Today I conducted a follow up inspection to ensure substantial compliance and discussed with the certified food manager the following:
1. Management should be reiterating the 5 major risk factors associated with foodborne illness with staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should ensure all hot foods are held at 135f or above unless using "Time as a Public Health Control".
3. Management should designate a separate area for storage of all staff belongings like cell phones, back packs, etc.
4. Management should ensure all food delivered is properly received by taking temperatures to ensure 41f or below and quickly moving the food into storage.
5. Management should continue to clean and sanitize the interior of the ice machine as often as needed.
6. Management should train staff on how to use "Time as a Public Health Control." Specific labeling is required and documentation provided.
7. Management should instruct staff to clean and sanitize everything they see and touch as often as needed.
At this time the facility has come into substantial compliance however if a similar inspection report is generated during the next routine or risk factor inspection then enforcement action will be pursued. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: 1. Beef and broccoli on the steam table: 126f, 2. Noodles on the steam table: 120f, 3. General tsao's chicken on the steam table: 130f, 4. Fried rice on the steam table: 116f.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. DISCUSSED WITH MANAGER. MANAGER SHALL ENSURE ALL HOT FOODS REMAIN AT 135F OR ABOVE AT ALL TIMES BY USING A FOOD THERMOMETER TO CHECK FOOD TEMPERATURES.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
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: 1. Cooked chicken for General tsao's, 2. Cooked noodles.
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. DISCUSSED WITH MANAGER. MANAGER SHALL PROPERLY USE TIME AS THE PUBLIC HEALTH CONTROL BY FOLLOWING THE INSTRUCTIONS ON THE HAND OUT PROVIDED.
|
12/02/2015 | Follow-up | |
Today I conducted a routine inspection and discussed with the certified food manager and staff the following:
1. Management should be reiterating the 5 major contributors to foodborne illness with staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should ensure all hot foods are cooled down rapidly using approved methods.
3. Management should designate a separate area for storage of all staff belongings like cell phones, back packs, etc.
4. Management should ensure all food delivered is properly received by taking temperatures to ensure 41f or below and quickly moving the food into storage.
5. Management should continue to clean and sanitize the interior of the ice machine as often as needed.
At this time I have tried to convince the manager to close voluntarily due to the risk factors that are out of control. The manager has refused. A follow up inspection will be conducted on Thursday, 12/2/2015 to ensure compliance. If substantial compliance can not be met further enforcement action may be needed. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- (4)-(16) (repeated violation)
Observation: n
Correction: The person in charge was unable to describe the relationship between the prevention of foodborne disease and the oversight of the following: (1) Cross contamination, (2) Bare hand contact with ready-to-eat foods, (3) Handwashing, and (4) Maintaining a clean food establishment
- Critical: Demonstration of Knowledge/Employee Health Policy - Symptoms of Diseases (corrected on site)
Observation: The person in charge is not able to relate information on the primary symptoms of illnesses/diseases that are transmissible through food.
Correction: The person in charge shall know the symptoms commonly associated with foodborne illnesses (Big 5: E. coli, Salmonella Typhi, Shigella, Norovirus and Hepatitis A). Common symptoms of foodborne illness include vomiting, diarrhea, jaundice and/or sore throat with fever. DISCUSSED WITH MANAGER. MANAGER SHALL REVIEW THE RED FOLDER THAT HAS BEEN PROVIDED AND ENSURE ALL STAFF MEMBERS READ AND SIGN THE AGREEMENT.
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. DISCUSSED WITH MANAGER. CERTIFIED FOOD MANAGER SHALL BE TRAINING HER STAFF ON THE MAJOR RISK FACTORS THAT CONTRIBUTE TO FOODBORNE ILLNESS: EMPLOYEE HEALTH POLICY, PERSONAL HYGIENE, CONTAMINATED EQUIPMENT/UTENSILS, TIME/TEMPERATURE RELATIONSHIPS FOR FOOD AND UNAPPROVED FOOD SOURCES. THE MANAGER SHALL BE MONITORING THE EMPLOYEES AND TRAINING AS NEEDED.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Food employees failed to wash his or her hands before engaging in food preparation, before putting on clean gloves, 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.
