The purpose of this visit was to conduct a risk factor inspection. Thank you for accompanying me through the inspection.
If you have any questions or concerns, please feel free to contact 703-246-2444.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: Observed dented cans in dry storage area.
Correction: DISCUSSED WITH MANAGER, MANAGER MOVED CANS TO A SEPARATE AREA. TAPED A PAPER NOTING "DENTED CANS". Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Observed raw animal food stored over ready-to-eat food in the refrigeration unit -- Flat top refrigerator #1 -- raw meat over egg noodles
Correction: Flat top refrigerator #2 -- half cooked eggrolls over vegetables
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: rice (104'F) sitting at room temperature along the cookline.
Correction: EHS DISCUSSED WITH MANAGER THAT IT NEEDS TO BE AT 41'F OR BELOW OR 135'F AND ABOVE. MANAGER NOTED THAT THE RICE IS USED VERY QUICKLY AND ASKED IF THERE WAS ANOTHER OPTION. EHS DISCUSSED WITH MANAGER USING TIME AS A PUBLIC HEALTH CONTROL, BUT THEY NEED TO ENSURE THAT THEY ARE MONITORING THE TIME. MANAGER AGREED AND ADDED TIME IN AND TIME THAT HE NEEDS TO BE DISCARDED. TIME AS A PUBLIC HEALTH CONTROL INFORMATION WAS DISTRIBUTED. Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.
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12/15/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this inspection as your participation allows me to assess areas at your facility where further clarification may be required.
NOTE: At this inspection further time was taken to discuss the following with the CFM 1) Cold holding of potentially hazardous foods at 41 F or below 2) Increasing cleaning of the facility especially the back kitchen area 3) Not using ice meant for consumption as an external coolant.
** A FOLLOW UP INSPECTION WILL BE CONDUCTED ON OR AROUND JULY 17 TO ASSESS THE 1.5 DR PREP REFRIGERATOR COLD HOLDING CAPACITY AND THE CLEANING AND SANITATION OF THE FACILITY.
QUESTIONS: Call 703-246-2444
- Ice Used as Exterior Coolant, Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food. OBSERVED A CONTAINER OF DUMPLINGS BEING STORED ON ICE USED FOR CONSUMPTION IN THE ICE BIN
Correction: After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food. MANAGER REMOVED THE CONTAINER. ICE TO BE REMOVED AND REPLACED.
- 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:OBSERVED GENERAL TSAO CHICKEN AT 61F, SWEET AND SOUR PORK AT 47F, NOODLES AT 48F AND COOKED CHICKEN AT 48F IN THE 1 DR,1 HALF DOOR PREP REFRIGERATOR (RIGHT). UNIT AT 48F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.ALL ITEMS MOVED TO THE FREEZER.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: OBSERVED THE 1.5 DR PREP REFRIGERATOR WAS AT 48F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.REPAIR UNIT IN 10 DAYS. DO NOT USE UNIT TO STORE ANY POTENTIALLY HAZARDOUS FOODS TILL IT HAS BEEN REPAIRED. A FOLLOW UP WILL BE CONDUCTED IN 15 DAYS TO ENSURE COMPLIANCE.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch:OBSERVED CONTAINERS, KNIVES AND OTHER UTENSILS IN THE KITCHEN AREA WITH VISIBLE FOOD RESIDUES AND OTHER SEDIMENTS AND DEBRIS.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. ASKED MANAGER TO INCREASE THE CLEANING FREQUENCY OF A
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: OBSERVED DIRT, FOOD RESIDUE AND SEDIMENTS ALONG THE PREP TABLES, SHELVES AND TABLES AT THE BACK KITCHEN PREP AREA.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.ASKED MANAGER TO INCREASE CLEANING FREQUENCY OF THE SURFACES.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the DOOR. OBSERVED SEVERAL GAPS ALONG THE BACK DOOR AND WALL FRAME WHEN THE DOOR WAS CLOSED.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.ASKED MANAGER TO CLOSE THE GAPS AND MAKE DOOR FLUSH WITH THE WALL.
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06/24/2015 | Routine | |
The purpose of this visit was to respond to a complaint. The complaints allegedly ate beef with broccoli, chicken chow mein and sweet and sour pork.
