| No violation noted during this evaluation. | 02/02/2016 | Follow-up | |
Due to the pattern of violation, a Notice of Alleged Violation (NOAV) will be issued. A follow-up will be conducted in 30 days, on or about 1/25/16.
- Time/Temperature Control for Safety Food, Cold Holding (repeated violation)
Observation: Sprouts and tofu inside the produce walk-in refrigerator are cold holding at the improper temperatures of 47-48 F
Correction: ice was added to the tofu container. Duck, tofu and soup in the main walk-in refrigerator are cold holding at the improper temperatures of 46-47 F
- Handwashing Sink/Using/Operation and Maintenance
Observation: The handwashing sink located server station bar is not draining properly.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing station at the server station is being used to rinse foods.
Correction: The handwashing facility identified above is to be used for washing hands only.
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12/22/2015 | Risk Factor | |
- Cooling, Cooked Food (corrected on site) (repeated violation)
Observation: Fried beef and duck soup were not cooling within the guidelines of 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. Use proper cooling methods (i.e. ice bath, shallow pans).
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Sprouts on ice and garlic in oil on ice cold holding at the improper temperatures of 54-55 F
Correction: more ice/water added to completely surround the containers of food.
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08/14/2015 | Risk Factor | |
Priority foundation items that did not print out in the proper place of the report:
Section 46-4-302.13: An irreversible registering temperature indicator is not provided and readily accessible for measuring the utensil surface temperature of the kitchen dishmachine.
Section 26-7-102.11: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material (spray bottle).
Section 14-4-601.11: The food-contact surfaces of some cutting boards are not clean to sight and touch.
Section 8-6-301.12: Each hand washing sink is not provided with individual, disposable towels
- Food Storage/Preventing Contamination from the Premises (corrected on site) (repeated violation)
Observation: Food (colandars of bananas) stored in a location where it is subject to splash, dust or other contamination (on floor at bar under handsink).
Correction: Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
- Thawing (corrected on site)
Observation: Ducks were not thawing properly
Correction: found in standing water in the three compartment sink.
- Cooling, Cooked Food (corrected on site)
Observation: Fried chicken and beef were not cooling 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 in fryer baskets over the fryer found at 77 F. These items were placed on sheets pans and placed inside the walk-in refrigerator.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Sprouts and garlic in oil stored on top of ice instead of completely being surrounded with ice were cold holding at the improper temperature of 45 F. More ice was placed around these items.
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.
- Nonfood-Contact Surfaces/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surfaces of the wiping cloths used to line shelves/equipment and as cutting board mats and the bare wood under the bar counter are 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.
- Temperature Measuring Devices, Manual and Mechanical Warewashing
Observation: An irreversible registering temperature indicator is not provided and readily accessible for measuring the utensil surface temperature of the kitchen dishmachine.
Correction: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Water temperature is critical to sanitization in warewashing operations. This is particularly true if the sanitizing being used is hot water. A temperature measuring device is essential to monitor manual warewashing and ensure sanitization.
- Equipment/Good Repair and Proper Adjustment
Observation: The back bar "Continental" two lid refrigerator and the produce walk-in refrigerator condensers are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design. The back bar refrigerator condenser is frozen over and the produce walk-in refrigerator condenser is leaking water into a pan. The rice warmer has a damaged handle. The rest-room stall dividers are rusty.
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.
- Cutting Surfaces (repeated violation)
Observation: The surfaces of the round cutting boards are no longer effectively cleaned and sanitized.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surface of the refrigerator/freezer door gaskets, handles, and shelving 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, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: Encrusted grease deposits and/or other soil accumulations were observed on the food-contact surfaces several pans, trays, and bowls.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur and 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 (repeated violation)
Observation: The food-contact surfaces of some cutting boards 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.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency (repeated violation)
Observation: The nonfood-contact surfaces of the edges of the burners, the kitchen sink faucet fixtures, the undersides of the dining room tables and the dining room table stands are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Refuse/Covering Receptacles (repeated violation)
Observation: Monday Properties receptacles for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Refuse/Using Drain Plugs
Observation: The receptacle for refuse does not have a drain plug in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Refuse/Maintaining Refuse Areas and Enclosures
Observation: The storage area and/or enclosure for refuse, recyclables, or returnables is not maintained free of unnecessary items and/or clean (standing grease/waste water behind the dumpsters).
