- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Items in RIGHT prep cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level. (Red bubble cannot be seen in site tube-replace/repair).
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
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03/09/2016 | Follow-up | |
Dry food storage area on top of walkin cooler w/ stairs. Please be sure this meets applicable building codes.
- Critical: Hands - When to Wash*
Observation: Food employees changed tasks numerous times thoughout inspection and failed to wash hands. No one washed hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Please train staff.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that food in the freezer that was not protected from possible contamination because it was not in packages, covered containers, or wrapped.
Correction: Storing food in packages, covered containers, or wrappings.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. (Black garbage bag used to store food in freezer.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cardboard lining shelves is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: Strainer is frayed and was observed in a state of disrepair and damaged.
Correction: Replace the strainer/discontinue use.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 110F.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of food.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: knives stored between coolers..
Correction: Clean and sanitize these surfaces for food contact. Store in clean manner.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ice machine interior has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of sanitizer spray bottles are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Food observed on same shelf as cleaners.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/19/2016 | Routine | |
Reminder to be sure to wash/ rinse/ sanitize prep surfaces at least every 4 hrs.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Twice observed and twice corrected, food handler rinsing gloves only.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Plastic jug cut into rice scoop.
Correction: Do not re-use single use container for food contact surface.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Faucet at handsink at 3 basin sink area is broken and not providing hot and cold running water.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment (gas can stored under prep sink).
Correction: Remove unnecessary poisonous or toxic materials.
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08/18/2015 | Routine | |
Reminder: Separation of duties-between RAW food prep and cooking *must wash hands and change gloves
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the cutting boards are not being washed, rinsed, sanitized properly
Correction: they are scored and no longer cleanable surface.
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12/12/2014 | Risk Factor | |
thaw under running cold water.
clean interior of walkin cooler/shelves more frequently @ shelves at line
continue to decrease the use of single use containers
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Interior of ice machine in need of cleaning and sanitizing.
Correction: Clean and sanitize these surfaces for food contact.
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07/15/2014 | Risk Factor | |
Observed receiving: noodles 28
- Critical: Cooling* (corrected on site)
Observation: Fried Chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Items in LEFT prep cooler are cold holding at improper temperatures. Appears unit is not receiving power.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Items discarded during inspection.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Cutting boards in need of cleaning and sanitizing.
Correction: Clean and sanitize these surfaces for food contact. Must clean/sanitize at least every 4 hours while in use.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners and sanitizers are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed stored above clean equipment at 3 basin sinks
Correction: Containers of cleaners and sanitizers must be located in an area that is not above food, equipment, utensils, linens or single service items. Items relocated during inspection.
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02/18/2014 | Risk Factor | |
Inspection scheduled to review preparation of RIBS. Notes on file.
Please review proper steps of wash, rinse, sanitize with staff.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the raw wood shelf is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of LYE are stored with soaps and sanitizers at 3 basin sink.
Correction: Store toxic chemicals separately.
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09/18/2013 | Routine | |
reminder: garlic in oil mixture and eggs must be returned to refrigeration after lunch (cold hold items)
Receiving: beef (40F) w/ USDA stamp
NOTE: Facility added steps and storage area above walkin cooler-please contact Building and Development for approval. If approved then MUST make raw wood NON absorbant and cleanable. Call Health Dept with update.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.(stored on counter tops)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. (coorected to 100ppm chlorine)
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02/26/2013 | Routine | |
Restaurant representatives - add corrected or new information about Chau's Cafe, 20020 Ashbrook Commons Plaza #114, Ashburn, VA 20147 »