- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: RAW PORK LEG THAWING AT ROOM TEMPERATURE IN STANDING WATER.
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. FOOD ITEM PLACED IN WIC.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED BAGS OF STICKY RICE IN TRUE 2DR UPRIGHT COOLER THAT HAVE BEEN TIED SHUT WHILE FOOD ITEM STILL HOT AND UNABLE TO COOL PROPERLY, OBSERVED SOUPS COOLING AT ROOM TEMPERATURE AT FRONT COUNTER WITH LIDS CLOSED TIGHT.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: STICKY RICE 50F - TRUE 2DR UPRIGHT REF, RAW WHOLE PORK LEG 46F - THAWING IN BUCKET OF WATER 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. STICKY RICE DISCARDED, RAW WHOLE PORK LEG PLACED IN WIC.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): ALL FRONT COUNTER ITEMS INCLUDING STICKY RICE W/ BEANS, COOKED PORK, CHICKEN WINGS, FRIED FISH, KOREAN PANCAKE, BEEF RIBS, COOKED TOFU, PORK DUMPLINGS. ALL COOKED FOOD ITEMS ON FRONT SHELVING (CUSTOMER AREA) INCLUDING: COOKED NOODLES, KIMCHI, COOKED VEGETABLES, FRIED FISH, TOFU, SOUPS
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. CFM DISCARDED FOOD ITEMS NEARING EXPIRATION TIME, CFM TIME STAMPED REMAINING FOOD ITEMS. ALL FOOD ITEMS WILL BE DISCARDED WITHIN NEXT HOUR AS TIME LABEL PERMITS.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED FOIL LINING SURFACES OF STOVETOP SOILED WITH GREASE ACCUMULATIONS AND BURN MARKS.
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. FOIL LINING REMOVED. CFM HAS AGREED TO CHANGE FOIL BY END OF DAY EVERYDAY.
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03/30/2016 | Routine | |
*Please remember to keep foods stored in cooling tray racks in WIC separated and not stacked directly on top of each other to properly cool and cold hold food items at 41F or below.
Observed very good examples of Active Managerial Control by CFM. CFM is very knowledgeable about food safety. Examples of Active Managerial Control practices are color coded cutting boards for various food items to prevent contamination and logging of receiving temperatures. Thank you.
EHS provided additional handouts on proper Cooking Temperatures and Employee Health Policy in Spanish and Korean.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site) (repeated violation)
Observation: Single-use gloves worn during multi-tasked food preparation. OBSERVED FOOD EMPLOYEE HANDLING RAW CALAMARI WITH SINGLE USE GLOVES AND USE SAME GLOVES TO HANDLE COOKED CALAMARI. GLOVES IN CONTACT WITH COOKED FOOD ITEM.
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 GLOVE USE, FOOD EMPLOYEE REMOVED GLOVES AND WASHED HANDS PRIOR TO HANDLING COOKED FOOD ITEMS.
- 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: IMITATION CRAB 47F - WIC
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED
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11/03/2015 | Risk Factor | |
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.
- 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 DIFFERENT TASKS WITHOUT CHANGING GLOVES OR WASHING HANDS.
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.
- 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 DIFFERENT 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 GLOVE USE PROCEDURES.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED CONTAINER OF PORK LEGS THAWING IN CONTAINER ON FLOOR.
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. MOVED TO WIC.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: OBSERVED PORK LEG THAWING IN CONTAINER AT 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 WIC.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Pork Legs in Container 44F Thawing at Room Temperature
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. MOVED TO WIC.
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04/28/2015 | Routine | |
Please remember that a Certified Food Manager must be present during ALL HOURS OF OPERATION. To ensure that a Certified Food Manager is always present, please have one or more food employees attain card.
- Critical: Hands - When to Wash* (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 which may have contaminated his/her hands. OBSERVED FOOD EMPLOYEE ENGAGE IN DIFFERENT TASKS WITHOUT CHANGING GLOVES OR WASHING HANDS.
Correction: 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, and 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 task. EHS EXPLAINED PROPER HANDWASHING PROCEDURES. FOOD EMPLOYEES WASHED HANDS BEFORE PUTTING ON CLEAN GLOVES.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for Chlroine sanitizing solution. OBSERVED EMPLOYEE WASH FRYING PAN WITH SOAP AND WATER, DIP IN RINSE WATER AND DIP IN CHLORINE SANITIZER FOR ABOUT 3 SECONDS.
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization. EHS EXPLAINED PROPER SANITIZING PROCEDURES, PANS LEFT IN CHLORINE SANITIZER SOLUTION FOR AT LEAST 10 SECONDS.
- 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.
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11/24/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Thank you for correcting all violations.
Dishmachine: n/a
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OBSERVED OPEN BEVERAGE STORED ABOVE A FOOD PREPARATION TABLE.
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 DISCARDED BEVERAGE.
- Linens and Napkins, Use Limitation (corrected on site)
Observation: Linens ( towels) found used in direct contact with the following food item(s): Observed towels used to cover ready to eat spinach in the walk in cooler.
Correction: Linens may not be used in contact with food unless they are used to line a container for the service of foods and the linens are replaced each time the container is refilled for a new consumer. MANAGER REMOVED TOWEL COVERING THE FOOD.
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05/12/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Thank you for correcting all violations.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. OBSERVED EMPLOYEE WASHING GLOVES USING THREE COMPARTMENT SINK DIRTY WATER, THEN DIPPED GLOVED HANDS IN RINSE WATER THEN PROCEEDED TO WORK STATION TO CONTINUE WORKING.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at the kitchen entrance was measured at a temperature less than 100°F. Water 86F
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.
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10/07/2013 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
EHS provided a handwashing sign.
Water Heater: State Sandblaster
Model: SBS57576NE
BTU: 75,100
Dishmachine: n/a
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Spices, soy sauce, oil, pastes by the walk in freezer.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. CFM LABELED ALL FOOD CONTAINERS.
- Food Protection From Environmental Sources during Preparation
Observation: Food is subject to environmental sources of contamination during preparation. Observed a machine used to press bean sprouts into powder in an enclosed shed outside the establishment building. The machinery is used inside the shed, with the doors left opened or closed. The machine filter is sanitized after each use.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination. PREPARE POWDER INSIDE KITCHEN TO PREVENT ENVIRONMENTAL SOURCES FROM CONTAMINATING FOOD.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: True refrigerator
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.
- 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 in the employee restroom 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. CFM POSTED HANDSIGN PROVIDED BY EHS.
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02/19/2013 | Routine | |
Restaurant representatives - add corrected or new information about Annandale Catering, 4221 Tom Davis Dr, Annandale, VA 22003 »