Today’s visit was to conduct a risk factor assessment inspection.
Do not keep potentially hazardous foods at room temperature! They must be kept cold (41F and below) and/or hot (135) and above!!!
EHS provided additional consultation, training, handouts, and/or written instructions on: cross-contamination, hand-washing
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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 cucumbers, raw pork over cooked shrimp, raw beef over sauce all in the walkin cooler
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 placed all raw items on the lowest shelf
- 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: 1) cooked pork 91F at room temp, 2) cooked noodles 85F at room temp, 3) bean sprouts 47F in walkin cooler, 4) bean sprouts in ice 55F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Pork and noodles were reheated and ice was added to the bean sprouts in the walkin cooler and to the ice bath
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the cashier 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.
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03/08/2016 | Risk Factor | |
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employee was observed washing food-contact surfaces at the prep sink
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- 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.
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. Food employee covered drinking container
- 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, fish, and chicken over veggies in walkin cooler
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 employee rearranged raw items to the lowest shelf
- 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: 1) bean sprouts in ice 44F and 59F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. More ice was added to the bean sprouts
- 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: cooked pork and cooked fish cake in walkin cooler
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. CFM labeled preparation date for items listed above
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the cashier area was 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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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12/02/2015 | Risk Factor | |
- 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 pork over cooked beef and veggies in the walkin cooler, 2) raw shell eggs over cooked noodles in true 3dr glass sliding cooler, 3) raw beef over broth in true 1dr preptop cooler
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 in all cooler
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: covered containers of hot broth
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: bean sprouts 59F, butter 74F, garlic-in-oil mix 72F all at room temperature
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 items were placed in coolers to cool down the items by CFM
- 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.
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.
- Single-Service & Single-Use, Displayed & Dispensed / Prevent Contamination
Observation: straws were found displayed d with the food or lip-contact surface facing upward.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
- Critical: Falls Church City Code/CFM 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. CFM arrived during inspection
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05/28/2015 | Routine | |
| No violation noted during this evaluation. | 11/13/2014 | Risk Factor | |
A new grease trap must be installed at the wok station within 30 days. Email a picture of the completed installation to the health department when completed.
**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 but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
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. Hood was cleaned in May 2014.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: Rheem ES50-18-G-1
- Critical: Plumbing System / Design, Construct, & Install / Per Law
Observation: There is not a grease trap at the wok station. Wastewater drains directly into floor drain.
Correction: Install a grease trap at the wok station. If there are questions about the installation please call the health department.
- Plumbing / Maintained in Good Repair
Observation: 1) There is a leak at the pipe below the 1 vat sink with drainboard.
2) The faucet at the prep sink without drainboard is held together with tape.
3) Faucet at the 1 vat sink leaks at the faucet handles when the water is turned on.
Correction: Repair all plumbing leaks at the back prep sinks area.
- Floor / Wall / Ceiling / Cleanability
Observation: Cardboard was observed on the floor along the cookline.
Correction: Remove the cardboard. Floors must be easily cleanable.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Napkins are being used as paper towels at the front handsink.
Correction: Install a dispenser - a roller is fine - on the wall above the front handsink. Provide paper towels for handwashing. Do not use napkins.
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09/12/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Ec-Hai Duong Restaurant, 6757 Wilson Boulevard, Falls Church, VA 22044 »