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Welcome to Fairfax Underground, a project site designed to improve communication among residents of Fairfax County, VA. Feel free to post anything Northern Virginia residents would find interesting.
China Star Health Violations
Posted by:
Ah Fiel Sik
()
Date: June 01, 2015 08:48AM
Facility Type: Full Service Restaurant
Inspection type: Routine
Inspection date: May 14, 2015
Number of critical violations: 5
Number of non-critical violations: 9
Violations:
A summary of the violations found during the inspection are listed below.
Code Observation / Corrective Action
2-301.14(A)-(I) Corrected During Inspection Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED FOOD EMPLOYEE RETURN TO KITCHEN AND PROCEED TO HANDLE FOOD WITHOUT WASHING HANDS UPON ENTERING KITCHEN.
ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EHS STOPPED EMPLOYEE FROM RETURNING TO COOKLINE, EMPLOYEE WASHED HANDS.
3-302.11(A)(4) Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED CRUNCHY NOODLES STORED IN BUCKET HANGING FROM OFFICE SHELVING WITH NO LID. OBSERVED LIDS FOR DRY STRORAGE OF SALT BROKEN.
Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CFM DISCARDED WONTONS AND BUCKET. CFM WILL PLACE NEW CRUNCHY NOODLES IN NEW CONTAINER WITH LID.
3-302.12 Repeat The following food items that are not easily identified by appearance were observed without a label: FLOUR, SUGAR, CORN STARTCH IN DRY STORAGE CONTAINERS.
Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
3-304.14(B)(1) Corrected During Inspection Repeat Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
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. CFM CREATED SANITIZER SOLUTION BUCKET FOR WET CLOTHS.
3-305.11(A)(3) Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED SAUCE BUCKETS STORED ON FLOOR ALONG COOKLINE, OBSERVED LARGE BROTH POT COOLING ON FLOOR BY DRY STORAGE AREA.
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. CFM PLACED RACK UNDERNEATH LARGE BROTH POT.
3-501.16(A)(1) Corrected During Inspection Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: FRIED RICE 70F, YELLOW RICE 79F - in RICE POT
Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. FOOD ITEMS DISCARDED.
3-501.16(A)(2)(a) Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: GARLIC IN OIL 68F - PREP COOLER
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. ITEM DISCARDED.
4-101.19 Corrected During Inspection Repeat The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED NEWSPAPER LINING SHELVING UNITS.
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. CFM REMOVED NEWSPAPER.
4-302.14 Corrected During Inspection There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. NO TEST KIT AVAILABLE FOR DISH MACHINE AND BLEACH SANITIZER.
Obtain a @BLEACH test kit.
4-501.12 The cutting board(s) along the PREP TABLE are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-601.11(A) Critical Repeat The following equipment/utensils were observed soiled to sight and touch: RICE POTS, SLICER, KNIVES ALONG 3VAT SINK.
Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
4-601.11(C) The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: SHELVING UNITS IN NEED OF CLEANING.
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.
4-903.11(B) Corrected During Inspection Clean UTENSILS were observed stored with the food-contact surface facing upward.
Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted. CFM INVERTED UTENSILS IN SECOND CONTAINER.
6-202.15(A)(1)-(3) Corrected During Inspection Window or door is kept open for ventilation and opening is not protected by a screen or other effective means. OBSERVED BACK DOOR OPEN.
Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. CFM CLOSED DOOR.
Comments:
**Please remember to keep Rice in Rice Pots turned ON and hot holding at 135 Degrees. Food items should not be held at room temperature if kept for more than 4 hours. EHS provided additional handouts and signs with Proper Cooling, Temperature Holding, Cross Contamination Storage and Employee Health Policy in Chinese and Spanish.
Inspection type: Routine
Inspection date: May 14, 2015
Number of critical violations: 5
Number of non-critical violations: 9
Violations:
A summary of the violations found during the inspection are listed below.
Code Observation / Corrective Action
2-301.14(A)-(I) Corrected During Inspection Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED FOOD EMPLOYEE RETURN TO KITCHEN AND PROCEED TO HANDLE FOOD WITHOUT WASHING HANDS UPON ENTERING KITCHEN.
ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EHS STOPPED EMPLOYEE FROM RETURNING TO COOKLINE, EMPLOYEE WASHED HANDS.
3-302.11(A)(4) Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED CRUNCHY NOODLES STORED IN BUCKET HANGING FROM OFFICE SHELVING WITH NO LID. OBSERVED LIDS FOR DRY STRORAGE OF SALT BROKEN.
Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CFM DISCARDED WONTONS AND BUCKET. CFM WILL PLACE NEW CRUNCHY NOODLES IN NEW CONTAINER WITH LID.
3-302.12 Repeat The following food items that are not easily identified by appearance were observed without a label: FLOUR, SUGAR, CORN STARTCH IN DRY STORAGE CONTAINERS.
Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
3-304.14(B)(1) Corrected During Inspection Repeat Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
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. CFM CREATED SANITIZER SOLUTION BUCKET FOR WET CLOTHS.
3-305.11(A)(3) Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED SAUCE BUCKETS STORED ON FLOOR ALONG COOKLINE, OBSERVED LARGE BROTH POT COOLING ON FLOOR BY DRY STORAGE AREA.
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. CFM PLACED RACK UNDERNEATH LARGE BROTH POT.
3-501.16(A)(1) Corrected During Inspection Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: FRIED RICE 70F, YELLOW RICE 79F - in RICE POT
Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. FOOD ITEMS DISCARDED.
3-501.16(A)(2)(a) Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: GARLIC IN OIL 68F - PREP COOLER
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. ITEM DISCARDED.
4-101.19 Corrected During Inspection Repeat The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED NEWSPAPER LINING SHELVING UNITS.
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. CFM REMOVED NEWSPAPER.
4-302.14 Corrected During Inspection There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. NO TEST KIT AVAILABLE FOR DISH MACHINE AND BLEACH SANITIZER.
Obtain a @BLEACH test kit.
4-501.12 The cutting board(s) along the PREP TABLE are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-601.11(A) Critical Repeat The following equipment/utensils were observed soiled to sight and touch: RICE POTS, SLICER, KNIVES ALONG 3VAT SINK.
Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
4-601.11(C) The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: SHELVING UNITS IN NEED OF CLEANING.
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.
4-903.11(B) Corrected During Inspection Clean UTENSILS were observed stored with the food-contact surface facing upward.
Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted. CFM INVERTED UTENSILS IN SECOND CONTAINER.
6-202.15(A)(1)-(3) Corrected During Inspection Window or door is kept open for ventilation and opening is not protected by a screen or other effective means. OBSERVED BACK DOOR OPEN.
Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. CFM CLOSED DOOR.
Comments:
**Please remember to keep Rice in Rice Pots turned ON and hot holding at 135 Degrees. Food items should not be held at room temperature if kept for more than 4 hours. EHS provided additional handouts and signs with Proper Cooling, Temperature Holding, Cross Contamination Storage and Employee Health Policy in Chinese and Spanish.
Re: China Star Health Violations
Posted by:
Rocky
()
Date: June 01, 2015 09:10PM
Yum yum yum, I,ll have another of roaches