- Ice Used as Exterior Coolant, Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food - CONTAINER OF WONTONS IN THE ICE USED FOR DRINKS
Correction: After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food. REMOVED THE WONTONS, DISCARDED THE ICE
- 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:Observed raw shrimp at 48F, raw beef at 48F, raw chicken at 45F on the 2 door prep top
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.PUT IN THE WALK IN TO COOL TO 41F
- Temp Meas Devices, Easily Readable
Observation: The temperature measuring device located in/on the following equipment is not designed to be easily readable:Observed a thermometer in the 2 door prep refrigerator, but was unable to be read due to condensate and damage on the interior
Correction: Temperature measuring devices shall be designed to be easily readable.
- Food Temperature Measuring Device Required & Readily Accessible (corrected on site) (repeated violation)
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. WHEN THE CFM ARRIVED LOCATED THE THERMOMETER
- Sanitizer Test Kit Required (corrected on site) (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit.WHEN THE CFM ARRIVED THE TEST KIT WAS LOCATED
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: 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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.INFORMATION ON THE LOCATION OF ORS GIVEN TO THE PIC
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01/26/2015 | Complaint | |
The purpose of this visit was to conduct a risk factor assessment.
Gave the CFM cooling information in Chinese, Spanish and Vietnamese.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees washing gloved hands.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw beef and shrimp over noodles and sauce
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. DIRECTED THE CFM TO POST FOOD STORAGE CHART
- 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:Observed raw chicken over raw pork and beef
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). SPOKE TO CFM, REFERENCED FOOD STORAGE CHART POSTED ON THE WALL ADJACENT TO THE WALK IN
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: Observed knives stored in the clean knife storage on the wall and a food grinder with dried meat which a food worker stated was used 15 days prior with dried food on their surfaces.
Correction: Wash, rinse and sanitize these food contact surfaces every 4 hours after use.
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.Observed window cleaning stored directly adjacent to onions
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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12/15/2014 | Risk Factor | |
The purpose of this visit was to verify the actions in the risk control plan which was delivered and discussed with the CFM on July 23, 2014, were being followed. Presently the 2 door prep refrigerator is holding PHF/TCS food at 41F or below.
No violation noted during this evaluation. | 08/13/2014 | Follow-up | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Mushrooms (commerically processed) at 45F, bamboo shoots (commerically processed) at 45F, raw shrimp at 49F, raw chicken at 44F on the 2 door prep top, black bean sauce at 43F in the 2 door prep refrigerator - ADVISED THE CFM TO PUT BAGGED ICE ON THE PHF/TCS ON AND IN THE PREP REFRIGERATOR
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.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2 door prep refrigerator
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
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07/01/2014 | Follow-up | |
The purpose of this visit was to verify the cold holding capability of the 2 door prep refrigerator. The refrigerator is not holding TCS/PHF at 41F or below.
Enforcement action may now be warranted.
- 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:Observed cooked straw mushrooms at 47F, cooked mushrooms at 46F, raw beef at 50F on the 2 door prep top, raw chicken at 49F inside the 2 door prep refrigerator
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. DISCARD MUSHROOMS, PUT RAW PROTEINS IN THE WALK IN TO COOL, PUT BAGGED ICE ON ALL TCS/PHF FOOD ON THE PREP TOP AND INSIDE THE PREP REFRIGERATOR
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2 door prep refrigerator
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
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06/06/2014 | Follow-up | |
The purpose of this visit was a follow up to assess the cold holding capability of the 2 door prep refrigerator. The refrigerator is not holding TCS/PHF (time/temperature control for safety/potentially hazardous food) at 41F or below. An additional follow up will be conducted to assess the cold holding capability with a datalogger.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed straw mushrooms at 49F, baby corn at 49F on the 2 door prep top, tofu at 45F in the 2 door prep refrigerator
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. DISCUSSED WITH CFM TO USE BAGS OF ICE ON THE PHF/TCS FOOD ON AND INSIDE THE 2 DOOR PREP REFRIGERATOR
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2 door prep refrigerator
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
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05/16/2014 | Follow-up | |
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the 3-vat sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. DISCUSSED WITH THE CFM HANDWASHING IS ONLY TO OCCUR IN HANDWASHING SINKS
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance:MSG, salt, sugar
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods is not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Cooked chicken cooling for approximately 12 hours in the 2 door prep refrigerator observed at 46°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. DISCARDED, COOLING INFORMATION GIVEN TO THE CFM IN CHINESE AND SPANISH
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:Observed cooked chicken in a bowl, approximately 4 inches of packed product, with a small bag of ice on the top in a prep refrigerator at 46F
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:Observed cooked mushrooms at 54F, 51F, cooked bamboo shoots at 51F, raw shrimp at 50F, raw beef at 53F, raw chicken at 44F on the 2 door prep top, tofu at 45F, raw chicken at 45F
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. - BAGS OF ICE PUT ON THE RAW ITEMS COOKED ITEMS DISCARDED
- 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: 2 door prep refrigerator
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb over the customer service drink area extends out of the recessed ceiling area.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.REPLACE THE BULB WITH A BULB THAT REMAINS WITHIN THE INSET LIGHTING AREA AND DOES NOT PROJECT OUTWARD
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the base of the back door to the food prep area.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Physical Facilities Good Repair
Observation: Observed that the walls above and around the 3-vat sink, the cove molding in the women's restroom is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/13/2014 | Routine | |
The purpose of this visit was a follow up to assess the cold holding capability of the 2 door prep refrigerator. The 2 door prep refrigerator is holding potentially hazardous food at 41F or below.
