I suggest more light inside walk in. Thaw foods in refrigerator or under cold running water. Wings were found on counter and ribs were found on the floor in standing water. A thawing demonstration was done for the ribs. Wontons found at 112 F and then later at 147 F. Water inside warmer was 160. Wontons are to be reheated to 165 F for hot holding. Be sure the water in the warmer is hot before placing boiled wontons into unit.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Cooked noodles were placed onto shelf below raw shrimp
Correction: Workers to understand the proper way to store foods to protect from cross contamination. PIC relocated noodles
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: A container of spareribs found with a date of 11/21 and a container of cooked chicken found with a date of 12/13. Both containers have exceeded 7 day shelf life.
Correction: Workers to understand the importance of proper dating. Ensure old dates are pulled off containers. PIC found a date of 12/18 on both containers but knows these foods were pulled from the freezer yesterday after a busy weekend. He put the proper date on the foods.
|
12/29/2015 | Risk Factor | |
Cleaning issues to be done as soon as possible. Permit can be issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw shrimp stored over wontons in walk in.
Correction: PIC relocated shrimp. We discussed storage hierarchy for all foods. PIC to explain to all workers so this does not happen again.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling in kitchen has dust. Floor around water heater is dirty.
Correction: Clean
|
10/14/2015 | Follow-up | |
Follow up to check on temperature on small make table. Tall plastic buckets were removed. Shallow metal pans are now in use. Sprouts were 34 F. Other canned vegetables were 34 F.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: pipes to cookline, can opener holder, wood shelf holding oil jug.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling in kitchen has dust. Floor around water heater is dirty. Prep sink drain and surrounding area is dirty.
Correction: Clean
|
08/21/2015 | Follow-up | |
Bean sprouts were 41.7 F. Other vegetables 44 F (below ice level) Consider using shallow metal pans in place of deep plastic tubs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: pipes to cookline, can opener holder, wood shelf holding oil jug.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling in kitchen has dust. Floor around water heater is dirty. Prep sink drain and surrounding area is dirty.
Correction: Clean
|
08/14/2015 | Follow-up | |
Small make table: sprouts 51 F, noodles 54 F. Maintain 41 F or below. Ice was added to sprouts and canned vegetables. Noodles were relocated. Large make table: pork 40 F, shrimp 39 F. Call when small make table is repaired.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: pipes to cookline, can opener holder, wood shelf holding oil jug.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling in kitchen has dust. Floor around water heater is dirty. Prep sink drain and surrounding area is dirty.
Correction: Clean
|
08/10/2015 | Follow-up | |
I will follow up on refrigeration. Permit expires 10/31/15. Reinspection of cleaning items is needed. Tell workers about holding chicken stock at proper temps. Also, monitor all refrigerators daily.
- 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. Raw chicken over noodles and cooked chicken.
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 - Cold Holding* (corrected on site)
Observation: 1. Small make table had elevated temperatures. 2. Large make table had elevated temperatures. 3. Reconstituted chicken stock found at room temperature.
Correction: 1. Ice was added to bean sprouts and other canned veggies. 2. TCS foods were removed to other units. Service tech was called. 3. Stock was discarded. Keep cold or hot.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy. PIC calibrated.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: pipes to cookline, can opener holder, wood shelf holding oil jug.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the bar.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling in kitchen has dust. Floor around water heater is dirty. Prep sink drain and surrounding area is dirty.
Correction: Clean
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of cleaner was not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
08/04/2015 | Routine | |
Do not use cardboard boxes to store food containers. Cardboard cannot be cleaned. "Happy" bags are not food grade bags and should not be used for food storage. Use a food grade bag.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Insulated beverage container found on counter, no straw being used.
Correction: Drinks for personnel to have lids and straws. Drink was removed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tofu was found nested on top of other foods in make table. Temperature was elevated,47 F.
Correction: Tofu was discarded. Unit is working fine, do not place containers of food on top of other containers.
|
03/03/2015 | Risk Factor | |
Previous items were corrected. Time control in use for wontons and Gen Tso's chicken. Plumbing issue was corrected. A new make table was purchased for vegetable use. Workers to continue datemarking, thawing and cooling as stated. Permit issued.
