This is a follow-up inspection to determine compliance with Risk Control Plan in place at this facility.
CFM and employees have made dramatic and commendable effort to comply with Risk Control Plan to ensure safe food storage. An all-staff meeting was held and employees trained in date marking and separation of foods in storage. EHS observed impressive date marking and organization in the walk-in refrigerator. An effective date marking system is in place in the facility, however beef broth was observed without date markings. CFM agreed to date mark beef broth henceforth, and an employee date marked broth in storage. Beef broth was the only item observed missing a required date mark.
Please continue to rotate duties as specified in the risk control plan, and to maintain records.
Thank you for your efforts to ensure long-term compliance with safe food storage!
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: Observed the handsink at the register being used to store used beverage cups and a sponge.
Correction: Handsinks are to be used ONLY for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. CFM removed non-handwashing items from the handsink.
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03/07/2016 | Follow-up | |
Multiple repeat critical food safety violations were observed during this inspection. Continued non-compliance will result in Enforcement Actions by the Health Department
- Duties / Train Employees in Food Safety
Observation: Employees are not adequately trained in food safety as it pertains to thier duties.
Correction: Train food employees in safe food storage, date marking of foods, and proper sanitizing of food contact surfaces.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw beef over uncovered cooked rice in prep top refrigerator. Raw shell eggs stored above cooked noodles in the walk-in refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. EHS reviewed safe food storage with CFM. "Prevent Cross Contamination" posters were observed posted in the kitchen in English and Spanish. CFM rearranged foods.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw beef and raw chicken stored above raw fish in walk-in refrigerator.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). EHS reviewed safe food storage with CFM, and reminded him of the "Prevent Cross Contamination" posters in the kitchen. CFM rearranged foods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Bean sprouts (48 F) stored above storage wells in the prep top refrigerator.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Bean sprouts were moved into a storage well in the prep refrigerator. EHS reviewed proper food storage in prep tops with the CFM.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: Ready-to-eat foods that made using a combination of ready-to-eat, potentially hazardous ingredients are not properly dated for discard using the date of the first-prepared ingredient. Foods include: Soup stocks (12+ containers) in two door display refrigerator, and cooked meats including chorizo in walk-in refrigerator.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. EHS verbally reviewed date marking procedures with CFM. EHS provided handouts with information on proper date marking in English and Spanish. CFM date marked applicable foods.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: Utensils, in storage near prep tables, including four knives, were observed soiled with food debris.
Correction: Food contact surfaces of equipment in storage must be maintained clean to sight and touch. Utensils were moved to dishwashing area.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: An employee was observed washing and rinsing a knife, and placing it in storage for use without sanitizing the knife.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. CFM reminded employee, and the knife was sanitized.
- Critical: Permit to Operate Required, Must be Posted, Must be Valid (repeated violation)
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2015. Expired 2015 permit was posted.
Correction: Failure to pay the permit renewal fee and obtain a current Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure. CFM called Health Department to obtain electronic permit renewal documents during the inspection. Please post the new permit in an area it is easily viewed by the public when it is received.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: Observed the handsink at the register being used to store used beverage cups and a sponge.
Correction: Handsinks are to be used ONLY for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. CFM removed non-handwashing items from the handsink.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. A spray bottle containing cleaner was observed not labeled.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. CFM labeled sprayer.
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02/16/2016 | Risk Factor | |
Facility received professional pest control and performed cleaning since last inspection. Roach activity was observed to be nominal. PIC agrees to remain on twice-monthly routine pest control until at least the next inspection. EHS identified areas where additional cleaning will help to remove harborage conditions. Ensure the floors underneath equipment and shelving and along walls are thoroughly cleaned and maintained clean. Seal the floor-wall junctures in the dishwashing room, and replace grease trap lid.
Thank you for your efforts to improve food safety. Continue to monitor employee handwashing and proper cold holding of foods in the kitchen. Train all employees in the correct preparation, testing, and use of sanitizer solutions.
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food employees were observed not washing hands correctly, not date marking foods, and improperly cold holding potentially hazardous foods.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
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11/20/2015 | Follow-up | |
Thank you for accompanying the EHS through the inspection and promptly correcting violative conditions. You are encouraged to have additional employees trained and credentialed as Certified Food Managers to ensure a trained professional is always present, and always supervising food safety in your facility. A periodic review of employee safety regulations is suggested.