Please email the certified food manager photo id within 10 days.
- 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:2 door prep refrigerator
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.
- 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. ORS INFORMATION GIVEN TO PERSON IN CHARGE
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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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12/17/2013 | Follow-up | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
A follow up inspection will be conducted on or about December 17, 2013 to assess the cold holding capability of the 2 door prep refrigerator.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(a) Observed the 2 door prep refrigerator unable to maintain the temperature of potentially hazardous food (PHF) at 41F or below. Do not use this refrigerator to store PHF until it is repaired and able to maintain the temperature of PHF at 41F or below.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.DISCUSSED PROPER DRINKING CONTAINER WITH THE PERSON IN CHARGE
Correction: Food employees may drink only from a covered container using a straw.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours. Chicken cooling for 1 hour 45 minutes in the 2 door prep refrigerator observed at 89°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed beef and shrimp egg rolls at 124F - DISCARDED
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed raw beef at 44F, raw shrimp at 48F, raw chicken at 46F on the 2 door prep top
Correction: raw egg at 61F, raw shrimp at 46F - RAW EGG DISCARDED, THE REMAINING PHF PUT IN THE WALK IN TO COOL TO 41F OR BELOW
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: slicer, grinder
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: prep bowls used to hold raw meat
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
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12/13/2013 | Risk Factor | |
The purpose of this visit was a follow up to assess the cold holding capability of the walk in and the 2 door flat top prep refrigerator. Both units were maintaining potentially hazardous food at 41F or below.
No violation noted during this evaluation. | 07/02/2013 | Follow-up | |
The purpose of this visit was to assess the cold holding capability of the walk in and 2 door flat top prep refrigerator. The walk in is not holding potentially hazardous food (PHF) at 41F or below. The 2 door flat top prep refrigerator is not working and not in use. A second follow up to assess the cold holding capability of the walk in will be conducted on or about July 2, 2013. This is continuous critical violation, if the walk in is not holding potentially hazardous food at 41F or below enforcement action will be taken.
No violation noted during this evaluation. | 07/01/2013 | Follow-up | |
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the 3-vat sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- 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:Salt, sugar, MSG
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:Rice scoops in room temperature, standing water
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.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: Raw chicken, raw shrimp - PUT IN WALK IN
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:Observed cooked potentially hazard food stored at room temperature, which is approximately 85F, for 2 hours to cool to 70 F
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:Observed raw shrimp at 44F, raw beef at 50F, raw chicken at 47F on the 2 door prep top - PUT IN THE WALK IN WITH BAGS OF ICE OVER, eggroll at 86F, pork dumpling at 78F, fried pork at 79F in the 2 door flat top prep refrigerator - DISCARDED, dumplings at 44F raw beef at 44F, raw chicken at 43F in the walk in - PUT BAGS OF ICE OVER
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.
- Food Temperature Measuring Device Required & Readily Accessible (repeated violation)
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach test kit.
- 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: 2 door prep refrigerator, walk in
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink adjacent to the water heater used as a dumpsink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb over the ice tea dispenser in the customer service area extends out of the recessed ceiling area.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the walls adjacent to the 3-vat sink, prep sink are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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06/26/2013 | Routine | |
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