PLEASE ATTAIN A CERTIFIED FOOD MANAGER CARD (*REPEAT VIOLATION) AND SEND COPY TO HEALTH DEPARTMENT BY 12/14/15.
*PLEASE ATTAIN A PARASITE DESTRUCTION LETTER FOR: PICKLED/SALTED RAW SQUID, PICKLED/SALTED RAW OCTOPUS SOLD RTE.
PLEASE PROVIDE A CONSUMER ADVISORY STATEMENT FOR: Pickled/Salted squid, octopus, and raw intestine sold RTE.
*Remember to ALWAYS note Time on sticker for food items kept at front display held at room temperature. (*REPEAT VIOLATION).
A Followup will be conducted to verify corrective actions. PLEASE CORRECT ALL VIOLATIONS AND PREVENT ALL REPEAT VIOLATIONS OR RISK FURTHER ENFORCEMENT.
- Critical: Handwashing / When to wash hands
Observation: A food employee failed to wash his or her hands before engaging in food preparation, 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. OBSERVED FOOD EMPLOYEES ENGAGE IN MULTIPLE TASKS WITHOUT WASHING HANDS AT HANDSINK. OBSERVED NO HANDWASHING DURING DURATION OF INSPECTION.
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.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED RAW SQUID THAWING IN CONTAINER ON FLOOR, OBSERVED THAWING RAW BEEF IN CONTAINER ON FLOOR. OBSERVED BAGS OF ONIONS ON FLOOR IN BACK DRY STROAGE HALLWAY.
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. FOOD ITEMS MOVED TO WIC. ONIONS MOVED ONTO WOODEN SHELVING UNIT.
- 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: RAW SQUID, RAW OCTOPUS - SERVED MARINATED AND RTE IN CUSTOMER SELF SERVING AREA.
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.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: RAW CHICKEN EMERGED IN STANDING WATER, PACKAGED RAW SHRIMP- IN 3VAT SINK BASIN, RAW SQUID - THAWING IN BUCKET ON FLOOR AT ROOM TEMPERATURE IN STANDING WATER, RAW BEEF - IN CONTAINER ON FLOOR 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. WATER KEPT RUNNING IN 3VAT SINK (RAW CHICKEN), RAW SQUID AND RAW BEEF MOVED TO WIC.
- 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: OBSERVED RAW CUT FISH 50F IN CONTAINER BY 3VAT SINK SITTING AT ROOM TEMPERATURE.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. FOOD ITEM MOVED TO WIC.
- 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): FOOD ITEMS AT ROOM TEMPERATURE: CHICKEN WINGS, SQUID TEMPURA, PACKAGED FOOD ITEMS - IN DISPLAY UNIT W/ HEAT LAMP KEPT FOR 4 HOURS.
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. FOOD EMPLOYEE PLACED TIME STICKERS PER ITEM.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: MARINATED RAW SQUID, MARINTATED RAW OCTOPUS, MARINATED RAW BEEF INTESTINES - IN CUSTOMER SELF SERVING AREA.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- 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 LARGE SHELVING UNIT IN BACK DRY STORAGE HALLWAY MADE OF WOOD - ABSORBANT AND NOT SMOOTH.
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. PLEASE PAINT OR LINE WOOD WITH SEALANT.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of VARIOUS FOOD ITEMS.
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.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: OBSERVED SOILED AND STANDING WATER INSIDE STEAMER UNIT (USED DAY PRIOR), UNIT UNCLEAN OVERNIGHT.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PAPER TOWELS FOUND IN PREP AREA - NEEDED AT HANDSINK.
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12/03/2015 | Routine | |
This is a follow-up inspection to the pre-opening for renovation performed on October 25, 2015.
Manager removed the dishmachine, therefore, no change for the current water heater was required.
Manager replaced the copper piping faucet at the rice cake sink to stainless steel.
Manager also added airgap under the 3-vat.
No violation noted during this evaluation. | 11/09/2015 | Follow-up | |
Please remember that a Certified Food Manager must be present during all times of operation.
