The purpose of today's visit was to conduct a risk factor assessment. The following violations have been observed for the second time:
1. Food protected from contamination/Raw vs. Ready-To-Eat
In anticipation of your next routine assessment and as a means to incorporate Active Managerial Control (AMC), the following suggestions have been made:
1. Review "How to Prevent Cross Contamination" document provided
2. Create cleaning schedule for all non-food contact surfaces (i.e., floors, walls, under dishmachine, behind cookline, etc.)
3. Fill gaps in tile along walk-in cooler/freezer with caulking
4. Remind employees to cover food with appropriate food grade covering rather than towels
5. Repair/replace broken tile on floor of walk-in cooler/freezer, at prep areas
6. Create separate storage space designated for employee items.
- 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: IN SOUTHERN STAINLESS WALK-IN COOLER- OBSERVED RAW SHELL EGGS BEING STORED ABOVE READY TO EAT PEPPERS, COOKED NOODLES.
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. RAW SHELL EGGS MOVED BELOW READY TO EAT PEPPERS AND NOODLES.
- 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: IN WALK-IN FREEZER- RAW SQUID BEING STORED IN MULTIPLE GALLON SIZED CONTAINERS.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. RAW SQUID COVERED WITH SARAN WRAP.
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11/25/2015 | Risk Factor | |
The purpose of today's visit was to conduct a follow-up inspection in order to verify proper function of the Southern Stainless Walk-in Cooler (WIC). The WIC is currently maintaining a cold holding temperature of 39F. All potentially hazardous foods observed were properly cold holding in WIC at 41F or below. Please continue to use temperature logs to verify cold holding temperatures and equipment temperatures. In the event that any unit is not functioning properly, please remove and/or discard all potentially hazardous foods and restrict use until service can be received.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of COOKED SHRIMP, BABY CORN, SAUTEED MUSHROOMS. .
Correction: PLEASE DISCARD ALL MANUFACTURER CONTAINERS UPON USING ALL OF ORIGINAL CONTENTS. 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.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the BACK ENTRY DOOR.
Correction: SUGGESTIONS MADE TO EQUIP BACK ENTRY DOOR WITH WEATHER STRIPPING TO PREVENT ENTRY OF PESTS. Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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06/03/2015 | Follow-up | |
The purpose of today's visit was to conduct a routine assessment. The following violations have been observed for the second time:
1. Improper cold holding
2. Improper date marking
3. Unapproved thawing methods
4. Openings to the exterior of the building present.
Suggestions made to cool items in walk-in cooler/freezer, rather than prep tops, immediately after cooking to make the cooling process quicker. Also recommended batch labeling trays of food, instead of individual portions of food, with discard date to facilitate proper date marking. All potentially hazardous foods in Southern Stainless Walk-in Cooler (WIC) were discarded. Please refrain from using WIC until service has been received. A follow-up inspection will be conducted on 6/3/15 to verify ability of WIC to maintain 41F or below. Provided temperature logs for each unit to be used as a means to incorporate Active Managerial Control.
- 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 MULTIPLE EMPLOYEES DRINKING TEA FROM UNCOVERED CONTAINERS AT PREP LINE AND COOK LINE.
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. ALL UNCOVERED DRINKS WERE DISCARDED. PERSON IN CHARGE PROVIDED COVERED DRINKING CONTAINERS WITH STRAWS.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: RAW SHRIMP AND FISH BEING STORED IN CONTAINERS OF STILL WATER AT AMBIENT AIR TEMPERATURE.
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. PROVIDED TRAINING ON HOW TO PROPERLY THAW FOOD. RAW SHRIMP AND FISH WAS PLACED IN SANITIZED 3-VAT SINK TO THAW UNDER COOL RUNNING WATER.
- 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: IN SOUTHERN STAINLESS WALK-IN COOLER- BEAN SPROUTS, SAUTEED MUSHROOMS, VERMICELLI, RAW SHELL EGG (76F, 71F, 78F, 72F). AT PREP TABLE- GARLIC IN OIL (85F).
