The purpose of this visit was to perform a routine inspection.
Discussed and left with the CFM Active Managerial Control and cooling information in Chinese.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw shrimp over cooked pork ribs in the walk in, raw shrimp over ready to eat sauce in the Elite 3 door prep refrigerator
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. A FOOD STORAGE CHART IN BOTH CHINESE AND SPANISH IS POSTED TO THE LEFT OF THE WALK IN ENTRANCE
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Observed rice scoop in standing room temperature water, knife stored in the space between two adjacent prep refrigerator
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. BOTH UTENSILS TAKEN TO THE 3-VAT TO BE WASHED, RINSED AND SANITIZED, WATER DISCARDED IN THE CONTAINER HOLDING THE SCOOP
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food is not being adequately cooled from 135°F to 70°F within two hours.Observed chicken stock at 77F after 4 hours
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.DISCARDED
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:Observed chicken broth on the spice table in front of the cookline at 77F
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed pork at 45F on the Elite 3 door prep top, crab rangoon at 45F on the Elite 2 door prep top
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.DISCARDED PORK, PUT CRAB RANGOON IN WALK IN TO COOL TO 41F OR BELOW
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:Cooked pork spare ribs, egg rolls
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.GAVE CFM INFORMATION ON DATEMARKING IN CHINESE
- Modifications to FDA Food Code/Section 6-402.11, Toilet Rooms Required with Seating, Not Accessed through Food areas, Accessible at all hours of operation (repeated violation)
Observation: Observed 20 seats and 1 unisex restroom in the food establishment.
Correction: A maximum of 15 seats minus the number of employees is permitted in an establishment with 1 restroom.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located adjancent to the 3-vat sink is covered by a cutting board, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
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03/09/2016 | Routine | |
The purpose of this follow up visit was to assess the cold holding capability of the refrigeration units. All units presently are holding PHF/TCS food at 41F or below.
No violation noted during this evaluation. | 08/24/2015 | Follow-up | |
The purpose of this visit was to conduct a Risk Factor Assessment.
A follow up will be conducted on or about August 24, 2015 to assess the cold holding capability of the refrigeration units.
ACM information given and discussed with the CFM. ACM should be in place to correct any out of compliance situations immediately and if necessary train staff, repair refrigeration units.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(A)Observed the Elite 2 door prep refrigerators and the walk in unable to hold PHF/TCS food at 41F or below. Please do not use the Elite prep refrigerator (rt) until it is capable of maintaining PHF/TCS at 41F or below. Additionally put bags of ice on the PHF/TCS food in/on the Elite 2 door prep refrigerator (left) and in the walk in.
4-204.112(A) Observed no thermometer in the Elite 2 door prep refrigerator rt and the walk in. Obtain thermometers for all cold holding equipment.
4-502.11(B) Observed the food thermometer is out of calibration - it reads at 26F when in ice and water. Calibrate your food thermometer as frequently as necessary to assess the proper cold/hot holding your of PHF/TCS food.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.Observed pot being rinsed out at mop sink and then put in sanitize solution
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. DISCUSSED WITH CFM THE PROPER METHODOLOGY TO WASH, RINSE AND SANITIZE FOOD CONTACT SURFACES AND WHERE THIS SHOULD OCCUR.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the 3-vat sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. DISCUSSED WITH THE CFM HANDWASHING SHOULD OCCUR FREQUENTLY IN THE HANDSINK ONLY
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed beef and shrimp egg rolls at 53F, 48F, crab rangoon at 54F, shrimp springroll at 48F on the Elite prep top rt, shrimp egg roll at 45F, barbecue ribs at 44-45F in the Elite prep refrigerator rt, raw pork at 45F, raw chicken at 45F, garlic and oil at 62F on the Elite prep top left, raw shrimp at 43F, raw beef at 43F in the Elite prep refrigerator left, raw chicken at 43F, pork wonton at 43F in the walk in
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.ALL ITEMS ON AND IN THE ELITE PREP REFRIGERATOR RT DISCARDED, GARLIC AND OIL DISCARDED. BAGS OF ICE WERE PUT ON TOP OF THE PHF/TCS FOOD ON/IN THE ELITE PREP REFRIGERATOR LEFT AND IN THE WALK IN
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:Egg rolls, fried chicken, spring rolls
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
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08/21/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Observed an employee, place with bare hands, peanuts on an order of food
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.DISCARDED
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Observed knife stored between prep refrigerators, spoon in room temperature water
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed eggrolls at 45F, crab rangoon at 58f, 52F on the top of the prep container on the Beverage Air prep top at 45F, garlic and oil at 78F at the cookline,
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.EGGROLLS PUT IN THE WALK IN, CRAB RANGOON AT 58F DISCARDED, CRAB RANGOON AT 52F PUT IN THE WALK IN, GARLIC AND OIL DISCARDED
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.PUT IN WALK IN
- Food Temp Meas Device, Calibrated
Observation: The food temperature measuring device was found out of calibration in the range of use.Observed facilities food thermometer at 26F when in ice and cold water
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:Gaskets of prep refrigerators
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site) (repeated violation)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination.Observed food contact surface of slicer, which was used 24 hours ago, exhibited grime and debris
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
- Modifications to FDA Food Code/Section 6-402.11, Toilet Rooms Required with Seating, Not Accessed through Food areas, Accessible at all hours of operation
Observation: Observed 21 seat and 1 unisex restroom in the food establishment.
