- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk in refrigerator. Observed shrimp, rice, and noodles uncovered in walk in refrigerator and dry storage. PIC covered.
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 ice scoop handle down inside ice. Also, observed plastic containers stored inside food products such as flour, sugar, etc. These bowls are improper dispensing scoops (no handle) or can be used once and then discarded.
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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Observed the dish machine chlorine levels were not reading on the test strips. Chlorine levels in dish machine were reading less than 10ppm on test strips. Service technician arrived and repaired machine before inspection was completed.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. Observed bar gun nozzle with black mold inside nozzle.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the front wait station is being used to clean equipment and utensils. Observed bar gun nozzle cleaned in hand sink. Also a pan was in the kitchen hand sink. Pic removed.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the front wait station is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed back door proped open. PIC closed.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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03/23/2016 | Routine | |
| No violation noted during this evaluation. | 12/17/2015 | Risk Factor | |
Sandwich unit is still not working properly. Ice is being used to keep the items on the top cold however anything stored below does not stay cold.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed TCS foods (beef and shrimp) at 44°F in the walk-in cooler. Also, the cooked lo mien noodles and the eggs in the bottom of the sandwich prep unit were 57 and 47°F respectively.
Correction: TCS foods must be maintained at 41°F or less. Repair units.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed mold on the deflector plate in the ice machine.
Correction: Clean.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Observed the only hand sink in the kitchen filled with dishes.
Correction: Corrected by removing the dishes.
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09/09/2015 | Risk Factor | |
The prep unit continues to not hold food temperatures at 41°F or less. Also, server came into work and started rolling silver ware without washing hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed all the TCS (cooked pork, eggs, raw chicken, shrimp and beef, and dumplings) foods in the sandwich prep unit at 54-55°F.
Correction: Product was discarded. This unit continues to not operate correctly.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed the fried rice hot holding container not clean.
Correction: Properly clean and sanitize.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed containers that had been washed not sanitized. Also, no sanitizer detected in the dish machine.
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. Dish machine is not holding a prime.
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06/25/2015 | Risk Factor | |
Permit issued
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed old food on the shelves in the walk-in cooler. Also, black mold on the gaskets on the small refrigerator next to the fryer.
Correction: Clean.
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04/22/2015 | Follow-up | |
- Critical: Cooling*
Observation: Observed chicken at 51, beef at 44 in the top of the sandwich unit.
Correction: Repair.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed an employee brush the rice out of a large bowl and then place the bowl on the shelf with clean bowls.
Correction: The bowl must be properly washed, rinsed and sanitized before putting away.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed old food on the shelves in the walk-in cooler. Also, black mold on the gaskets on the small refrigerator next to the fryer.
Correction: Clean.
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04/20/2015 | Follow-up | |
Product has been found at 45-46°F on 1/15/15, 10/10/14, 10/8/14, 10/1/14 and 6/27/14 in the sandwich prep unit. This needs to be corrected before the permit will be reissued. Current permit expires on 4/30/15.
- Critical: Employee Health* (corrected on site)
Observation: Observed an employee preparing food with an uncovered Band-Aid on his index finger.
Correction: Corrected by putting a finger cot on the finger.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed an employee outside eating and then return to work without washing hands.
Correction: Corrected by instructing employee to wash hands.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an employee drink out of a cup without a straw and continue to work.
Correction: Drinks must have both lids and straws or employee must step away drink and then wash their hands before returning to work. Corrected by removing drinks and washing hands.
- Utensils - In-Use - Between-Use Storage
Observation: Observed the spoon used to scoop the rice in standing room temperature water.
Correction: Do not store in the water unless the temperature of the water is >135°.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed several TCS foods such as chicken, pork and beef at 46°F in the sandwich unit. The thermometer in the unit was 48°F. Also, garlic and oil were observed out on the cook line.
Correction: Product was be pulled and put in the walk-in cooler until unit is fixed. Garlic and oil were discarded.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed an employee brush the rice out of a large bowl and then place the bowl on the shelf with clean bowls.
Correction: The bowl must be properly washed, rinsed and sanitized before putting away.
- Non-Food Contact Surfaces
Observation: Observed old food on the shelves in the walk-in cooler. Also, black mold on the gaskets on the small refrigerator next to the fryer.
Correction: Clean.
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03/30/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employees drinking on the line with unapproved containers and not washing hands before returning to work.
Correction: Hands must be washed. Discussed with owner.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employees drinking coffee and water from cups without straws.
Correction: Drinks were discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed raw chicken, tofu and dumplings at 45°F in the walk-in cooler.
Correction: TCS foods must be kept at 41°F and below. Thermostat turned down.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed baked on grease and food on the inside of the fried rice container.
Correction: Clean and sanitize.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed an employee wash a small metal bowl and not sanitize it before storing.
Correction: All utensils and equipment must be sanitized. Use dish machine for proper sanitizing.
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01/15/2015 | Risk Factor | |
| No violation noted during this evaluation. | 10/20/2014 | Follow-up | |
Data logger showed the temperatures between 46 and 48.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the TCS foods such as shrimp and chicken at 46°F in the prep unit. The thermometer in the unit was reading 50°F.