Observed Dish Machine not properly sanitizing dishes. Upon observation, Dish Washer is manually adding Pre-Mixed Solution consisted of Detergent and Chlorine Sanitizer Solution into Dish Machine. Dish Machines should be automatically dispensing solution into Dish Machine. **Please re-connect tubing from Detergent/Sanitizer Solution to Dish Machine for proper dishwashing.**
Please attain letter from Supplier for raw Pickled/Salted Squid and Octopus stating that the food item is:
1) FARM RAISED
2) PELLET FED
EHS provided information on proper Farm Raised Letter Requirements. **Please send copy of Letter to Health Department by 6/19/15.
Active Managerial Control: Observed large shelving unit with built-in fan made by CFM to effectively cool food items quickly before placing in refrigeration unit. Very good processes used for Cooling.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED UNPACKAGED FROZEN WHOLE DRIED FISH ON HOOKS (COMMERCIAL) ON FLOOR OF WALK IN FREEZER.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CFM PLACED FISH ON SHELVING UNIT, WILL WASH BEFORE USE.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: SALT, SUGAR, SPICES, ETC. IN CONTAINERS AT COOKLINE
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.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3). FOR RAW PICKLED/SALTED SQUID AND RAW PICKLED/SALTED OCTOPUS.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: OBSERVED MULITPLE BAGS OF FROZEN BLACK BEANS, PEAS THAWING ON COUNTERTOP 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. CFM PLACED FOOD ITEMS IN TRUE 2DR UPRIGHT COOLER.
- 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: WHITE RICE 97F IN CONTAINER AT ROOM TEMPERATURE FOR 4 HOURS.
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. RICE DISCARDED.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed an ambient temperature above 45°F in the refrigeration unit holding raw shell eggs OBSERVED RAW SHELL EGGS ON COUNTERTOP AT ROOM TEMPERATURE.
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. EGGS MOVED TO 2DR FLAT TOP COOLER.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
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): OBSERVED CHICKEN WINGS AND RICE CAKE IN SPICY SAUCE IN HEAT WARMER UNIT WITH NO TIME LABEL.
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. CFM ADDED TIME LABEL FOR FOOD ITEMS ON WARMER.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: PICKLED/SALTED RAW INTESTINE, PICKLED/SALTED RAW SQUID, PICKLED/SALTED RAW OCTUPUS- IN DISPLAY CONTAINERS
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Warewashing Machines Equipped with Detergent & Sanitizer Level Indicator (Visual or Audible)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level. OBSERVED COMBINATION OF DETERGENT/SANITIZER SOLUTION BEING MANUALLY ADDED TO DISH MACHINE PER LOAD FOR WASHING AND SANITIZING.
Correction: A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required. PLEASE RE-CONNECT TUBING FROM SOLUTION TO DISH MACHINE.
- 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. OBSERVED DISH MACHINE USING COMBINED DETERGENT/SANITIZER SOLUTION NOT EFFECTIVELY SANITIZING WHEN TESTED WITH TEST STRIPS, MEASURED AT <50PPM.
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. DISCONTINUED USE OF DISH MACHINE, CFM SET UP 3VAT SINK.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F. OBSERVED MAXIMUM TEMPERATURE IN 3VAT SINK REACH 91F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. ICE MACHINE IN NEED OF CLEANING.
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.
- Food-Contact Surface of Cooking & Baking Equipment Cleaned Every 24 Hours
Observation: The food-contact equipment surface of the RICE MOLDER is observed soiled with accumulations of grime and debris. OBSERVED EQUIPMENT UNCLEAN.
Correction: The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: SHELVING WITH BUILT-IN FAN USED FOR COOLING FOOD ITEMS OBSERVED WITH FOOD RESIDUE AND IN NEED OF CLEANING.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at KITCHEN was measured at a temperature less than 100°F. OBSERVED MAXIMUM WATER TEMPERATURE REACH 92F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the SCREEN DOOR. OBSERVED SCREEN NOT IN GOOD REPAIR WITH HOLE OPENINGS TRHOUGH DOOR.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the WALLS in the COOKLINE 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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06/04/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 12/04/2014 | Risk Factor | |
The purpose of today's visit is to conduct a complaint investigation received to the Fairfax County Health Department on 11/17/14. The complainant alleged the wife bought a packaged of seasoned black beans with an expiration date 11/19/14 marked on the container. The complainant stated the beans were molded even though they were not expired. Talk to the CFM about the complaint and was not aware or received other complaints with the same issue. Observe the season black beans containers and observe no mold growth. Advise the CFM to monitor and to make sure the ready to eat foods are date mark properly. The complaint is not confirm at the time of the visit.