Correction: A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under section 6-501.114, and clean. Proper storage and disposal of garbage and refuse are necessary to minimize the development of odors, prevent such waste from becoming an attractant and harborage or breeding place for insects and rodents, and prevent the soiling of food preparation and food service areas. Improperly handled garbage creates nuisance conditions, makes housekeeping difficult, and may be a possible source of contamination of food, equipment, and utensils.
- Refuse/Toilet Room Receptacle, Covered
Observation: There is no covered receptacle in the employee toilet room.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Light Bulbs, Protective Shielding
Observation: The light bulbs in the dry goods storage room 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
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 (back bar).
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
- Physical Facilities/Repairing (repeated violation)
Observation: The dining room carpet and chair cushion coverings, some floor tiles in the kitchen and some ceiling tiles in the back hallway are 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.
- Controlling Pests
Observation: Fruit fly harborage conditions exist on the premises in the back area of the kitchen by the kitchen's rear doors.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: The back hallway walls and floors, the server station floor under the counter equipment, the wall base behind the smoker and the ceiling of the storage room with the freezers are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site) (repeated violation)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material (spray bottle).
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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04/13/2015 | Routine | |
- Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site) (repeated violation)
Observation: Observed raw chicken over seafood, beef, and cooked meats in walk-in. Observed raw beef over cooked chicken and raw chicken over cooked beef.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Non-Continuous Cooking for Raw Animal Foods
Observation: Establishment is PAR cooking without a variance or HACCP plan/written procedures.
Correction: Raw animal foods that are cooked using a non-continuous cook process shall be prepared and stored according to written procedures that: (1) have obtained prior approval from the regulatory authority
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Observed cold holding of several items inappropriately: beef-45F, shredded beef-49F, jellyfish-69F, shrimp-45F, sweet and sour chicken-54F, and crab wontons-56F. Corrected by placing items in different unit.
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 Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Observed can opener in need of cleaning.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
|
12/24/2014 | Risk Factor | |
Always store raw chicken on the bottom shelf.
The warewashing machine technician was called during the inspection.
The sprouts are delivered on ice now.
- Hands and Arms/Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation 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.
- Critical: Safe, Unadulterated, and Honestly Presented/Condition (corrected on site)
Observation: A few dented cans were observed on the dry storage rack.
Correction: Food shall be safe, unadulterated, and, as specified under section 3-601.12, honestly presented.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Raw chicken was observed stored above ready-to-eat foods in the walk in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- 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. The thermal label did not turn completely black indicating the food contact surfaces reached 160 F. The rinse gauge is in poor repair. All food contact equipment will be sanitized in the 3 compartment sink until the warewashing machine is serviced.
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.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sinks in the kitchen were observed blocked by carts. Utensils were observed in the sink basins.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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08/27/2014 | Risk Factor | |
- Refuse/Covering Receptacles (repeated violation)
Observation: The buildings trash dumpsters are not kept covered. Their lids are missing.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Light Bulbs, Protective Shielding (repeated violation)
Observation: The light bulbs in the ceiling of the server station/hallway
Correction: and a couple of lights in the refrigerator/freezers are not shielded, coated, or otherwise shatter-resistant.
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05/29/2014 | Follow-up | |
- Critical: Temperature/Specifications for Receiving (corrected on site) (repeated violation)
Observation: Refrigerated sprouts received at a temperature above 41ºF. The sprouts were discarded.
