The purpose of today's visit is to conduct a routine inspection and complaint investigation.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employee covered the container with a straw.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: noodles(1)(2)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.---Noodles(1)(2) discarded
- 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: Walk-in cooler
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.--Thermostat adjusted
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the prep area 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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Ice chute of self service soda machine are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Filters at the cook-line hood system
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: metal shelving outside the walk-in cooler, exterior of the cook-line 2dr prep cooler and gaskets at the beverage 2dr cooler.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed small cooking pot at the handsink basin.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors underneath the dry storage room, prep 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: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.--Discarded
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08/10/2015 | Routine | |
Received complaint on July 29, 2015 to the Fairfax County Health Department. The complainant allegedly
found roaches in their fried noodles and shrimp and crawling on the table in the food court too.
Spoke with the CFM about the complaint.. The facility receives monthly pest control service, but could not provide pest control invoice. Observe no live or dead roaches at the facility at the time of the inspection. Some drain flies noted and advise cleaning the floor drains . The complaint could not be confirm at the time of inspection.
No violation noted during this evaluation. | 08/10/2015 | Complaint | |
Received a complaint about fire alarm was activated due to fumigation for pest control at the facility on July 12, 2015. The complainant observe food exposed to fumigation process and not being discarded or protected from contamination. Talked to CFM about the complaint and he indicated his father was spraying pesticide to get rid of the drain flies. Observe large container of residential pesticide with a spray handle use to target german roaches. Explain to the CFM, residential pesticide is not permitted to be used in a commercial facility and discarded. Advise to call pest control service or to clean the floor drains to address the drain flies. The CFM indicated no food was exposed to the fumigation. Observe no pesticide odor at the time of the visit. Highly advise the CFM if food was exposed to the fumigation, it needs to be discarded, due to chemical contamination and the food contact surface has to be properly washed. The complaint is confirm.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.--Large residential pesticide container with spray handle
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.---Discarded
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07/13/2015 | Complaint | |
The purpose of this visit was to conduct an investigation based on a complaint received by the health department. Complainant alleged that establishment is using "water to clean with" for cooking. Called complainant for clarification. No response from complainant. During today's visit, the manager indicated that the filters were being washed during the previously mentioned incident. Manager mentioned that the complainant believed that water was being used for food. Filters were being washed 30 minutes prior to close and grill area was allegedly not in use during that moment. Facility is advised to wash filters during times where there is no nearby exposed food. If you have any questions, please call (703) 246-2444. Thank you for your time today.
No violation noted during this evaluation. | 12/31/2014 | Complaint | |
The purpose of this visit was to conduct a routine inspection.
A follow-up will be conducted to verify proper working order of the 1DR upright refrigerator currently holding at 59F.
During today's visit, ice was added to bean sprouts to aid in bringing the food temperature to 41F or below. Ensure bean sprouts maintain a temperature of 41F or below for food safety.
Facility is not able to provide invoice for pest control during today's visit. CFM indicates pest management treated last night and will provide an invoice via e-mail tonight.
If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop observed with handle in ice.
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. ICE SCOOP WAS REMOVED AND STORED OUTSIDE OF ICE BIN.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Beef (x2), chicken, in True 1DR upright refrigerator at 55F, 54F, and 47F. Bean sprouts on ice at serving line at 49F.
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. beef and chicken in 1DR upright refrigerator were moved to walk-in refrigerator to cool to 41F or below. Use of the 1DR upright refrigerator for cold-holding potentially hazardous fodos was discontinued. Bean sprouts on ice at serving line were moved to another unit to cool. Bean sprouts which had been measured at 41F in walk-in refrigerator were placed on serving line.
- 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: True 1DR upright refrigerator at 59F.
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. USE OF THIS UNIT FOR PHFs WAS DISCONTINUED.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Interior of ice machine was observed in need of cleaning. Discussed with facilities.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located by the ice machine, and front hand sink, are blocked with utensils preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. ITEMS BLOCKING BOTH HANDSINKS WERE REMOVED FOR EASY HAND WASHING ACCESS.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at the hand sink by the ice machine.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. SOAP WAS PROVIDED FOR HAND WASHING.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the hand sink by the ice machine or at the front prep station hand sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. TOWELS WERE MADE AVAILABLE FOR ADEQUEATE HAND DRYING.