Please refer to the corrective actions statements in the violation details above to correct and prevent violations. Work diligently to prevent repeat violations
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Employees did not make a safe sanitizer solution in absence of CFM.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. CFM MUST be present to supervise preparation and use of sanitizer.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw beef was stored above pico de gallo
Correction: another container of raw beef was stored above ready-to-eat sauces in the walk-in refrigerator.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods were stored in such a manner that may cause cross contamination. A rack of foods in the walk-in refrigerator contained beef stored above fish and pork. In the walk in freezer, multiple meats were stored without apparent regard to prevent potential cross contamination.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the shelf above beef (145°F cook temperature). EHS reviewed proper food storage and publoic health rationale for vertical storage order of raw animal products. Foods were relocated for safe storage.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: 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.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in several locations, including walk-in refrigerator and freezer.
Correction: 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.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: a container containing raw chicken (67 F) was observed on the floor beneath a prep table. CFM indicated the chicken was placed there to thaw overnight. Other foods were observed properly thawing in the walk-in refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. CHICKEN WAS DISCARDED. EHS reviewed thawing methods with CFM.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: Multiple potentially hazardous foods including pico de gallo (44 F), cooked chicken (44 F), and cooked rice (45 F) were observed improperly cold holding in the walk-in refrigerator. Bean sprouts stored on a kitchen counter were observed at 55 F. Raw chicken left to thaw overnight at room temperature on floor below a prep table was observed at 67 F.
Correction: Potentially hazardous foods kept cold must maintain a temperature of 41 F or colder at all times while in storage. Monitor FOOD temperatures in the walk-in refrigerator
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: multiple cooked meats and soups in the walk-in refrigerator.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. Foods requiring date marking, and for which the preparation date could be determined, were properly date marked
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: slicer, shelving, storage containers.
Correction: 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.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: An expired permit (2014) was posted in a conspicuous location.
Correction: A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue. CFM possessed current permit and agreed to post it.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There was no Certified Food Manager present at the beginning of the inspection. Employees were preparing foods in kitchen area.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils may result in closure of the establishment. CFM was en route and arrived within 10 minutes of phone contact.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the service counter being used for storage of cleaning supplies and wetting rags.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Employees were reminded that handsinks are for handwashing only.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility, and stacked against rear exterior wall of facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the rear door. Rear door was damaged during a break-in of the facility.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Repair or replace rear door and frame as needed to restrict entry of pests.
- Physical Facilities Good Repair
Observation: Observed that the ceiling and areas of cove molding are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Replace remaining absorbant ceiling tiles with non-absorbant and cleanble tiles. Ensure floor-wall coving is repaired and sealed where damaged.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to cockroaches. Multiple roaches fled into grease trap after a cardboard box atop the grease trap was lifted. No other roaches were observed in facility.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence. PROVIDE EVIDENCE OF PROFESSIONAL PEST CONTROL ACTIVITY TO EHS NO LATER THAN 11 JUNE 2015.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches: A cardboard box stored on top of the grease trap and wetted with splash from three vat sink, accumulations of cleaning water and food debris under prep table in dishwashing area.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Accumulations of grease and food debris were observed on floors beneath shelving and equipment.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Accumulated food debris and moisture attract and harbor roaches.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the chlorine solution was measured to exceed 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution at 50 to 150 ppm. Frequently verify concentration using the appropriate test kit. It is suggested that a large quantity of sanitizer solution be prepared every few hours, tested to verify concentration, and used to fill containers for wiping cloths. Ensure employees are able to properly make, verify concentration, and use sanitizer solution. Sanitizer solution was properly diluted after EHS provided training.
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06/04/2015 | Routine | |
This is a risk factor assessment. Thank you for accompanying me during the inspection.
Additional violation observed:
6-501.111 Effective pest Control measures in place: Observed 2 roaches in3-vat.EHS observed pest control is being performed monthly.
* please make room for potentially hazardous food on prep top.
* Use one half little cup of chlorine when Using chlorine sanitizer solution at 3-vat.
* please find separate locations for first aid and tools
* please change ceiling tiles in the kitchen to cleanable surface
*please start date marking all the cooked foods
* please train your staff on glove use. don't wash hands with gloves on.
