- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: Chicken & pork in tubs on floor defrosting in air and not properly.
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. Increase refigerator capacity, order less food at each time and defrost food properly/safely. Food in tubs on floor were moved into unit #1.
- Equipment / Cooling, Heating, and Holding Capacities
Observation: The following unit(s) was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment. Chicken & pork in tubs on floor defrosting in air and not properly. Along with walk-in freezer stacked floor to ceiling starting at door. CFM said they had a big delivery today.
Correction: Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3.
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03/29/2016 | Routine | |
- 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: ham 48f & balongna 44F@ #6
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MOVED PHF & RECENTLY PUT IN ITEMS, TO OTHER WORKING UNITS.CFM CONTACTED REPAIR SERVICE. MONITORING RECOMMENDED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: Bahn H Flan with a use by date of 8-13-2015 CFM said was made a couple days ago in unit @ #8 & H. M. yogurt with no date, CFM said was made 2 days ago, all labeled with ingredients & packaged in unit @ #8.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. CFM discarded Flan & date coded Yogurt.
- 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: REFRIGERATION unit # 6.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F.Do not store any potentially hazardous food in the incorrectly functioning refrigeration unit/s until after it/they has/ve been fixed. AS DISCUSSED AND AGREED ONCE REPAIRED
- 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 comp. sink with a concentration of 0.0 ppm total chlorine.
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. Corrected.
- Floor and Wall Junctures/Coved/Sealed/No Water Flush Cleaning
Observation: Floor and wall junctures are not coved or sealed and are in need of cleaning food waste. Observed that the majority of the cabinetry &wall/floor junctures, & floors in the entire establishment is in need of cleaning.
Correction: If cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no more than 1 millimeter. MUCH IMPROVEMENT VISABLE FROM LAST INSPECTION BUT,AS DISCUSSED, CLEANING A SMALL SECTION AT A TIME EACH DAY WOULD BE ADVISABLE TO PREVENT FUTURE ISSUES.
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07/28/2015 | Routine | |
- 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 WORKERS PUTTING ON NEW GLOVES WITHOUT 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. ORAL & WRITTEN INFO. PROVIDED. MORE TRAINING RECOMMENDED.
- 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: BUTTER 45F & PORK 45F @ #2.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL POTENTIALLY HAZARDOUS ITEMS MADE SHORTLY BEFORE AND DURING MY INSPECTION WERE MOVED TO OTHER REF. UNITS.
- 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: Unit #2, see list of temperatures.
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. Adjust the ambient temperature of the refrigerators to keep foods 41F or less OR with-in 10 days have it repaired, assure food is being held at safe temperatures and fax the repair record to our office at phone # 703-653-9448 (LABEL FAX WITH NAME OF RESTAURANT & INSPECTOR, PLEASE). REGULAR TEMPERATURE CHECKS WILL PREVENT FUTURE OCCURRENCES.
ORAL & WRITTEN INFORMATION PROVIDED.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. FOOD STORAGE CONTAINER BEING WASHED IN FRONT FOOD PREPARATION SINK. USING 3 COMPARTMENT SINK IS REQUIRED.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. REWASHED IN 3 COMPARTMENT SIINK. ORAL & WRITTEN INFO. PROVIDED. MORE TRAINING RECOMMENDED.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at EMPLOYEE RESTROOM was measured at a temperature less than 100°F. 89F
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.
- Plumbing / Maintained in Good Repair
Observation: Front handsink has no cold water and could scald workers.
Correction: A plumbing system shall be maintained in good repair.
- Floor and Wall Junctures/Drains Graded/Water Flush Cleaning
Observation: The floor surface in areas of the food establishment in which mopping or water flush cleaning methods are used are not in good condition.
Correction: If mopping or water flush cleaning methods are used, floors shall be graded to drain and the floor to wall junctures shall be coved and sealed.
- Hand Drying Provision / Continuous Towel System
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational. NO PAPER TOWELS AT KITCHEN HANDSINK AND BATHROOM HANDSINK.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing. ORAL & WRITTEN INFO. PROVIDED. MORE TRAINING RECOMMENDED.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the shelves, floors & walls through out the kitchen 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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02/19/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
Observation: Three items with 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.---CFM remove from the facility
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12/24/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Dish machine: n/a
EHS provided manager with cooling handouts.