- Controlling Pests by Routine Inspection of Premises (repeated violation)
Observation: Observed live roach. The premises is not being routinely inspected for the presence of cockroaches.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of cockroaches on the premises.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: Several dead roaches was found in the hand sink by the ice machine.
Correction: Remove dead rodents, birds, and insects from the control devices at a frequency necessary to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
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10/07/2014 | Routine | |
The purpose of today's visit was to conduct a complaint inspection in conjunction with a routine inspection. Complainant indicates they consumed shrimp, vegetables, and soda and suffered foodborne illness symptoms within one hour of consumption on 10/2/14. All related food temperatures were observed in compliance. (Note: One refrigeration unit was observed out of compliance, however is not used for shrimp. This violation was noted and addressed in the routine inspection report conducted at the same time. See routine inspection report.) Thank you for your time today. If you have any questions, please feel free to call (703) 246-2444.
No violation noted during this evaluation. | 10/07/2014 | Complaint | |
This visit was to verify proper working order of the 1DR upright refrigerator which was previously holding at 59°F. During today's visit, the unit was observed holding at 34°F. Unit is approved for continued use and may be used for cold-holding potentially hazardous foods again. If you have any questions, please feel free to call (703) 246-2444. Thank you for your time.
No violation noted during this evaluation. | 10/07/2014 | Follow-up | |
The purpose of this visit was to conduct a risk factor assessment. In addition to the violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
Section 36 - 6-501.111(B) Controlling Pests by Routine Inspection of Premises
Observation: Observed live cockroach in hand sink by ice machine.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of cockroaches on the premises.
Repeat violations were noted during today's visit and may result in further enforcement action. Ensure hand soap is always provided at all hand sinks and that the hand sinks are not blocked. Potentially hazardous foods in cold wells should maintain 41F or below. Ice use was discussed with person in charge during today's visit. If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: chicken stored over Asian catfish in 1DR upright refrigerator.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). FOOD ITEMS REARRANGED TO PREVENT CROSS CONTAMINATION.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Tofu, bean sprouts, in cold wells at 46F and 49F.
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 ANOTHER UNIT TO COLD HOLD AT 41F OR BELOW.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-vat sink with a concentration of 0 ppm total chlorine. After testing the sanitizer, person in charge indicated that there was no sanitizer in the establishment. PERSON IN CHARGE OBTAINED BLEACH CONTAINER FROM NEIGHBORING FOOD ESTABLISHMENT AND SANITIZER WAS PROVIDED AT 200 PPM.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Interior of ice machine was observed dirty and in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located by the ice machine is blocked by pot, dishes, and dolly, 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. ITEMS BLOCKING HANDSINK WERE REMOVED.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink. PERSON IN CHARGE PROVIDED SOAP.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of cockroaches.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of cockroaches on the premises.
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08/29/2014 | Routine | |
- Wiping Cloths / Use Limitation /Dry (corrected on site)
Observation: Wiping cloths improperly used for the following activity: observed used to cover veggie rolls.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use. WIPING CLOTHS REMOVED AND VEGGIE ROLLS WERE COVERED WITH PLASTIC WRAP.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, or other contamination as follows: fried tofu was observed cooling by hand sink.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. FRIED TOFU REMOVED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Chicken, bean sprouts, in cold wells at 44F and 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. MOVED TO WALK-IN REFRIGERATOR TO COOL.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: food slicer, blender, interior of freezers.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- 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: several knives by 3DR flat top refrigerator.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. KNIVES WERE REMOVED TO BE SANITIZED.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located by the ice machine 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. ITEMS BLOCKING HANDSINK WERE REMOVED.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at any of the handwashing sinks.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. SOAP PROVIDED AT HAND SINKS.
