- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has not completed CFM certification process.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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08/24/2015 | Risk Factor | |
Today’s inspection was to conduct a routine 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.
EHS provided additional training and written instructions on:
-How to make chlorine sanitizer solution
-wet wiping cloth storage
Good practices observed:
-bean sprouts in ice. Be sure to bury containers into the ice.
-cooling curry in ice bath with lid off.
**Please fax and provide a copy of maintenance invoice for dish machine by February 10, 2015.
**Please properly cold hold fried tofu, diced tofu, cooked grounded chicken, cut tomato, etc that are kept on counter during rush hours by creating room on the prep top even if some of the cut vegetables have to placed out to the counter instead (i.e spring onion, diced onion, cut bell pepper, etc).
**Please redo Employee Health Policy with new forms.
**Replace old tofu water with pre-cooled water.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: basil garnish
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Stopped handling basil with barehand. EHS instructed to wash hands before putting on gloves.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
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. Made wet wiping cloth sanitizing buckets
- 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: wrapped summer roll (67F) on counter. tofu (47F) in 3dr Turbo air reach-in cooler.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Manager discarded. Tofu was not properly cold holding due to refreshed water using tap water. Manager was reminded to use pre cooled water. Manager added ice to cool tofu water down.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: cardboard box and aluminum foil lining shelves.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. 3-vat was set up and maintenance requested.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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01/27/2015 | Routine | |
- 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: cooked noodles 50f, garlic in oil 49f, both stored in the True prep cooler #2 along the cookline
Correction: Based upon time and temperature considerations, the manager relocated these items and other foods to the True prep cooler #1 to cool and maintain at 41F or below. 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.
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09/05/2014 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Observed proper handwashing. Employee health policy in place. Observed proper cooling methods. Observed proper datemarking. Sanitizers and wiping cloth solutions observed at acceptable levels. Thank you.
MAINTENANCE:
*Water Heater:Rheem/Rund HE 119-199N which each uses 199,000 BTU to provide 286 GPH of 120F water at a 80F rise
*Dish Machine: Auto Chlor A5 chemical sanitizing unit
- 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 stored in 60f water.
Correction: Manager dumped water, placed new container which was dry, and a new, clean rice scoop. 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.
- Equipment / Non Food / Design / Easy Clean
Observation: Milk crate(s) found used for the following purpose(s): Used to elevate canned goods, utensils and other equipment.
Correction: Obtain approved shelving which can thouroughly be cleaned and has a minimum 6 inch clearance from the floor to allow for cleaning. Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit. Note: Manager has a Quaternary ammonium test kit for sanitizers used in both three vat sinks and the wiping cloth bucket.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the top and sides of screen door which cannot be effectively closed and does not have a tight seal.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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04/15/2014 | Routine | |
The purpose of this visit is a risk factor assessment. Remember to date mark foods and only for up to 7 days, including the day that the items are opened or prepared. Also remember to store raw meats and ready to eat foods to prevent cross contamination as discussed during today's visit. Autochlor dish machine tested 50 ppm chlorine. quaternary ammonium measured 50ppm. Thank you.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw chicken and raw pork over coconut sauce in the turbo air upright reach in refrigerator
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods.
- 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: observed raw chicken over raw pork in the turbo air upright refrigerator
Correction:
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10/11/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection.
Note: EHS provided training on the date marking limit for foods. Observed Curry sauce dated marked for a total of 15 days. Since the curry sauce was prepared the day prior, the date mark was adjusted to a 7 day limit, including the day of preparation. Example: If curry sauce prepared on 6/10/13 the use by date shall read 6/16/13.
MAINTENANCE:
*Water Heater:Rheem/Rund HE 119-199N which each uses 199,000 BTU to provide 286 GPH of 120F water at a 80F rise
*Dish Machine: Auto Chlor A5 chemical sanitizing, observed at 100 ppm. Also three compartment sink sanitize basin observed at 200 ppm Quat.
Pest control- monthly contracted services- no activity reported during last report
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Vinegar, honey, water and oil in bottles unlabeled along cookline and prep line
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
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.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Large bag of sugar stored on the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- 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: fried tofu 62f previously left out during busy lunch period and was observed in the bottomportion of the turbo air three door cooler.
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. ***Remember to maintain potentially hazardous foods at 41f or below even during busy periods. Training and discussion with manager.
- Food Contact Surface/Durable/Nonabsorbent (corrected on site)
Observation: The food-contact surfaces of the following equipment and/or utensils are not durable: Wet wiping cloths used to cover vegetables in the prep cooler
Correction: Mesh cloth bag used to hold rice in the ricemaker
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: All upright and prep refrigerators
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.
- Single-Service and Single-Use Articles / No Reuse (repeated violation)
Observation: Manufacturer containers designed to hold garlic other spices were observed reused for the storage of sesame seeds, and fennel seed.
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the bar being used to hold a pitcher
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Openings to the exterior of the building are present along the back screen door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed windex and other bottles of cleaners hanging on a shelf over mangos and limes.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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06/11/2013 | Routine | |
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