No violation noted during this evaluation. | 10/28/2014 | Follow-up | |
Owner has placed wontons on time control. You must write a policy and track the time. Do not store clean glassware on linen. Do not store single service cups on linen. Place directly onto cleanable shelf or provide cleanable mats or trays. Permit expires 10/31/14. Reinspection is needed. Call. Some of your criticals were repeats. These must be addressed with staff so they do not happen again.
- Hands - Where to Wash (repeated violation)
Observation: A food employee was observed cleaning their hands in a 3-c sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The kitchen staff are drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container with straw 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. Drinks were discarded.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shrimp stored above cooked chicken in walk in.
Correction: Store raw foods below cooked ready to eat foods.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Sugars, syrups.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage
Observation: 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
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (corrected on site)
Observation: Improper methods used to thaw cooked chicken, raw chicken. Both were found on the floor under the 3-c sink.
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
- Cooling Methods (corrected on site)
Observation: Noodles that were cooked today were rolled up in a bowl and wrapped tightly. They were found at 65 F. Cooked chicken was found in a deep bowl at room temperature and then was placed in walk in after my arrival.
Correction: Cooling must be done rapidly. Cool foods from 135 F to 70 F within 2 hours and then to 41 in 4 more hours. Noodles were placed on flat pan and placed into freezer. Chicken was also placed on flat pans and placed into freezer. You must get a metal stemmed thermometer TODAY in order to verify these cooling temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: 1. Shrimp found in nested food bowl inside prep unit at 44 F. 2. Sprouts and other canned veggies on counter at 50 F. 3. Wontons found at room temperature.
Correction: 1. Do not nest bowls. 2. Keep canned veggies at 41 F by putting ice in containers. 3. Place wontons on time control (you must write a policy and time track) or place container inside small cooler on ice like you store pork shreds. All were corrected.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) pork, egg rolls, noodles, chicken in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the beer refrigerator where milk is stored.
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep table appears to be leaking onto floor.
Correction: Repair.
- Equipment - Cutting Surfaces
Observation: Cutting board has a hole in it.
Correction: Replace.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Broccoli cardboard boxes reused to store prepped broccoli.
Correction: Cardboard is not cleanable. Do not reuse.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Pipes to cookline, side of tall oven and underside of cookline station found dirty/greasy. Walk in shelves found dirty. Can opner holder.
Correction: Clean these areas.
- Plumbing System Maintained in Good Repair
Observation: No hot water at handsink.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall under cookline near drain is very dirty and greasy. Freezer floor is dirty.
Correction: Clean thoroughly.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaners were not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
09/29/2014 | Routine | |
Good handwash practices. Facility is clean. Repair screen on back door. Use food thermometer to check food temps - make sure food stays <42°F.. Several temps were right at 41°F at opening and kitchen is pretty hot - don't allow food temps to rise >41°F.
- Hands - Where to Wash (corrected on site)
Observation: Employee washed hands in prep sink.
Correction: Use hand wash sink for handwashing. Prep sink is for washing produce and should not be contaminated by hands, soap, etc. Explained requirement to employee.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Employee drink in twist top bottle in work area.
Correction: Employee put drink into a covered cup with a straw. Drinks consumed in work areas must be in a covered cup with a straw and handled in a manner that prevents contamination of hands, food, food contact surfaces and wares.
|
07/03/2014 | Risk Factor | |
Discussed: need to get containers of food off the floor of walk in freezer, use food grade containers instead of thank-you bags for food storage, clean racks and rack supports in walk in cooler, make sure to date TCS foods made here and held in refrigerator more than 24 hours - use or discard within 7 days, Make sure foods cooked/made here cool quickly - for sauces you can make by using less hot water and adding ice to make proper concentration, spread egg rolls out of sheet pans and place, uncovered, in walk in freezer as soon as the initial heat from cooking dissipates. When refilling the hot water unit for storage of rice scoops use water that is hot.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee drank from twist top bottle while working. Hands can become contaminated when the cover is placed back on the bottle.
Correction: Employees may drink from a coverd cup with a straw if the cup 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. Discussed requirements with employee and PIC. Employee discarded the drink and washed hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tofu on plate on top of prep unit is 61°F. Bean Sprouts and canned vegetables in containers on table by wok are >41°F.