- Controlling Pests by Eliminating Harborage Conditions (repeated violation)
Observation: Live adult roaches observed. Harborage conditions exist.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Non-functioning 1DR flat top refrigerator
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 floor wall junctures throughout the establishment and the floors in the main kitchen and by the walk-in refrigerator are 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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02/11/2014 | Routine | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: veggie rolls at 115F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. ROLLS WERE REHEATED TO 201F.
- 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: pork, shrimp, tofu, in cold-holding wells at 45F, 46F, and 56F.
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. PORK, SHRIMP, MOVED TO WALK-IN TO COOL. TOFU DISCARDED.
- 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 items: sushi rice.
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. According to PIC, sushi rice had been placed two hours earlier. Label was provided for TPHC use.
- 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: towel under cutting boards.
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. REMOVED.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the prep refrigerator and individual cutting boards 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.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: all freezers were observed to have accumulation of food debris from raw meat storage.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surface and enclosed components of ice bins are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facilities located in the back kitchen, and adjacent to the grill are blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. ITEMS BLOCKING THE HANDSINKS WERE REMOVED.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. CERTIFIED FOOD MANAGER PROVIDED SOAP.
- 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. TOWELS PROVIDED.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. Several cardboard boxes stored on the floor making it difficult to clean up food debris and water.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. 1DR flat top refrigerator in disrepair was observed stored on the premises.
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
Observation: Observed that the following areas are in need of cleaning. Under 3-vat sink, behind ice machine, by kitchen hand sink, behind unused refrigerator, under 3DR flat top refrigerator, under dry food shelving, between upright freezers.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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11/26/2013 | Routine | |
The purpose of this visit was to conduct an investigation based on a complaint concerning roaches. Complainant alleged they found a roach in their food.
Roaches were observed in the kitchen during today's inspection. Food debris and water should be cleaned up to prevent the attraction of pests. Person in charge provided invoice for pest treatment. Pest management treats the facility monthly.
Fax invoice for pest management visit within 5 days.
Complaint is confirmed.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. Cardboard boxes observed on floor, preventing effective cleaning of food debris and water.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: Roaches (dead and live) were found on the premises.
Correction: Remove dead rodents, birds, and insects from the premises to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
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11/26/2013 | Complaint | |
The purpose of today’s visit 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 send the health department a copy of the invoice for pest treatment within 10 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
Hot water heater: State SB6-52-15-SFE
Dishmachine: N/A
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employee briefly rinsing hands in water and using no soap, which resulted in improper handwashing procedures.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed washing their hands in the three compartment sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. DISCUSSED WITH PERSON IN CHARGE AND HANDWASHING WAS OBSERVED IN A HAND SINK.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: salt, sugar, MSG
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.
- Wiping Cloths / Use Limitation /Dry (corrected on site)
Observation: Wiping cloths improperly used for the following activity: under boards to prevent sliding.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use. WIPING CLOTHS WERE REMOVED.
- 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 chicken in walk-in refrigerator at 46F. Note: chicken was being held under the fan in the walk-in refrigerator and was subsequently moved to coldest part of the unit where other food items were holding below 41F.
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.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: smoked salmon.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. AN ASTERISK WAS PROVIDED TO THE CERTIFIED FOOD MANAGER TO BE ADDED FOR SMOKED SALMON.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the hand sink (by ice machine) piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. CERTIFIED FOOD MANAGER PROVIDED SOAP AT THE HAND SINK THAT DID NOT HAVE SOAP.
- 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. PERSON IN CHARGE PROVIDED PAPER TOWELS.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being inspected at a frequency to prevent the presence of insects, rodents, and other pests. Pest management is being conducted monthly. Observed an adult roach and two nymphs. Pest management every two weeks is suggested.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- 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. An unnecessary Beverage Air 1DR flat top refrigerator is being stored in the kitchen which is conducive to roaches. Refrigerator is not being used for food
Correction: live roach was observed in the unused equipment. Spoke to person in charge about removing unusued equipment.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. PERSON IN CHARGE WAS INFORMED THAT RESIDENTIAL USE PESTICIDE IS NOT TO BE USED ON THE PREMISES.
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04/08/2013 | Routine | |
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