Correction: Refrigerated, time/temperature control for safety foods shall be at a temperature of 5ºC (41ºF) or below when received. If a temperature other than 5ºC (41ºF) for a time/temperature control for safety food is specified in law governing its distribution, such as laws governing milk and molluscan shellfish, the food may be received at the specified temperature.
- Critical: Cooling, Cooked Food (corrected on site) (repeated violation)
Observation: Peking ducks 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 from the previous day, found in the walk-in refrigerator at 45-46 F. The manager was instructed not to stack trays of Peking ducks on top of one another.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Fried bean curds, noodles, jellyfish, broth, and rice noodles cold holding at the improper temperatures of 44-45 F inside the walk-in refrigerator. The manager was instructed to lower the unit temperature to cold hold all foods 41 F and below.
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.
- Food-Contact Surfaces/Cleanability (repeated violation)
Observation: Some bowls and containers are not smooth, free of breaks, open seams, cracks, chips, inclusions, pits, similar imperfections, finished to have smooth welds and joints, and/or accessible for cleaning and inspection by an approved method.
Correction: Multiuse food-contact surfaces shall be: (1) Smooth
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The walk-in refrigerator with prepared foods is not maintaining foods at 41 F or below.
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.
- Equipment, Food-Contact Surfaces, and Utensils (repeated violation)
Observation: The slicer 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/Nonfood-Contact Surfaces/Cleaning Frequency (repeated violation)
Observation: Some refrigerator door gaskets are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Plumbing System/Maintained in Good Repair (repeated violation)
Observation: The mop sink faucet backflow prevention device is not in maintained good repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Refuse/Covering Receptacles (repeated violation)
Observation: The buildings trash dumpsters are not kept covered. Their lids are missing.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Light Bulbs, Protective Shielding (repeated violation)
Observation: The light bulbs in the ceiling of the server station/hallway
Correction: and a couple of lights in the refrigerator/freezers are not shielded, coated, or otherwise shatter-resistant.
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05/13/2014 | Follow-up | |
The system has reached the maximum amount of violation data for this inspection. The following violations were also observed:
1. Wet wiping cloths were observed improperly stored on the counter instead of in sanitizing solution of 50-100 ppm of chlorine.
2. Bowls, plates and tea cups are not stored inverted or covered.
3. Rusty shelves were observed in the walk-in refrigerator.
4. Improper cooling methods were observed. Foods found warm were covered and stacked on top of other foods.
Remove the old fryer in the back hallway from the premises.
- Jewelry Prohibition
Observation: Employees are wearing jewelry on their arms and hands while preparing food.
Correction: Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands.
- Critical: Temperature/Specifications for Receiving (corrected on site)
Observation: Flat rice noodles from "China Boy" in DC were received at a temperature above 41ºF. The noodles were found at 58 F in the produce walk-in refrigerator. The manager stated that they had just received them that morning. I informed the manager that they need to receive them above 135 F or below 41 F and not do accept them if they don't.
Correction: Refrigerated, time/temperature control for safety foods shall be at a temperature of 5ºC (41ºF) or below when received. If a temperature other than 5ºC (41ºF) for a time/temperature control for safety food is specified in law governing its distribution, such as laws governing milk and molluscan shellfish, the food may be received at the specified temperature.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination
Observation: Raw animal foods are not separated from each other during storage, preparation, holding, and/or display (walk-ins).
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
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods (eggs over produce in the walk-in refrigerator).
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Food Storage/Preventing Contamination from the Premises
Observation: Food stored in a location where it is subject to splash, dust or other contamination (on the floor).
