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1: 0070 (1-14) & (16)) Poor handwashing procedures observed.
Corrective Actions: The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
1: 0070 (1-14) & (16)) Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Corrective Actions: Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
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 person in charge (PIC) must inform employees and conditional employees of their responsibility to report in accordance with law, to the PIC, information about their health and activities as they relate to diseases transmissible through food.
5: 255 This food establishment has not established procedures for cleaning up vomiting or diarrheal events that happen in the facility.
Corrective Actions: Write procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment.
8: 130 Food employees are not washing their hands before engaging on food preparation. Food employees observed with soiled hands and arms.
Corrective Actions: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
10: 2310 The handwashing station at the warewasihng area is being used for purposes (storing equipment) other than washing hands.
Corrective Actions: A handwashing sink may not be used for purposes other than hand washing.
10: 3020 Soap was not provided at the hand washing lavatory in the warewashing area.
Corrective Actions: Provide hand soap at each hand sink to allow employees to properly wash their hands.
13: 380 Dented baby corn and ouster sauce found in the dry storage area shelves. The integrity of the food packaging is found to be compromised and therefore possibly exposing the food to potential contamination.
Corrective Actions: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. CORRECTED: Canned foods were removed / from the dry storage area shelves
15: 540 Using a food bowl to dispense food. Food in contact with soiled equipment or utensils.
Corrective Actions: Provide suitable utensils or effective dispensing methods that protect the food from contamination.
15: 470 Uncovered flour, sugar and other containers on the kitchen floor.
Corrective Actions: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
CORRECTED: Food containers were covered.
16: 1890 This food establishment does not have proper sanitizer to properly sanitize food contact surfaces of equipment and utensils. The food-contact surfaces of all equipment and utensils were not observed sanitized.
Corrective Actions: Provide sanitizing agents at the proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time. CORRECTED: The proper chlorine was purchased. The proper concentration was prepared and use to sanitize all food contact equipment and utensils.
16: 1770 (A) The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards.
Corrective Actions: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth.
23: 830 The prepared ready-to-eat (RTE) rice and chicken in the refrigeration unit were not properly dated for disposition.
Corrective Actions: Ensure all prepared RTE food are using a date marking system on the containers 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, sold or discarded 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.
CORRECTED: All RTE food (prepared today) were properly datemarked.
39: 610 Food containers of flour and sugar stored on the floor or food stored less than 6" above the floor.
Corrective Actions: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
40: 240 Employees observed working in the food service area without proper hair restraints.
Corrective Actions: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
45: 1750 Manufacturer containers (soy source) were observed reused for the storage of food.
Corrective Actions: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
47: 1060 The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: the two wooden tables in the kitchen and the microwave oven stand, and the cardboard covering walk in cooler shelving.
Corrective Actions: 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.
48: 1530 There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
Corrective Actions: Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
51: 2350 (ii) Observed the floor drain in front of the food preparation and cooking handwashing sink without a greater cover.
Corrective Actions: A plumbing system shall be maintained in good repair.
53: 3240 Handwashing facilities in the kitchen food preparation and warewashing area are unclean and not maintained.
Corrective Actions: Maintain handwashing sinks in sanitary and operable condition.
55: 3300 Facility is storing unnecessary items (old unused equipment in the dry storage room and kitchen floor) to the operation or maintenance of the establishment.
Corrective Actions: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
1. This food establishment is serving carry out only.
2. All alleged violations and corrections were discussed with Person in Charge (PIC)
3. The following documents were discussed and provided to the Person in Charge
• FDA Food Code Form 1-B Conditional Employee or Food Employee Reporting Agreement for the development and implementation of an employee health policy.
• The Virginia Department of Health VDH Guidance for Clean-up of Vomiting and Diarrheal Events in Food Establishment.
4. The Proper Temperature Control for Safety (TCS) food cooling methods were discussed with the PIC and food employees.
| Description | Temperature | State of Food |
| Raw chicken - walk in cooler | 38 °F | Cold Holding |
| Cooked chicken - walk in cooler | 40 °F | Cold Holding |
| Raw chicken - Prep refrigerator | 35 °F | Cold Holding |
| Hot and sour soup - Steam table | 150 °F | Hot Holding |
| Steam Rice - Rice cooker/warmer | 153 °F | Hot Holding |
| Broccoli - wok | 166 °F | Cold Holding |
| Egg drop soup - Steam table | 153 °F | Hot Holding |
| Raw shrimp - Prep refrigerator | 38 °F | Cold Holding |
| Chicken - wok | 168 °F | Cooking |
| Description | Temperature |
| Prep refrigerator | 36 °F |
| Walk in freezer | 15 °F |
| Hot water - Steam table | 160 °F |
| Walk in cooler | 40 °F |