Discussed active managerial control. Observed good food temperature control.
- 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: WALK-IN-COOLER- OBSERVED RAW CHICKEN STORED OVER RAW SHRIMP, RAW SHELL EGGS STORED OVER NOODLES, RAW SHRIMP STORED OVER ONIONS
Correction: 2DR PREP COOLER- RAW EGGS STORED OVER SAUCE.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (1) UTENSILS STORED IN ROOM TEMPERATURE WATER (2) KNIVES STORED BETWEEN PREP TABLES.
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. DISCUSSED WITH MANAGER.
|
03/21/2016 | Routine | |
Discussed active managerial control. Train staff on cross-contamination prevention and check coolers for proper food storage.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW EGGS STORED OVER SAUCE IN 2DR PREP COOLER
Correction: RAW PORK STORED OVER NOODLES IN WALK-IN-COOLER.
|
10/22/2015 | Risk Factor | |
Note to Manager:
Train staff on proper food storage in the coolers to prevent cross-contamination of ready to eat foods with raw foods. Check the cooler regularly to ensure that food is stored properly for long term compliance.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: OBSERVED RAW BEEF STORED OVER FRIED CHICKEN IN THE WALK-IN-COOLER.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation. REARRANGED FOOD.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (1) RICE SCOOP STORED IN ROOM TEMPERATURE WATER (2) 2 KNIVES STORED BETWEEN PREP TABLES.
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. (1) DISCARDED WATER (2) REMOVED KNIVES
|
05/17/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Ensure bean sprouts are being maintained under refrigeration or in ice to maintain food temperature at 41F or below. If you have any questions, please call (703) 246-2444. Thank you for your time today.
- 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: bean sprouts at 54F in container at room temperature.
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. DISCUSSED WITH PERSON IN CHARGE. DISCARDED.
|
12/18/2014 | Risk Factor | |
- 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: raw duck, raw pork, stored over RTE bean sprouts.
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. PERSON IN CHARGE MOVED RAW DUCK TO BOTTOM SHELF, AND RAW PORK TO SHELF ABOVE IT.
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: flour, sugar.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use knives were observed improperly stored between use as follows: between tables.
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. PERSON IN CHARGE REMOVED KNIVES FROM USE.
- Food Protection From Environmental Sources during Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation. Observed food employees cutting raw chicken and placing them in a food container which was being held in direct contact with open trash bin.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination. FOOD CONTAINER REMOVED FROM ABOVE TRASH BIN.
|
03/06/2014 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: severeal dented cans in dry storage area
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. CFM REMOVED DENTED CANS TO RETURN TO SUPPLIER
- 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: raw chicken over lettuce, raw shell eggs over tofu, raw beef over cooked chicken= all in walkin cooler
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. CFM REARRANGED ITEMS CORRECTLY TO PREVENT CROSS CONTAMINATION
- First Aid Supplies / Location (corrected on site)
Observation: First Aid Supplies are not being stored in a kit or container AND WAS OBSERVED STORED BY FOOD HOLDING LINE
Correction: Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces. CFM REMOVED ITEMS TO ANOTHER LOCATION
|
08/26/2013 | Risk Factor | |
- 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 pork over veggies, raw shrimp over tofu, raw scallop over veggies, raw pork with cooked pork. CFM removed and rearranged items.
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.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knives stored in between equipment cracks
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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
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: cooked pork, cooked chicken, cooked duck. CFM labeled items.
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the 2dr preptop cooler 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.
- Single-Service and Single-Use Articles / No Reuse (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of bean sprouts
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: cutting knives. CFM removed and put knives in the 3 vat sink to clean
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
|
02/06/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cafe China, 6271-C Old Dominion Drive, Mclean, VA 22101 »