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The purpose of this visit was to conduct a risk factor assessment in addition to a complaint investigation. Provided copy of date marking fact sheet to PIC. The following good retail practices were discussed during the inspection: 1) Repair ceiling/walls near WI cooler and freezer to eliminate all peeling ceiling tiles, paint, and plaster and to provide a smooth, easily cleanable surfaces thoughout the area. 2) Replace damaged gaskets on WI freezer to eliminate excessive frost build-up.
No violation noted during this evaluation. | 10/29/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer 3 vat sink/wiping cloth bucket: 100/200 ppm.
- 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: cutting cabbage.
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. NOTE: Discussed with PIC who had employee wash hands and don gloves.
- 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: raw duck and cooked noodles immediately next to one another in prep sink.
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. NOTE: PIC had draining noodles relocated to another prep sink.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Numerous foods in WI cooler and freezer stored on floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- 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): roasted duck and pork held under TPHC for disposal within 4 hours not labled at start of inspection with time removed from oven (>=135 degree temperature).
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. NOTE: PIC labled ducks and pork with time removed from temperature >= 135, and disposal/use by time.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) Lids of bulk food items, 2) Sides of deep fat fryer and area surrounding fryer. 3) Grease extractors in hood. 4) All surfaces of stock pot range.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor underneath and surroundign deep fat fryer 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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03/27/2015 | Routine | |
Observed proper time log labels per individual roasted duck, chicken, pork, and pork assortment in marinate at Display window. Bean sprouts kept at room temperature with time log. Thank you, very good time log system in place.
Please remember to keep cover or lid on top of ice at server station.
EHS provided handwashing sign and additional copies of Employee Health Policy.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. OBSERVED FOOD EMPLOYEE EATING IN KITCHEN BY DISH WASHING AREA.
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. FOOD EMPLOYEE LEFT KITCHEN AREA TO EAT.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED METAL HANGING RODS USED FOR DUCK, CHICKEN, AND PORK TO BE SOILED WITH GREASE DEPOSITS.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CFM RE-WASHED, RINSED, AND SANITIZED.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the wall by cookline where pig carcass' hanging area is in need of cleaning. OBSERVED WHOLE PIG BY WALL THAT 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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11/17/2014 | Routine | |
- 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 KNIFE AND CUTTING BOARD, USED FOR CUTTING ROASTED POULTRY AND PORK, SOILED WITH FOOD DEBRIS AND SITTING ON COUNTER. OBSERVED ICE SCOOP BURRIED IN ICE.
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. --EHS PROVIDED TRAINING ON PROPER STORAGE OF IN-USE UTENSILS. CFM PLACED CUTTING BOARD AND KNIFE IN THREE COMPARTMENT SINK, ITEMS WERE WASHED, RINSED AND SANITIZED AND THEN PLACED BACK ON COUNTER. ICE SCOOP WAS REMOVED FROM ICE.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.--OBSERVED ROASTED POULTRY AND PORK IN DISPLAY WINDOW WITHOUT TIME MARKING.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.--CERTIFIED FOOD MANAGER(CFM) BEGAN PLACING TIME MARKING ON THE ITEMS UPON ARRIVAL. EHS PROVIDED REFRESHER TRAINING TO CFM ABOUT THE USE OF TIME. EHS AND CFM DISCUSSED THE USE OF TIME FOR THE GARLIC AND OIL MIXTURE AS WELL AS THE BEAN SPROUTS. EHS FILLED OUT NEW TPHC SHEET DURING TIME OF INSPECTION.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:--OBSERVED SOILED METAL ROD OVER DRYING RACK FOR ROASTED POULTRY AND PORK. OBSERVED SOILED HOOD OVER FRYER.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.--OBSERVED SOILED INTERIOR OF ICE BIN
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.
- 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: --OBSERVED EMPLOYEE WASHING UTENSILS AND THEN PLACING IN STRAINER TO AIR DRY WITHOUT SANITIZING.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.--ITEMS WERE WASHED, RINSED, SANITIZED.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) ABOVE THE PREP TABLE 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.
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06/17/2014 | Routine | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.--OBSERVED OPEN DRINKING CUP ABOVE THREE COMPARTMENT SINK.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. --CFM DISCARDED DRINKING CUP.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: WHITE RICE cooling OVERNIGHT in the WALK-IN COOLER observed at 50°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.--CFM DISCARDED RICE. EHS PROVIDED TRAINING ON COOLING METHODS.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.--OBSERVED COOKED CHICKEN, DUCK AND PORK MIXTURE IN FRONT DISPLAY WINDOW WITHOUT A TIME INDICATOR. OBSERVED GARLIC AND OIL MIXTURE ON SPICE TRAY NEAR COOKLINE WITHOUT A TIME INDICATOR.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.--CFM PLACED TIME INDICATORS ON EACH FOOD ITEM. EHS PROVIDED REFRESHER TRAINING TO CFM ON USING TIME AS A PUBLIC HEALTH CONTROL.
