- Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation after using the toilet room.
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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The food-contact surfaces of some food containers, stored on the shelf as clean and slicer blade assembly are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
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10/27/2015 | Risk Factor | |
1. Avoid bare hand contact with ready-to-eat foods.
2. Do not leave the front door open.
3. Keep employees' personal care items and tools away from food prep areas.
- Cleaning Procedure/Hands and Arms (corrected on site)
Observation: An employee was observed washing hands at 3-compartment sink with gloves on.
Correction: Food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a handwashing sink that is equipped as specified under section 5-202.12 and Subpart 6-301. If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands or surrogate prosthetic devices.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Garlic-in-oil mixture (85 - discarded) on spice cart, egg rolls (46F) in "True" 2-dr prep refrigerator (left) and cooked diced pork (51F) in "True" 2-dr prep refrigerator (right) were observed at improper cold holding temperature.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Hand Drying Provision (corrected on site)
Observation: No paper towels at the back hand sink.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
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06/30/2015 | Risk Factor | |
1. Wash hands frequently.
2. Make sure to cover all the foods (in walk-in and prep refrigerators) after cooling.
3. Always mark date(s) on egg rolls or any other foods which are prepared, cooled and held in the facility for more than 24 hours.
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: An employee was observed drinking from an uncovered container in the food preparation area.
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.
- Hair Restraints/Effectiveness
Observation: Food employees are not wearing effective hair restraints.
Correction: Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food
- In-Use Utensils, Between-Use Storage (corrected on site) (repeated violation)
Observation: Food preparation and dispensing utensils are improperly stored in standing water at room temperature.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Wiping Cloths, Use Limitation (corrected on site) (repeated violation)
Observation: When tested, a lo w concentration of chlorine was observed in sanitizing buckets.
Correction: Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114
- Thawing (corrected on site) (repeated violation)
Observation: Shrimp observed being thawed improperly in standing water in a bucket at room temperature. Trays of frozen chicken and beef were also seen in prep sink.
Correction: Time/temperature control for safety food shall be thawed: (A) Under refrigeration that maintains the food temperature at 5ºC (41ºF) or less
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The nonfood-contact surface(s) of the rusty walk-in shelves is not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing (corrected on site)
Observation: Clean equipment and/or utensils are not stored covered or inverted.
Correction: Clean equipment and utensils shall be stored as specified under paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying
- Intensity/Lighting (repeated violation)
Observation: The light intensity is below 10 foot candles in the back dry storage room.
Correction: The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in the walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Properly distributed light makes the need for cleaning apparent by making accumulations of soil conspicuous.
- Physical Facilities/Repairing
Observation: Some kitchen and back storage area floor tiles observed cracked. Kitchen floor grouting is not maintained in good repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Storage/Other Personal Care Items (corrected on site)
Observation: Employees' personal care items (hand lotion, analgesics) are not stored in lockers or other suitable facilities.
Correction: Employees shall store their personal care items in lockers or other suitable facilities, except as specified under sections 7-207.12 and 7-208.11. Employee personal care items may serve as a source of contamination and may contaminate food, food equipment, and food-contact surfaces if they are not properly labeled and stored.
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03/17/2015 | Routine | |
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: Observed vegetable peeler and some plastic containers stored as clean were not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
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11/26/2014 | Risk Factor | |
Floor in the walk-in refrigerator observed rusted and in need of cleaning. Shelving above the 3-compartment sink observed soiled. Provide an appropriate stem thermometer for measuring proper temperatures. The light in the back kitchen storage room was observed not working. Top surface of the hot water heater observed in need of cleaning. The outer openings of the back door were observed not adequately sealed. Ensure that product is stored 6 inches above the floor. Surfaces underneath and around all equipment in need of cleaning. Ceiling in the downstairs basement observed damaged. Kitchen floor grouting observed in need of repair. Chlorine sanitizer in the wiping cloth bucket checked for proper concentration using the provided test strips.
- Hands and Arms/Where to Wash (corrected on site)
Observation: Employee observed washing his/her hands at the 3-compartment sink.
