Today’s visit was to conduct a Risk Factor Assessment inspection.
Facility was not in operation today.
EHS provided additional training, handouts, and/or written instructions on: Cooling, Cross-Contamination, Employee Health Policy, 3-vat setup
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: dented cans in dry storage area
Correction: 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. Cans were removed
- 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: 1) raw beef over cabbage in turbo air m3 2dr preptop cooler, 2) raw chicken over veggies in superior 2dr cooler right
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. CFM rearranged raw items to the lowest shelf
- 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: 1) garlic-in-oil mix 47F, 2) cooked bok choy 46F and cooked eggs 44F in superior 2dr cooler left, 3) cooked pork 49F and cooked chicken 53F in black 2dr cooler combo freezer
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. All items listed above were placed in different coolers
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: 1) cooked bok choy in superior 2dr cooler right, 2) cooked eggs in superior 2dr cooler left
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. Both items were labeled with prep date of 6/28
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the 3-vat sink is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
|
06/30/2015 | Risk Factor | |
Approval for a Health Department Permit to Operate is denied at this time. Review the violations above. All violations must be corrected at the time of the final change of ownership inspection. Contact the Health Department when all violations have been corrected in order to schedule a re-inspection.
NOTE:
*Provide an updated menu to the Health Department within 30 days.
*When obtaining fish for raw use (sushi/sashimi), remember that fish have to be previously frozen for parasite destruction as discussed today. Obtain a letter from your supplier for parasite destruction.
*Discuss employee health with all employees. It is my recommendation that you have them all sign the employee health agreement form to document your training.
*The three-compartment sink operation will run from right to left so that sanitized dishes on the drainboard are not contaminated by splash from handwashing.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu without proper disclosure: Sushi and Sashimi items
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: Observed the sides of the cooking equipment under the hood with an accumulation of grease deposits.
Correction: Clean the non-food contact sides of the equipment under the hood.
- Equipment / Fixed / Space / Seal
Observation: Observed the kitchen food prep sink in need of caulking to the wall.
Correction: Caulk the food prep sink to the wall.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain ambient air temperatures of 41F or below: The Superior 2-door upright refrigerator at the end of the cooklike observed at 44F.
Correction: Repair/adjust the unit so it is able to maintain an air temperature of 41°F or below.
- Equipment / Non-food Contact / Visibly Clean
Observation: The wooden chemical storage shelf by the water heater is absorbent and not easily cleanable.
Correction: Paint the shelf to seal it and make it cleanable OR obtain new shelving that is cleanable (eg. plastic, steel, etc)
- Certified Food Manager/Certificate Process
Observation: The person in charge has a CFM certificate but no photo ID card.
Correction: Obtain the photo identification card from ORS Interactive, Inc.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: The trash can in the women's restroom needs to be covered with a lid.
Correction: Provide a covered trash can in the women's restroom.
- Hand Drying Provision / Individual, Disposable Towels
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.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that a 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.
- Cleaning Frequency for Physical Facilities
Observation: Observed the floor beneath the equipment under the hood with accumulations of grease.
Correction: Clean the floors under the hood system beneath and behind the equipment.
- Ventilation Systems, Shall Be Clean
Observation: The hood system was last cleaned over 9 months ago.
Correction: Have the hood system cleaned. Maintain records of cleaning.
|
03/25/2015 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Dumpling Queen, 13942 Metrotech Dr., Chantilly, VA 20151 »