Correction: Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Cooling, Cooked Food
Observation: Beef broth was 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 from the previous day, found in the walk-in refrigerator at 45-46 F.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Garlic in oil on the cook's spice cart and tray were found at 82 F. The manager was instructed to discard the product and either maintain it at 41 F or below or have written procedures that they use time as public health control for this item and to have it time marked when it needs to be discarded. The walk-in refrigerator with produce was cold holding sprouts at the improper temperature of 48 F and half 'n' half at 47 F. These items were relocated to another refrigerator. The other walk-in refrigerator with prepared foods was cold holding noodles at the improper temperature of 43 F. The manager was instructed to have this unit adjusted/repaired to hold foods at 41 F or below.
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.
- Critical: Time/Temperature Control for Safety Food, Cold Holding, Eggs (corrected on site)
Observation: Shell eggs not treated to destroy all viable Salmonellae were not stored in a refrigerated unit (Produce walk-in refrigerator) with an ambient air temperature of 45ºF or less. They were relocated to another refrigerator.
Correction: Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 7ºC (45ºF) or less.
- Wood, Use Limitation
Observation: Bamboo items are used as a food-contact surface.
Correction: Wood and wood wicker may not be used as a food-contact surface. Hard maple or an equivalently hard, close-grained wood may be used for: (1) Cutting boards
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: A cloth used under a cutting board as an anti-slip mat 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 and Utensils/Durability and Strength
Observation: The "Oster" blender and the "Cuisinart" food processor are not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Food-Contact Surfaces/Cleanability
Observation: Some collanders are not smooth, free of breaks, open seams, cracks, chips, inclusions, pits, similar imperfections, finished to have smooth welds and joints, and/or accessible for cleaning and inspection by an approved method.
Correction: Multiuse food-contact surfaces shall be: (1) Smooth
- Equipment/Good Repair and Proper Adjustment
Observation: The walk-in refrigerators are not maintaining foods at 41 F or below.
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.
- Cutting Surfaces
Observation: The surfaces of the several cutting boards are no longer effectively cleaned and sanitized.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Equipment, Food-Contact Surfaces, and Utensils (repeated violation)
Observation: The slicer, tongs and cutting boards 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.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The steamer legs, colanders
Correction: refrigerator/freezer door gaskets, lids, doors, handles, fan guards and shelving are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
- Handwashing Sink, Installation
Observation: The handwashing sinks located in the employee rest-room and near the back hallway are not equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. Warm water is more effective than cold water in removing the fatty soils encountered in kitchens. An adequate flow of warm water will cause soap to lather and aid in flushing soil quickly from the hands. ASTM Standards for testing the efficacy of handwashing formulations specify a water temperature of 40°C +/- 2°C (100 to 108°F). An inadequate flow or temperature of water may lead to poor handwashing practices by food employees. A mixing valve or combination faucet is needed to provide properly tempered water for handwashing.
- Critical: Backflow Prevention, Air Gap
Observation: An air gap between the water supply inlet and the flood level rim of the ice cream scoop dipper well is not at least twice the diameter of the water supply inlet or less than 1 inch.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). During periods of extraordinary demand, drinking water systems may develop negative pressure in portions of the system. If a connection exists between the system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. Standing water in sinks, dipper wells, steam kettles, and other equipment may become contaminated with cleaning chemicals or food residue. To prevent the introduction of this liquid into the water supply through back siphonage, various means may be used. The water outlet of a drinking water system must not be installed so that it contacts water in sinks, equipment, or other fixtures that use water. Providing an air gap between the water supply outlet and the flood level rim of a plumbing fixture or equipment prevents contamination that may be caused by backflow.
- Plumbing System/Maintained in Good Repair
Observation: The mop sink faucet backflow prevention device is not in maintained good repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Refuse/Covering Receptacles
Observation: The buildings trash dumpsters are not kept covered. Their lids are missing.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Light Bulbs, Protective Shielding
Observation: The light bulbs in the kitchen ceiling with damaged plastic shields
Correction: the light in the ceiling of the server station
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles over the grill.
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
- Segregation and Location/Distressed Merchandise
Observation: Not all dented cans were segregated and held in a designated area that is separated from food, equipment, utensils, linens, and/or single-service and single-use articles.
