Abbreviations: WIC - walk in cooler
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees 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
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed eggrolls, sweet and sour chicken, raw chicken and dumplings in the chest freezers in the basement and eggrolls and sweet and sour chicken in the kitchen display unit that were not covered. Items were covered during inspection.
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 Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed large bags of sugar and cornstarch stored on the floor near the stairs.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) cooked chicken, egg rolls, cooked shrimp and other items in the walk in cooler and prep 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the shelves in the walk in cooler is not corrosion resistant, nonabsorbent, and/or smooth. The shelves are covered in rust.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices (repeated violation)
Observation: There were no temperature measuring devices in the freezers in the basement.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The lids to the chest freezers in the basement was observed in a state of disrepair and damaged.
Correction: Repair the freezer lids to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The interior if the reach in freezer in the basement was observed in a condition that prevents necessary maintenance and easy cleaning. There is a heavy covering of ice in this unit.
Correction: Defrost the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-the storage shelves in the basement and above the stairs, 2-the exterior surfaces of the chest freezers and the reach in freezer in the basement, the hoods in the kitchen, the shelves near the rear door.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination above the expo station.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: The floor in the basement and the stairs leading to the basement is not smooth and easily cleanable. These areas need to be re-sealed.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding (repeated violation)
Observation: The light bulbs in in the dry storage area in the basement not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the wok station area. Observed Only 20 foot candles were observed.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures were noted in need of cleaning:1-the walls near the walk in cooler, 2-the floor near the walk in cooler, 3-the ceiling tiles 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.
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03/24/2016 | Follow-up | |
Abbreviations: WIC - walk in cooler
- Hair Restraints - Effectiveness
Observation: Employees 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
- Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed cooked broccoli, egg rolls and brown rice being touched by employees with their bare hands while preparing to-go orders. Explained to the person in charge why this should not be done. Left "No Bare Hand Contact" handout.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed wiping cloths stored on the expo table and on the wok station. Towels were placed in sanitizer.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed large bags of sugar and cornstarch stored on the floor near the stairs.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed eggrolls, sweet and sour chicken, raw chicken and dumplings in the chest freezers in the basement and eggrolls and sweet and sour chicken in the kitchen display unit that were not covered. Items were covered during inspection.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) cooked chicken, egg rolls, cooked shrimp and other items in the walk in cooler and prep 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.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: The food contact surface of the plastic to-go bags are not safe. Observed frozen dumplins stored in to-go bags in the walk in cooler.
Correction: Repair or replace the to-go with food safe bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelves in the walk in cooler is not corrosion resistant, nonabsorbent, and/or smooth. The shelves are covered in rust.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: There were no temperature measuring devices in the freezers in the basement.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The interior if the reach in freezer in the basement was observed in a condition that prevents necessary maintenance and easy cleaning. There is a heavy covering of ice in this unit.
Correction: Defrost the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The lids to the chest freezers in the basement was observed in a state of disrepair and damaged.
Correction: Repair the freezer lids to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The food-contact surfaces of the slicer blade and the can opener blade in the basement were observed soiled to sight and touch. Items were cleaned during inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-the storage shelves in the basement and above the stairs, 2-the exterior surfaces of the chest freezers and the reach in freezer in the basement, the hoods in the kitchen, the shelves near the rear door.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Observed single service to-go containers not covered on the shelves over the expo station. Items were inverted during inspection.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Floors, Walls, and Ceilings - Cleanability
Observation: The floor in the basement and the stairs leading to the basement is not smooth and easily cleanable. These areas need to be re-sealed.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding (repeated violation)
Observation: The light bulbs in in the dry storage area in the basement not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the wok station area. Observed Only 20 foot candles were observed.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures were noted in need of cleaning:1-the walls near the walk in cooler, 2-the floor near the walk in cooler, 3-the ceiling tiles 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 - Medicines - Restriction and Storage* (corrected on site)
Observation: Observed a bottle of pain reliever medication stored on the shelves above the prep unit next to to-go containers. Bottle was removed from kitchen during inspection.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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02/24/2016 | Routine | |
Abbreviations: WIC - walk in cooler
- 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 (ex: dented food cans) Observed 2 dented cans of chunk pineapple and 1 can of water chestnuts in the dry storage area. Dented cans were placed in the dented can area to be returned.
