The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy at this time.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses (a plastic bowl was noted to scoop bulk white substance- sugar, in the rear dry storage area)
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, in the walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Multiple products (pork strips-43F, cooked noodles-43F - 44F, cooked pork pieces-44F) were cold holding at improper temperatures, in the cookline maketable unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Cutting Surfaces
Observation: The cutting board(s), in the rear prep area 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.
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01/21/2016 | Routine | |
The operator provided a metal probe thermometer and chlorine test strips, at this time.
Note: Discussed with the operator the use and maintenance of the shared garbage dumpster and dumpster area.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus ( the operator was unable to provide evidence of an Employee Health policy for all employees). The operator was issued Spanish Employee Health forms (FDA Form 1), at this time.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Hands - Where to Wash
Observation: A male food prep employee was observed cleaning their hands in the 3 compartment sink used for utensil washing.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of old food debris on the food contact surfaces of the rear prep grinder components.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the warewashing area is being used for purposes other than washing hands ( a ladle was observed in the handsink basin, in addition, a male food worker was observed cleaning his hands at the warewashing sink).
Correction: The handwash facility identified above is to be used for washing hands only
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09/11/2015 | Routine | |
Provided operator with FDA form 1-B in Spanish.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: A few items in the make table cooler cold holding at improper temperatures. Foods on the left hand side of the make table cooler were reading higher than the right hand side. Data loggers were placed in either side of the refrigerator to monitor for the next day.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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05/04/2015 | Routine | |
Do not store shell eggs on the counter.
When placing the date on a food item, make sure to check the calendar before doing so to ensure that the correct date is written.
Only use food grade bags/containers.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken broth sitting on the counter at 86 F. In the future, place product on the steam table. Product was discarded.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment and Utensils - Durability
Observation: Product in the walk-in freezer being stored in take out bags. Also do not re-use bags that were once used for other food items. These bags are considered single service.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
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01/20/2015 | Routine | |
The operator provided a probe thermometer, chlorine test strips and an Employee Health policy (FDA Form 1B) was discussed and provided today. Hot water is provided by a gas-fired State Select, 50 gal. hot water heater model# GS650YRVIT200.
The facility is approved for food processing/permitting pending approval and/or issuance of a Certificate of Occupancy by Chesterfield Building Department.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in cooler.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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12/18/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Top's China, 12523 Jefferson Davis Hwy., Chester, VA 23831 »