This was a routine inspection. Correct all violations as soon as possible. Remove the chemical bottles from the mop sink inside the restroom.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination:
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Cover food containers properly during storage to prevent contamination.
- Critical: Sewage System / Operation and Maintenance
Observation: Observed mop sink being used to store chemical supplies and not available for disposal of waste water or mop water.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to Law. Remove all materials from the mop sink and do not use it for that storage of any supplies. The mop sink should be available for the disposal of mop water. Do not dispose of the mop water on the ground outside.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the wall near the 3-compartment sink is broken and ceiling tiles above the walk-in cooler are missing.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Repair the damaged walls and replace the missing ceiling tiles.
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01/14/2016 | Routine | |
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employees was observed handling the following ready-to-eat foods using their bare hands: Roasted pork
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. (Employees wore disposable gloves during the inspection)
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food containers were found inside the walk-in cooler where the food is subject to contamination
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Cover each food container after processing and before storing in the refrigerator or freezer.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:cut cooked white and dark meat chicken .
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.( Replaced items during the inspection)
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07/10/2015 | Risk Factor | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in refrigerator and inside the reach-in refrigerators.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Cover each food container while they are in storage to protect the food from contamination
- Equipment / Non Food / Design / Easy Clean
Observation: SODA crates found used as racks to elevate supplies above the floor.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks. Replace these creates with proper shelving and racks.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the cookline refrigerator are damaged or broken.
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. Replace the badly torn rubber gaskets because they can no longer be repaired.
- Utensil / Handle to Consumer & Employee to Prevent Contamination (corrected on site)
Observation: Unwrapped forks were not stored in the holding tray with the handles up or facing employee.
Correction: Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connection under the cookline hand washing sink piping is leaking.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed that the wall near the 3-compartment sink is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under the deep fryers is in need of cleaning. Build-up grease was noted under the two fryers.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/26/2015 | Routine | |
The purpose of this visit is to conduct a routine inspection. A completed report will be delivered by email, fax or hand delivery within 48 business hours. Thank you.
- Duties / Restrict Unauthorized Personal (corrected on site) (repeated violation)
Observation: Unauthorized personnel, such as children were observed present in the food preparation area.
Correction: Manager was asked to keep children outside of the food prep area. The manager had her children play in the front area, near the cash register. Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or ware washing areas of the commercial establishment. Only approved tours or brief visits may be authorized by the Person in Charge or certified food manager is steps are taken to ensure that exposed food, clean equipment/utensils, clean linens, and single service items are protected from contamination.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Several wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Manager placed cloths in a bleach solution. 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.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: Thawing several whole raw chickens on countertop in two large boxes and bus tubs 34f-35f
Correction: Also thawing a large 2.5 foot long slag of frozen raw pork ribs 28f-29f on countertop.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Maintaining rice in a large, approximately 48 inch in diameter bucket/ container for 1 hour--without monitoring the rice to determine when the middle portion has reached 135f. The temperature was 129f- 134f.
Correction: Manager was instructed to divide the quantity into several pans and place uncovered into the walk in refrigerator and to monitor the temperature to ensure that the rice reaches 70f by with 1.5 aditional hours. EHS stressed the importance of monitoring cooling foods to ensure that they cool per proper time and temperatures
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw chicken wings sitting in a bucket on the countertop near the three vat sink 48f
Correction: garlic in oil on a cart near the cookline 63f
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Soda crates being used to elevate boxes of cooking oil and sugar.
Correction: remove the soda crates and obtain approved shelving within 90 days. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: The cracking caulk at the unisex, employee bathroom.
Correction: Re-caulk to a smooth, cleanable, surface within 90 days. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Plumbing / Maintained in Good Repair (corrected on site)
Observation: The sink basin at the cookline is slow to drain.
Correction: Manager unclogged the front handsink. A plumbing system shall be maintained in good repair.
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12/23/2014 | Routine | |
- Duties / Restrict Unauthorized Personal (corrected on site) (repeated violation)
Observation: Unauthorized personnel, such as children or customers, were observed present in the food preparation, food storage, or warewashing areas. OBSERVED OWNER'S CHILD IN BACK KITCHEN BY FOOD PREP AREA.
Correction: Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or ware washing areas of the commercial establishment. Only approved tours or brief visits may be authorized by the Person in Charge or certified food manager is steps are taken to ensure that exposed food, clean equipment/utensils, clean linens, and single service items are protected from contamination. EHS EXPLAINED TO CFM TO HAVE CHILD SIT IN DINING AREA WHEN PRESENT.
