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3: 0080 (A) (C) Employees are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food.
Corrective Actions: The PIC shall inform all food employees and conditional employees of their responsibility to report any information about their health and activities as they relate to diseases that are transmissible through food, such as E. coli, Salmonella Typhi, Shigella, Hepatitis A, and Norovirus. The PIC was provided with an Employee Health Reporting Agreement for their use.
5: 255 The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility.
Corrective Actions: PIC was provided with a written plan for employees to follow when responding to a vomiting or diarrhea events with discharge of vomitus or fecal matter onto food surfaces that includes the procedures for cleaning and sanitizing affected areas, disposing of the discharge and contaminated food items, and protecting employees while they respond to a vomiting or diarrheal event.
6: 220 A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Corrective Actions: Food employees may drink only from a covered container using a straw. Employee discarded the uncovered container at the time of the inspection.
10: 3045 A sign or poster that notifies food employees to wash their hands is not provided and/or is not clearly visible at all handwashing sinks used by food employees.
Corrective Actions: A sign/poster must be posted at all handwashing sinks used by food employees that reminds food employees to wash their hands. PIC was provided with a handwashing reminder sign for use at the facility.
16: 1780 The cleaning schedule for the green onion slicer is not approved based on the amount of food residue accumulation observed at the time of the inspection.
Corrective Actions: Clean food contact surfaces of equipment between and after uses to prevent cross contamination.
21: 0820 (A1) Cooked white rice hot holding at improper temperature. PIC stated that a higher temperature often results in drying of the cooked rice.
Corrective Actions: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. PIC increased temperature in warmer where rice was hot holding to 135F. Discussed with PIC the idea of using time as a public health control for rice which would include discarding all cooked rice after 4 hours.
23: 830 Observed the following ready-to-eat, potentially hazardous food being held in a container or package that does not bear a date or day: homemade kimchi. PIC stated that kimchi is sold within 3 to 4 days but preparation date was missing from containers.
Corrective Actions: Ensure all prepared RTE time/temperature control for safety (TCS) food is date marked at the time of preparation if the food is to be held for more than 24 hours. The food must be served, sold or discarded within 7 calendar days with the day of preparation counted as day 1. 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.
36: 1510 The PIC could not provide a food temperature measuring device for the Migali 2-door, reach-in refrigerator located adjacent to the back door of the facility.
Corrective Actions: Provide a temperature measuring device that is scaled in increments of no greater than 2 degrees F to ensure accurate readings in all refrigeration/cooling units.
40: 200 PIC was observed wearing jewelry (bracelet) on wrist while preparing food.
Corrective Actions: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. Employee removed bracelet at the time of the inspection.
41: 570 Wiping cloths improperly stored between use, not in chemical sanitizing solution, in the kitchen. Only dry towels were observed being used to wipe food contact surfaces.
Corrective Actions: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
47: 1580 A cutting board located along the food prep area was heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Corrective Actions: PIC discarded cutting board.
48: 1720 There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
Corrective Actions: Obtain a multi-quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. PIC was provided with six multi-quaternary ammonium test strips for use until new test strips are obtained.
49: 1800 The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: reach-in refrigerators across from cook line, door gaskets and outer doors.
Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
55: 3170 (1) The ceiling tile and light cover were observed missing on the right side of the back portion of the kitchen ceiling. PIC stated that the light was being fixed and the area will be repaired soon. (2) The electrical outlet located to the wall to the right and below the microwave was observed without a proper cover.
Corrective Actions: Repair and maintain.
55: 3180 The vent and ceiling over the handwashing sink were observed to be dusty, dirty and otherwise in need of cleaning.
Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
55: 2790 (1) Unsealed wooden boards located on the wall over the food prep area are not designed, constructed, and/or installed so that they are smooth and easily cleanable. The wooden boards are porous and absorbent. (2) Unsealed sheet rock walls in the rear of the kitchen in the food prep area are not designed, constructed, and/or installed so that they are non-absorbent and easily cleanable.
Corrective Actions: Wall surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas. Remove boards or properly seal/paint the board so they are non-absorbent and easily cleanable. Similarly seal, paint or cover the sheet rock walls so that they are non-absorbent, smooth and easily cleanable.
55: 2850 Cardboard was observed being used as a floor covering along the cook line. The cardboard, which is absorbent, was stained with grease and is not cleanable.
Corrective Actions: PIC removed cardboard from the kitchen flooring and will purchase restaurant-grade floor mats that are non-absorbent and easily cleaned.
56: 3200 Overhead grease filters are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Corrective Actions: Increase cleaning frequency to keep filters free of dust, dirt, and grease buildup.
7-22-22 Comments:
(1) PIC was given a 3-ring binder from HHD with various guidance documents including VA Food Regs June 2021 Update, VDH inspection report customer request form for posting, Permit acceptance agreement, Employee Health Reporting Agreement, Big six food-borne illnesses form, Clean-up of Vomit and Diarrhea Events, safe refrigerator storage, hot tips on cooking/reheating temps, food allergy awareness, and a list of food safety references and resources.
(2) HHD understands that the facility shares the garbage dumpster with other stores within the strip mall, however, please try to keep the dumpster lid and doors closed.
(3) Per PIC, the facility is under contract with and treated by a licensed pest control company every two weeks.
(4) It is strongly recommended that a thin tip food thermometer be obtained to better monitor food temperatures.
(5) Beef contained in a large bowl was observed thawing on the middle shelve of the refrigerator located adjacent to the back door, above a box of fresh cabbage. Though no contamination was observed, the PIC voluntarily moved the thawing beef to the bottom shelf and the cabbage was moved to the shelf above the beef to prevent possible contamination.
(6) Pink Himalayan salt was observed in the rear of the kitchen on a rack above the prep table. Discussed with PIC that this type of salt is not an FDA-approved food additive. PIC stated that the Pink Himalayan salt is used by employees only for their meals. PIC will move all spices and other items used only for staff meals to a sealed container labeled for employee use only. The container will be moved and stored away from food preparation areas.
(7) Discussed Time as a Public Health Control (TPHC) for cooked white rice with the PIC who chose not to use the process at this time. TPHC would allow rice to be held at any temperature for four hours, then the rice would be discarded.
(8) Shell eggs are for employee meals only and not offered to the public.
(9) Two large and one small Pepsi refrigerators in the front of the facility are used for beverages only.
| Description | Temperature | State of Food |
| fried chicken breast | 182 °F | Cooking |
| cooked white rice | 125 °F | Hot Holding |
| fried chicken wing | 190 °F | Cooking |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3 compartment sink | manual | 200 | ecolab | quaternary ammonium |
| Description | Temperature |
| low boy | 39 °F |
| Migali 2-door reach-in refrigerator #2 (internal ambient IR) | 44 °F |
| single-door refrigerator near back door (internal ambient IR) | 49 °F |
| Migali 2-door reach-in refrigerator #1 (external ambient gauge) | 39 °F |
| Coca Cola cooler (employee food only)(internal ambient gauge) | 40 °F |
| Migali 2-door reach-in freezer (all food frozen solid) | 3 °F |
| raw chicken refrigerator (external ambient gauge) | 36 °F |
| raw chicken refrigerator (internal ambient gauge) | 50 °F |
| raw chicken refrigerator (internal ambient IR) | 40 °F |
| single-door refrigerator near back door (external ambient gauge)) | 41 °F |
| make table | 40 °F |
| Migali 2-door reach-in refrigerator #2 (external ambient gauge) | 33 °F |