The purpose of this visit is to conduct a risk factor assessment.
Discussed Active Managerial Control (AMC) with the Certified Food Manager and the person in charge once the Certified Food Manager arrived on site. This AMC action will bolster the food safety of the establishment and put this facility in the running for AMC and restaurant food safety awards as well as protect the public from foodborne illness. Several violations noted today are REPEAT violations. Further enforcement or training for this facility may be deemed necessary to fully understand and comply with applicable codes and laws pertaining to this food establishment. Avoid repeat violations by training employees. If you need assistance with training your staff, contact the health department to request training for employees.
IMPORTANT:
1) Handwashing is the single most effective way to prevent foodborne illness. Employees shall wash hands once hands have become soiled. A suggested way to get employees into the habit of washing their hands is to remind them that anytime they step away from one task to completed another task, they should first wash hands and then, if necessary, place on clean gloves.
2) EHS has provided you with a storage chart to prevent cross contamination in Spanish language for the employee who stocks the walk in refrigerator and in Chinese so that you can ensure that the employee is stocking the refrigerators correctly, when storing raw and ready to eat foods.
To do:
1. Within 10 days, repair the Artic Air upright reach in freezer 52F which is no longer operating properly to maintain food frozen or even at 41f or below. Once repaired, email or fax a copy of the invoice for the repair of the Artic air upright reach in freezer, to my attention at the health department. I have provided you with a copy of my busniess card.
2. Obtain a Northern Virginia Certified Food Manager card from ORS interactive, (handout provided) and fax or email to health department within 10 days.
- Duties / Train Employees in Food Safety (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties, such as storing raw and ready to eat foods to prevent cross contamination. Washing, rinsing and sanitizing utensils and, handwashing.
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.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: After leaving the cookline to transfer raw chicken, raw beef and other foods from the Artic Air upright freezer to a working freezer, the foodworker failed to wash hands before returning to the cookline to resume cooking.
Correction: Employee reminded to wash hands and instructed on proper place to wash hands and proper procedure for washing hands. 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.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils were stored along cook and prep lines.
Correction: Employees placed lids on drinks. 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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Observed raw beef over noodle, raw chicken over noodles, raw chicken over sace, raw chicken over vegetables in the walk in refrigerator. Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:
Correction: Storage chart provided. Walk in refrigerator rearranged by a foodworker according to the chart, with EHS assistance. 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.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw chicken over raw beef in wht artic air freezer (freezer was not freezing meats and so blood was pooling and dripping). Observed raw chicken over raw beef in the walk in refrigerator.
Correction: A food worker rearranged Artic air and walk in refrigerator to prevent cross contamination. Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination:Observed uncovered tofu, uncovered fungus in water, uncovered noodles, uncovered sauces in the prep cooler along cookline
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measurin: cooked spare rib in the artic air freezer 45f
Correction: Garlic in oil along cart 68f-69f
- 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:one door artic air upright reach in refrigerator 52f.
Correction: Within 10 days, email or fax a copy of the report to my attention at the health department. 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 Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: The dumping steam was washed and rinsed in the food prep sink, but not sanitized. Manager instructed to sanitize the dumpling steamer. The manager ran the dumpling steamer through the chemical sanitizing dishmachine which measured 50ppm chlorine during today's visit. . Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection The certified food manager arrived approximately 45 minutes after the beginning of the inspection.
Correction: Certified Food Manager now present. 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.
- 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink being used to store a stockpot
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Stock pot removed from basin of the handsink.
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11/19/2015 | Risk Factor | |
- 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: Rice, flour
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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Observed cardboard used for lining on shelves of prep table.
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.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers of tofu and other canned goods were observed reused for the storage of chicken, beef and vegetables.
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: Shelves, handles, doors, gaskets of walk-in refrigerator and prep refrigerators.
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.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Also, observed lots of grease around the grease barrel outside. Per the manager the pick up company may have spilled it.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean. Note: Clean the area around dumpster and remove all the grease and wash the area under and around the grease barrel.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the drains under the 3-vat sink, area under dish machine, behind the refrigerators, in between equipment in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/25/2015 | Follow-up | |
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
1) Where and when to wash hands.
2) Where to wash utensils. Observed employees washing utensils in prep sink.
3) Using correct cooling methods.
4) How to make sanitizing solution and using wet wiping bucket.
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.
- 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." Note: The manager has no clue about employee health policy. Provided handouts again in English and Chinese.
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: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his hands before engaging in food preparation, after taking a smoking break.
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.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed drinking tea in an open cup in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
- 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: raw chicken and raw beef above produce and cooked shrimp in 3DR prep refrigerator and walk-in refrigerator respectively.
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.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Using same tong to dispense raw shrimp, raw chicken and raw beef at the prep line. Also, observed egg stored under raw chicken in walk-in refrigerator.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- 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 uncovered tofu, cooked shrimp and several other food items in the walk-in refrigerator. Also, observed wonton and other food items uncovered in 2DR upright freezer.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- 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: Rice, flour
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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Knives in between equipment and rice scoop in standing water at room temperature.
