Please remember to continue to monitor Cooling Time and Temperatures for all Soups and record on Log. Observed beef soup cooling in WIC, however CFM unsure of time soup reached 135F. Ice Wand placed in soup to rapidly cool. Observed proper cooling methods used, including using smaller pots and using ice wand to cool.
PLEASE CORRECT AND PREVENT ALL REPEAT AND CRITICAL VIOLATIONS OR RISK FURTHER ENFORCEMENT.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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. OBSERVED MULTIPLE FOOD EMPLOYEES ENGAGE IN VARIOUS TASKS WITHOUT WASHING HANDS. OBSERVED NO HANDWASHING DURING ENTIRE DURATION OF INSPECTION.
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. EHS EXPLAINED PROPER HANDWASHING PROCEDURES. FOOD EMPLOYEES INSTRUCTED TO WASH HANDS.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: TACOS REHEATING ON GRILL TOP
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. EHS EXPLAINED PROPER PROCEDURES, TACOS KEPT ON GRILL FOR FURTHER REHEATING AND FOOD EMPLOYEE USED TONGS ONLY.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: BOILED EGG 123 - ON GRILL TOP
Correction: BEEF TENDON SOUP 129F, BEEF SOUP 90F - ON STOVE TOP
- 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: RAW CHICKEN 44F - THAWING AT ROOM TEMPERATURE
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ITEM PLACED INSIDE WIC.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED BUTCHER KNIFE HANDLE LINED WITH ABSORBENT STRING (FOR GRIP). STRING HAS NOT BEEN CHANGED AND IS NOT EASILY CLEANABLE .
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. PLEASE REMOVE STRING FROM KNIFE.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: SLICER
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. SLICER WILL BE RE-CLEANED.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: SIDES OF ALL COOKLINE EQUIPMENT, SHELVING UNITS AT COOKLINE.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: ICE WAND. OBSERVED CFM WASH ICE WAND WITH WATER ONLY TO BE PLACED IN SOUP.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS EXPLAINED PROPER CLEANING PROCEDURES, CFM WASHED ICE WAND WITH SOAP AND WATER AND SANITIZED WITH CHLORINE BLEACH AT ACCEPTABLE LEVELS BEFORE PLACING IN SOUP FOR COOLING.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the FLOORS, WALLS, CEILING TILES in the COOKLINE, DRY STORAGE AREA is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/23/2015 | Routine | |
Followup Conducted to verify compliance with proper Cooling Methods and Repair of Bev Air 2DR Flat Top Cooler and Bev Air 2DR Prep Top Cooler at cookline following Routine Inspection conducted 5/15/15.
Observed Bev Air 2DR Flat Top cooler removed from kitchen area to be replaced with new unit. Bev Air 2DR Prep Top Cooler observed properly functioning with ambient temperature recorded at 38F and foods properly cold holding: Cooked Beef 41F, Cooked Pork 40F, Beansprouts 41F. Section 45 4-501.11(A) is now in Compliance.
Observed Cooling logs provided and posted at back area by stove burners to document monitoring of beef/chicken broth soups. Upon discussion with PIC, soup ice wands were purchased and placed in WIC for proper cooling. Observed past 2 days worth of logging, which included Beef Broth Soup recorded at 75F after 2 hours on 5/16 and 78F after 2 hours on 5/17. Soups recorded at 41F after total 6 hours for compliance. EHS discussed proper cooling methods with PIC and indicated improper temperatures recorded for soups after 2 hours. EHS reminded PIC that Cooling Clock begins at 135F. A second followup will be conducted within 10 days to verify compliance.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED SOILED CARBOARD ON FLOOR OF FREEZER.
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. PLEASE REMOVE CARDBOARD.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): ALL COOKLINE REFRIGERATION EQUIPMENT
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.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of MILK BASED BEVERAGES.
Correction: 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.