* revisit Employee Health Policy and assure all employees have completed training
*don't wet stack.
*get rid of trash by back door.
*Put food 6" off the ground in walk-in cooler
** please fax next pest control report by Dec 29, 2014.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: 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:before putting on new gloves
Correction: 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. washed hands
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken over coleslaw, raw beef over cooked beef in walk.in cooler
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Relocated
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed an ambient temperature above 45°F in the refrigeration unit holding raw shell eggs on counter.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. Moved into refrigerator.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked beef, beef broth, cooked corn in walk-in cooler and 2dr reach-in cooler
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. Dated
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12/15/2014 | Risk Factor | |
Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
*Lower cooler thermostats for coolers so foods are at 41F and below.
*Please avoid repeated violations.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef over cooked beef, raw chicken over pupusa in walk-in cooler, raw hamburger meat over cooked rice in 2dr prep cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Relocated.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in walk-in cooler and walk-in freezer.
Correction: 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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked corn, cooked beef, cooked chicken, cooked yuca, cooked beans in walk-in cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. Dated
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at cookline being used to hold dirty dishes.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Posted handwash only sign.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured over 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution at or above 50 ppm and below 200ppm. Verify concentration using the appropriate test kit. Remade and provided training.
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06/10/2014 | Routine | |
This was a follow-up inspection to observe compliance of critical violations that were cited and were not fixed during inspection performed on November 7, 2013.
EHS observed 3-vat sanitizer vat piping is not connected and draining properly.
EHS observed consumer advisory disclaimer on menu board corrected.
In addition, manager changed ceiling tiles to smooth and cleanable over dish washing area. Other not easily cleanable ceiling tiles in rest of the kitchen were discussed.
No violation noted during this evaluation. | 11/21/2013 | Follow-up | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken and raw beef were stored in same container.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked yuca, cooked beans, cooked meat in walk-in cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: pho meat on menu board
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Manager will hand correct.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wet wiping cloth bucket with a concentration of over 200 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sink at customer serving was measured at a temperature less than 100°F. Hot water was turned off at this hand sink.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Turned on resolved hot water at this sink.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsinks by 3-vat and cookline were both holding utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Critical: Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the sanitizing vat of 3-vat is missing and draining to bucket/floor.
Correction: A plumbing system shall be maintained in good repair. Temporarily set up additional sanitizing bucket to perform proper sanitizing step and maintenance called.
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11/07/2013 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: 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.
Correction: 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)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: 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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor: dry storage shelving is less than 6", beef and soup on floor in walk-in cooler.;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.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: beef in prep sink.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature - moved to cooler.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked noodle, cooked beans, salsa, cooked chorizo in walk-in cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: cooked to order eggs, hamburger and raw beef in Pho - consumer advisory posted.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: covering on walk-in cooler glass door, ceiling tiles over dish area, walls with worn out paints.
Correction: 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.
- Critical: Equipment / Food-Contact / Design / Ease Clean
Observation: The food-contact surface of the following equipment contains cracks, chips, or pits and can not be easily cleaned: soda crates used to hold foods in walk-in cooler.
Correction: Multiuse food-contact surfaces shall be: 1) smooth, 2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, 3) free of sharp integral angles, corners, and crevices, 4) finished to have smooth welds and joints, and 5) accessible for cleaning and inspection. Cleaning and inspection shall be completed by one of the following methods: (a) without being disassembled, (b). by disassembling without the use of tools, or (c) by easy disassembling with the use of handheld tools.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): 3-vat sink stopper
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cutting board.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2012. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department. Please post valid permit - EHS provided temporary permit.
Correction: To obtain the 2010 Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Failure to pay the permit renewal fee and obtain the 2010 Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink by cookline being used as a dump station and to wash avocado.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the cookline are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees: sink by 3-vat
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that following are in need of repair: missing ceiling tiles, coving rusted near walk-in freezer.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests: evidence of rodent activity - rodent droppings around dry storage and on equipments.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist: in mechnical room.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use: 2 mop containers, mops in standing water.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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04/29/2013 | Routine | |
Restaurant representatives - add corrected or new information about 5 Ten Foodmart Restaurant, 8339 Richmond Highway, Alexandria, VA 22309 »