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 - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were cold holding at improper temperatures in the walk in cooler: raw chicken (58'F), raw shrimp (59'F), raw pork (57'F). All items were voluntarily disposed of and the temperature of the unit was reduced. A service call has been placed and replacement foods were pulled from the freezers downstairs to thaw under running water. TCS foods will be stored in the prep unit. Person in charge will fax a copy of the work order to the Health Department when work is completed.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) sweet and sour chicken and eggrolls in the display unit in the kitchen is not properly dated for disposition. Items were dated during inspection.
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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The hand sink in the kitchen is blocked, preventing access by employees for easy handwashing. The sink was stacked with plastic containers. Containers were removed during inspection
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
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08/20/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Equipment - Good Repair and Proper Adjustment
Observation: The interior of the reach in freezer was observed in a condition that prevents necessary maintenance and easy cleaning. The inside was coated in ice.
Correction: Defrost the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket on the prep unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The shelving in the walk in cooler was observed in a condition that prevents necessary maintenance and easy cleaning. Shelves are rusty.
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted under the ventilation hood in the kitchen. 25 foot candles were measured.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: The non-functioning light fixture in the kitchen is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The storage shelves in the kitchen were 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.
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02/25/2015 | Routine | |
Visit to facility due to complaint dated 24 Sept 2014.
Inspected basement, kitchen and prep areas. All areas were clean and free of foreign items. Saw no evidence of pests in the establishment, but the front door to the establishment was open upon arrival. Also observed gaps around the screen doors at the back of the building.
Observed no pests or harborage conditions. Person in charge will fax copies of pest control company invoices to the Health Department.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed that the front door to the facility was open upon arrival. Also observed gaps around the screen doors at the rear of the building. Front door was closed during inspection.
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.
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09/26/2014 | Complaint | |
Abbreviations: WIC - walk in cooler
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the walk in cooler is not properly dated for disposition. Observed egg rolls, cheese won ton, chicken, shrimp and other items not dated in the walk in cooler. Items were dated during inspection.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: The can opener blade and the slicer in the basement.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled. Microwave was cleaned during inspection.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing. Observed shopping bags and other items in the sink. Items were removed during inspection.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the shopping bags and other items preventing its use.
|
08/20/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 03/11/2014 | Follow-up | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw beef stored over fresh broccoli in the walk-in cooler. Beef was relocated to another part of the cooler.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Linens and Napkins - Use Limitation (corrected on site)
Observation: Linens in contact with food. Observed soiled apron covering pan of brown rice in the walk in cooler. Towel was removed and replaced with plastic wrap.
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) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed chicken in a tub on the floor in the walk in cooler, pork in a tub on the floor near the 3-compartment sink, and 2 bags of cornstarch on the floor at the top of the stairs to the basement. All items were relocated to shelves or counter tops.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed egg rolls in the reach in cooler, pork on a tub on the floor near the 3-compartment sink, and mushrooms, noodles, sauces and other items in the prep unit stored uncovered. All items were covered during inspection.
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.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken, pork and beef. Observed pork thawing at room temperature in a tub on the floor near the 3-compartment sink. Observed beef thawing at room temperature in the 3-compartment sink. Observed shrimp thawing in the rear prep area at room temperature. All items were place in the walk in cooler during inspection.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) Sweet and Sour Chicken, Egg Rolls, Cheese Won Ton and other foods in the walk in cooler 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.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: The food contact surface of the grocery bags are not safe. Observed a grocery bag covering shredded cabbage, and another grocery bag covering cheese Won Ton in the walk in cooler. Plastic shopping bags were replaced with plastic wrap.
Correction: Repair or replace the shopping bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the towels under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink in the ladies room and the 3-compartment sink is not sealed to adjoining equipment or 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: Unused or non-functioning equipment not removed from the premises. Observed large ventilation hood sitting outside of back door that the person in charge indicated that had not been used for some time.
Correction: Remove any unused or non-functioning equipment from the premises.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1-the can opener blade, 2-the slicer in the basement, 3-the sink that the chicken was thawing in. The chicken in the sink was removed and the sink was washed, rinsed and sanitizer before the frozen block of chicken was placed back into the sink to thaw under running water. The can opener blade and the slicer were cleaned during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-the reach in freezer, 2-ALL OF THE SHELVING THROUGHOUT THE KITCHEN IS IN NEED OF A DETAILED CLEANING.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Light Bulbs Protective Shielding
Observation: The light bulbs above the wok station are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted at the wok station. Measured 20 foot candles in this area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: 1-the stairs and most of the ceiling surfaces in the basement have cobwebs, 2-All of the shelving in the basement, 3-the floors in the basement, 4-the walls in the basement and stairwell, 5-the walls throughout the kitchen including light switches, 6-floors throughout the kitchen and prep area, 7-the ventilation hood and filters. ALL OF THE WALLS FLOORS AND CEILINGS THROUGHOUT THE FACILITY ARE IN NEED OF A DETAINED 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.