- Physical Facilities Good Repair
Observation: Observed that the CEILING TILE ABOVE 3VAT is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOORS in the DRY STORAGE AREA AND WALLS ALONG PREP AREAS is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/19/2015 | Follow-up | |
A Followup Will Be Conducted addressing proper Cooling Logs monitored for Beef Soups, proper Cold Holding of food items and Repair of Bev Air 2DR Flat Top Cooler at cookline and Bev Air 2DR Prep Top Cooler at cookline.
**PLEASE DISCONTINUE USE OF COOKLINE REFRIGERATION UNITS UNTIL REPAIRED. PLEASE ENSURE THAT AMBIENT TEMPERATURE IS HOLDING AT 41F OR BELOW BEFORE USING. PLEASE FAX OR EMAIL COPY OF SERVICE INVOICE TO HEALTH DEPARTMENT BY 5/18/15. PLEASE REPAIR GASKETS AS THEY ARE HEAVILY DAMAGED AND NOT PROPERLY HOLDING COLD AIR IN YOUR UNITS.
HANDWASHING REMINDER
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, 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 tasks. Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands for at least 20 seconds and thoroughly rinsing with clean water. Always wear gloves or use other suitable utensils such as tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
REMINDER: *COOLING CLOCK BEGINS AT 135F. ONCE THE FOOD ITEMS REACHED 135F, YOU HAVE 2 HOURS TO GET THE FOOD ITEM TO 70F. YOU THEN HAVE 4 HOURS TO GET THE FOOD ITEM TO 41F. COOLING CAN BE DONE BY PLACING THE FOOD ITEM IN SHORT SHALLOW PANS AND THEN PLACING ON AN ICE BATH. USE THERMOMETER TO MEASURE TEMPERATURE THROUGHOUT THE COOLING PROCESS.
EHS provided additional copies of informational handouts including COOLING, COOLING LOGS, PROPER COOKING TEMPERATURES, HANDWASHING, AND CROSS CONTAMINATION.
- Duties / Monitor Cook Temperatures of PHF(TCS) (corrected on site) (repeated violation)
Observation: Employees are not aware of or are not monitoring the cooking and reheating temperatures of potentially hazardous foods. FOOD EMPLOYEES ARE NOT TAKING TEMPERATURES OF FOOD ITEMS COOKED AND REHEATED IN MICROWAVE AND ARE NOT AWARE OF PROPER TEMPERATURES.
Correction: The Person in Charge or certified food manager shall be designating employees to monitor the cooking and reheating temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165°F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155°F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145°F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165°F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135°F for at least 15 seconds. EHS EXPLAINED PROPER COOKING, REHEATING, AND MONITORING TEMPERATURE PROCEDURES. EHS PROVIDED HANDOUTS REGARDING SAFE COOKING.
- Duties / Monitor Cooling Procedures of PHF(TCS) (corrected on site)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). OBSERVED LARGE POTS OF BEEF BROTH SOUP COOLING ON FLOOR AND ARE NOT BEING MONITORED FOR TEMPERATURE CRITICAL CONTROL POINTS.
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores. EHS EXPLAINED PROPER PROCEDURES.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site) (repeated violation)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. OBSERVED FOOD EMPLOYEE WASH LARGE POTS IN PREP SINK WITHOUT SANITIZING. FOOD EMPLOYEE OBSERVED WIPING FOOD THERMOMETER WITH NAPKIN BEFORE USING. COUNTERTOPS ARE ONLY BEING WIPED DOWN WITH SOAP AND WATER- NO SANITIZER.
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. EHS EXPLAINED PROPER PROCEDURES.
- 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. OBSERVED FOOD EMPLOYEES ENGAGE IN MULTIPLE TASKS DURING INSPECTION AND DID NOT WASH HANDS OR CHANGE GLOVES. OBSERVED NO HANDWASHING DURING ENTIRE INSPECTION.
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. EHS EXPLAINED PROPER HANDWASHING PROCEDURES.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (repeated violation)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen. OBSERVED FOOD EMPLOYEE DRINK FROM STYROFOAM CUP AT COOKLINE WITH NO STRAW.
