Observed all food items on Buffet Line (side) and (front) under proper hot holding temperature of 135F. Food items on Front Buffet area are to be kept under Time as Public Health Control. Food itmes on Side Buffet Line are to be hot held, however are not at proper temperature. Based on today's inspection, all food items on Buffet Line that are not 135 or above, will be used under Time.
**PLEASE REMEMBER TO USE TIME STICKERS AND PLACE ON FOOD ITEMS FOR DISCARD AFTER 4 HOURS AS DISCUSSED.
Please remember to keep all HOT FOODS HOT at 135F or above, and COLD FOODS COLD AT 41F or below. Please do not leave any food items at stovetop without temperature control.
Observed hanksink turned off due to leak. Please remember to keep handsink turned on to ensure proper handwashing. *Please repair small leak at handsink pipe.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures. OBSERVED CFM WASH HANDS IN 3VAT SINK WITHOUT SOAP.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED FOOD ITEMS INCLUDING STUFFED VEGETABLE W/ GROUND BEEF 116F (1hr), VEGETABLE SOUP (1hr) - ON STOVETOP WITHOUT PROPER COOLING METHODS APPLIED. PER DISCUSSION WITH CFM, FOOD ITEMS WILL STAY ON STOVETOP UNTIL PLACED ON BUFFET LINE (USED UNDER TIME).
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: PORK 113F, BAMBOO SHOOT 129F, TOFU 113F, BEEF 126F, PORK 119F, BEEF 120F, ANCHOVY 129F - HOT BUFFET LINE (SIDE)
Correction: 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. CFM ADJUSTED TEMPERATURE OF STEAM WELL UNIT. OBSERVED ALL FOOD ITEMS REACHING PROPER TEMPERATURE OF 135F OR ABOVE, FOOD ITEMS NOT MET WILL BE USING TIME AS PUBLIC HEALTH CONTROL (TOFU).
- 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): NO WRITTEN LOGS OBSERVED AT BUFFET LINE AND FOOD ITEMS KEPT AT ROOM TEMPERATURE ON COUNTERTOPS.
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. EHS EXPLAINED PROPER TIME LOGGING ON STICKERS AND PLACED ON FOOD ITEMS.
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12/22/2015 | Routine | |
Observed Time Logs used for Buffet Items and Food Items left on countertop at room temperature in Compliance. Thank you.
**Please remember that all Food Items within Temperature (135F) are exempt to Time as a Public Health Control. You may use these food items for more than 4 hours IF at least 135F. Please stir food items often to ensure whole dish is warm. Please avoid over-filling trays with too much food item, as this will not maintain temperature.
EHS provided handouts on proper Datemarking, Handwashing, Dish Washing Set Up and Employee Health Policy Chart in Vietnamese.
- 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. OBSERVED CFM PUT ON NEW GLOVES WITHOUT WASHING HANDS, NO HANDWASHING OBSERVED DURING INSPECTION.
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. EHS EXPLAINED PROPER HANDWASHING PROCEDURES.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: OBSERVED CFM TOUCH COOLING FRIED TOFU ON COUNTERTOP WITH BARE HANDS TO CHECK TEMPERATURE.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. EHS EXPLAINED PROPER FOOD HANDLING, FOOD EMPLOYEE PUT ON NEW GLOVES.
- 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: COOKED TOFU, COOKED BEEF, BRAISED PORK (MADE YESTERDAY)- TRUE 2DR 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. CFM WILL DATEMARK FOOD ITEMS.
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06/09/2015 | Risk Factor | |
Today's visit was conducted to perform a Follow-up Inspection to ensure all violations have been corrected, in addition to proper use and verification of TIME as a Public Health Control.
Observed all prior violations corrected, equipment clean and regular cleaning schedule applied. Food items held in hot trays at Hot Holding Steam Table (L) and (R) are hot holding in proper temperature. Food items including fried mackerel, fried tilapia fish, vegetable soups and beef soups use Time as Public Health Control and were observed to be discarded after 4 hours during inspection. Food item beef skewers will be discarded within 4 hours. Written procedures written on time logs. Previous days time logs not available at facility during time of inspection and will be emailed to EHS.