Correction: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: Knives and the vegetable peeler stored above the back preparation table on the wall magnet observed in need of cleaning and sanitizing. Cutting boards along the preparation units observed in need of cleaning and sanitizing.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Hand Drying Provision (corrected on site)
Observation: Disposable paper towels observed not properly provided at the front area handsink.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
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09/25/2014 | Risk Factor Assessment | |
The refrigerator was repaired last night. Cooked pork was the only TCS-food
No violation noted during this evaluation. | 06/19/2014 | Follow-up | |
- Critical: Hands and Arms/When to Wash (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation after using the toilet room.
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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: Open beverage containers of tea and milk not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed.
Correction: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Gen Tso's chicken (48F), egg rolls (45F) and wontons (45F) in "True" 2-dr prep
Correction: and cooked pork (48F) and lo mein (51F) in "True" back 2-dr prep refrigerators were observed at improper cold holding temperature.
- Critical: Food Manager Certificate and Responsibility (corrected on site)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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06/17/2014 | Follow-up | |
- Critical: Hands and Arms/When to Wash (corrected on site)
Observation: A food employee did not clean their hands and/or exposed portions of their arms before engaging in food preparation and/or working with clean equipment or after other activities that contaminate the hands.
Correction: Food employees shall clean their hands and exposed portions of their arms as specified under section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms
- Critical: Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Food employee contacting exposed RTE food with bare hands.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph D of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: Knives and choppers are improperly stored between 3-compartment and 1-part prep sinks.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Wiping Cloths, Use Limitation
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration
Correction: and/or not laundered daily.
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Noodles (lo mein), cooked yesterday and found at 59F, were not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less.
- Cooling Methods (corrected on site)
Observation: Methods used for cooling cooked foods can not be accomplished with the time and temperature criteria. General Tso's chicken and fried chicken wings were observed in deep plastic container at room temperature.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Chicken (48 - iced up), pork (58F - discarded), pork ribs (51F - moved into WIC), Wontons (54F - moved into WIC) and sweet-n-sour (52F - moved into WIC) were observed at improper cold holding temperature.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment/Good Repair and Proper Adjustment
Observation: True" 2-dr prep refrigerator and rice warmer handle (duct-taped) are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design. Gaskets of "True" 1-dr freezer are also not in good repair.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Single-Serve and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of various foods.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surface of the prep refrigerators, right deep fryer and kitchen shelves is not kept free of an accumulation of dust, dirt, food residue, and/or other debris. Inside of "True" 1-dr freezer needs to be defrosted and cleaned.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The food-contact surface of the slicer is clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment/Cooking and Baking/Cleaning Frequency (repeated violation)
Observation: The cavity and/or door seal of the microwave oven is(are) not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure..
Correction: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Food-contact surfaces of cooking equipment must be cleaned to prevent encrustations that may impede heat transfer necessary to adequately cook food. Encrusted equipment may also serve as an insect attractant when not in use. Because of the nature of the equipment, it may not be necessary to clean cooking equipment as frequently as the equipment specified in section 4-602.11.
- Floors, Walls, and Ceilings/Cleanability
Observation: The pieces of cardboard at the rear window with some broken glass panes are not designed, constructed and installed so that it is smooth and easily cleanable.
Correction: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable except for anti-slip floor coverings or applications that may be used for safety reasons and except as specified under section 6-201.14. Floors that are of smooth, durable construction and that are nonabsorbent are more easily cleaned. Requirements and restrictions regarding floor coverings, utility lines, and floor/wall junctures are intended to ensure that regular and effective cleaning is possible and that insect and rodent harborage is minimized.
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05/16/2014 | Routine | |
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Egg rolls(58ºF) and garlic and oil mixture(65ºF) cold holding at improper temperatures (Discarded).
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- RTE, PHF(TCS), Date Marking/On-Premises Preparation (corrected on site)
Observation: Chicken wings, egg rolls, noodles, and cooked shrimp prepared and held in the food establishment for more than 24 hours are not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. (All foods in the walk in were labeled).