Correction: Food employees may drink only from a covered container using a straw.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: OBSERVED OPEN DENTED CAN OF BAMBOO SHOOTS IN WIC.
Correction: 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. EHS EXPLAINED HAZARDS OF USING FOODS IN DENTED CANS, CAN REMOVED AND DISCARDED.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW BEEF STORED OVER RAW VEGETABLES AND PRE-MADE DUMPLINGS IN WIC.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. FOOD ITEMS REARRANGED.
- Critical: Food Contact with Equipment & Utensils That Are Cleaned & Sanitized or with Single-Service/Single-Use Articles (corrected on site)
Observation: The following food item(s) were found stored in contact with soiled equipment or utensils: OBSERVED LARGE AMOUNTS OF RAW CHICKEN PILED ON PREP COUNTER IN CONTACT VISIBLY SOILED WALL.
Correction: Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items. CHICKEN REMOVED FROM AREA AND PLACED IN WIC. EHS EXPLAINED PROPER PREP AND FOOD HANDLING PROCEDURES.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. OBSERVED FOOD EMPLOYEES ENGAGE IN MULTIPLE TASKS WITHOUT CHANGING GLOVES.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. EHS EXPLAINED PROPER PROCEDURES.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours CHICKEN cooling for 2 hours in the BEV AIR 2DR PREP TOP COOLER (COOKLINE) observed at 90°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. CHICKEN MOVED TO WIC.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: BOILED EGGS IN BEEF BROTH 124F ON GRILL TOP
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. FOOD ITEM REHEATED.
- 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 56F, COOKED PORK 43F, COOKED BEEF 43F - BEV AIR 2DR PREP TOP COOLER (COOKLINE)
Correction: OBSERVED LARGE AMOUNTS OF RAW CHICKEN ON PREP COUNTER 46F.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED SOILED CARBOARD ON FLOOR OF FREEZER.
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. PLEASE REMOVE CARDBOARD.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: BEV AIR 2DR FLAT TOP COOLER (COOKLINE) 50F, BEV AIR 2DR PREP COOLER (COOKLINE) 50F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. ALL FOOD ITEMS REMOVED AND PLACED IN FRONT BEV AIR 2DR UCR OR WIC.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): ALL COOKLINE REFRIGERATION EQUIPMENT
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.
- Single-Service and Single-Use Articles / No Reuse (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of MILK BASED BEVERAGES.
Correction: 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.
- Critical: Food-Contact Probe of Thermometer before Using & Storing (corrected on site)
Observation: The food employee failed to clean the food thermometer probe before use. OBSERVED FOOD EMPLOYEE WIPE FOOD THERMOMETER WITH NAPKIN BEFORE USING.
Correction: Equipment food-contact surfaces and utensils shall be cleaned before using or storing a food thermometer. EHS EXPLAINED PROPER CLEANING PROCEDURES, CFM WASHED AND RISNSED THERMOMETER BEFORE PLACING IN SANITIZER SOLUTION BUCKET.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Observed UNTENSILS AT COOKLINE, RICE SCOOP located at the COOKLINE AND FRONT SERVER AREA that are not being cleaned at least every 4 hours.
Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth. EHS EXPLAINED PROPER CLEANING PROCEDURES, ALL UTENSILS PLACED IN DISH MACHINE.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: LARGE STEAM POTS, LARGE METAL BOWLS.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. ITEMS MOVED TO 3VAT SINK FOR PROPER CLEANING AND SANITIZING.
- Physical Facilities Good Repair
Observation: Observed that the CEILING TILE ABOVE 3VAT is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the FLOORS in the DRY STORAGE AREA AND WALLS ALONG PREP AREAS is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use. OBSERVED MOP IN BUCKET OF DIRTY WATER AND NOT IN AN AIR DRY POSITION.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. MOP MOVED INTO AN AIR DRY POSITION.
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05/15/2015 | Routine | |
Please remember that a Certified Food Manager must be present during ALL HOURS OF OPERATION.