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.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed that fried chicken was cooling in deep container. Also, observed fried chicken and beef cooling double pan on prep top of 3-dr prep refrigerator.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: garlic with oil 68F on prep cart. Liquid raw shell eggs on prep cart 70F.
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. Note: Put inside the refrigerator.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Observed cardboard used for lining on shelves of prep table.
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
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 at 10 ppm
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. Note: Set up 3-vat sink, manually sanitize until the dish machine is capable of sanitizing at minimum 50 ppm.
- Single-Service and Single-Use Articles / No Reuse (repeated violation)
Observation: Manufacturer containers of tofu and other canned goods were observed reused for the storage of chicken, beef and vegetables.
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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: can opener, knife near the prep sink.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Note: Put in sink for washing.
- 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: Shelves, handles, doors, gaskets of walk-in refrigerator and prep refrigerators.
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.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Also, observed lots of grease around the grease barrel outside. Per the manager the pick up company may have spilled it.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean. Note: Clean the area around dumpster and remove all the grease and wash the area under and around the grease barrel.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Main door and screen door is kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Exterior Walls and Roofs, Protective Barrier
Observation: Observed A small window in the water heater room is broken and observed a card board used to try and cover the window. Exterior walls of the food establishment are not protecting the establishment from insects, rodents, or other animals.
Correction: Perimeter walls and roofs of the food establishment shall be maintained to protect the establishment from poor weather conditions and from the entry of insects, rodents, and other animals. Note: Fix the wall in the water heater room.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the drains under the 3-vat sink, area under dish machine, behind the refrigerators, in between equipment in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured at more than 200 ppm in wet wiping bucket (made upon request of EHS). 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 50-200 ppm. Verify concentration using the appropriate test kit.
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05/26/2015 | Routine | |
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3 wet wash cloths with a concentration of 0.0 ppm total chlorine. ORAL & WRITTEN INFO. PROVIDED.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The handwashing facility located IN THE KITCHEN is in a place where it doe not have easy access (freezer is close), 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. ORAL & WRITTEN INFO. PROVIDED.
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10/31/2014 | Follow-up | |
TEMPERATURE CHECKS ARE RECOMMENDED. NOTICE: Do not store any potential hazardous food in REFRIGERATOR UNITS #2 & #4 until after THEY HAVE been fixed or adjusted. SEE violations for more details. Adjust temperatures or have them repaired, and fax the repair record to our office at phone # 703-653-9448.
(PLEASE PUT INSPECTOR NAME AND YOUR FOOD ESTABLISHMENT NAME ON FAX).
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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.HAND SINK HAD NO WATER IN IT BEFORE I WASHED HANDS and ONLY ONE PERSON WASHED HANDS, BUT IT WAS IN THE 3 COMP. SINK.
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. ORAL & WRITTEN INFO. PROVIDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: CHICKEN 46F, SHRIMP 45F & BEEF 43 @ #2 - DUMPLING 46F & HOT SAUCE 46F,@ #3 - EGG ROLLS 58F @ #4
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. EGG ROLLS & DUMPLING SAUCE MOVED TO OTHER REFRIGERATOR #1, REPAIRMAN CALLED BY CFM AND HAVE A 10PM TONIGHT SERVICE CALL SCHEDULED AND IF THE UNIT DOES NOT COME DOWN TO 41F OR LESS, CFM WILL DISCARD ALL T/THC FOODS IN UNIT #2.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3 wet wash cloths with a concentration of 0.0 ppm total chlorine. ORAL & WRITTEN INFO. PROVIDED.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The handwashing facility located IN THE KITCHEN is in a place where it doe not have easy access (freezer is close), 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. ORAL & WRITTEN INFO. PROVIDED.
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08/11/2014 | Risk Factor | |
| No violation noted during this evaluation. | 08/11/2014 | Complaint | |
- 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)
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: BOWLS TO TRANSFER RAW MEATS HAVE NO HANDLES AND THE SAME WORKER HANDS ARE USED TO HANDLE PLATES & BOWLS.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). OPERATOR REMOVED TRANSPORT BOWLS (AGAIN). ONLY USE CONTAINERS WITH HANDLES THAT ARE KEPT FREE ON CONTAMINATION BEFORE HANDLING CUSTOMER PLATES & BOWLS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Lo mein 46F & Chicken 44F @ #1.
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.ALL POTENTIALLY HAZARDOUS FOODS, INCLUDING BUT NOT LIMITED TO, CHICKEN & LO MEIN WERE MOVED INTO WALK-IN, (THEY REPORTEDLY WERE PUT IN UNIT THIS MORNING) UNIT WAS ADJUSTED COOLER.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the WET WASH CLOTHS with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the ONLY KITCHEN SINK 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. WRITTEN & VERBAL TRAINING PROVIDED.
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04/08/2014 | Follow-up | |
- (4)-(16) (repeated violation)
Observation: n
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s). NO ONE KNEW WHAT TEMP. TO COOK PORK TOO.
