38: Harborage conditions exist in the large office / child area as well as the dry storage area, etc. as there is so much clutter, personal items, old containers, etc. in several areas of the restaurant that the floor cannot be swept not can the areas be monitored throughout the week for pests, Corrective Actions: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Work each week to get rid of items not necessary to the food business and decrease as well as organize the personal items so you can actually monitor your food facility for pests. If you work on this each week you should be able to have things cleaned and decluttered by mid-August.
39: 610 39 OUT 610 REPEAT Numerous crates, boxes, bags, packages, etc. of food were observed being stored in the floor in several locations of the facility. With so much packaged food stored stacked throughout the facility, monitoring for pests and regularly sweeping / cleaning the floor would be challenging with the conditions observed today.
Corrective Actions: Correction: Facility will work throughout the next thirty (30) days to store food on the can rack, on shelving, or otherwise six (6) inches off the floor so you can sweep under and monitor for pests.
49: 1770 (C) 49 OUT 1770 The side of the prep cooler, the fryer, around both microwaves, and the stainless steel table surfaces around / under the microwave as well as around the rice cookers are in need of cleaning. Old encrusted food particles, pieces of rice, and a sticky reside were observed in these areas.
Corrective Actions: Correction: Clean the facility and surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Pull out all equipment and thoroughly deep clean the kitchen & equipment. Please ensure the gaskets to cold holding units are regularly cleaned as the condensate on these from opening and closing throughout the day and being touched when staff have food particles on their hands can cause them to become dirty and in need of cleaning throughout the week. All dirty equipment will be cleaned in the next week ( 7 days) . Furthermore, a daily / weekly cleaning schedule will be created and followed.
55: 3180 55 OUT 3180 Observed building up of old food particles, grease, or grime on the walls and on the floor in some areas of the food preparation area near the prep cooler, the rice cookers, and the fryer. Also, a black mold-like growth was seen on the walls, on the floor, and on the table/wall junction around the dish machine. Corrective Actions: Correction: Clean the facility and surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Pull out all equipment and thoroughly deep clean the kitchen floors & walls Also, create a cleaning schedule to prevent the accumulation of grease, dirt, and old food pieces. If you need to open later, close earlier, and/or have staff come in early or staff late something needs to be done to get your food facility clean and then you need to create AND follow a daily / weekly cleaning schedule that will keep things clean. Please work to get things cleaned by the beginning of August.
56: 3140 56 OUT 3140 REPEAT Personal items & kids toys were commingled with restaurant items in parts of the kitchen. This is mostly observed in the office / room with the non-used facility sink, making the area hard to be swept, kept clean, and monitored for pests. The clutter and piles and stacks of random clutter, personal items and children items are worse than observed the previous years.
Corrective Actions: Correction: Work to remove items unnecessary to the food business from the facility each week. Please have this addressed by the beginning of August. Also, have separation of personal items and restaurant foods, restaurant dishware, restaurant to-go containers, etc. Designate an area(s) of the facility to be for employees and/or owners personal items. The owner will work to go thru items and take items unnecessary to the food establishment away. There should not be this much personal, child, or other clutter just stacked in piles in your food establishment.
Additional Comments
NOTE: Please work to keep limiting children toys kept at the restaurant and children / personal items separate from restaurant food and supplies as things has gotten out of hand and is is much worse that it was several years ago. Discussed employee health policy, date marking of facility prepared or cooled foods, hand washing, storage of employee beverages and food (store below and away from restaurant food in the walk-in cooler), cooling of foods, & handling customer's orders with allergens during today's inspection. Please work on ensuring all facility prepared or facility cooled foods that are kept overnight are all date marked to tell when they should be used to discarded by - this includes food such as your sauces, broths or cooked vegetables /meats. Also, please ensure all containers used for food contact are food grade plastics.
Good job with employee hair restraints. Specialty Exterminating does pest control for this facility.
Discussed the regulation changes including : starting summer 2021 for there to be a written vomiting and diarrheal clean up procedures (again today left VDH / VDACS Guidance for clean-up June 2021 guidance) and you already should have a clean up kit ; also starting summer 2021 you must post all pages of your most recent inspection OR post a sign saying inspection is available for viewing on request (left QR code poster - posted near entrance) - you can post this near your food permit which also must be visible to the public / your customers (your permit currently is not visible to the public as it is behind the bar near the phone / cash register - please move this ).
Food Temperatures
Description
Temperature
State of Food
milk in walk-in cooler
35 °F
Cold Holding
chicken in chicken kaprow
191 °F
Cooking
vegetable soup broth
209 °F
Hot Holding
chicken in Horapa chicken & rice dish
176 °F
Cooking
bean sprouts in walk-in cooler
41 °F
Cold Holding
diced tomatoes in prep cooler
38 °F
Cold Holding
green curry sauce
206 °F
Reheating
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
CMA 44 high temp
high temp
161
heat
186 °F
3-compartment sink ( not in use)
chemical
bleach
chlorine
No records found
Equipment Temperatures
Description
Temperature
Coca-Cola fridge
40 °F
fridge / freezer * combo
14 °F
bar cooler
32 °F
walk-in freezer
19 °F
tall freezer
18 °F
prep cooler
34 °F
fridge */ freezer combo
38 °F
walk-in cooler
38 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