EHS Provided additional copies of Employee Health Policy in Chinese and Spanish.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
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 will result in closure of the establishment. CFM ARRIVED DURING INSPECTION.
- Handwashing Sink/Accessible at All Times
Observation: Handwashing sink in back area by 3Vat sink blocked. OBSERVED HANDWASHING SINK IN BACK AREA BY 3VAT SINK UNUSED, BLOCKED, AND USED FOR STORAGE OF METAL EQUIPMENT.
Correction: Please remove items from handwashing sink for effective handwashing for employees. HANDSINK MUST BE AVAILALBE AT ALL AREAS OF FOOD PREPARATION AND DISHWASHING. PLEASE ENSURE THAT SOAP AND PAPER TOWELS ARE ALSO AVAILABLE.
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12/04/2014 | Risk Factor | |
The purpose of this visit is to conduct a follow up inspection. The owner has repaired all refrigeration units that were not cold holding at 41F or below. He maintained a temperature log to monitor the walk in cooler as it returned to 41F ambient temperature. There was no potentially hazardous food in the walk in cooler until it was cold holding at 41F. The imminent health hazard no longer exists and the restaurant has reopened to the public.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are damaged: 2DR BEVERAGE AIR UNIT GASKETS ARE DAMAGED.
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.
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06/23/2014 | Follow-up | |
The purpose of this visit is to conduct a routine inspection.
The operator voluntarily ceased operation during the inspection.
Eliminate the imminent health hazard by ensuring all cold holding equipment ambient temperature is holding at 41F or below. Contact me at 571-235-2538 when the equipment has been repaired and a follow up inspection will occur to ensure there is no longer a hazard. Provide copies of the service report and equipment temperature logs upon follow up inspection.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: UTENSILS STORED IN ROOM TEMPERATURE WATER.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. UTENSILS REMOVED FROM WATER AND PLACED IN A DRY CONTAINER.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
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. EMPLOYEES PLACED WET WIPING CLOTHS IN SANITIZER BUCKET.
- Food Storage / Preventing Contamination / Location (corrected on site)
Observation: Food stored in a wet or soiled location as follows: TEA CONTAINERS STORED ON THE WET FLOOR OF THE WAITER STATION.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location. EMPLOYEE MOVED TEA TO A SHELF TO PROTECT FROM CONTAMINATION.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
WIC: 50F
Seaweed 46F
Fu Zhu 46F
Kao Fu 46F
Bev. Air 58F:
Bean sprouts 54F
Beef 46F
2dr Reach in cooler 67F:
Beef 60F
True 2dr: Zucchini 47F, tendon 46F, beef with green beans 47F
Correction: 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. FOOD WAS DISCARDED.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 2dr Beverage Air refrigeration unit.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. PROVIDED CFM WITH A THERMOMETER.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:
1. WALK IN COOLER 50F
2. 2DR REACH IN COOLER AT COOKLINE 68F
3. 2DR BEVERAGE AIR REACH IN COOLER 54F
4. TRUE 2DR REACH IN COOLER 51F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: 2DR BEVERAGE AIR UNIT GASKETS ARE DAMAGED.
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the BEVERAGE AIR 2DR REACH IN COOLER are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: 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.
- Single-Service and Single-Use Articles / No Reuse (corrected on site) (repeated violation)
Observation: Single-service items were observed reused for the storage of SMOOTHIE/MILK BASED BEVERAGES
Correction: Single-service items may not be reused. SINGLE-SERVICE ITEMS REUSED WERE DISCARDED.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency.
Correction: Close the establishment until the imminent health hazard no longer exists. Contact the health department to ensure all potential hazards are eliminated prior to reopening. Fairfax County health department number is 703-246-2444.
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06/20/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Ensure all employees have reviewed the employee health policy. Send signed copies via fax or email within 10 days.
Fax number is 703-385-9568
During the inspections the following violations were also observed.
OBSERVED SOUP COOLING WITH A METAL LID PLACED OVER LARGE POT SITTING ON THE FLOOR AT ROOM TEMPERATURE.