- 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: OBSERVED FLOUR, SUGAR , SALT CONTAINERS NOT LABELED IN DRY STORAGE AREA, OIL AND RICE WINE BOTTLES NOT LABELED BY COOKLINE.
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.
- Critical: Food Contact with Equipment & Utensils That Are Cleaned & Sanitized or with Single-Service/Single-Use Articles (corrected on site)
Observation: The following food item(s) were found stored in contact with soiled equipment or utensils: OBSERVED ONE SET OF TONGS FOR RAW BEEF, RAW SHRIMP, AND RAW CHICKEN AT 3DR PREP TOP.
Correction: Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items. CFM ADDED NEW TONGS PER FOOD ITEM.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED METAL CAN USED AS SCOOP FOR DRY 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. CFM REPLACED METAL CAN WITH SCOOP WITH HANDLE IN RICE CONTAINER.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: OBSERVED RAW CHICKEN AT 40F THAWING IN WATER AT ROOM TEMPEARTURE.
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. CFM REMOVED WATER FROM CONTAINER AND MOVED CHICKEN TO 3DR COOLER.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours. OBSERVED FRIED RICE (91F) SITTING AT ROOM TEMPERATURE FOR 3HOURS.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature. OBSERVED RAW SHELL EGGS BY GRILL AT ROOM TEMPERATURE.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. DISCARDED
- Critical: Toilets and Urinals / Numbers and Capacities by Law (repeated violation)
Observation: There are not an adequate number of toilets required by the Virginia Uniform Statewide Building Code. OBSERVED 8 CUSTOMER SEATS IN FRONT SERVICE AREA.
Correction: At least one toilet and not fewer than the toilets required by Law shall be provided. If authorized by Law and urinals are substituted for toilets, the substitution shall be done as specified in Law. PLEASE REMOVE SEATING IN FRONT SERVICE AREA.
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05/01/2014 | Routine | |
The purpose of this visit is a risk factor assessment. 3-501.15 Cooling method. Once you cook the chicken, cool the chicken to 41f or below using the two step cooling process we discussed during today's visit (e.g. 135f-70f within 2 hours and 70f - 41f or below within 4 more hours for a total of 6 hours), Once cooled properly and the cooked chicken measures 41f or below, using your thermometer, which was calibrated today, then place the cooked chicken at the top of the prep cooler to hold at 41f or below in the cold well. Thank you.
- Duties / Restrict Unauthorized Personal (corrected on site) (repeated violation)
Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas. Observed owners child in the kitchen, near the cookline and near the dishwashing area.
Correction: Do not allow children near food prep areas, food storage or warewashing areas.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. When prepping food at back prep table and then switching tasks to cook food, wash hands first. Observed cook move from prep to cook step without washing hands in between tasks and prior to placing on clean gloves.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Oberved raw chicken over eggrolls in the walk in refrigerator. Observed raw beef over sauces in the walk in refrigerator
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: cooked noodles in bus tub, cooked eggrolls in two bus tubs, Gravy in stock pot and items used within 2 days. Observed in walk in refrigerator undated.
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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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09/10/2013 | Risk Factor | |
- Duties / Restrict Unauthorized Personal (corrected on site)
Observation: Unauthorized personnel, such as children or customers, were observed present in the food preparation, food storage, or warewashing areas.
Correction: Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or ware washing areas of the commercial establishment. Only approved tours or brief visits may be authorized by the Person in Charge or certified food manager is steps are taken to ensure that exposed food, clean equipment/utensils, clean linens, and single service items are protected from contamination.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs over bean sprouts. Raw shell eggs over carrots. All in walk in refrigerator
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.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: cooking oil
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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Rice in collander on countertop 47f
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. Moved to refrigerator
- 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: two bus tubs of spring rolls and one bus tub of cooked chicken wings in the Jordan three door refrigerator
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.
- Equipment / Non Food / Design / Easy Clean
Observation: Milk crate(s)/soda crates found used for the following purpose(s): used as shelving to elevate food items
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Single-Service and Single-Use Articles / No Reuse
Observation: MSG Manufacturer containers were observed reused for the storage of rice in bulk.
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: Toilets and Urinals / Numbers and Capacities by Law
Observation: There are not an adequate number of toilets required by the Virginia Uniform Statewide Building Code. Observed eight (8) customer seats in front service area.
Correction: At least one toilet and not fewer than the toilets required by Law shall be provided. If authorized by Law and urinals are substituted for toilets, the substitution shall be done as specified in Law. Remove seats in customer seating area within 10 days.
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04/02/2013 | Routine | |
Restaurant representatives - add corrected or new information about Ding How Carry Out, 6808 Bland St, Springfield, VA 22150 »