The purpose of this visit is to conduct a routine inspection.
Discussed active managerial control with the person in charge.
Provided additional forms for employee health policy.
- Presence and Use of Required Poisonous or Toxic Materials Only (corrected on site) (repeated violation)
Observation: Observed poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment stored in the establishment. OBSERVED HOUSEHOLD CHEMICAL SPRAY IN THE KITCHEN.
Correction: Remove all poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment. The presence of these materials present an unnecessary risk to employees and consumers. A LICENSED COMMERCIAL PESTICIDE COMPANY MUST TREAT THE KITCHEN IN THE EVENT IT IS NEEDED.
|
03/07/2016 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. During the inspection it was observed that employees were using bare hands to handle ready to eat foods. After a discussion with the owner the employees washed hands then put new gloves on. Management and staff are aware that bare hand contact on ready to eat food is not permitted.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: handling ready to eat radishes 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 be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Employees discarded product, washed hands, and put gloves on.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: observed raw shell eggs stored above ready to eat roast chicken.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Manager moved the chicken above the raw shelled eggs to prevent cross contamination.
|
09/02/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Provided information on how to set up a three compartment sink. Use kitchen storage space to store dry food, and any other food products while the rest room can be used to store chemicals.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ICE SCOOP STORED IN ICE.
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. MANAGER REMOVED THE ICE SCOOP AND PLACED IN A CONTAINER OUTSIDE OF THE ICE MACHINE.
- Food Storage / Prohibited Areas / Toilet Room (corrected on site)
Observation: Food storage in toilet rooms. OBSERVED CONTAINERS AND BAGS OF SPICES STORED IN THE EMPLOYEE REST ROOM.
Correction: Food may not be stored in toilet rooms. MANAGER REMOVED FOOD FROM THE RESTROOM AND STORED ON THE SHELVES IN THE KITCHEN.
- Hand Drying Provision / Continuous Towel System (corrected on site)
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational. OBSERVED ALL HAND SINKS DID NOT HAVE PAPER TOWELS IN THE AUTOMATED SYSTEM.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing. MANAGER REPLACED TOWELS AT ALL HAND SINKS.
- Presence and Use of Required Poisonous or Toxic Materials Only (corrected on site)
Observation: Observed poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment stored in the establishment. OBSERVED HOUSEHOLD PEST REPELLANTS STORED IN THE ESTABLISHMENT.
Correction: Remove all poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment. The presence of these materials present an unnecessary risk to employees and consumers. OWNER WILL REMOVE THE CONTAINERS FROM THE RESTAUARANT.
|
03/12/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 08/11/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Manager agreed to fax the signed employee health agreements to EHS within 7 calendar days to 703-385-9568. Note to manager: please keep signed agreements on record in the facility.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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)
|
02/06/2014 | Routine | |
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Three vat sink not set up correctly.
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. NOTE: Discussed with PIC.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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)
- 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: 3 door display 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. NOTE: PIC to provide copy of service invoicefor 3 door display cooler to Health Department within 10 days.
- Certified Food Manager/Certificate Process
Observation: Confirmed with testing agency that PIC attended Serve Safe food safety training on 7/28/13, but has not yet received the certificate. PIC demonstrated food safety knowlege by responding to questions correctly.
Correction: Certified Food Manager's certificatre Failure to provide a copy of the food safety training certificate will result in further enforcement action.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the kitchen is blocked, 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. NOTE: PIC unblocked sink.
- Window & Doors Screened if Kept Open for Ventilation (corrected on site)
Observation: Front door of facility open during the inspection with no screen.
Correction: Provide screen for front door or keep door closed.
- 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. NOTE: PIC provided towels.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine sanitizer solution was measured at >200 ppm. at the 3 vat sink. 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 at 50-100 ppm. Verify concentration using the appropriate test kit.
|
08/02/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cheogajip Chicken, 13814-C Braddock Road, Centreville, VA 20121 »