- 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.--DID NOT OBSERVED HANDWASHING SIGN AT FRONT HAND SINK.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.--EHS PROVIDED HANDWASHING SIGN DURING TIME OF INSPECTION.
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10/23/2013 | Risk Factor | |
The purpose of this inspection was to conduct a routine inspection.
Establishment has Henry's Pest Control on Contract. Henry's visit's the establishment once a month.
**Continue to place time marking on items in the front display case.
**Remember to keep garlic and oil mixture at 41F or below.
Dish machine: N/A
Hot water heater: AO Smith DRE 52-916 15 kW
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit.--OBSERVED RAW SHELL EGGS OVER ONIONS IN THE WALK-IN COOLER
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.--CFM MOVED EGGS TO THE BOTTOM SHELF OF THE WALK-IN COOLER.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:--OBSERVED RAW CHICKEN OVER RAW SHRIMP IN THE WALK-IN COOLER.
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). --CFM MOVED RAW CHICKEN TO BOTTOM SHELF OF THE WALK-IN COOLER.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: RICE, SUGAR, SALT BINS UNDER COUNTER.
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.--CFM PLACED COMMON NAME ON EACH BIN.
- Food Protection From Environmental Sources during Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation.--OBSERVED TWO SOILED BOX FANS ON COOLING RACK IN KITCHEN. FANS ARE LOCATED IN AREA WHERE DEBRIS FROM THE FANS COULD POTENTIALLY CONTAMINATE FOOD PREP AREAS.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination. --CFM REMOVED BOX FANS FROM FOOD PREP AREA
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:--OBSERVED COOKED RICE SOUP IN LARGE STOCK POT IN WALK-IN COOLER AT 46F. CFM STATED SOUP HAS BEEN IN WIC OVERNIGHT. OBSERVED LARGE BOWL OF COOKED WHITE RICE IN WIC AT 50F. CFM STATED THE RICE HAS BEEN IN WIC OVERNIGHT.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked:--OBSERVED COOKED EGG NOODLES, SAUCES, AND COOKED RICE IN WALK-IN COOLER WITHOUT DATE MARKINGS
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.--CFM PLACE DATE MARKING ON ITEMS.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:--OBSERVED SEVERAL SMALL OPENINGS ALONG BOTTOM AND SIDES OF FRONT DISPLAY CASE WHERE ROASTED DUCK AND PIG HANG.
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.--CFM STATED THAT HE WILL FILL HOLES IN DISPLAY CASE TO MAKE IT SMOOTH AND EASILY CLEANABLE.
- 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:--TRUE 2DR PREP UNIT, TRUE 1DR COOLER, ARTIC WALK-IN COOLER
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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: --OBSERVED SOILED BUTCHERS KNIFE AND CUTTING BLOCK.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.--CFM SENT ITEMS TO THE THREE COMPARTMENT SINK.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that the sign that notifies food employees to wash their hands is not clearly visible.--OBSERVED FADED HANDWASHING SIGN AT HAND SINK IN KITCHEN AS WELL AS MEN'S RESTROOM.
Correction: Replace the signs reminding food employees to wash their hands with signs that are clearly visible/--EHS PROVIDED TWO NEW HANDWASHING SIGNS DURING TIME OF INSPECTION.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: Dead or trapped COCKROACHES were found on the premises.--OBSERVED DEAD COCKROACHES ALONG SIDES OF DISPLAY CASE.
Correction: Remove dead rodents, birds, and insects from the premises to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.--CFM PRESENTED PEST CONTROL RECEIPT FROM HENRY'S PEST FOR APRIL 18,2013. THE ESTABLISHMENT IS TREATED ONCE A MONTH. EHS INSTRUCTED CFM TO REMOVED DEAD ROACHES FROM THE DISPLAY CASE AND FILL OPENINGS.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.--OBSERVED SAUCE BUCKETS AND BUS TUBS BLOCKING ACCESS TO THE MOP SINK.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (corrected on site)
Observation: Observed that the FLOOR AND WALL ADJACENT TO THE OVEN is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.--CFM ASKED FOOD EMPLOYEE TO CLEAN THE AREA. FLOOR AND WALL WAS CLEANED DURING TIME OF INSPECTION.
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05/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about Ec-Cho Cu Saigon, 6763 Wilson Bv #6d, Falls Church, VA 22044 »