The purpose of this visit is to conduct a routine inspection.
Provide information regarding parasite destruction for Red Snapper within 10 business days via fax or email.
Change the menu to include the appropriate name of the food served and provide copies via fax or email.
Remember to label all items using time as a public health control with the time they were cooked and the time they will be discarded.
- 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 PLACED WET WIPING CLOTHS IN A SANITIZER BUCKET.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: Red Snapper
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site) (repeated violation)
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): Sushi Rice
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. Employee noted time of the when the product was made and when it will be discarded.
- Honestly Presented / Does Not Mislead or Misinform
Observation: The following food item(s) is offered for human consumption in a way that misleads or misinforms the consumer: Menu states whitefish as a product in sushi.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. MANAGER WILL CHANGE THE MENU TO INDICATE THE EXACT NAME OF THE FISH.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are (damaged): True 2dr cooler at the cookline
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink in the employee restroom
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. MANAGER PROVIDED PAPER TOWELS.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor underneath the cookline and equipment 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.
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05/18/2015 | Routine | |
Note:
Forward dish wash machine service receipt to Health Department within 48 hours.
Cooling methods materials was given to the Person-in-Charge (PIC).
Employee Health Policy was reviewed with the PIC and provided materials.
Datemarking is required for food items that are used for more than 24 hours.
The next inspection will be in six months.
- Demonstration of Knowledge/Employee Health Policy - Reporting by Employees & Exclusion or Restriction of Food Employees
Observation: The person in charge is not able to relate how the person in charge, food employees, and conditional employees comply with disease reporting responsibilities and exclusion or restriction of food employees.
Correction: The person in charge is responsible for ensuring that food employees and conditional employees are trained and aware of their responsibilities with regards to reportable symptoms, exposures, and diagnosis.
- Duties / Monitor Cooling Procedures of PHF(TCS) (corrected on site)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). Sweet & sour chicken (87F in walk-in refrigerator).
Correction: The person in charge must train employees about the cooling process. Cooling process information was given to person in charge in multiple languages.
- Duties / Train Employees in Food Safety (corrected on site)
Observation: It was ovserved that date marking was not in place as required.
Correction: The Person in Charge or certified food manager shall train all his/her employees about datemarking. The person-in-charge (PIC) date marked the required food items.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours: Sweet & sour chicken (87F).
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Sweet & sour chicken was moved to walk-in freezer to cool it down to 41F.
- 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: Noodles (47F), raw shrimp (46F), Raw chicken & beef (44F) at True 3DR Prepline.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Food items were removed from prepline and replaced with items at 41F or below
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following food item had no datemarking on ready to eat food items which was being used more than 24 hours: Pork rib in the walk-in and True - 2Dr prep cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods must be date marked if it is used for more than 24 hours. The food items were datemarked.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The dish machine was not providing sanitize step.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. The operator contacted dish washer machine contractor for service.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: There was no hot water at the handsink by the 3-vat sink. Therefore employees were not able to wash their hands.
Correction: The hand sink must be accessible at all time. The hot water was turned back on.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the hand sink by 3-vat sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towel was provided.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution at the sushi bar area was measured above 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution between 50 to 100 ppm. Verify concentration using the appropriate test kit. The chlorine solution concerntration was adjusted with in 50-100 ppm.
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12/17/2014 | Risk Factor | |
Note the repeat citations. It is recommended that food for the 3DR prep top not be put out until very close to opening. This will help keep the food at 41F or less, as required. If it is put up earlier, keep the prep top lid closed. If food is prepared for use for more than 24 hours - sweet & sour pork, rice - mark the date of preparation on the container or bag. This was discussed during the last inspection as well.
The next inspection will be in approximately six months.
- 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: chicken and beef on the 3DR prep top.
Correction: Foods were moved to cold refrigeration and replaced with cold items. 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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
Observation: The following ready-to-eat food - sweet and sour pork, rice - 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:
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.
- Critical: Handwashing Sinks / Numbers By Law
Observation: The handsink in the kitchen is non-functional - faucet has been removed.
