Hand washing sink available with warm water, soap, and towels. Reviewed food safety information with PIC: cooking and proper cooling
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin in the prep unit holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Also raw eggs being held over prep unit during use.
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.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Pots and saucers were being used as serving utensils in the prep unit, handles coming in contact with Raw proteins and cross contaminating RTE items.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed scoops for tea,water and dry storage products improperly stored.
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 - Food Labels
Observation: Frozen ground pork packaged in the establishment is not labeled in accordance with Law.
Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the refrigeration gaskets/shelving/doors,walls,and floor have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The kitchen facility is 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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11/17/2015 | Routine | |
Hand washing sink available with warm water, soap, and towels. Reviewed food safety information with PIC: cooking and proper cooling
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in a bucket less than 6" above the floor. Also improper bags being used for food storage within freezers.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Cooling Methods
Observation: The methods used for cooling were not adequate within kitchen and walk-in refrigerator: excess volume of product in containers
Correction: product covered too tight
- 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.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: dry storage containers and bulk containers throughout facility.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair: rear screen door is not adequately protecting from entry of insects. Door and screen is severely damaged.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/09/2014 | Routine | |
Hand washing sink available with warm water, soap, and towels. Sanitizing wiping cloth solution available at 100 ppm. Testing strips available and in use. Reviewed food safety with PIC: cooking and cooling requirements, temperature controls, hygiene and sanitation, cross contamination, and employee health requirements.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Large pot of chicken and shrimp in walk-in refrigerator noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Good methods to use for proper cooling: Small portions, Ice Baths, Shallow Pans, and Stirring.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced Mellons and cream filled pastries cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: storage racks within the walk-in refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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03/18/2014 | Routine | |
All items from previous inspection have been corrected. Reviewed food safety information with PIC: complaint information concerning cold dessert and fruit bar temperature control requirements
No violation noted during this evaluation. | 10/08/2013 | Follow-up | |
Hand washing stations available and in use with warm water, soap, and towels. Reviewed food safety information with PIC.
- Critical: Cooling* (corrected on site)
Observation: Noodles on table noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside and outside of all refrigeration equipment
Correction: food prep table shelves
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the grill area and less than 10 foot candles in the dry storage area.
Correction: Provide adequate lighting as required by Virginia Food Safety Regulations.
- 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.
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09/19/2013 | Routine | |
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