Discussed proper animal food storage chart, and cooling handout with PIC. Dishwasher appears to be working properly.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Instruct food handlers to use soap when washing their hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in cooler unit.
Correction: Separate raw foods of animal origin during storage from cooked RTE foods and raw vegetables and fruit.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, eggs, pork, and poultry during storage by arranging each type of food on shelves so that cross contamination of one type with another is prevented.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed food not covered or wrapped in walk-in cooler.
Correction: Prevent possible contamination by storing food in covered containers, or wrappings.
- Thawing (corrected on site)
Observation: Improper methods used to thaw seafood.
Correction: Thaw foods in refrigeration unit at 41°F or less, in a container in a draining sink under cold running water, or as part of the cooking process
- Critical: Cooling* (corrected on site)
Observation: Cooked noodles on sheet pan rack by kitchen exit door at 56 degrees.
Correction: Cool foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. Move hot foods to cooler or freezer after food cools to 135 degrees or less. Use a cook's thermometer to check temperature.
- Temperature Measuring Devices (repeated violation)
Observation: There were no thermometer in some of the coolers.
Correction: Provide thermometers in all coolers so employees can check the r temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Plastic mat on 2-door under-counter sushi cooler shelf.
Correction: Remove mat from cooler shelf.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Debris on ice maker storage bin service panel.
Correction: Clean and sanitize ice maker panel more frequently.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Debris in soda gun holsters.
Correction: Clean and sanitize soda gun holsters more frequently.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: Cold water is turned off at the kitchen hand washing sink.
Correction: Repair / replace kitchen hand washing sink so employees have easy access for handwashing.
- Insect Control Devices - Design and Installation (repeated violation)
Observation: Flying insect traps hanging from ceiling in dishwashing and rear food storage areas.
Correction: Install traps away from a food prep, dishwashing, food storage, and clean equipment storage areas.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the kitchen hand washing sink.
Correction: Provide hand soap at all hand washing sinks to encourage hand washing.
- Physical Facilities in Good Repair (repeated violation)
Observation: Dead ceiling light lamps in kitchen area.
Correction: Replace dead ceiling light lamps.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (corrected on site)
Observation: Kitchen handwashing sink cold water is turned off.
Correction: Repair handsink to provide hot & cold water to encourage proper handwashing.
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01/21/2015 | Routine | |
Dishwasher appears to be working properly.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands before preparing food or handling clean equipment and utensils, and unwrapped single-service articles as necessary to prevent cross contamination when changing tasks.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition: dented food cans
Correction: Discard or return to distributor any food packages that are not in good condition.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in cooler.
Correction: Separate raw foods of animal origin during storage from raw and cooked RTE food including vegetables and fruit.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Containers of foods not covered in the walk-in cooler.
Correction: Protect food from possible contamination by storing food in covered containers, or wrappings.
- Food Storage - Prohibited Areas (repeated violation)
Observation: Food stored under dishwasher drainboards.
Correction: Do not store food under sinks or drainboards.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
Correction: Clean and sanitize food equipment after use.
- Critical: Handwashing Lavatory* (corrected on site) (repeated violation)
Observation: Water at kitchen handwashing sink was turned off.
Correction: Provide hot and cold water to the kitchen handwashing sink during all hours of operation.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The kitchen handwashing sinks was not available for handwashing, the water was turned off..
Correction: Handwashing sinks must be available during all hours of operation.
- Plumbing System Maintained in Good Repair (corrected on site) (repeated violation)
Observation: Drain line missing on soda gun holster in bar over ice bin.
Correction: Install missing drain line.
- Physical Facilities in Good Repair (repeated violation)
Observation: Dead ceiling light lamps in dishwashing, dry storage, and beverage station areas.
Correction: Replace dead lamps.
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01/06/2014 | Routine | |
Dishwasher appears to be working properly.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Food employees failed to wash their hands before engaging in food preparation, after touching bare human body parts, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to wash their hands before preparing food, working with clean equipment and utensils, and unwrapped single-service articles to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Employee eating in rear kitchen prep area where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat to prevent possible contamination of exposed food, clean equipment, utensils, single-service articles, or other items needing protection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, pork, shell eggs, and poultry during storage by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented..
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in cooler.
Correction: Separate raw foods of animal origin during storage from raw RTE food including sushi, vegetables, and cooked RTE food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Containers of food in walk-in cooler were not in packages, covered containers, or wrapped.
Correction: Prevent cross-contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Prohibited Areas (repeated violation)
Observation: Food stored under dishwasher drainboards.
Correction: Do not store food under drainboards or sinks.
- Temperature Measuring Devices (repeated violation)
Observation: There were no thermometers in the cook's coolers or in the bar.
Correction: Provide thermometers in all coolers.
- Warewashing Equipment, Cleaning Frequency (corrected on site)
Observation: The interior surfaces of the dishwasher were soiled with debris.
Correction: Clean the interior surfaces of the unit more frequently.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following food equipment were observed soiled to sight and touch: slicer, mandolin, chef's scissors, food chopper.
Correction: Clean and sanitize utensils and food equipment after use.
- Kitchenware and Tableware (repeated violation)
Observation: Single-service cups in the bar not displayed / dispensed so that the lip-contact surface is protected from contamination
Correction: Display / dispense single-service cups so the lip-contact surface is protected from contamination. Store in original plastic sleeve.i
- Critical: Handwashing Lavatory*
Observation: The water at the kitchen handwashing sink was turned off.
Correction: Do not turn off the water at the handwashing sink.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The kitchen handwashing sinks was blocked, preventing access by employees for easy handwashing.
Correction: Provide access to handwashing sinks during all hours of operation. Remove the wire sieve preventing its use.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Drain line missing on soda gun holster in bar over the ice bin.
Correction: Install the missing drain line.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Fly strips hanging from ceiling in dishwashing area.
Correction: Install fly strips away from a food preparation and clean equipment storage areas.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the bar hand washing sink.
Correction: Hand drying devices such as individual disposable paper towels must be provided at all hand washing sinks.
- Physical Facilities in Good Repair (repeated violation)
Observation: Dead ceiling light lamps in the dishwashing and beverage station areas.
Correction: Replace dead lamps.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (corrected on site)
Observation: The kitchen handwashing sinks was not clean.
Correction: Keep handwashing sinks clean.
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09/27/2013 | Routine | |
Restaurant representatives - add corrected or new information about Asian Garden, 12857 Braemar Village Plz, Bristow, VA 20136 »