The purpose of this visit is to conduct a follow up inspection.
Thank you for clearly marking the items using time as an public health control.
The regular inspection schedule will resume.
- Physical Facilities Good Repair
Observation: Observed that the CAULKING ALONG THE TOP OF THE THREE COMPARTMENT SINK is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
07/14/2015 | Follow-up | |
The purpose of this visit is to conduct a routine inspection. A follow up inspection will be conducted to determine which methods have been implemented to improve cooling and to track time as a public health control.
EHS provided training on using time as a public health control and demonstrated how to use shallow metal pans to cool product.
- 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: OBSERVED RAW EGG SHELLS STORED OVER READY TO EAT VEGETABLES IN THE SMALL GLASS DISPLAY UNIT.
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. MANAGER PLACED EGGS BELOW THE VEGETABLES.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: PORK RIBS cooling for 12 hours in the 2DR TRUE REFRIGERATION UNIT observed at 54°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. MANAGER DISCARDED FOOD.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
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:
2DR TRUE: BEEF, CHICKEN
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. MANAGER DATE MARKED FOOD THAT WAS PREPARED AND KEPT FOR MORE THAN 24 HOURS.
- Critical: Time as a Public Health Control/ Written Procedures Available
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s):
observed a display case containing peking duck, chicken, and ribs without labels or time stamps to indicate when the food started time or would need to discard product.
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. EHS DISCUSSED HOW TO USE TIME AND MARK PRODUCT. PROVIDED TIME AS A PUBLIC HEALTH CONTROL INFORMATION TO OWNER TO ENSURE THEY ARE KNOWLEDGABLE ON HOW TO RECORD DATA.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3-compartment sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed that the CAULKING ALONG THE TOP OF THE THREE COMPARTMENT SINK is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
07/01/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
The manager on duty must provide accurate time charts for products using time as a public health control.
- Critical: Time as a Public Health Control/ Written Procedures Available
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s):
In the front display unit:
1. duck roast
2. BBQ pork
3. Roast Pig
4. Side dishes which change everyday.
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. MANAGER UNDERSTAND THE USE OF TIME AS A PUBLIC HEALTH CONTROL HOWEVER HE HAS NOT KEPT RECORDS. CONTINUE KEEPING ACCURATE TIME CHARTS FOR THE FOOD HELD UNDER TIME AS A PUBLIC HEALTH CONTROL.
|
12/03/2014 | Risk Factor | |
This was a routine inspection.
*Time reflects inspection time only. Report will be delivered within 24 hours.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. raw pork over cooked pork at 2-dr Upright Refrigerator.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: rice scoop in room temperature water.
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, or 2) 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, 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: Hot Holding of Potentially Hazardous Food at 135°F or above
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: at display case - peking duck 106F, pork 75F
Correction: at buffet: green beans 107F, eggplant 120F, tofu 127F.
|
03/06/2014 | Routine | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
NOTE: This establishment is located inside Lotte Market
Hood system last cleaned 10/10/13
- Food Contact Surface/Durable/Nonabsorbent
Observation: The wood slab cutting board at the front near the handsink is not cleanable as it is constructed of a soft wood.
Correction: Replace the cutting board log with a cutting board that is smooth, easily cleanable and non-absorbent (e.g. hard wood, plastic, rubber, etc)
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: The following refrigerators need a thermometer to measure ambient air temperature:
1. True 3-door reach-in refrigerator near the hood.
2. Pepsi upright refrigerator in the front near the steam tables
Correction: Provide thermometers in htese units to ensure they have an ambient air temperature of 41F or below.
- Sanitizer Test Kit Required
Observation: There is no test kit to monitor the concentration of the sanitizer at the three-compartment sink.
Correction: Obtain a CHLORINE test kit for use with your bleach sanitizer.
- Equipment / Fixed / Space / Seal
Observation: Observed the following equipment in need of re-caulking to the wall:
1. the backing of the wok fixture needs caulking to the wall beneath the hood system.
2. the food prep sink needs caulking to the wall
3. the front handsink needs caulking to the wall
Correction: Caulk the equipment to the wall to privde a cleanable surface.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: Observed the following home-standard equipment: Rice warmers (2), microwave (1)
Correction: Equipment used for customers must be commercial grade. Any equipment used by employees only must be marked "Employee Use Only" and not used for customer food.
|
12/30/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Best Little Cafe, 13955 Metrotech Dr D1, Chantilly, VA 20151 »