EHS discussed processes using Time as Public Health Control with CFM and was verified during inspection.
PLEASE CONTINUE TO MONITOR TEMPERATURES AND RECORD TIME LOGS FOR FOOD ITEMS KEPT AT ROOM TEMPERATURE (less than 135degrees). THANK YOU.
No violation noted during this evaluation. | 01/08/2015 | Follow-up | |
Time as Public Health Control Form created as buffet items assessed and will be used for future holding. All buffet items under time control observed discarded during inspection.
**PLEASE REMEMBER TO KEEP LOG OF FOOD ITEMS WITH TIME MADE AND TIME TO BE DISCARDED EVERY DAY FOR ALL BUFFET ITEMS ON STEAM TABLE AND AT ROOM TEMPERATURE ON COUNTER TOP. THIS INCLUDES ALL FRIED WHOLE FISH, CHICKEN LEG, AND ALL SOUPS.
EHS provided handouts on proper dishwashing procedures, time as a public health control log, hot and cold holding, and Employee Health Policy forms in Vietnamese.
A follow-up inspection will be conducted within 10 days to verify proper use of TIME as a Public Health Control measure.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. OBSERVED FOOD EMPLOYEE PUT ON NEW GLOVES WITHOUT WASHING HANDS
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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 touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED CFM HANDLE DIFFERENT TASKS INCLUDING SETTIN UP 3VAT SINK AND PROCEED TO COOKING WITHOUT WASHING HANDS. DURING INSPECTION, DID NOT OBSERVE ANY HANDWASHING.
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. EHS EXPLAINED PROPER HANDWASHING PROCEDURES. CFM WASHED HANDS.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: OBSERVED RAW FISH THAWING IN 3VAT SINK AT ROOM TEMPERATURE WITH NO RUNNING WATER.
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 PUT UNDER RUNNING WATER.
- 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: ALL BUFFET ITEMS INCLUDING: cooked bamboo shoots 112F, chicken curry130F, boiled egg and pork 110F, fried mackerel 98F - AT BUFFET STEAM TABLE
Correction: fried whole fish, chicken leg, vegetable soup, tofu soup, beef soup, pho soup - AT ROOM TEMPERTATURE ON COUNTERTOP
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED CARDBOARD LINING METAL SHELVING CART AT COOKLINE.
Correction: 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.
- Single-Service and Single-Use Articles / No Reuse (corrected on site)
Observation: Single-service items were observed reused for the storage of @FOOD@. OBSERVED SINGLE SERVICE STYROFOAM TRAYS WASHED AND REUSED FOR SERVING FOOD ITEMS AT BUFFET.
Correction: Single-service items may not be reused. CFM DISCARDED TRAYS.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: IN BETWEEN COOKLINE EQUIPMENT OBSERVED ACCUMULATED WITH FOOD DEBRIS AND GREASE.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PLEASE CLEAN.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. OBSERVED HANDWASHING SINK BLOCKED WITH PLASTIC CONTAINERS AND STYROFOAM TRAYS.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. CFM REMOVED ITEMS FROM HANDSINK.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the 3VAT SINK DRAIN in the 3vat sink 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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12/19/2014 | Routine | |
The establishment is not changing the menu and based on menu grease production at facility will be minimal and the grease trap requirement has been waived. Any changes in the menu and other processes may require a review of the grease trap waiver.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days. **
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review
Location of water heater to be determined by a follow up inspection..
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the 2DR True Refrigerator damaged)
Correction: REPAIR/REPLACE GASKETS WITHIN 10 DAYS. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Physical Facilities Good Repair
Observation: Observed that the wall above the 3 vat sink is craked with holes and not maintained in good repair.
Correction: Repair the wall within 10 days. Physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed: 1. FLOOR AREA AT THE 3 VAT SINK DRAIN is in need of cleaning
2. CEILING ABOVE THE KITCHEN AREA HAS ACCUMULATION OF DUST.
Correction: Clean the floor and ceiling and take necessary steps to clean at a frequency necessary to ensure the protection and safe preparation of food.
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10/21/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Ec-Cafe Trung Nguyen, 6795 Wilson Bv 31, Falls Church, VA 22044 »