3-501.15 Cooling methods-
1.Place soups in shallow pans
2.Separate into smaller/thinner portions
3.Use rapid cooling equipment
4.Stir the food in a container placed in an ice bath
5. Use containers that facilitate heat transfer
6. Add ice as an ingredient
and when placed in cold holding equipment, loosely cover or uncover if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
Provided additional information on cooling.
AT THE NEXT INSPECTION PROVIDE DETAILS OF THE NEW METHOD IMPLEMENTED TO RAPIDLY COOL PRODUCTS.
Dishmachine: chemical.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (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." THE POLICY DOES NOT CONTAIN EMPLOYEE SIGNATURES.
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)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW CHICKEN STORED OVER READY TO EAT SOUP IN THE WALK IN COOLER.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. EMPLOYEES REMOVED SOUP AND PLACED IT ON THE OTHER SIDE OF THE WALK IN COOLER.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
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.
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12/16/2013 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection in conjunction with a complaint.
Provided a hand washing sign and information on how to set up a three compartment sink.
Provided an employee health policy.
Noticed that the Hot water heater did not start working until 3pm.
There is a new property management company who will be working to resolve issues within the shopping center restrooms.
Water Heater: Rheem
Model: G100-200
BTU: 199900
Dishmachine: ADSAFC 3D- chemical
- Duties / Monitor Cook Temperatures of PHF(TCS) (corrected on site)
Observation: Employees are not aware of or are not monitoring the cooking and reheating temperatures of potentially hazardous food. THERE IS NO THERMOMETER USED TO CHECK COOKING/REHEATING TEMPERATURES. THE CFM STATED INCORRECT COOK TEMPERATURES FOR CHICKEN AND PORK, HE STATED 90 DEGRESS AS APPROPRIATE COOK TEMPERATURES.
Correction: The Person in Charge or certified food manager shall be designating employees to monitor the cooking and reheating temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165°F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155°F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145°F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165°F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135°F for at least 15 seconds. PROVIDED CFM WITH COOK TEMPERATURE CHART.
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. OBSERVED THE DISHES BEING WASHED AT THE TWO COMPARTMENT SINK.
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. THE EMPLOYEES STOPPED WASHING THE DISHES AT THE TWO COMPARTMENT PREP SINK AND STARTED WASHING AT THE 3 COMPARTMENT SINK.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (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)
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. EHS REDIRECTED EMPLOYEE TO WASH HANDS AT HAND SINK.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open beverage container stored by noodle making equipment.
Correction: 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. EMPLOYEE COVERED CONTAINER.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW CHICKEN STORED OVER GINGER AND SOUP IN WALK IN COOLER.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. MANAGER PLACED CHICKEN ON THE BOTTOM SHELF.
- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: OBSERVED A SPOON USED FOR DISPENSING ICE PLACED IN A CONTAINER WHERE WASTE WATER IS FALLING INTO CONTAINER.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared. MANAGER DISCARDED WASTE WATER, REMOVED SPOON, AND WILL NO LONGER STORE AT HANDSINK IN FRONT PREP AREA.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: OBSERVED SAUCE CONTAINERS UNLABELED AT THE FRONT PREPARATION AREA, OBSERVED SAUCES IN PLASTIC BOTTLES AT THE COOK STATION WITH A LABEL. OBSERVED CONTAINERS IN THE DRY STORAGE AREA WITH A LABEL.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. CFM LABELED CONTAINERS.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: SPOON FOR DISPENSING ICE AND MIXING BEVERAGES WAS STORED IN WATER AT THE HANDSINK. RICE DISPENSER STORED IN A PLASTIC CONTAINER IN LUKEWARM WATER.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. CFM REMOVED UTENSILS FROM WATER, DISCARDED WATER, AND REPLACEC WITH CLEAN UTENSILS.