Correction: Repair the handsink. Fax or email a copy of the service receipt for the repair to the health department within 72 hours.
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06/06/2014 | Risk Factor | |
This was a routine inspection. Please fax or email the receipts for the service on the grease trap and pest control in the times prescribe above.
Information was given to the person in charge regarding time as the public health control for sushi rice, required information on the parasite destruction letter and the employee health policy. Employee was given instructions on proper date marking. Use the employee health materials as training for employees and management. Fax a copy of the signed employee reporting agreement to the health department within 7 days.
The next inspection will be in approximately six months.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: Parasite destruction letter was outdated and was incomplete. There are two distributors. Only one letter was provided.
Correction: Within two weeks, provide a current parasite destruction letter from BOTH sushi fish distributors. Information was given regarding the information required in a parasite destruction letter.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: Various items on the prep top of the 3DR prep refrigerator were above 41F. Beef - 45F
Correction: chicken - 45F
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: Sweet and sour chicken and sweet and sour shrimp had been prepared two-three days ago and were stored in the walkin refrigerator without any indication of when they were made or when they would be discarded.
Correction: Any prepared(cooked or mixed) item which will be used for more than 24 hours must be date marked to indicate when it was made and when it will be discarded. Items were marked during the inspection.
- Critical: Time as a Public Health Control/ Written Procedures Available
Observation: Sushi rice was being used for more than 4 hours after preparation. Datemarking was not in place.
Correction: If refrigeration or hot-holding heat is not used to safeguard food, time may be used as the public health control rather then temperature. The sushi rice must be marked to be discarded no later than 4 hours after it was prepared. Information was given to the operator regarding the proper use of time as the public heatlh control.
- Equipment / Good Repair / Components / Gaskets
Observation: There was not a sink stopper for each sink of the 3 vat sink.
Correction: Provide a stopper for each sink at the 3 vat sink. Each sink must be able to hold water.
- Plumbing / Maintained in Good Repair
Observation: There is a strong odor coming from the grease trap.
Correction: Have the grease trap cleaned. The owner stated that the grease trap was being cleaned professionally in 5 days. Fax or email a copy of the receipt to the health departement within 7 days.
- Controlling Pests by Routine Inspection of Premises
Observation: Observed one adult roach in the dishwasher handsink area.
Correction: Owner stated that treatment was to be within 4 days. Fax or email a copy of the pest control invoice to the Health Department within 7 days.
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12/06/2013 | Routine | |
The purpose of this inspection was to focus on those items which could lead to the spread of a foodborne illness if not done properly. For the very most part everything was in good order. Discussion was had, and information given, regarding proper cooling methods.
The handsink in the employee restroom must be made usable immediately. Employees must be able to wash their hands after using the restroom. Fax a copy of the service order to the health department by Monday, June 17.
The next inspection will be in approximately six months.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Vegetables in the 3DR prep refrigerator were not covered during storage.
Correction: Foods being stored in the refrigerators and freezer must be protected from contamination by covering.
- Critical: Raw Animal Foods Cooked to 165°F (corrected on site)
Observation: It was observed that chicken in a rice, chicken, shrimp and beef stir fry was not cooked to the correct temperature.
Correction: Chicken must be cooked to 165F. The food was re-cooked on a wok and temperature was adequate.
- Critical: Handwashing Sink / Location and Placement / Toilet Room
Observation: There is not a functioning handsink in the employee restroom. The water is turned off because there is a leak.
Correction: Repair the handsink. There must be a usable handsink in the employee restroom.
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06/13/2013 | Risk Factor | |
The purpose of today's visit was to conduct a risk factor inspection.
Dishmachine- thermolabel verified
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Facility does not have a written policy.
Correction: Review provided information with all employees and have them sign form.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: Handsink (only 1 in kitchen) blocked with box of onions at basin.
Correction: The handsink must always be available for handwashing.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: No paper towels at handsink in kitchen.
Correction: Paper towels must always be available.
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11/23/2011 | Risk Factor Assessment | |
Restaurant representatives - add corrected or new information about Charlie Chiang's Restaurant, 14107 Saint Germain Drive, Centreville, VA 20121 »