Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate the food thermometer at least once a week in an ice water bath to 32f to ensure accuracy when taking food temperatures. The ice water bath is a cup completely filled with ice and some cold water. The thermometer should be washed, rinsed and sanitized before and after each use.
3. Management should continue to set up the 3-vat sink each morning. WASH in hot, soapy water. RINSE in hot, clean water and SANITIZE in cold water (65f-75f) and bleach at a concentration of 50-200ppm. Staff should change the water at the 3-vat sink and wet towel buckets at least every 2 hours or more often as needed.
4. Management should continue to organize all refrigerators and freezers to prevent cross contamination. See hand out provided.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: 1. Raw, frozen chicken breasts were thawing at room temperature.
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. DISCUSSED WITH THE MANAGER. MANAGER SHOULD INSTRUCT STAFF TO THAW ALL FROZEN FOODS PROPERLY.
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02/02/2016 | Routine | |
Today I conducted a routine inspection and discussed the following with the certified food manager:
1. Maintain proper labeling on food containers when using "time as a public health control." Label shall include the time the food was removed from temperature control and the discard time. Do not exceed 4 hours. After 4 hours discard any remaining food.
2. Continue to clean and sanitize all surfaces frequently. Staff shall clean daily everything they see and touch.
3. Calibrate your metal stemmed food thermometer at least once a week in an ice water bath at 32f to ensure accuracy.
4. Food in the establishment is not kept for longer than 24 hours. Foods like soup are made each day and discarded at the end of the day if any is remaining.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food improperly stored inside the following refrigeration units: 1. Raw seafood, eggs, pork, beef and poultry stored on shelves above cooked foods like noodles, 2. Raw seafood, eggs, pork, beef and poultry stored on shelves above foods like sauces and tofu, 3. Raw seafood, eggs, pork, beef and poultry stored on shelves above vegetables.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. DISCUSSED WITH MANAGER. MANAGER SHALL PROPERLY TRAIN STAFF TO PREVENT CROSS CONTAMINATION. ORGANIZE REFRIGERATION UNITS AS DISCUSSED.
- 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: 1. Raw, frozen poultry stored on shelves above raw, frozen beef or pork or seafood.
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). DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO PROPERLY ORGANIZE THE FREEZER SO THAT RAW, FROZEN FOODS ARE STORED BASED ON THEIR COOK TEMPERATURES. ORGANIZE THE UNIT AS DISCUSSED.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: 1. Flour, 2. Sugar, 3. Salt, 4. Corn starch.
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. DISCUSSED WITH MANAGER. FOOD CONTAINERS SHALL BE WASHED AND SANITIZED AS OFTEN AS NEEDED AND RELABELED.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1. Observed utensils stored in containers of water, 2. Observed food scoops lying in the sugar, flour, corn starch and uncooked rice.
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. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO PROPERLY STORE IN-USE UTENSILS.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO HAVE BLEACH WATER BUCKETS AT EACH WORK STATION. WET TOWELS REMAIN IN THE BLEACH WATER BUCKET AT A CONCENTRATION OF 50-200PPM BETWEEN USES.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the rear of the kitchen door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. DISCUSSED WITH MANAGER. MANAGER SHALL INSTALL A NEW BACK DOOR SWEEP.
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10/21/2015 | Routine | |
The purpose of today's visit was to conduct a risk-factor assessment. Provided The Big Five documents to be reviewed by Certified Food Manager (CFM) and staff. Suggestions made to have multiple CFMs, as well as photo copies of CFM cards on site in the event that a CFM is unable to come to work or forgets his/her CFM card. Also provided Time As A Public Health Control (TPHC) agreement form for rice, brown sauce w/onion, white sauce w/onion, and egg being held at ambient air temperature at the cook line. Discussed active managerial control in the training of food employees on how to properly take and record cooking, cold/hot holding, and equipment temperatures. Provided temperature log in English for use in food establishment.
- Critical: Demonstration of Knowledge/Employee Health Policy - Symptoms of Diseases (corrected on site)
Observation: The person in charge (PIC) is not able to relate information on the primary symptoms of illnesses/diseases that are transmissible through food. WHEN ASKING FOR DESCRIPTION OF EMPLOYEE HEALTH POLICY, PIC INCORRECTLY LISTED SYMPTOMS ASSOCIATED WITH FOODBORNE ILLNESS.
