- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: Observed raw shrimp placed in 61f stagnant water.
Correction: Manager turned on the cold water which dispensed at 59f. 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 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: Garlic in oil on cart along cookline 61f
Correction: Placed back into two door prep cooler to cool down. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: The cardboard lining the grease trap lid and the unsealed wood board used for shelving in the dry storage closet.
Correction: Remove the cardboard from the grease trap lid and paint or seal the unsealed wood in the dry storage closet. 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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: the gaskets on the two door undercounter cooler and the prep cooler
Correction: Clean the gaskets on the above noted equipment. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the areas near three vat sink on wall and floor/cove base juncture, floor drain, grease trap and under cookline equipment have a build up of dried food debris and grease.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/25/2016 | Routine | |
- 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: cooked noodles on countertop, and moved by the Certified Food Manager to the prep cooler 48f. Garlic in oil stored on a cart along the cookline 68f
Correction: Both the garlic in oil and the cooked noodles moved to the two door cooler #2 to cool down. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
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10/09/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection. Thank you for following me through the inspection as it allows me to answer any questions or clarify any issues that arise during the inspection. Employee health policy in place. During today's visit observed proper storage of raw and ready to eat foods to prevent cross contamination. Observed proper wiping cloth bucket solution measured by facility test kit. Thank you. If you have any questions, please call the health department at 703-246-2444.
- 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:Observed a rice scoop near the rice maker in 68f water.
Correction: Manager took the scoop and water to three vat sink and replaced the rice scoop with a clean, dry rice scoop and placed on the clean counter to be changed out every 4 hours. 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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: vegetable slicers, food choppers observed hanging in clean storage with dried food debris on the surface.
Correction: Manager removed the above utensils and took back to dishwashing area to be cleaned and sanitized. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets of the walk in refrigerator and walk in freezer
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Observed newspapers, unused boxes, buckets in the kitchen and storage areas which are not necessary to the establishment.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the interior of the walk in freezer and floor drains, pipes along sink have a build up of food and grease debris.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/18/2015 | Routine | |
Today’s inspection was to conduct a risk factor assessment. 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.
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.
No violation noted during this evaluation. | 10/07/2014 | Risk Factor | |
This is a complaint investigation. Complainant ate home delivered food on October 3, 2014 and experienced vomiting, diarrhea, and low grade fever 30 minutes afterwards.
Manager was not aware of this complaint. No one in this facility reported sick on or around October 3, 2014.
EHS reviewed Employee Health Policy and discuss importance of not cooking when sick and not bare hand touching ready to eat foods.
EHS performed risk factor assessment in conjunction with this investigation.
No violation noted during this evaluation. | 10/07/2014 | Complaint | |
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.
*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) (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 cooked chicken, raw shrimp over vegetables 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.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: rice spatula in standing water, tong on oven door where employee clothing can contaminate it.
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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor: in walk-in freezer and dry storage.
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 chicken in walk-in cooler
Correction: cooked pork, cooked eggrolls in 2dr prep cooler.
- Equipment / Non Food / Design / Easy Clean (repeated violation)
Observation: Milk crate(s) found used for the following purpose(s): hold up food in dry storage and walk-in cooler.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Equipment / Non Food / Design / Easy Clean (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: paperboard lining and styrofoam used for shelving.
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: Ceiling in dry storage is absorbent.
Correction: Ceiling tiles in dry storage should be smooth, easily cleanble and nonabsorbent.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the dry storage 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.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the following are in need of cleaning: floor, inside walk-in cooler, behind equipment.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/31/2014 | Routine | |
- 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 cabbage, raw beef over bokchoy 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.
- 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: garlic and oil mix (52F), raw egg (47F) on chef's table.
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. Garlic and oil mix was discarded and raw egg was put back into cooler.
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12/13/2013 | Risk Factor | |
- 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 egg over cooked shrimp in 2dr prep cooler - right, raw chicken over bokchoy 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.
- 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: rice spatula kept in standing water container.
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.
- 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.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves saved for reuse by food employees.: a pair on shelving and another drying over 3-vat - discarded.
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.
- 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 pork dumpling in walk-in cooler, cooked chicken, cooked pork in 2dr prep cooler - right.
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: shelves are rusted.
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 / Non Food / Design / Easy Clean
Observation: Soda crate(s) found used for the following purpose(s): to hold food off the floor.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that following are in need of cleaning:floors and shelves, inside equipments.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/26/2013 | Routine | |
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