Ok for Permit.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed an employee enter kitchen and start preparing food without washing their hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed an employee handwashing some utensils and putting them back out for use without using sanitizer to clean them.
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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12/31/2015 | Follow-up | |
Keep fried garlic refrigerated.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Observed unlabeled food containers on the line (spices).
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.
- Equipment - Cutting Surfaces
Observation: Observed the cutting boards on the line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed some utensils and dishes soiled.
Correction: Make sure all dishes are cleaned thoroughly and are stored where they can remain clean.
- Non-Food Contact Surfaces
Observation: Observed the outsides of the refrigeration units, the gaskets inside the units, the shelves in some of the refrigerators, and the inside of the microwave in need of cleaning.
Correction: Clean 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 the walls and the floors (under equipment) in need of cleaning.
Correction: Clean floors and walls.
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11/16/2015 | Routine | |
Don't store utensils in standing water, make sure to clean equipment (inside and out) and the floor/walls of the facility regularly, provided a proper backflow device to the mop sink if you are going to continue to keep the hose attached to it.\
- Critical: Cooling* (corrected on site)
Observation: Sticky Rice cooked last night was out and was at 85 degrees.
Correction: Don't leave food out at room temperature, and when cooling the sticky rice spread it out on a large tray instead of keeping it all together in a large bowl. Discard Rice.
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06/15/2015 | Risk Factor | |
Separate food that is for employees from food that is for the consumer, create a designated area for employee food and label it. Utensils used for rice, if being stored in water, need to be stored in running water or water that is at least 135 degrees.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes at 55 degrees.
Correction: Discarded tomatoes. Make sure TCS foods are stored below 41 degrees.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed build-up of mold/mildew in the ice machine.
Correction: Empty out ice machine and clean/sanitize the inside.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed the can opener soiled.
Correction: Clean the can opener. Clean equipment frequently to prevent the build-up of residue.
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03/11/2015 | Risk Factor | |
| No violation noted during this evaluation. | 12/01/2014 | Follow-up | |
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw eggs 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date marking observed.
Correction: All prepared foods need to be date marked. Food can be held for up to 7 days from the date that they are first prepared/made.
- Food - Food Labels (corrected on site)
Observation: Bulk containers and sauces not labeled and easily identifiable.
Correction: Label all sauces and bulk containers with the common name so that they are easily identifiable.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Hood vent and filters observed soiled.
Correction: Have hood vent and filters cleaned.
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11/17/2014 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw eggs 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. Move eggs from being stored above RTE food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date marking observed on prepped foods.
Correction: All prepped foods need to be date marked. Foods can be held for up to 7 days from the date that they are first prepped/made.
- Food - Food Labels (corrected on site)
Observation: Bulk ingredients and sauces not labeled and easily identifiable.
Correction: Bulk ingredients and sauces need to be labeled with their names, so they can be easily identifiable.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Hood vent and filters observed soiled.
Correction: Have comapny come and clean the vent hood and filters. Company called and will be cleaning them tonight.
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11/17/2014 | Routine | |
No critical violations noted. Observation/recommendation: clean any soiled surfaces in the kitchen (shelving, around equipment, etc.).
No violation noted during this evaluation. | 06/17/2014 | Risk Factor | |
No critical violations noted.
No violation noted during this evaluation. | 02/27/2014 | Risk Factor | |
- Kitchenware and Tableware (corrected on site)
Observation: Observed plastic utensils in the kitchen basket that are "nested".
Correction: Arrange utensils so that the handles are arranged in the same direction.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: Observed the lack of a handwashing sign in the female restroom.
Correction: Supply a handwashing sign in the restroom.
- Lighting, Intensity (repeated violation)
Observation: Observed 16.39 foot candles of lighting on the cook line
Correction: should have at least 50 foot candles.
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11/08/2013 | Routine | |
No critical violations noted.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Observed the lack of soap at the kitchen handsink.
Correction: Supply soap at the kitchen handsink.
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04/08/2013 | Risk Factor | |
No critical violations. Ok to permit.
- Hand Drying Provision (corrected on site)
Observation: Observed the lack of paper towels at the kitchen handsink.
Correction: Supply paper towels at the handsink.
- Lighting, Intensity (repeated violation)
Observation: Observed 21.5 foot candles of lighting on the cook line
Correction: should be a minimum of 50 foot candles.
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01/10/2013 | Routine | |
No critical violations. This facility is hereby granted permission to operate as a restaurant. This is a 30 day permit. Permit issued
- Lighting, Intensity
Observation: Observed 17.75 foot candles of lighting on the cook line
Correction: should be a minimum of 50 foot candles.
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12/21/2012 | Routine | |
This is a preopening inspection. The following are needed prior to operation: 1. Replace the missing light bulb in the hood system (cook line must have a minimum of 50 foot candles of lighting, there are 17.38 foot candles of lighting presently). 2. Supply a thermometer in the cold table/low boy near the cook line. 3. Supply a dumpster. 4. Supply chemical test kit for wiping cloth solutions/dishmachine (chlorine). 5. Supply a covered trash receptacle in the female restroom for feminine hygiene product disposal. 6. Clean up debris (construction) in the dining room area. Call the Henrico Health Department for a reinspection prior to operation.
No violation noted during this evaluation. | 12/18/2012 | Other | |
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