The permit has been updated. Maintain the items corrected. A list of reportable illnesses was left with the manager.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw chicken and egg holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) as they are stored over fresh vegetables.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) breaded chicken 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.
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03/17/2016 | Routine | |
The Health department permit has expired. Apply for a new permit within one week. Maintain the items corrected. Correct remaining items within one week.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) in the walk-in cooler.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the at line.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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11/23/2015 | Routine | |
Maintain corrected items and correct the other items within 5 days.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken was observed stored over a uncovered bucket of sprouts in the walk in cooler.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw vegetables and cooked RTE food.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Ready to eat food items were placed on a raw chicken box lid to drain the grease from them.
Correction: Never use the lids from raw chicken boxes to put food on as there could be cross contamination from raw chicken juices to the food that the grease is draining from Discard the food.
- Cloths - Wiping Cloths, Air-Drying Locations
Observation: Wiping cloths that were laundered on site were observed air-drying at the 3 basin sink.
Correction: Air-drying of cleaned linens must be done in a location that prevents contamination to both the cleaned linens and adjacent food preparation/storage areas. Relocate wiping cloths to allow contamination-free air-drying or enter into a contract with a linen service.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Pans and bowels were found stored on dirty shelf over the 3 basin sink.
Correction: Store clean utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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08/06/2015 | Routine | |
Maintain the corrected items and correct the other items within one week. Time for a detailed cleaning of coolers.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a 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 (repeated violation)
Observation: Observed accumulations of encrusted soil on the some food contact that have not been clean or used in over 24 hours. The coolers also have an accumulation of dried residue on them and are in need of cleaning.
Correction: Clean and sanitize these surfaces for food contact. Clean all other surfaces to help preclude the attraction of insects.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: rice pan
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.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory by the fryers.
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.
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04/20/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Baby corn and water crest cold holding at improper temperatures while stored in the upper part of prep cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Cooler was adjusted also.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) breaded chicken and open canned vegetables 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: meal slicer
Correction: Clean and sanitize these surfaces for food contact. Clean and sanitize prior to use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:sides of equipment.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the cook line.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under equipment and cook line have a black residue on it and is in need of cleaning.
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.
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01/12/2015 | Routine | |
The purpose of this visit is due to a complaint of a possible illness from eating egg drop soup. Spoke to the operator who stated that he knew of the complaint because of a customers bounced check. Operator stated that a customer's check bounced so firm called the person and was told the food was bad so the check was cancelled. Restaurant is in the process of trying to collect the bank fees from the person who bounced the check. Operator stated that the complainant stated that they were going to call the health department.
A routine inspection was conducted today, 12 Jan 2014. There were several violations noted on inspection. The meat slicer was dirty from yesterday. Two food items were found at 44 degrees that should have been kept at 41 degrees or less. The cold holding of food was corrected. There was no egg drop soup in restaurant at time of inspection. Unable to determine the cause of illness.
No violation noted during this evaluation. | 01/12/2015 | Complaint | |
Need to monitor food holding temperatures more often. Once you open a can of vegetables, those vegetables are potentially hazardous and must be kept at 41 degrees F or less. Hot holding food temperatures were good.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Baby corn and cooked chicken cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed canned baby corn and water chestnuts in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
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08/14/2014 | Risk Factor | |
All foods were within the acceptable range. Keep up with date marking of the foods that are cooked on premises and held longer than 24 hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) breaded chicken 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. Manager stated they use the chicken up to 3 days.
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04/17/2014 | Routine | |
Keep tofu covered while stored in the walk in cooler. Always store raw proteins such as chicken, beef, and pork on the bottom shelf and never over food items that do not have to be cooked prior to eating. Floor and walls much cleaner than last inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over an open container of tofu 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Baby corn, water crest, and raw chicken cold holding at improper temperatures of 43-45 degrees in top of prep unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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01/08/2014 | Risk Factor | |
The following items code violations were corrected: 3030, 2310, 1770 (a) (b), 820 (a), 1750, and 550. All items have been corrected since last inspection.
No violation noted during this evaluation. | 09/13/2013 | Follow-up | |
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored in standing water between uses.
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: Several food items in the prep cooler by smoker was cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service items were observed reused for the storage of chicken and beef.
Correction: Discontinue the reuse of single-use containers for chicken and beef storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: metal bowels stored over the dish ware sink. .
Correction: Clean and sanitize these surfaces for food contact prior to placing in clean dish area.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food debris or deposits or other soil on the following food contact surfaces: can opening blade, shelving where clean pans are stored.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at by the rice station is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the rest-room
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
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09/10/2013 | Routine | |
Need to monitor food temperatures more often. Facilities needs a detailed cleaning. All cook temperatures were good.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sprouts and breaded chicken located in the prep cooler across from the wok station were observed at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Linens - Specifications
Observation: Visibly soiled non food-contact linens were observed at 3 basin sink.
Correction: Increase the frequency of laundering of these nonfood-contact linens to prevent the transfer of pathogens.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
Observation: The floor, shelving, and racks 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of litter
Correction: Maintain the premise free of litter.
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06/05/2013 | Routine | |
All food temperatures were within the acceptable range. Manager corrected the above item. Manager provided information on the reportable illnesses. Health Department permit has expired. An application was left with the manager. Submit application and fee within one week.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: vegetable peelers
Correction: Clean and sanitize these surfaces for food contact.
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12/18/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Wei's Garden, 161 Fort Evans Rd Ne #110, Leesburg, VA 20176-4420 »