- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Observed the food scoop stored in a container of standing water
Knives in use found stored between equipment
Correction: Store scoop on a clean dry surface or in the food with the handle above the food
Don't store knives between equipment- store on a clean surface
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, food residue or other debris on the following nonfood-food contact surfaces: surface of equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings - Protected
Observation: Screen at the back door is heavily damaged (ripped, torn)
Correction: Repair or replace screen door to prevent entry of insects, pests, roaches, etc.
- Lighting, Intensity
Observation: Lights are not working in the food preparation area
Correction: Repair lights and provide at least 50ft. candles of light intensity in the food preparation areas
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
|
03/11/2015 | Routine | |
- Critical: Time as a Public Health Control*
Observation: Egg rolls and chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
|
06/17/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Accumulation of grease on surface of equipment
Correction: Clean equipment surfaces
- Light Bulbs Protective Shielding
Observation: Light bulb in hood system not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
|
01/31/2014 | Routine | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: Cooling and the correct methods to cool food rapidly.
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.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
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.
- Thawing
Observation: Improper methods used to thaw chicken .
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: Fried rice at the wok station was cold holding above 41F
Correction: Cold hold rice at 41F or below or use time and temperature for the rice
|
07/30/2013 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wet wiping cloths stored on work tables
Correction: Remove wiping cloths and store in bucket of sanitizer when not in use
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked chicken cold holding at 50F
Correction: Maintain cold holding temperature of food at 41F or below
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Accumulation of grease observed on exterior surface of equipment
Correction: Clean equipment surface
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Food scoop found stored in a container of standing water
Correction: Remove food scoop and store on a clean and dry surface or in the food with the handle above the food
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Accumulation of grease on hood filters
Correction: Clean surface of equipment
|
04/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about 8a Hong Kong Inc, 8 A Elmhurst Street, Newport News, VA 23603 »