Correction: Product was iced down until repair person can fix.
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10/10/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the TCS foods such as shrimp and chicken at 46°F in the prep unit. The thermometer in the unit was reading 50°F.
Correction: Product was iced down until repair person can fix.
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10/08/2014 | Follow-up | |
The following was also observed 1. several plastic containers melted, 2. duct tape on a knife handle 3. containers of food stored on the floor in the walk-in cooler 4. shared dumpster area filthy.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the TCS foods such as shrimp and chicken at 46°F in the prep unit. The thermometer in the unit was reading 52°F. Also the garlic and oil was found at the wok station at 73°F.
Correction: Product was iced down until repair person can fix.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed no date labels on the precooked items such as egg rolls and sweet and sour chicken.
Correction: Corrected by date labeling.
- Hand Drying Provision (corrected on site)
Observation: No towels at hand sink.
Correction: Corrected by providing
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10/01/2014 | Risk Factor | |
Gloves n/a. Dishmachine - chlorine sanitizer - 100 ppm - test strips (ok).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Found several food containers in reach-in (chicken, shrimp, beef) at 52 degrees and bowl of General Tso at 80 degrees in walk-in box.
Correction: All cold hold to be 41 degrees or less. Please make sure all cold hold is 41 degrees or less. (Refrigeration box to be elevated so fresh air can get to unit)
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Sink was blocked with trash cans and filled with miscellaneous kitchen equipment.
Correction: Handsinks to be clean for use at all times. Please keep handsinks clear.
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06/27/2014 | Risk Factor | |
Gloves n/a. Dishmachine - chlorine sanitizer - 50-100 ppm - test kit (ok). Permit issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Found General Tso chicken at 49 degrees in cook line in large container.
Correction: All cold hold to be 41 degrees or less. Please keep cold hold food at 41 degrees or less (use small pan). Food was taken to walk-in.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Found soap empty at handsink.
Correction: All supplies at handsinks to be available for proper handwash. Please supply soap to handsinks.
- Hand Drying Provision (corrected on site)
Observation: Found towels empty at handsink.
Correction: All supplies at handsinks to be available for proper handwash. Please supply towels to handsinks.
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03/28/2014 | Routine | |
Gloves n/a. Dishmachine - 0 chlorine corrected to 100 ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Found plastic tub of white rice and General Tso chicken and raw meat products not at 41 degrees or below.
Correction: All cold hold to be 41 degrees or less. Please hold these products at 41 degrees or less.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Found no chemicals in final rinse.
Correction: Final rinse for low temperature to have 50-100 ppm chlorine. Please correct. Tech arrived and reconnected plastic line inside circular pump mechanism.
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02/05/2014 | Risk Factor | |
Gloves n/a. Dishmachine - 100 ppm chlorine - final rinse/test kit (ok).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Found container of rice in walk-in at 59 degrees.
Correction: All cold hold to be 41 degrees or less. Hold all cooked cooled product at 41 degrees or less (rice will be used for fried rice only).
- Critical: Time as a Public Health Control*
Observation: Found liquid pooled eggs at 53 degrees in reach-in unit. Product was on shelf by cook line.
Correction: All time control products to have identification statement and written record when using time or discontinue time control and use temperature.
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10/16/2013 | Risk Factor | |
Gloves n/a. Dishmachine - chlorine sanitizer - 100+ ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Found cold hold unit storage not cooling food properly. Many food items found at 45-47 degrees.
Correction: All cold hold to be at 41 degrees or lower (thermostat set to 40 degrees). Suggest turn down thermostat to 39 degrees or 38 degrees so food will cool better and in required temperature range.
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07/17/2013 | Risk Factor | |
Gloves n/a. Discussed maintenance of walk-in unit that may need Freon and the need for in flow to cool the reach-in unit. Placing the shelving against the back of the reach-in blocks the air flow. Dishmachine - chlorine sanitizer at 100 ppm/test strips (ok).
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Found raw marinated chicken in reach-in and walk-in at 45-46 degrees.
Correction: All cold hold to be at or below 41 degrees. Please store at cold hold less than 41 degrees.
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04/18/2013 | Risk Factor | |
Gloves n/a. Dishmachine - chlorine sanitizer and test kit (ok).
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Found plastic bowl used for single service being used to store seasoned salt (soft tofu container).
Correction: All storage containers not containing original food to be labeled with food name. Please use approved labeled bowl for salt storage. (salt was moved into s/s bowl).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Found pots, pans, bowls, trays not clean.
Correction: All food contact surfaces are to be clean and sanitized. Please clean all bowls, pans, etc. Items were cleaned.
- Non-Food Contact Surfaces (corrected on site)
Observation: Found shelves, smoker, grease pan not clean.
Correction: All surfaces to be clean. Please clean these items. (shelves, smoker, grease pan, etc were cleaned)
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02/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about True Taste Chinese Restaurant, 1090 Virginia Center Parkway #102, Glen Allen, VA 23059 »