Correction: Keep TCS foods cold, <42°F. PIC added ice to the water in the containers and discarded tofu stored above the refrigeration line. Need to get mechanically refrigerated cooler to hold these TCS foods <42°F.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Slicer blade guard and back area of blade are not clean.
Correction: Employee cleaned and sanitized food contact surfaces of slicer
- Hand Drying Provision
Observation: No paper towels at back handsink.
Correction: Provide paper towels at each handsink.
|
04/03/2014 | Risk Factor | |
No risk factor violations - need to do some cleaning under the cook line and inside some of the coolers.
No violation noted during this evaluation. | 01/06/2014 | Risk Factor | |
- Hands - Where to Wash
Observation: Employee washed hands in 3 part sink.
Correction: Wash hands in handsink.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Uncovered container of cooked chicken in walk-in freezer.
Correction: Cover food in storage.
- Food Storage - Clean and Dry Location
Observation: Box of beef on walk-in freezer floor & box of broccoli on walk-in refrigerator floor.
Correction: Store food on shelves 6 inches above the floor.
- Critical: Cooling* (corrected on site)
Observation: Chicken cooked yesterday is 49°F in center of large container. Outer pieces of chicken are 38°F. Chicken has not cooled from 135°F to 41° in 6 hours or less as required.
Correction: Correct by using methods such as spreading cooked chicken, duck, egg rolls on a sheet pan and placing into walk-in refrigerator. Use thermometer to make sure temp of food drops from 135 to
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: TCS food (wontons, egg rolls) made here and held >24 hours in refrigerator is not date marked.
Correction: Date mark this TCS food and use within 7 days.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Wooden shelf under 3 part sink is not clean.
Correction: Clean.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Caulk on handsink is in poor condition.
Correction: Replace caulk.
|
09/19/2013 | Routine | |
Checked small reach-in refrigerator on line - temperature today is 42-43 degrees (cooked chicken, ribs, beef). PIC states that service tech repaired unit and will be back to recheck it on Tuesday. PIC will check food temperatures until service tech comes back. If food temperatures is >43 degrees the food will be discarded. Thermometer isn't accurate - get a new thermometer today so you can check these food temperatures - recommend a digital food thermometer.
No violation noted during this evaluation. | 06/21/2013 | Follow-up | |
Also discussed cleaning nonfood contact areas, walls, etc.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employees fail to, or inadequately, wash hands before food prep.
Correction: Train all employees to wash hands in handsink - use soap and lather hands approximately 15 seconds, rinse off soap and dry with paper towel.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS food in undercounter reach-in refrigerator on line is >41 degrees. Found sweet & sour chicken, pork ribs, beef and dumplings at 59 degrees.
Correction: PIC discarded all TCS food >41 degrees. Unit will not be used until repaired. Also, when you use ice to keep bean sprouts cold make your ice water 1st then add bean sprouts to cold water - keep ice in water - when you put ice on top the sprouts don't stay cold enough.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Dishmachine final rinse <25 ppm chlorine - sanitizer container empty.
Correction: Corrected by changing sanitizer, priming system and rewashing wares. 50 ppm chlorine.
|
06/17/2013 | Risk Factor | |
Good handwash practices observed. Good job cleaning slicer! Dishmachine ok at 100 ppm chlorine. Need to do detail cleaning of kitchen.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS food in 1 reach-in refrigerator was >41 degrees. Found BBQ ribs at 48 degrees and cooked sweet and sour chicken at 45 degrees.
Correction: Corrected by moving TCS foods to another refrigeration unit and turning the thermostat down. Thermometer in unit is accurate. Check temperature before putting TCS food back in unit.
|
03/13/2013 | Risk Factor | |
Good job date marking prepared foods. Dishmachine 50 ppm chlorine.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Employee carried dirty dishes into kitchen and did not wash hands before carrying food out of kitchen.
Correction: Corrected by explaining to employee requirements to wash hands between tasks. Employee washed hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS food >41 degrees in prep area on table near wok. Bean sprouts 54 degrees, canned vegetables (opened) at 51 and 47.7 degrees.
Correction: Must keep TCS foods 41 degrees or less. Recommend getting another refrigerator so these foods can be kept cold while in use at lunch and dinner times.
|
12/12/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Little Szechuan Restaurant, 10234 Staples Mill Road, Glen Allen, VA 23060 »