- 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. CFM MADE CHEMICAL SANITIZER SOLUTIONS TO STORE WET WIPING CLOTHES.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (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: THE ESTABLISHMENT DOES NOT HAVE A DATE MARKING SYSTEM IN PLACE.
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. DURING INSPECTION EHS POINTED OUT ALL FOOD THAT IS KEPT MORE THAN 24 HOURS NEEDS TO HAVE A DATE LABEL.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: BEVERAGE AIR 2 DR REACH IN COOLER AT THE FRONT PREP AREA, AND TRUE 2 DR REACH IN COOLER.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of TEA, SESAME DRESSING, SAUCE, BEVERAGE MIXES.
Correction: 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.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: THE CUTTING BOARD ON THE BEVERAGE AIR 2 DOOR COOLER WITH A PREP TOP.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- 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: PANS, POTS
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EMPLOYEE REWASHED ALL POTS AND PANS.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that clean TONGS WERE STORED ON THE SIDE OF A SHELVING RACK WHERE EMPLOYEES WILL BRUSH UP AGAINST THEM.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. CFM REMOVED TONGS AND STORED TO PROTECT FROM CONTAMINATION.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Observed that clean STRAWS WERE STORED WITHOUT HAVING COVER AND stored in an manner that exposed the item(s) to contamination.
Correction: Store clean single-service and single-use articles in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor, unless kept in closed packages on pallets, racks, or skids. EMPLOYEE COVERED STRAWS.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from ALL THE handwashing sink at was measured at a temperature less than 100°F. OBSERVED THE WATER AT THE HANDSINK TO BE AT 62F
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.
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The handwashing facility located at the DRY STORAGE AREA, AND 3 COMPARTMENT SINK AREA is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. EMPLOYEES REMOVED ITEMS BLOCKING HAND SINKS.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the FRONT COUNTER AREA being used AS A DISH WASHING AREA AND DUMP STATION..
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Toilet room door IN THE WOMEN'S RESTROOM is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- 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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PROVIDED HAND WASHING SIGN FOR HAND SINK BY 3 COMPARTMENT SINK.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the CHAIRS AND TABLES in the DINING ROOM AREA is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- 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. OBSERVED A CHEMICAL SPRAY CONTAINER WITHOUT A LABEL.
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 CONTAINER.
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02/28/2013 | Routine | |
The purpose of this visit is to conduct a routine inspection in conjunction with a complaint. The certified food manager is not aware of the complaint because the restrooms are in the shopping center so it exclusively does not belong to the restaurant. The certified food manager referred us to the co-owner of the shopping center who at the time said he was aware of the complaint and provided a response for the lack of maintenance in the restroom. The women's restroom at the time of inspection has soap in a soap bottle at the handsinks, the soap dispenser does not have soap but is attached to the wall. At this time the complaint is not confirmed. The owner stated that the shopping center is undergoing a change in property management companies, so the current state of the restroom is a result of the change. They will acquire a new property management company in a few weeks, and during this transition he will be mindful to supply the restroom with soap, paper towels, toilet paper, as wells as a regular cleaning.
No violation noted during this evaluation. | 02/28/2013 | Complaint | |
The purpose of todays visit is to conduct a routine inspection.
Water heater: Rheem G100-200
Dish machine: ADS-AFC-3D
EHS provided manager with employee health policy and date marking
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (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)
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: frozen beef thawing in room temperature.
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.---Moved to the Polar pak walkin cooler
- 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: cooked eggs 61F
Correction: 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 above was put into a cooling unit that maintain 41 degree and below.
- 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: majority of cooked food in the Polar-pak 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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: cardboards used as linings.
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.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: caulking at the 3-vat sink.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Cutting Boards / Resurface / Discard
Observation: The cutting board at the 2dr prep cooler(1) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: 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.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
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 will result in closure of the establishment.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the back of the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use---CFM unblock the hand sink.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.---Paper towels was provided.
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12/13/2012 | Routine | |
Restaurant representatives - add corrected or new information about A & J Restaurant Annandale, 4316-B Markham Street, Annandale, VA 22003 »