- Utensils - In-Use - Between-Use Storage
Observation: Noted no scoop with a handle in msg.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Noted shrimp and beef in sandwich unit at 45 f and 44 F (beef). Needs to be 41 F or below.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Explained use of wrap. removed some food to be cooled . others to be discarded.
- Equipment - Good Repair and Proper Adjustment
Observation: Noted sandwich unit reached 44 F interior temp. Needs to be 41 F or below. not working properly. have it checked.
Correction: Repair the sandwich 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 sandwich unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: a) noted handles of sandwich unid had greasy feel. b) wire shelves over 3 comp sink holding dishes need cleaning. .
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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03/28/2016 | Routine | |
Noted fresh caught fish refrigerated on back shelf. Owner says fish stored for friend . Fish arrayed on shelf cannot be used in facility and owner says not used. Recommend if you store at least put in container and keep separated in restaurant food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other 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*
Observation: A) Noted food uncovered beef . B) one container of lettuce stored in with bottom and touching broccoli container. Noted fish in container stored above and touching shrimp. (sport caught fish). Noted raw pork stored in dirty container in bags.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Nonfood Contact Surfaces
Observation: Noted cardboard used on shelves. Portions dirty and cannot be cleaned. do not use cardboard clean the shelf.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Non-Food Contact Surfaces (repeated violation)
Observation: A) Noted wire shelves in walk refrigerator with food particles on them. clean B) noted rice cookers dirty on the outside . Clean.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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09/25/2015 | Routine | |
- Non-Food Contact Surfaces (repeated violation)
Observation: Noted shelf's in walk in refrigeration unit has food particles and is stained . Clean don't use cardboard as cover remove and clean the shelves. .
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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04/06/2015 | Routine | |
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Noted medicnes stored on the food prep table. Moved.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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11/13/2014 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Noted uncovered food items in the sandwich unit e.g. egg rolls, pork on a stick, chicken. One pan with food was stored on top of uncovered food.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
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07/08/2014 | Risk Factor | |
- Non-Food Contact Surfaces (repeated violation)
Observation: a) noted wire shelves in the walk in unit with build up of food particles/dirty, clean. b) Ceiling in walk in over vents is dusty clean. c) cardboard used to line shelves is dirty and should not be used.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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03/11/2014 | Routine | |
Noted back up of the sewage . Owner roded out the drains during inspection and corrected drains working properly. .
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Noted some dishes/pans with a greasy feel, re clean, wash rinse and sanitize. pulled to be recleaned, corrected on site..
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: Handsink was draining slowely and was backing up/ blocked. not accessible . drain roded out and made to work.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the stoppage preventing its use.
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09/17/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the facility. a) noted cardboard box stored on top of the raw chicken being processed. b) noted plastic continer with sauce stored on top of the cooded pork in sandwich unit. c) Shrimp with metal container on it ( appears to be a measuring cp) Dont store on top of food may cross contaminate from the bottem of the objects. Cover the food .
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the has accumulations of grime and debris. Noted wire shelves in the walk in dirty covered by cardboard & clean the shelves.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen next to 3 comp sink is blocked by a mop sink and mop and continer of oil in front of sink 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 obstructions preventing its use.
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03/27/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk in. e.g. a) noted raw fish uncovered in the walk in b)noted container of vegetables with a container stored on top of it. The containers need to be covered then one can store other atop of the container.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
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12/19/2012 | Risk Factor | |
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