Correction: The person in charge shall know the symptoms commonly associated with foodborne illnesses (Big 5: E. coli, Salmonella Typhi, Shigella, Norovirus and Hepatitis A). Common symptoms of foodborne illness include vomiting, diarrhea, jaundice and/or sore throat with fever. PROVIDED EMPLOYEE HEALTH TRAINING. REVIEWED CURRENT EMPLOYEE HEALTH DOCUMENTS AND PROVIDED COPY OF THE BIG FIVE DOCUMENT IN ENGLISH, CHINESE, AND SPANISH.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: GRILL- BROWN SAUCE W/ONION (72F), RAW EGG (52F), WHITE SAUCE W/ONION (71F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. BROWN AND WHITE SAUCE DISCARDED, RAW EGG PLACED IN WALK-IN COOLER.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: IN PENN WALK-IN COOLER (LEFT)- COOKED LO MEIN NOODLES, COOKED GENERAL TSO'S CHICKEN.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. ALL ITEMS DATE MARKED BY PERSON IN CHARGE.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): FRIED RICE IN PLASTIC BIN AT COOKLINE.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. FRIED RICE LABLED WITH A 4 HOUR DISCARD TIME OF 2:30PM.N
- 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: PLEASE PROVIDE COPY OF CFM CARD TO HEALTH DEPARTMENT WITHIN 30 DAYS. 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the FRONT SERVICE AREA being used TO RINSE METAL PANS.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. EMPLOYEE MOVED METAL PANS TO 3-VAT SINK. EXPLAINED PUBLIC HEALTH RATIONALE BEHIND MISUSING HANDSINK.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Restricted, commercial use pesticides present in the facility are applied by the operator who is not a certified pesticide applicator. OBSERVED 2 CANS OF BUG SPRAY BEING HELD IN CHEMICAL STORAGE AREA.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. BOTH CANS OF BUG SPRAY DISCARDED BY PERSON IN CHARGE.
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05/27/2015 | Risk Factor | |
The purpose of this visit was to conduct a risk factor assessment. In addition to the violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11A
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2DR BA flat top refrigerator
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: A food employee was observed eating in the prep area, 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. PERSON IN CHARGE INSTRUCTED FOOD EMPLOYEE TO EAT IN DINING AREA. ALL OTHER EMPLOYEES WERE OBSERVED EATING IN DINING AREA THEREAFTER.
- 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: Egg rolls in 2DR BA flat top refrigerator at 58F.
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 EGG ROLLS DISCARDED.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food items: rice which had been set on top of 2DR flat top refrigerator at noon.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. LABEL WAS CREATED WITH AN EXPIRATION TIME OF 4 PM AND PLACED ON CONTAINER OF RICE.
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07/14/2014 | Risk Factor | |
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: sugar, corn starch, rice.
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.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: chicken was observed cooling at room temperature for an hour at 70F.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: Walk-in refrigerator.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Ice bins are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that clean utensils were stored in an manner that exposed the items to contamination. (Observed utensils stored between three compartment sink and wall).
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Utensils were removed and placed with dirty dishes to wash, rinse, and sanitize.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the food storage are not covered by a protective shielding.
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.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the bottom of the back door. Install new door sweep.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided in the women's restroom.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PERSON IN CHARGE PROVIDED HAND WASHING SIGN.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the area behind the 3-vat sink, behind the ice machine, and behind the 3DR prep refrigerator 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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01/07/2014 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after picking dropped items off of the floor.
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. DISCUSSED WITH CFM. FOOD EMPLOYEE WAS OBSERVED TO WASH HANDS.
- 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.
Correction: Food employees may drink only from a covered container using a straw. DISCUSSED WITH CFM. DRINKING FROM UNCOVERED BEVERAGE CONTAINER WAS IMMEDIATELY STOPPED.
- 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: flour, corn starch, 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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. WIPING CLOTHS WERE PROPERLY STORED IN SANITIZER.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: teriyaki and soup containers were observed stored by the plumbing under the hand washing sink.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. CONTAINERS WERE MOVED TO THE WALK-IN REFRIGERATOR.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: chicken and chicken soup cooling at room temperature.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of teriyaki sauce and chicken soup.
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: 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.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sink in the kitchen by the walk-in refrigerators was measured at 80°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. HOT WATER HEATER HAD BEEN CUT OFF. WATER HEATER WAS RETURNED TO PROPER OPERATING CONDITIONS. HOT WATER WAS MEASURED AT 121F.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site) (repeated violation)
Observation: Outside refuse container was uncovered.
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. FOOD EMPLOYEE CLOSED THE CONTAINER UPON DISCUSSION.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door. Door does not seal shut when closed.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
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. SIGNAGE WAS PROVIDED.
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08/01/2013 | Routine | |
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