Correction: A maximum of 15 seats minus the number of employees is permitted in a food facility with 1 restroom.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor/wall juncture around the entire kitchen, under the cookline is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/13/2015 | Routine | |
- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.OBSERVED FEMALE COOK COOKING IN THE KITCHEN WITHOUT HAIR RESTRAINTS OR VISORS.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff. WHEN INSTRUCTED BY EHS , COOK WORE A CAP.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination.OBSERVED NO SANITIZER PREPARED AT THE FACILITY. FOOD CONTACT SURFACE AFTER CONTACT WITH RAW CHICKEN WAS NOT OBSERVED CLEANED AFTER THE CONTACT.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. NEW BLEACH BOTTLE WAS OPENED AND EHS AND STAFF MIXED SANITIZER SOLUTION WITH CONCENTRATION OF 100PPM WHEN TESTED WITH CHLORINE TEST STRIPS.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means. OBSERVED BACK DOOR IS BEING KEPT OPEN BUT THERE IS NO SCREEN DOOR PRESENT.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. ASKED CFM TO KEEP BACK DOOR CLOSED AT ALL TIMES UNLESS IT IS TO BE OPENED FOR DELIVERY.DOOR HAS BEEN CLOSED.
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11/17/2014 | Routine | |
Site visit made following a complaint received that complainant reports seeing cockroaches in floor of the dining area . On inspection I could not observe any cockroaches in the dining area or in the back kitchen area. Facility needs more frequent cleaning and sanitation as visible dirt, grime and food sediments were observed in the kitchen area and around the 3 VAT sink and oven range. CFM has been asked to ensure the facility is cleaned on a more frequent basis. It was also observed that the back door was open and there is no screen door. Facility has been asked to close the back door at all times unless they wish to install a screen door. Manager has been asked to provide pest control receipts in 10 days
No violation noted during this evaluation. | 07/28/2014 | Complaint | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: OBSERVED RAW CHICKEN, SEAFOOD AND RAW SEAFOOD ON THE SAME SHELF IN THE WALK IN FREEZER AND RAW CHICKEN, RAW BEEF AND RAW SHRIMP ON THE SAME SHELF IN THE WALK IN REFRIGERATOR
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). DISCUSSED WITH MANAGER ON THE PUBLIC HEALTH REASONS FOR AVOIDING CROSS CONTAIMNATION. MANAGER AND STAFF RE-ARRANGED THE FOOD ITEMS IN CORRECT MANNER DURING THE INSPECTION. CROSS CONTAMINATION HANDOUTS PROVIDED AND PLACED ON WALL BETWEEN WALK IN FREEZERS AND REFRIGERATORS.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food items was not reheated for hot holding to a sufficient temperature and/or time: OBSERVED COMBINATION FRIED RICE WAS AT 152 F AFTER REHEATING IN THE WOK.
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds. CHEF REHEATED THE FOOD ITEM TO 169F.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED SURFACES OF THE SLICER AND FOOD PROCESSOR HAD VISIBLE FOOD RESIDUE AND OTHER SEDIMENTS AND WERE NOT CLEAN.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.ASKED CFM TO DISMANTLE,CLEAN AND SANITIZE THE EQUIPMENT.
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07/28/2014 | Risk Factor | |
Site visit made, at time of visit back door area was surveyed first and I could not observe any boxes stored outside . At the inside of the facility also I could not observe boxes or crates of potentially hazardous food stored outside walk in refrigerators/freezers. Manager admitted to me that one day the delivery had come 20 minutes before the facility opened and items had been left outside. They have since called the Supplier/Delivery company and asked that no items be delivered unless some one was at facility.Complaint closed.