No violation noted during this evaluation. | 11/21/2014 | Complaint | |
The purpose of today's visit is to conduct a routine inspection.
Dish machine: Blakeslee UC-21 Heat sanitizer (under counter dish washer) detergent fed manually, not in use and in process for repair.
EHS provided manager with bare hand contact hand-out.
Note to manager:
-Talk to the food employees about the bare hand contact hand outs
-Do not store soiled cook ware at the 3-compartment prep sink located near the back door, unless a grease trap is installed.
-Once the dish machine is repair, EHS will conduct a visit to verify. EHS will consult with plan review about the newly installed dish machine.
-Removed the card board used as lining
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed adding sesame seed on top of the cooked bulgogi lunch box item with bare hands.
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.---Discarded
- Wiping Cloths/Use Limitation/Wet Towel Storage
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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: wooded shelving, card board used as lining
Correction: Removed the card boards and install a approved lining on the wooded shelving. 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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: two large shelf next to the 3-vat sink and shelf in the back of the facility.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: plastic containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination
Observation: Observed that the clean rice cake maker equipment is stored to close to the hand washing sink.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed plastic strainer with raw chicken stored hanging above the hand washing sink basin next to the two compartment sink.
Correction: Hand washing sinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.---Raw chicken was removed away from the hand washing sink.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed no hand washing soap at the hand washing sink next to the two compartment sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.---Hand washing soap provided.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed unused kitchen equipment that is no longer needed for the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (corrected on site) (repeated violation)
Observation: Observed that the floor junctions and the wall underneath the hand washing sink next to the walk-in cooler 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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04/07/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Provide copies of the employee health policy with employee signatures within 10 days of inspection via fax or email.
Dishmachine: Chemical
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OBSERVED OPEN BEVERAGES STORED AT FOOD PREPARATION TABLE NEXT TO PREPARED FOOD.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. EMPLOYEE COVERED BEVERAGE WITH A LID AND STRAW.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site) (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are 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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
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. MANAGER PROVIDED SOAP AT EACH HAND SINK.
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12/13/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: AP Smith BT100-300
Dish machine: n/a
EHS provided manager with 3-vat sink sticker.
- 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: cooked beans sprout 58F 51F
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
- 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: True 1dr cooler 50F
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are 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: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cutting board, pans.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.--A sanitizer compartment was setup for the items aboved to be re-washed.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors in the dry storage area and under cooling units 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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06/25/2013 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: AP Smith BT100-300
Dish machine: n/a
NOTE TO MANAGER:
Please fax within 10 calendar days a service report showing that the 2dr cooler is able to maintain 41F and below. Do not use this cooler to store potentially hazardous foods until the unit is repaired. FAX # 703-385-9568
- 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 and rice smasher submerged in standing 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.
- 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.---CFM moved the wash cloth into a sanitizer bucket.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: frozen chicken in standing water in 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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: card board, newspaper used as lining
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.
- 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 BLEACH test kit.
- 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: 2dr cooler
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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pots and pans.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.--CFM set up a sanitizer compartment and re-washed the pots and pans appropriately.
- 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.---CFM arrived during inspection.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- 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.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.--Observed tools, rice cookers, golf clubs
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Employees' medicines are not properly located to prevent contamination of food and food contact surfaces.---Observed dayquil located above prep table
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.---CFM moved the medicine to the proper location.
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12/12/2012 | Routine | |
Restaurant representatives - add corrected or new information about Charm Siroo, 4231 Markham Street Unit N, Annandale, VA 22003 »