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
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11/20/2013 | Risk Factor | |
1. Dead American roaches were observed in the basement.
2. Clean doors of 3-door freezer - (corrected).
3. Wash hands frequently.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Egg rolls (43F) in "True" 2-dr prep, Noodles (52) in "True" back 2-dr prep refrigerators and Garlic-in-oil mixtue (86) on spice cart were observed at improper cold holding temperature.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: RTE, PHF(TCS), Date Marking/On-Premises Preparation (repeated violation)
Observation: Egg rolls prepared and held in the food establishment for more than 24 hours are not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Critical: Equipment, Food-Contact Surfaces, and Utensils (Critical) (corrected on site)
Observation: The food-contact surface of the slicer blade is not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment/Cooking and Baking/Cleaning Frequency (corrected on site) (repeated violation)
Observation: The cavity and door seal of the microwave oven is not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure..
Correction: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Food-contact surfaces of cooking equipment must be cleaned to prevent encrustations that may impede heat transfer necessary to adequately cook food. Encrusted equipment may also serve as an insect attractant when not in use. Because of the nature of the equipment, it may not be necessary to clean cooking equipment as frequently as the equipment specified in section 4-602.11.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. An employee observed washing dishes with water only without sanitizing. Three (3)-compartment sink was not setup.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
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07/08/2013 | Risk Factor | |
- Critical: Package Integrity (corrected on site)
Observation: A couple of cans were not in good condition.
Correction: Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site) (repeated violation)
Observation: Repackaged raw animal foods are not separated from each other during storage in the freezers. Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods in the freezers.
Correction: Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas.
- In-Use Utensils, Between-Use Storage
Observation: Food preparation and dispensing utensils are improperly stored [rice scoop found in standing water and knives improperly stored in-betweeen the prep sink and 3-compartment sink.]
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Thawing (corrected on site)
Observation: Boxes of shrimp not thawing properly in a bucket of standing water.
Correction: Potentially hazardous food (time/temperature control for safety food) shall be thawed: (A) Under refrigeration that maintains the food temperature at 5ºC (41ºF) or less
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Sweet 'n' sour chicken found on shelf by cook-line cold holding at the improper temperature of 53oF.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: RTE, PHF(TCS), Date Marking/On-Premises Preparation (corrected on site) (repeated violation)
Observation: Eggs rolls prepared and held in the food establishment for more than 24 hours are not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded [Made every Friday].
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Equipment/Good Repair and Proper Adjustment
Observation: A rice warmer handle and some shelving in the walk-in refrigerator are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Single-Serve and Single-Use Articles, Use Limitation
Observation: Cardboard boxes are being reused to store food in the upstairs chest freezer.
Correction: Single-service and single-use articles may not be reused. Articles that are not constructed of multiuse materials may not be reused as they are unable to withstand the rigors of multiple uses, including the ability to be subjected to repeated washing, rinsing, and sanitizing.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surface of the prep refrigerators and the 3-door freezer interior door panels and door gaskets are not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment/Cooking and Baking/Cleaning Frequency
Observation: The cavity of the microwave oven is not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure..
Correction: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Food-contact surfaces of cooking equipment must be cleaned to prevent encrustations that may impede heat transfer necessary to adequately cook food. Encrusted equipment may also serve as an insect attractant when not in use. Because of the nature of the equipment, it may not be necessary to clean cooking equipment as frequently as the equipment specified in section 4-602.11.
- Refuse/Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: The strip mall trash compactor is filled
Correction: its door is ajar.
- Floors, Walls, and Ceilings/Cleanability
Observation: The pieces of cardboard at the rear window with some broken glass panes are not designed, constructed, and installed so that it is smooth and easily cleanable [replace the broken glass panes in the window].
Correction: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable except for anti-slip floor coverings or applications that may be used for safety reasons and except as specified under section 6-201.14. Floors that are of smooth, durable construction and that are nonabsorbent are more easily cleaned. Requirements and restrictions regarding floor coverings, utility lines, and floor/wall junctures are intended to ensure that regular and effective cleaning is possible and that insect and rodent harborage is minimized.
- Light Bulbs, Protective Shielding
Observation: The light bulbs in the 3-door freezer and in the basement are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Hand Drying Provision (corrected on site)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles where a food employee is working with food [at slicer].
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
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03/21/2013 | Routine | |
Restaurant representatives - add corrected or new information about China Express, 81 N Glebe Rd, Arlington, VA 22203 »