Good job on correcting all previous observations. Cokk and prep line are still reading less than 50 foot candles as required for safety. Recommend adding additional lighting in areas.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the prep and cook line. EHS observed foot candles at 20-30 at the cook line and 30-34 at the prep side. Increase lighting in cook/prep areas.
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
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03/30/2016 | Follow-up | |
EHS provided various handouts in Trad. Chinese on handwashing food temperatures, cooling. Facility uses food coloring and MSG as additives. DO not reuse cans and make sure label's and date marking are in place. Food handler cards must be updated right away.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. 2 workers with no food handler cards. This is an on-going issue with facility in getting the same 2 workers with valid food handler cards. Issue must be corrected in next 2 weeks.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the walk in refrigeration units.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Bulk containers of various sauces prepared at the facility with no labels
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.
- Food - Miscellaneous Sources of Contamination (corrected on site) (repeated violation)
Observation: Various sauces and foods were opened in their original aluminum cans and then stored in refrigeration in original cans. Once opened removed food from containers due to chemicals that will break down into the food and contaminate them.
Correction: Protect food from miscellaneous sources of contamination.
- Thawing (corrected on site)
Observation: Improper methods used to thaw pork and raw chicken. EHS observed food items submerged in water with no running water. EHS explained to operator that could understand some English and showed process.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked chicken observed at 62F setting on counter. Facility opens at 11AM. Per PIC food had been out for 1.5 hours and was placed in reach in refrigeration to cool down to 41F or below.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) sacues in the refrigeration unit is 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.
- Equipment and Utensils - Multiuse, Characteristics (corrected on site)
Observation: The food contact surface of the bottom shelf near back sink is not durable, nonabsorbent, easily cleanable, resistant to pitting. EHS observed shelf lined with paper an absorbent material. PIC removed paper.
Correction: Repair or replace the shelves to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the 2 faucets at the 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the prep and cook line. EHS observed foot candles at 20-30 at the cook line and 30-34 at the prep side. Increase lighting in cook/prep areas.
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
Observation: under equipment, grease trap under wok station and back wall behind cook line in the kitchen 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. EHS observed grease build up and grease running down hood system
Correction: Maintain hood system vent filters in a clean condition.
- Mops - Drying Mops
Observation: Mops not hung up to air dry .EHS observed mop stored in bucket. Mops must be hung to allow proper air flow in drying to prevent pathogen growth and with mop heads facing down to prevent contamination of handles.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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03/14/2016 | Routine | |
Good job of maintaining proper food temperatures.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. EHS observed only one employee has a current food handlers card. All employees who work with food, must obtain their food handlers card per county ordinance.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the walk in refrigerator. EHS observed cut vegetables uncovered inside walk in refrigerator. Foods uncovered were cut lettuce, cabbage, onions and shrimp.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. EHS observed pan inside bulk container of rice was stored handle down inside food.
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.
- Nonfood Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the food cart shelf is not designed or constructed to be easily cleanable. EHS observed paper used to line shelf on cook line food cart (not easily cleanable).
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. EHS observed to go containers were not inverted on front line. Invert all single service items so that food contact surface will be protected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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01/13/2016 | Routine | |
Observed red caps missing on tips of fire suppression system. Please have unit checked for if need. Red caps prevent grease build up in pipes. Food handler cards are required per city ordinance and must be maintained.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. No food handler cards for food workers. Employees have one week to have food handler cards obtained.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food as chicken, egg rolls, cut vegetables in the walk in and reach in refrigeration.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. observed several bowls used as dispensing utensils in bulk containers of rice etc..
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 (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed food stored on the floor in walk in. ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Sauces, condiments noodles stored in original aluminium can in refrigeration units and cooked meets stored in grocery plastic bags, These types of containers can spread chemicals and pesticides into the food. Never use grocery bags and once cans are opened place food in food safe containers.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) various sauces as brown sauce, bourbon sauce, in the refrigeration unit is 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean single serve containers were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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09/19/2015 | Routine | |
Do not leave food on counter. Ensure cold foods stay cold at 41F or below. Purchase a thin probed thermometer for small meets to watch temperature at the prep unit.Obtain food handler cards with in 30 day of this inspection report.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food handler crds are required per city ordinance. No food handler cards on record.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The prepared bourbon sauce is unsound or adulterated. Observed sauce in walk in with no date and mold on outside of bucket and inside rim. PIC discarded item
Correction: Ensure food is safe and unadulterated.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Bowls used as dispensing utensil in food bins and one with handles were submerged in foods. Also knife stored between counter and prep unit
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: chicekn prepared the day beofr and chicken on counter cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in the lowboy was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
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06/18/2015 | Routine | |
NOTES:
- Discussed time being used as a public health control for the breading used to bread raw chicken wings and the chicken dumplings that are taken out at lunch time and placed on counter. Use a sticker system for the breading once the first piece of chicken is placed in the mix. Otherwise, placed breading in cold holding unit until next order. Sift breading at least every four hours if using time. For lunch crowd, take out was is needed and place the rest back into a cold holding unit.
- Hats being worn properly and proper glove use observed.
- Discussed Employee Health and Allergen awareness flyer with PIC.
- Facility observed in clean condition with minor cleaning needed at exhaust hood.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. District Food Handler cards are not up to date.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed Pepsi bottle in bottom of prep unit which may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may store their drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Walk in refrigerator observed with shelled eggs stored over sauces. Also observed RTE products near raw products such as beef and chicken.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
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03/25/2015 | Risk Factor | |
- Critical: Demonstration of Knowledge*
Observation: The employees did not have valid Western tidewater Food Handler cards.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Discharges from the Eyes, Nose, and Mouth*
Observation: The staff with coughing is working with exposed food, food-equipment, utensils, linens or single-service/single-use articles. (employee coughing on tray of raw shrimp)
Correction: Prevent employees who are experiencing persistent sneezing, coughing or a runny nose that causes discharges from the eyes, nose or mouth from working with exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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11/05/2014 | Routine | |
- This Office has no record of health cards for any staff
No violation noted during this evaluation. | 03/31/2014 | Risk Factor | |
- **No health cards (REPEAT)
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Miscellaneous Sources of Contamination
Observation: Fried noodles stored in napkin box.
Correction: Protect food from miscellaneous sources of contamination
- Critical: Cooling* (corrected on site)
Observation: General Tso's chicken and fried rice noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. *Placed in cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sweet & sour pork & chicken skewers cold holding at improper temperatures in the Leader lowboy.
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* (repeated violation)
Observation: The prepared ready-to-eat (RTE) egg rolls, cooked noodles in the refrigeration unit is 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 (corrected on site)
Observation: There was no temperature measuring device located in the Leader 2-door lowboy.
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
Observation: The door gasket to the prep unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Food contact surfaces appear soiled.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Facility in need of a deep cleaning, including floors, walls, equipment, and interior of refrigeration units.
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 - Storage of Toxic Containers*
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items
Correction: stored next to green onions.
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10/23/2013 | Routine | |
- Repair screen door so it is self-closing with a tight seal.
- Place a properly calibrated thermometer in the 2-door prep unit.
- Recommend replacing old chlorine test kit.
- Recommend preparing smaller amounts of meats at a time to maintain proper cold holding temperature of 41 degrees.
- Clean ventilation hood.
- Person in Charge
Observation: No staff have current health cards.
Correction: Maintain current health cards for all staff. Please comply within 2 weeks of inspection date. EHS provided study booklet in Chinese.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin (meat and shell 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: rice cooker.
Correction: Clean and sanitize these surfaces for food contact.
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02/05/2013 | Risk Factor | |
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