Needs improvements.
- Critical: Handwashing Lavatory*
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Plumbing System Maintained in Good Repair (corrected on site) (repeated violation)
Observation: Plumbing connections at the three vat sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Outside Storage Prohibitions (corrected on site)
Observation: The garbage can is too small and needs a cover outside of the establishment.
Correction: Provide enough pest and rodent proof refuse containers with covers for the storage of all waste with food residue.
- Lighting, Intensity (corrected on site)
Observation: Less than 50 foot candles of light was noted in the food preparation area where knives are used.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The walls and floor are in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/07/2016 | Routine | |
One critical deficiency.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The mechanical dishwasher had no chlorine in it with which to sanitize food contact surfaces
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the three vat sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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05/06/2015 | Routine | |
Nice operation
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of a scraper is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The kitchen , walls & ceiling,are in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/26/2014 | Routine | |
Excellent restaurant. Well managed.
- Critical: Employee Health* (corrected on site)
Correction:
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food spring rolls.
Correction: Do not store eggs on top shelf over spring rolls. Relocate to lower shelf.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Prepared ready-to-eat (RTE) foods in the walk in unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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03/10/2014 | Risk Factor | |
Excellent operation and cooperation. Well managed .
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to a reachin refrigerator is in poor repair.
Correction: Replace the door gasket in accordance with the manufacturer's specifications.
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10/18/2013 | Routine | |
Excellent restaurant. Nice improvements !
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Peanut sauce at 126F holding temperature.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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04/26/2013 | Risk Factor | |
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