Hot water observed at 3 vat sink at 110 degrees. All other corrections made. Facility observed clean.
No violation noted during this evaluation. | 03/17/2015 | Follow-up | |
Reveiwed menu. most items made and used daily. Reminder that all employee food needs to be stored separately. Reminder to always keep handsink available. Good use of handwashing by food handlers.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. (same tongs and bowl used for raw chicken, raw beef and raw shrimp)
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Each raw menu item needs separate bowl and set of tongs)
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation. (PIC observed cleaning dishes and then handling food)
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature (corrected on site)
Observation: The temperature of the in-use wash water solution was observed at less than 110°F.
Correction: Maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.(hot water heater temperature was turned up)
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned after use.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the employee bathroom
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the employee bathroom.
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 (repeated violation)
Observation: The following Physical structures noted in need of cleaning:
1. gaskets and vents in True RIC
2. wall near 3 door RIC
3. wall at prep table in back
4. behind wok line - floor and walls
5. walls throughout 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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02/25/2015 | Routine | |
| No violation noted during this evaluation. | 02/27/2014 | Follow-up | |
Form 1-B collected by previous inspector during follow up inspection. English and Chinese versions of form 1-B given to employees. Date marking observed. Chlorine sanitizer ~ 50 ppm.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed employee wash hands with only water and turn faucet off with bare hands.
Correction: Recommend that all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. Recommend turning off faucet with a paper towel to prevent re-contamination of hands.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed in-use utensils improperly stored between use. Utensils stored between table and wall.
Correction: Recommend storing 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: knives on magnetic rack.
Correction: Recommend cleaning and sanitizing these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The non-food contact surface of the prep unit doors and vent hood have accumulations of oil and soil build up.
Correction: Recommend cleaning the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floors between BBQ and Wok with grease build up and in need of cleaning.
Correction: Recommend that all floors, walls, and ceilings 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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02/11/2014 | Routine | |
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands after touching raw chicken.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately when switching between working with raw foods and working with ready-to-eat foods.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw chicken and eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw chicken and eggs to be stored at the bottom of the refrigerator to prevent cross-contamination.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: Observed employee rinsing food equipment without sanitizing equipment..
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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12/04/2013 | Follow-up | |
**Reminder** Discussed food items to be prepped in the kitchen area only. Hair restraints for all employees that prepare food. Chlorine Sanitizer ~ 100 ppm. Approved Food Sources: NYW Trading LLC. & Sealand Foods Inc.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands after touching raw chicken.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately when switching between working with raw foods and working with ready-to-eat foods.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw chicken and eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw chicken and eggs to be stored at the bottom of the refrigerator to prevent cross-contamination.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed flour and sugar uncovered in the dry storage area.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed chicken and shrimp cold holding at improper temperatures in the prep unit
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed employee rinsing food equipment without sanitizing equipment..
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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11/18/2013 | Risk Factor | |
Chlorine sanitizer 50 - 100 ppm. Discussed not storing food items in plastic grocery bags. Discussed cooling chicken and egg rolls in smaller containers.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed food employees fail to wash hands after handling raw chicken.
Correction: Recommend instructing food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Recommend providing suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed boneless ribs and boneless chicken cold holding at improper temperatures
Correction: Recommend relocating food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed equipment not cleaned at proper frequency while being used for food contact.
Correction: Recommend cleaning items every 4 hours and sanitizing when used on food contact surfaces.
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06/20/2013 | Risk Factor | |
The following violation has been corrected since the last routine inspection:
12 VAC 5 - 421 - 2350 Plumbing in Good Repair. Slow drain at hand sink repaired.
No violation noted during this evaluation. | 02/01/2013 | Follow-up | |
Form 1-B and employee health flow chart given in Chinese.
No violation noted during this evaluation. | 01/09/2013 | Follow-up | |
Will follow up for consumer advisory. Example consumer advisory "These items may be ordered raw or undercooked. Consuming undercooked foods such as meat, seafood and poultry may increase your risk of foodborne illness.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed raw animal food stored in a manner that may cause biological cross contamination of to ready-to-eat food (RTE).
Correction: Recommend seperating raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Thawing (corrected on site)
Observation: Observed beef thawing improperly at room temperature.
Correction: Recommend thawing foods only using approved methods
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Observed menu lacking consumer advisory for foods that can be ordered raw or undercooked. Steak is allowed to be cooked to order on specialty shrimp and steak item.
Correction: Recommend providing consumer advisory for all foods that can be ordered raw or undercooked, alerting consumer to increased risk of foodborne illness from consuming foods not fully cooked to destroy pathogens of concern.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site) (repeated violation)
Observation: Observed food stored in plastic grocery bags.
Correction: Recommend storing food only in food contact equipment that is safe, durable and that will not impart colors, odors or tastes to food.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Observed the handwashing facility blocked by mop bucket, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Recommend removing the obstacle preventing its use.
- Plumbing System Maintained in Good Repair
Observation: Observed handsink with slow drain.
Correction: Recommend repairing slow drain and maintaining all plumbing in good repair.
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01/07/2013 | Routine | |
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