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. DISCUSSED WITH MANAGER. MANAGER SHALL RETRAIN STAFF ON HOW, WHEN AND WHERE TO WASH THEIR HANDS AND MONITOR THE HAND WASHING PRACTICES.
- 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: 1. Peanuts.
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. DISCUSSED WITH STAFF MEMBER. ALL STAFF MEMBERS SHALL WEAR GLOVES OR USE SUITABLE UTENSILS TO HANDLE READY TO EAT FOODS.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Observed raw meats stored directly above foods like garlic and vegetables inside the walk-in refrigerator. Observed frozen beef stored on shelves above frozen vegetables.
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. DISCUSSED WITH MANAGER. MANAGER SHALL RETRAIN STAFF ON HOW TO PROPERLY STORE ALL RAW FOODS TO PREVENT CROSS CONTAMINATION.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: 1. Observed raw, frozen chicken stored on shelves directly above raw, frozen beef inside the walk-in freezer.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). DISCUSSED WITH MANAGER. MANAGER SHALL RETRAIN STAFF ON HOW TO PROPERLY STORE ALL RAW MEATS BASED ON THEIR COOK TEMPERATURES. REORGANIZE THE WALK-IN FREEZER AS DISCUSSED.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1. Observed the ice scoop at the drink station lying in the ice. 2. Observed rice scoops and utensils stored in a container of stagnant 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, 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. MANAGER SHALL RETRAIN STAFF ON HOW TO STORE UTENSILS BETWEEN USES.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter or underneath cutting boards.
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. DISCUSSED WITH MANAGER. MANAGER SHALL ENSURE ALL WET TOWELS ARE STORED IN BUCKETS WITH QUATERNARY AMMONIUM SANITIZER WATER AT A CONCENTRATION OF 200-400PPM PER MANUFACTURER'S SPECIFICATIONS. MANAGER SHALL PROVIDE RUBBER MATS FOR STAFF TO PLACE UNDER THE CUTTING BOARDS TO PREVENT THEM FROM SLIDING WHILE IN USE.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: 1. Observed raw, frozen beef being thawed on sheet trays at room temperature.
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. DISCUSSED WITH MANAGER. MANAGER SHALL RETRAIN STAFF ON PROPER METHODS TO THAW FROZEN FOOD. MANAGER HAD STAFF MOVE FOOD INTO THE REFRIGERATOR.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: 1. Tofu and vegetables on the steam table: 110f, 2. Beef and vegetables on the steam table: 117f.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. DISCUSSED WITH MANAGER. MANAGER SHALL ENSURE ALL HOT FOODS REMAIN AT 135F OR ABOVE AT ALL TIMES BY USING A FOOD THERMOMETER TO CHECK FOOD TEMPERATURES.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements
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: 1. Cooked chicken, 2. Cooked beef, 3. Cooked pork, 4. Cooked noodles. Manager stated "time" is being used to control bacterial growth. These foods are cooked before the lunch rush and then sit out at room temperature. Chicken and beef were found at temperatures of 107f-114f and had been sitting for 1hour and 15minutes.
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. DISCUSSED WITH MANAGER. MANAGER SHALL PROPERLY USE TIME AS THE PUBLIC HEALTH CONTROL BY FOLLOWING THE INSTRUCTIONS ON THE HAND OUT PROVIDED.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold holding equipment: 1. 2DR flat top refrigerator in the kitchen (closest to the walk-in refrigerator), 2. True 2DR flat top refrigerator.
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. DISCUSSED WITH MANAGER AND PROVIDED HER WITH AMBIENT AIR THERMOMETERS FOR THE REFRIGERATORS.
- Food Temperature Measuring Device Required & Readily Accessible (corrected on site)
Observation: The certified food manager could not provide a metal stemmed food thermometer to check temperatures of foods.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. DISCUSSED WITH MANAGER AND PROVIDED A FOOD THERMOMETER. MANAGER SHALL BE TRAINING STAFF ON HOW TO USE THE FOOD THERMOMETER AND CALIBRATE THE THERMOMETER FREQUENTLY TO ENSURE ACCURACY.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a UATERNARY AMMONIUM test kit to ensure the concentration of sanitizer used at the 3-vat sink and sanitizer buckets is always at a concentration of 200-400ppm per manufacturer's specifications found on the sanitizer tablet container. DISCUSSED WITH MANAGER. MANAGER SHALL OBTAIN THE PROPER TEST KIT AND TRAIN STAFF TO USE IT.
