and/or cleaned and sanitized utensils are not handled, displayed, or dispensed so that contamination of the food- and lip-contact surfaces is prevented.
Correction: Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of the food- and lip-contact surfaces is prevented. The presentation of setting of single-service and single-use articles and cleaned and sanitized utensils shall be done in a manner designed to prevent the contamination of food- and lip-contact surfaces.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: Both front and back handwashing sinks had food debris in the sink basins.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Hand Drying Provision (corrected on site)
Observation: Back kitchen handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
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02/05/2014 | Routine | |
No repeat violations. Thank you.
No violation noted during this evaluation. | 11/22/2013 | Follow-up | |
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post no-smoking signs or international no-smoking signs in the non-smoking area.
These can be found online at www.vdh.virginia.gov/breatheasy
- Critical: Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: An open beverage container and/or a closed beverage container not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed. Mug of tea removed from the buffet counter.
Correction: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Sliced tomatoes, sliced cheese, and cut lettuce cold holding at the improper temperatures of 48-50 F in the top portion of the "Beverage Air" two-door prep refrigerator
Correction: sweet 'n' sour chicken cold holding at improper temperature in the bottom portion of the same refrigerator. Foods in the top portion of the unit were relocated and the unit temperature was lowered.
- Critical: RTE, PHF(TCS), Date Marking/On-Premises Preparation (corrected on site) (repeated violation)
Observation: Egg rolls, sweet 'n' sour chicken pieces, and noodles prepared and held in the food establishment for more than 24 hours are not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. The manager stated the labels keep falling off
Correction: but will try another method to comply.
- Critical: Equipment, Food-Contact Surfaces, and Utensils (Critical) (corrected on site) (repeated violation)
Observation: The can opener, slicer, peeler & knife on the magnetic strip, and the scoops inside the bulk flour bins are not clean to sight and touch. Wash-rinse-sanitize and air dry prior to using again.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Critical: Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material (spray bottles). Spray bottle was marked with the chemical name of its contents.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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10/22/2013 | Risk Factor | |
1. Wash your hands frequently.
2. Avoid bare hand contact.
3. Do not use wooden cutting boards.
4. Thaw out frozen foods under running water.
5. Use food grade plastic bags instead of grocery bags for food storage.
- Critical: Demonstration/Knowledge/Responding Correctly to the Inspector's Questions (corrected on site)
Observation: The person in charge did not demonstrate their knowledge of foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
Correction: Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Garlic in oil mixture (70F) in "Beverage Air" 3-door prep and Sliced tomatoes (47F) in "Beverage Air" 2-door prep refrigerator were observed at improper cold holding temperature.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: RTE, PHF(TCS), Date Marking/On-Premises Preparation (repeated violation)
Observation: Egg rools, Spring rolls, Sweet-n-sour chicken and Noodles, prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Critical: Equipment, Food-Contact Surfaces, and Utensils (Critical) (corrected on site)
Observation: The food-contact surface of several utensils, observed in the kitchen is not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
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06/03/2013 | Risk Factor | |
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (repeated violation)
Observation: Raw fish stored on top of vegetables. raw beef stored next to fruits.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Critical: Cooling, Cooked Food
Observation: Yellow rice was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less.
- Critical: RTE, PHF(TCS), Date Marking/On-Premises Preparation
Observation: Several RTE food containers in the WIC prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Sponges, Use Limitation
Observation: Sponges are used in contact with cleaned sanitized or in-use food-contact surfaces.
Correction: Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces. Sponges are difficult, if not impossible, to clean once they have been in contact with food particles and contaminants that are found in the use environment. Because of their construction, sponges provide harborage for any number and variety of microbiological organisms, many of which may be pathogenic. Therefore, sponges are to be used only where they will not contaminate cleaned and sanitized or in-use, food-contact surfaces such as for cleaning equipment and utensils before rinsing and sanitizing.
- Cleaning, Frequency and Restrictions
Observation: The entire kitchen floor needs cleaning especially under and behind all cooking equipment.
Correction: Physical facilities shall 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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01/24/2013 | Routine | |
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