No violation noted during this evaluation. | 06/27/2014 | Complaint | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:OBSERVED RAW SHRIMP PLACED OVER CUT VEGETABLES, RAW SHELL EGGS NEXT TO CUT ONIONS AND RAW BEEF AND RAW CHICKEN ON THE SAME SHELF IN THE WALK IN REFRIGERATOR.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). CORRECTED: DISCUSSED WITH CFM AND WENT THROUGH THE ILLUSTRATED HAND OUT FOR CORRECT STORAGE OF FOOD.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.OBSERVED BUCKETS CONTAINING CHICKEN AND BOXED STORED ON THE FLOOR OF THE WALK IN FREEZER.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.CORRECTED: DISCUSSED WITH CFM WHO REMOVED SOME OF THE FOOD ITEMS FROM THE FLOOR.
- Food Storage / Prohibited Areas / Under Water Lines (corrected on site)
Observation: Food storage under lines on which water has condensed. OBSERVED BOXES OF FOOD STORED DIRECTLY UNDER THE WATER PIPES IN THE WALK IN REFRIGERATOR
Correction: Food may not be stored under water lines where water has condensed. CORRECTED: DISCUSSED WITH CFM WHO REMOVED THE BOXES FROM THE SHELF.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED ALUMINIUM FOIL AND CELLOPHANE WRAP BEING USED TO COVER THE EXTERIOR OF THE RICE COOKERS.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.CORRECTED: DISCUSSED WITH CFM TO REMOVE IT.
- Equipment / Non Food / Design / Easy Clean
Observation: Milk crates found used for the following purposes: OBSERVED MILK CRATES BEING USED TO HOLD BOXES OF CANS AND RICE .
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED VISIBLE FOOD REMNANTS, RESIDUE , GRIME ON THE SURFACES OF THE MEAT SLICER AND MEAT PROCESSOR.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CORRECTED: DISCUSSED WITH CFM ON REMOVING THE COMPONENT PARTS OF THE ABOVE ITEMS AND CLEANING AND SANITIZING THEM THOROUGHLY AFTER USE.
- Equip / Food-Contact / Cook Equip / Free of Deposits (corrected on site)
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: OBSERVED FAT, GREASE AND OTHER DEBRIS INSIDE THE PANS AND WALLS OF THE WIN HOT OVEN.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.CORRECTED: DURING THE INSPECTION STAFF EMPTIED THE PAN OF GREASE AND CLEANED THE OVEN .
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination
Observation: Surfaces of the CAN OPENER were observed rusted and soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (repeated violation)
Observation: Outside refuse container was uncovered.OBSERVED LIDS OF THE DUMPSTERS WERE MISSING . ALSO CLEAN LITTER FROM AROUND THE DUMSPTER AREA.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor tiles around the 3 VAT sink and near the back door of the kitchen is dirty with visible reisdues, dirt and grime and is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/04/2014 | Routine | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:OBSERVED RAW BEEF STORED OVER RAW SHRIMP AND RAW SHRIMP AND RAW CHICKEN STORED ADJCACENT TO EACH OTHER IN THE WALK IN REFRIGERATOR.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). CORRECTED: DISCUSSED WITH CFM TO REARRANGE ITEMS ON THE SHELF CORRECTLY. PROVIDED ILLUSTRATED DIAGRAM.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: OBSERVED SWEET AND SOUR CHICKEN, COOKED NOODLES AND EGG ROLLS IN THE WALK IN REFRIGERATOR THAT WERE NOT DATE MARKED.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.CORRECTED: DISCUSSED WITH CFM TO DATE MARK THE ITEMS.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back kitchen is blocked, preventing access by employees for easy handwashing.OBSERVED CUTTING BOARD ON AND STACKS OF PLASTIC CONTAINERS IN FRONT OF THE HAND WASH SINK IN THE KITCHEN.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. CORRECTED: CFM REMOVED ALL IETMS FROM THE AREA.
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09/11/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please repair the door of the ice machine - Fax copies of invoice once repair has been completed to me at HD fax number 703-278-8157. This repair needs to be done on or before January 30 2013.
Copies of the Employee Health Policy have been provided, complete and maintain these at premises.
Hot water heater: STATE CSB526SFEX
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, it was discovered that an effective employee health policy was missing. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information .
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows - Ice machine cover has been removed:
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device- raw bean sprouts were found stored on shelf close to prep top refrigerator at 57F:
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Single-Service & Single-Use, Displayed & Dispensed / Prevent Contamination
Observation: Single service items such as forks and spoons were found displayed with the lip-contact surface facing upward.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered- Observed doors and lids of trash dumpster were open
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc.
Observation: Observed a bottle of prescription drugs stored on the shelf with utensils and other food contact items.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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01/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about Great China, 1484 North Point Village Ce, Reston, VA 20194 »