Correction: Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. Products which are damaged, spoiled, or otherwise unfit for sale or use in a food establishment may become mistaken for safe and wholesome products and/or cause contamination of other foods, equipment, utensils, linens, or single-service or single-use articles. To preclude this, separate and segregated areas must be designated for storing unsalable goods.
- Physical Facilities/Repairing
Observation: There are some damaged/stained ceiling tiles in the server area. There are some broken floor tiles under the server station counter and in the kitchen. There is aluminum foil on the wall behind the steamer located to the right of the main cook-line.
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.
- Cleaning, Frequency and Restrictions
Observation: The floors especially under equipment are not cleaned as often as necessary to keep them clean. The light fixture at the back bar has dead bugs.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Poisonous or Toxic Materials/Separation/Spacing or Partitioning (corrected on site)
Observation: Poisonous or toxic materials are not stored so they can not contaminate food, equipment, utensils, linens or single-service and single-use articles.
Correction: Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens or single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning. Separation of poisonous and toxic materials in accordance with the requirements of this section ensures that food, equipment, utensils, linen, and single-service and single-use articles are properly protected from contamination. For example, the storage of these types of materials directly above or adjacent to food could result in contamination of the food from spillage.
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04/09/2014 | Routine | |
Rodent harborage conditions observed during previous inspection have been corrected. Areas of physical facility observed in need of cleaning during previous inspection have been cleaned.
- Handwashing Sink/Using/Operation and Maintenance (repeated violation)
Observation: The handwashing station at the line in kitchen is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
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01/13/2014 | Follow-up | |
1. Stop using "Traulsen" 2-door refrigerator (by warewasher) until gaskets are replaced and it can keep foods cold at 41F or below.
2. Wash hands ... wash hands ... wash hands frequently.
3. Some of wired shelves are still rusty.
4. A live nymph stage roach observed crawling on clean and sanitized plates by warewashing area.
- Person in Charge/Duties/Employees Cooling Methods (repeated violation)
Observation: Employees are not using proper methods to rapidly cool potentially hazardous foods.
Correction: The person in charge shall ensure that employees are using proper methods to rapidly cool potentially hazardous foods (time/temperature control for safety foods) that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
- Wiping Cloths, Use Limitation (corrected on site) (repeated violation)
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.
- Food Storage/Preventing Contamination from the Premises (repeated violation)
Observation: Stored food is not protected from contamination. Several foods were stored on the floor throughout the facility (in kitchen, prep areas, walk-in refrigerators and freezers, etc.).
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Cooling Methods (corrected on site) (repeated violation)
Observation: Methods used for cooling shrimps, par-cooked chicken and beef stew in a big pot can not be accomplished with the time and temperature criteria.
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: Potentially Hazardous Food, Cold Holding (repeated violation)
Observation: Fried ducks (47-52F), Chicken wings (47F) in "Schmidt" walk-in refrigerator, andFried ducks (47F) and Gen Tso chicken (45F) in "Traulsen" 2-door refrigerator (by warewasher) 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.
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The "Traulsen" 2-door refrigerator (by warewasher) are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design. The gaskets are on order.
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.
- Floor and Wall Junctures, Coved, Enclosed or Sealed
Observation: The floor and wall juncture is not coved and closed in warewashing area, most part of the cookline on kitchen and back prep areas.
Correction: In food establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). When cleaning is accomplished by spraying or flushing, coving and sealing of the floor/wall junctures is required to provide a surface that is conducive to water flushing.
- Intensity/Lighting (repeated violation)
Observation: The light intensity is below 20 foot candles in "Traulsen" 2-door upright refrigerator (by warewasher) and "Traulsen" 4-door (back).
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
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06/13/2013 | Follow-up | |
Restaurant representatives - add corrected or new information about China Garden Restaurant, 1100 Wilson Blvd, Arlington, VA 22209 »