Note to Manager:
-The shelving at the dish washing area needs to be reorganize to avoid soil kitchenware mixing with the clean kitchenware.
-Recommend revaluate the multiple prep tables connected in a square shape at the cook-line to be split apart to avoid cross-contamination during food preparation. Observed raw preparation to close to ready to eat food preparation.
-Do not sit cooked food in room temperature to cool.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.----Observed open drink and cup of noodles both on a shelf in the kitchen area.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.---Both was removed away from the prep area.
- Wiping Cloths/Use Limitation/Wet Towel Storage
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.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: cooling grilled pork and bbq whole pork in room temperature
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: sliced roast pork, cooked chicken
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- 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: cooked foods packaged with labels with no times filled.
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 filled in the times.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Dish area shelving area:two container full of utensils,
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.----Both sent back to be cleaned.
- 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: prep tables, shelving at the dish and dry storage area.
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.
- Physical Facilities Good Repair
Observation: Observed that the stainless steel wall at the cook-line has a small area detached.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor junction behind all shelving, cooling units, underneath the 3-vat sink in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
- 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.---Five residential pesticides products
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.---Educated the CFM and remove the residential pesticides from the facility.
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05/09/2014 | Routine | |
The purpose of today's visit was to perform a risk factor food safety inspection
- 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: brown and white beans in service counter cold holding unit, at 44F and 45F
Correction: partly cooked beef, in pans, from cooler, awaiting cooking on counter in kitchen, at 46F.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
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: shredded pork prepared over 24 hours ago, in Beverage Air 1 Door Display Cooler ("Tropicana").
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. CORRECTIVE ACTION: PORK WAS DATE MARKED.
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10/08/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
- 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 less than 50 ppm total chlorine.
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. CORRECTIVE ACTION: 3-vat sink was drained and re-filled
- Equipment / Non-food Contact / Visibly Clean (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Gaskets of multiple freezing and cooling units, especially the Amerikooler Walk-In Freezer, which had ice deposits preventing complete closure.
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. Corrective Action: Demonstrated to manager need to keep gaskets clean to ensure proper closure of doors and reduce electricity usage. Ice was removed from Amerikooler and door closed fully.
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04/29/2013 | Routine | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: GE Smart GG75T06ANF00 which uses 70,000 BTU, this non-commercial water heater was approved for use 11/24/04
*Dish Machine: N/A
EHS provided manager with updated Employee Health handouts (red folder) in English, Spanish and Vietnamese. Also provided three compartment sink sign.
Please contact EHS for a follow-up no later than 30 calendar days once the back handsink has been repaired.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. Per discussion with manager some large equipment is only cleaned with water and no soap or bleach.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. DISCUSSED WITH MANAGER.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- 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:------observed several food storage containers with sugar and flour without label.
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.
- 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:
1) Cooked noodles with pork in Beverage Air 2DR prep cooler center----43F,
2) Cooked noodles with vegetables in Beverage Air 2DR prep cooler center---44F,
3) Bean sprouts in Beverage Air 1DR display cooler----43F.
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: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: ------pork steam bun
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. PER MANAGER ITEM WAS RECENTLY REHEATED AND ITEMS WERE MARKED WITH DISCARD TIME.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment:
1) True 2DR prep cooler ---right,
2) True 2DR display cooler,
3) Beverage Air 1DR display cooler (Tropicana)
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment 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:
1) Gaskets on coolers,
2) Storage cabinets along walls in the front area.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located in the back of kitchen is not working, 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. MANAGER MENTIONED THAT SINCE HANDSINK IS NOT WORKING THAT IT WOULD BE REMOVED, EHS REMINDED MANAGER THAT HANDSINK CAN NOT BE REMOVED AND NEEDS TO BE REPAIRED.
- Handwashing Sink / Refuse Container Required
Observation: There is no trash container at the area immediately adjacent to the hand sink near the office.
Correction: If disposable paper towels are used at handwashing sinks, a trash can shall be located at each sink or group of adjacent sinks.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: An accumulation of dead roaches were found under the broken handsink near the three compartment sink area. A few dead roaches were found in the front cabinets.
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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12/06/2012 | Routine | |
Restaurant representatives - add corrected or new information about Banh Mi D C Sandwich, 3103-C Graham Road #c, Falls Church, VA 22042 »