Today a ROUTINE INSPECTION was conducted in conjunction with a complaint inspection. Thank you for accompanying me during this visit as your participation allows me to assess areas at your facility that may require further clarification.
Complaint could not be validated at the visit. All holding and cooking temperatures meet code requirements. Staff were observed washing hands and wearing gloves. Staff are aware of Employee Health Policy and its guidelines. Employee Health Policy signature agreement sheets are retained in office for all staff and are updated when new staff join. As per manager no staff member was ill during the last thirty days.
NOTE: Light bulbs in the store room are shatter proof light bulbs.
QUESTIONS: Pleas call 703-246-2444
- Plumbing / Maintained in Good Repair (corrected on site)
Observation: Plumbing connections at the bar sink faucet and back mop sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair. DISCUSSED WITH MANAGER, WASHER IS BEING REPLACED IN BOTH AREAS.
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02/29/2016 | Routine | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this visit as your participation allows me to clarify processes at your facility that may require further assessment.
NOTE: At this visit further time was taken to discuss with the manager the following 1) Cold Holding 2) Cooling methods 3) Review of Employee Health Policy with staff on a regular basis.
QUESTIONS: Call 703-246-2444
- 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: OBSERVED CALAMARI AT 46F, RAW BEEF AT 44 F AND COOKED PASTA AT 46F IN THE WALK IN REFRIGERATOR, UNIT WAS AT 41F. ALL ITEMS WERE PILED INTO CONTAINERS OVERFILLING TO THE BRIM
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCUSSED WITH MANAGER THAT WHEN STORING ITEMS IN WALK IN TO PLACE IT IN CONTAINERS WITH SPACE FOR AIR CIRCULATION AND NEVER ABOVE THE FILL LINE. ALL ITEMS WERE MOVED TO SHALLOWER PANS AND PLACED ON ICE.
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06/23/2015 | Routine | |
The purpose of this visit was to conduct a Risk Factor Assessment.
Time as a Public Health Control has been written for the chicken stock at the cookline.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(A) Observed the Kairak 3 door prep refrigerator - mainline was not holding PHF/TCS food at 41F or below. Do not use this refrigerator until it is capable of holding PHF/TCS food at 41F or below.
Please email within 5 days the invoice for the repair of the Kairak 3 door prep refrigerator - mainline. The CFM stated that the bar prep refrigerator was no longer going to be utilized to store any PHF/TCS food, in turn it is not required to be maintaining the temperature of food at 41F or below.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item was observed hot holding at improper temperatures using a calibrated food temperature measuring device:Observed chicken broth at 96F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.BEGAN TO REHEAT, DISCUSSED WITH THE CFM THE USE OF TPHC
- 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:Observed tofu at 56-50F , bean sprouts at 49F, lomein at 45F on the Kairak 3 door prep refrigerator, raw beef at 49F, cooked chicken at 49F, tofu at 50F in the Kairak 3 door prep refrigerator
Correction: bean sprouts at 45 on the customer service area
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Observed an employee wash, rinse and then dip the cleaned food contact surfaces into the quaternary ammonia for approximately 2 seconds at the 3- vat sink.
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization. THE CFM TALKED TO THE EMPLOYEE AND REDIRECTED HIM TO PUT THE CLEANED FOOD CONTACT SURFACES IN THE QUATERNARY AMMONIA FOR AT LEAST 30 SECONDS
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12/04/2014 | Risk Factor | |
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 feel free to call 703-246-2444. Thank You.
No violation noted during this evaluation. | 03/05/2013 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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." Note: Reviewed information in employee handbook. It included the symptoms that the employees need to report
Correction: however, it did not include any information about big five foodborne illness or reporting exposure to any foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw shrimp above cooked wontons --appetizer refrigerator and raw shrimp above sauce--lane 4 refg.
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)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Bean sprout 48F and raw beef 44F--Kairak Lane 4 prep top. Bean sprout (double pan) 44F, raw chicken (double pan) 44F--lane 1 prep top. Note: Put back in refrigerator.
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.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the dry storage area 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.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- 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.
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08/07/2012 | Routine | |
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