- (4)-(16) (repeated violation)
Observation: n
Correction: The person in charge failed to explain the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish. NO ONE KNEW NOT TO TOUCH RAW MEATS (THUMBS INSIDE BOWLS OF RAW MEAT TRANSFERED FROM COOLER TO STOVE) AND THEN TOUCH CUSTOMER BOWLS OR PLATES.
- (4)-(16) (repeated violation)
Observation: n
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. WASH CLOTHS HAD NO SANITIZER.
- (4)-(16) (repeated violation)
Observation: n
Correction: The person in charge failed to describe the relationship between the prevention of foodborne disease and the personal hygiene of a food employee. HAND WASH SINK IS FULL OF ITEMS AND FOOD WASTE, IT HAS NO COLS WATER AND IS BLOCKED FROM EASY USE. NO ONE WASHED HANDS WHILE INSPECTION CARRIED OUT, EVEN WHEN RAW FOOD WAS TOUCHED AND NOSE WAS WIPED BY ONE WORKER..
- 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: Handwashing / When to wash hands (corrected on site) (repeated violation)
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.CFM TOUCHED NOSE.
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. TRAINING PROVIDED.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: CFM TOOK CONTAINER OF LEMONS OUT OF ICE USED FOR DRINKS, 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.TRAINING PROVIDED.
- Critical: Raw Animal Foods Cooked to 145°F
Observation: The following pork item (other than pork roast) was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. PORK @ 135F.
Correction: Raw animal foods such as eggs, fish, pork, and commercially raised game animals shall be cooked to heat all parts of the food to a minimum internal temperature of 145°F for at least 15 seconds.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Lo mein 45F & Chicken 44F @ #1.
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the WASH CLOTH BUCKETS with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. TRAINING PROVIDED.
- 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. TRAINING PROVIDED.
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03/13/2014 | Routine | |
AS A GOOD BUSINESS PRACTICE, IT IS RECOMMENDED THAT IF A REFRIGERATOR READS 41F BEFORE OPENING, IT IS DOUBTFUL THAT IT WILL KEEP THAT TEMPERATURE DURING THE BUSY TIMES OF THE DAY. SET THE TEMPERATURE TO BE 33F - 36F WHEN THE REFRIGERATORS ARE NOT IN USE. ALSO, REGULAR FOOD TEMPERATURE CHECKS ARE RECOMMENDED. NOTICE: Do not store any potential hazardous food in REFRIGERATOR UNITS #1 until after IT HAS been fixed or adjusted. Adjust the ambient temperature of the refrigerators to between 33-41F (35-37 best) or with-in 10 days have it repaired and fax the repair record to our office at phone # 703-385-9568.PLEASE REMEMBER, 1) WASHING HANDS IS THE EASIEST THING TO DO TO PREVENT THE SPREAD OF GERMS.
- Critical: Handwashing / When to wash hands (repeated violation)
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. NO ONE WASHED HANDS DURING ENTIRE 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.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: ONLY ONE SET OF TONGS ARE USED TO TRANSPORT ALL TYPES OF FOOD TO A HANDLELESS BOWL WHERE FINGERS CAN TOUCH INSIDE OF BOWLS AND TRANSFER RAW MEAT TO HANDS.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). USE A SEPARATE SET OF CLEAN HANDLED TONGS FOR EACH TYPE OF FOOD AND AQUIRE A HANDLED CONTAINER TO NOT CONTAMINATE HANDS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cooked carrots 47F, Pork 51F, Chicken 46F @ #1
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.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Nothing in any refrigerator has a date marking including, Chicken & pork in #1, #2 & #4, Noodles & Soups in #3.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wash cloth bucket with a concentration of zero ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The ONLY 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.
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11/04/2013 | Risk Factor | |
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching handling trash/refuse container that could contaminate the hands.
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.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving
Observation: Two dented cans of water chestnuts were noted among dry food supplies , not separated to be returned or to be discarded.
Correction: Remove all damaged goods or dented food cans from the supplies and not serve them to customers. You may discard the damaged cans or return them to the supplier. If you intend to return them, separate goods/dented cans from the rest of the food supplies and label the damaged them to prevent employees from serving them to customers.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw shredded beef =47-F, raw pork = 46-F, raw chicken = 44-F,
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. (relocated)
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: reach-in refrigerators in the kitchen.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers for TOFU were observed reused for the storage of other foods.
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.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: stove top
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination (corrected on site)
Observation: Surfaces of the can opner blade and stand were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The cavity of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- 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: deep fryers and exterior surfaces on the sides of the stove and other cooking equipment.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor along the wall base and under cooking equipment is in need of cleaning. Accumulation of grease was noted on the floor under the stove area and under refrigerators on the cookline. The shelves inside the walk-in refrigerator are also in need of cleaning to remove food residue and debris.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the floor in all areas thoroughly and more frequently. Clean the shelves inside the walk-in refrigerator thoroughly and often.
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07/02/2013 | Routine | |
Restaurant representatives - add corrected or new information about China Garden Restaurant, 10374 Willard Way, Fairfax, VA 22030 »