- 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. Exteriors of equipment such as cooking ranges and fryers, 2. Exteriors of all refrigerators and freezers, 3. Door handles on all refrigerators and freezers, 4. Interiors of refrigerators and freezers including walls, floors, shelves and gaskets, 5. Shelving units for storage of equipment, food, beverages, linens, single service items, etc., 6. Speed racks for storage of food, 7. All sinks, 8. Exteriors of food containers used for storage of corn starch, etc.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO CLEAN AND SANITIZE AS THEY GO TO REMOVE ALL ACCUMULATIONS OF SOIL.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: 1. Work tables after being used for preparing raw chicken. Observed the staff member wipe the surface down with a wet towel that was not immersed in any sanitizer.
Correction: All food-contact surfaces of equipment, utensils, work surfaces, etc. shall be sanitized before use and after cleaning. DISCUSSED WITH MANAGER. MANAGER SHALL RETRAIN STAFF ON HOW TO PROPERLY WASH, RINSE AND SANITIZE EVERYTHING. WASH IN HOT, SOAPY WATER. RINSE IN HOT, CLEAN WATER. SANITIZE IN QUATERNARY AMMONIUM SOLUTION AT A CONCENTRATION OF 200-400PPM PER MANUFACTURER'S SPECIFICATIONS ON THE SANITIZER TABLET CONTAINER.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the service counter being used for other purposes. Observed food residue and debris in the hand sink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO USE THE HAND SINK ONLY FOR HAND WASHING AND NO OTHER PURPOSES.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections at the following locations are leaking: 1. Pipes are leaking under the 3-vat sink, 2. Faucets are leaking at the 3-vat sink.
Correction: A plumbing system shall be maintained in good repair. DISCUSSED WITH MANAGER. MANAGER SHALL CONTACT A LICENSED PLUMBER TO REPAIR THE LEAKS.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the kitchen walls and floors in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. DISCUSSED WITH MANAGER. MANAGER SHALL BE INSTRUCTING STAFF TO THOROUGHLY CLEAN AND SANITIZE ALL FLOORS AND WALLS, BASEBOARDS AND PIPES TO REMOVE FOOD DEBRIS, GREASE AND SOIL.
- Mops in Air-dry Position
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. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO PROPERLY SANITIZE THE MOP AND POSITION IT TO ALLOW AIR DRYING AFTER USE.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. DISCUSSED WITH MANAGER. MANAGER SHALL LABEL ALL SPRAY BOTTLES OF CHEMICALS.
|
11/19/2015 | Routine | |
- 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. Manager made a bucket of sanitizing solution and put wiping cloths in
- Thawing / Approved Methods (repeated violation)
Observation: Observed the following food thawing using an improper method: SHRIMP IN A PAN BESIDE A HANDWASHING SINK.
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.
- 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: RAW SHRIMP 60F, LIQUID EGG 52F IN 2 DR TRUE 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. DISCARDED
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less
Observation: Observed an ambient temperature above 45°F in WALK IN COOLER holding raw shell eggs
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less
- 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: WALK IN COOLER HAS A LEAKING CEILING AND AMBIET TEMP. AT 52F
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.
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The handwashing facility located in the kitchen was blocked with buckets and boxes preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.Items were removed. MANAGER ADVISED THAT THIS WAS A REPEAT VIOLATION FOR THE THIRD TIME IN A ROLL. A REPEAT VIOLATION IN FUTURE MAY LEAD TO TAKING ENFORCEMENT ACTION.
|
06/18/2015 | Routine | |
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: shrimp roll (x2) at 113 and 116F on steam table.
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. REHEATED TO ABOVE 165F.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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.
|
12/08/2014 | Risk Factor | |
The purpose of this visit was to conduct a follow-up inspection to verify proper working order of the hand sink by the 3-vat sink. During today's visit, the hand sink was observed in good working order. According to CFM, hand sink was repaired on 6/8/14. Plumbing was observed in place and hand sink is now accessible for easy employee hand washing. (Hot water observed at 115°F as noted above.
Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 06/09/2014 | Follow-up | |
The purpose of this visit was to conduct a routine inspection. Cooling training was provided during today's visit. Cooling foods at ambient temperature is not sufficient to cool foods to 41F or below within 6 hours. Use refrigeration or ice as discussed today.
A follow-up will be conducted to verify proper working order of hand sink. If you have any questions, please feel free to call (703) 246-2444. Thank you.
- Handwashing / Where to Wash
Observation: A food employee was observed cleaning their hands in the three compartment sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. DISCUSSED PROPER HAND WASHING LOCATION AND PROCEDURES WITH PERSON IN CHARGE.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours chicken, pork, beef cooling for ~3.5 hours observed at 90, 81, and 78°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. Chicken, beef, and pork were reheated to initiate cooling process again.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit.
- Single-Service and Single-Use Articles / No Reuse
Observation: Spring water bottles were observed being re-used to store milk..
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Observed the interior of the ice machine to be soiled. Ice machine is 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.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager (CFM) 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. CFM arrived on site during inspection.
- Critical: Handwashing Sink / Location and Placement / Food Area
Observation: There is no functional handwashing sink in the back kitchen preventing routine handwashing by food workers.
Correction: A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas. SERVICE REQUEST HAS BEEN PLACED. CFM INDICATED HANDSINK WOULD BE RESTORED BY NEXT MORNING.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the three compartment sink is blocked by trash container and used linen container 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. ITEMS BLOCKING THE HAND SINK WERE REMOVED.
|
06/05/2014 | Routine | |
During today's visit, walk-in refrigerator was observed at 38F. Additionally, facilities were observed to have been cleaned thoroughly. Food may now be stored in the walk-in refrigerator for proper cold-holding.
Thank you for your time today.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: observed towels under cutting boards.
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.
- Controlling Pests by Routine Inspection of Premises (repeated violation)
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Person in charge was not able to provide invoices for pest control. Follow-up will be conducted within 24 hours.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Controlling Pests by Eliminating Harborage Conditions (repeated violation)
Observation: Harborage conditions exist.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises. Remove unnecessary items (ie cardboard boxes, dirty food containers) from the premises.
|
11/21/2013 | Follow-up | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw chicken was observed stored over ready-to-eat onions and peppers in the refrigeration unit.
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. ITEMS WERE RE-ARRANGED IN THE WALK-IN REFRIGERATOR TO PREVENT CROSS CONTAMINATION.
- Food Protection From Environmental Sources during Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation. Observed containers of raw meat being held on the floor during slicing process.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination. MEAT CONTAINERS WERE REMOVED FROM THE FLOOR.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: chicken thawing at room temperature. Note: chicken was observed below 32F.
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. CHICKEN WAS USED FOR PREP.
- 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: egg roll, bean sprouts in Walk-in refrigerator at 45F and 47F.
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. TEMPERATURE CONTROL FOR SAFETY FOOD WAS REMOVED FROM WALK-IN REFRIGERATOR.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: observed towels under cutting boards.
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.
- 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: walk-in refrigerator at 46F.
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. TCS FOODS WERE REMOVED FROM THE UNIT.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Person in charge was not able to provide invoices for pest control. Follow-up will be conducted within 24 hours.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises. Remove unnecessary items (ie cardboard boxes, dirty food containers) from the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the area under the three compartment sink, around the grease trap, under the hand washing sink, under the flat top refrigerators, and shelving for storage 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.
|
11/20/2013 | Routine | |
The purpose of today’s visit was to conduct a routine inspection. 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.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
Hot water heater: State Sandblaster SB57576NE
Dishmachine: N/A
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.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw. Discussed with CFM.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw chicken stored over ready-to-eat broccoli.
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. RAW CHICKEN WAS MOVED TO THE BOTTOM SHELVING.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: lo mein sitting at room temperature for 1.5 hour.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Cutting Boards / Resurface / Discard
Observation: The cutting boards in the facilities 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.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: GE Microwave
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- 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.
|
01/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Charlie Chiang's Kwai, 7866-E Tysons Corner Center, Mclean, VA 22102 »