Shiang Yu Chinese Restaurant – Inspection Report
Inspection Information:
| Facility Type: | Full Service Restaurant |
| Inspection type: | Routine |
| Inspection date: | May 08, 2013 |
| Number of critical violations: | 3 |
| Number of non-critical violations: | 1 |
Definition of critical and non critical violations
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Observation / Corrective Action |
| 2-201.11(A)(1)-(5) | Critical Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled “Employee Health Policy.” A complete employee health policy must have the following elements: 1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see “What is Foodborne Illness” handout); and 2) Documentation that employees have been instructed of their responsibility to report symptoms of, diagnosis of or exposure to foodborne illness to management (see “Employee Illness Reporting Agreement” handout); and 3) A management plan to restrict or exclude employees, as applicable, who have symptoms, diagnosis or exposure to foodborne illness (see “Employee Illness Decision Guide for PIC/CFM” handout). The information provided at the time of this inspection will help you develop and implement this policy. Handouts are available in the following languages: English, Arabic, Chinese (traditional), Farsi, Hindi, Korean, Spanish, Thai, Urdu and Vietnamese. If you have any questions about your employee health policy, please contact your area inspector or contact the Health Department at 703-246-2444, TTY 703-591-6435.  |
| 2-401.11(A) | Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Drinks with no lids stored above steam wells. Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. |
| 7-207.11(B) | Corrected During Inspection Critical Employees’ medicines are not properly located to prevent contamination of food and food contact surfaces. Many bottles of vitamins stored with cans/bottles of food. Employees’ medicines shall be properly stored to prevent contamination of food and food contact surfaces. |
| 6-501.12(A) | Observed that the dry storage area is in need of cleaning. Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. |
Comments:
The purpose of today’s visit was to conduct a routine inspection. It was noted that the facility was fairly clean, CFM was knowledgeable. CFM was reminded to have the hood cleaned soon, some build-up was observed. Please contact me if you have any questions. Thank you. NOTES: Dishmachine: Jackson ES2000, 50 ppm. *Time reflects inspection only.