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02/18/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed several open drinking containers on the prep table. Person in charge place drink in cups with lids and straws.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- 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 chicken, pork and shrimp stored over fresh vegetables in the walk-in cooler. Food was rearranged so that the raw products were on the bottom shelf.
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 - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fried Rice in the was hot holding at improper temperature (126'F). Rice was discarded.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) Egg Rolls and cooked chicken in the walk-in cooler was not properly dated for disposition. Person in charge had the items dated.
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.
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09/24/2013 | Risk Factor | |
Discussed with the person in charge:
1. ensure that hand cleaner is available at all hours of operation
2. prep area is painted brown - recommend painting this area in a lighter color to increase the lighting
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Observed chicken in a metal bowl stored over broccoli in the walk in cooler. Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
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.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Observed single service plastic cups used to dispense bulk food items like the flour. Dispensing utensils improperly stored between uses.
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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed a large box of tofu uncovered in the walk in cooler. Food stored in a location where it is subject to splash, dust or other contamination.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the duct tape used to repair the drop in freezer doors is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Observed broccoli stored in a clam container. Manufacturer containers were observed reused for the storage of foods.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed several plastic cups near the entrance way and stainless steel colanders that were found 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.
- Kitchenware and Tableware (repeated violation)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination near the hand sink.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the prep area. Light measured 20 foot candles.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: door handles to both restrooms and the air vent cover in the men's restroom.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Premises has accumulation of litter outside of the rear door. Observed unused shelves and cages in the rear of the establishment.
Correction: Maintain the premise free of litter.
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03/27/2013 | Follow-up | |
Discussed with the person in charge:
1. discontinue leaving food items out to cool (brown rice measured 89 in rear prep area)
2. a complete inspection will be conducted within 20 days
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The employees are eating in the food preparation area.
Correction: All employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: In use open drinking containers stored on the prep table - in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Observed a spoon stored in water that measured 57'F and single service plastic cups in cooked rice and bulk foods. Dispensing utensils improperly stored between uses.
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored in soap and water between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed foods uncovered in the walk in cooler and on the rear prep table. Food stored in a location where it is subject to splash, dust or other contamination.
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.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (repeated violation)
Observation: Observed that the food contact surface of the to go bags where foods were stored directly in are not safe. Foods observed in the small white reach in freezer, the walk in cooler, and all drop in freezers in the basement.
Correction: Repair or replace the bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the duct tape used to repair the drop in freezer doors are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the small white reach in freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The can opener blade in the basement is rusted and dull.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of mushrooms.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: metal shelves near the kitchen entrance way, storage shelf in the rear prep area, gasket on the walk in cooler, and the top of the tongs hanging on the 3-compartment sink. The drop in freezer and the small white reach in freezer have accumulations of ice particles.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Rinsing Procedures (repeated violation)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed several rows of plastic cups near the entrance way and plastic tubs over near the 3-compartment sink that were found stacked while wet after cleaning and chemical sanitization. Observed employee take stainless steel pan out of sanitizer and put sauce in it without drying the pan.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Observed stainless steel pans that were found stored on the floor in the rear prep area.
Correction: Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Kitchenware and Tableware (repeated violation)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in the front prep area is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Wall or wall covering in women's restroom is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the front prep area. Light measured 18 foot candles.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed several floor tiles that were broken in the front prep area - not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The entire facility is in need of cleaning: air vent covers in the walk in cooler, door handles to both restrooms, air vent cover in the men's restroom, outside of the hood system, and the door to the walk in cooler. Observed cob webs throughout the kitchen and basement.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Premises has accumulation of litter outside of the rear door. Observed unused shelves, cage, etc in rear of the establishment.
Correction: Maintain the premise free of litter.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Container of Windex observed stored on top of sodas - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/07/2013 | Follow-up | |
Restaurant representatives - add corrected or new information about Hunan Garden, 209 William Street, Fredericksburg, VA 22401 »