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 DISCARDED.
- 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 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: IN STAINLESS WALK-IN COOLER- COOKED VERMICELLI, SAUTEED MUSHROOMS.
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. ALL ITEMS WERE DISCARDED. PROVIDED TRAINING ON HOW TO PROPERLY DATE- MARK ITEMS FOR USE WITHIN 7 DAYS OF OPENING/PREPARATION.
- 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): GARLIC IN OIL AT PREP TOP.
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. GARLIC IN OIL PROVIDED WITH 4 HOUR DISCARD TIME OF 1:30PM.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: SOUTHERN STAINLESS WALK-IN COOLER (77F).
Correction: PLEASE HAVE WALK-IN COOLER SERVICED WITHIN 24-48 HOURS. Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of COOKED SHRIMP, BABY CORN, SAUTEED MUSHROOMS. .
Correction: PLEASE DISCARD ALL MANUFACTURER CONTAINERS UPON USING ALL OF ORIGINAL CONTENTS. 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.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the BACK ENTRY DOOR.
Correction: SUGGESTIONS MADE TO EQUIP BACK ENTRY DOOR WITH WEATHER STRIPPING TO PREVENT ENTRY OF PESTS. Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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06/01/2015 | Routine | |
This is risk factor assessment. Training was provided on hot holding/cold holding temperatures and potentially hazardous foods at this facility that were observed. Some foods were relocated to make room on prep top to properly cold hold.
*Please do not leave potentially hazardous foods on counter. Instead, make room on prep top by replacing the space out with raw vegetable that are non-potentially hazardous (i.e lettuce, spring onion, raw carrots, shredded cabbage etc.)
Some of food items that should be 41F (cold hold) and below or 135F (hot hold) and above, observed at this facility are:
-cooked ground beef
-cooked vegetable
-cooked pork
-sliced tomato
-fried shrimp pancakes
-boiled rice noodles
-bean sprouts
-cooked soup
-cooked rice
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: Observed employees putting on gloves without washing hands, after cleaning the area and contaminating hands.
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. Directed to wash hands.
- 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: coconut milk and water chestnuts.
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. Discarded.
- 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: cooked beef (70F), cooked pork (55F), and cooked rice noodle (59F) not in refrigeration.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Manager dicarded and directed to make room on prep top.
- 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 porridge, cooked meat in walk-in cooler
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. Dated
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11/13/2014 | Risk Factor | |
Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Dish machine: AutoChlor. MOD A5. Chlorine.
*Please avoid repeated violations.
*Please do not keep potentially hazardous foods on counter tops to avoid elevated temperatures. They should be kept refrigerated.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- 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 egg over vegetables in walk-in cooler, raw pork over cooked pork in the 2dr prep 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. Raw food moved.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: raw chicken on floor.
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.
- 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: cooked tofu mix (47F) on prep top of springroll 2dr prep cooler. Cooked pork, cooked pork meatloaf in 2dr prep cooler of 2dr prep cooler - right.
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. cooked tofu mix was moved to lower cabinet. Cooked pork meatloaf and cooked pork in 2dr prep cooler was kept in there since 2dr prep cooler was confirmed at 36F. Please keep food in the cooler rather on counters at room temperature.
- 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 pork, cooked curry, cooked chicken in walk-in cooler.
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. Date marked.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: toaster, rice cookers.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsinks in the kitchen being used as dump sink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Posted signed stating "handwashing only".
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Employee Toilet room door in the kitchen is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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05/29/2014 | Routine | |
- 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 fish over noodles, raw egg over cooked bamboo, raw egg over cabbage in walk-in 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.
- 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: garlic and oil (66F) by grill, cooked crab (45F) on prep top of 2dr cooler.
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. Oil and garlic was discarded.
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11/04/2013 | Risk Factor | |
- 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: 2 employees did not wash hands before putting on 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.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1) utensils in standing water 2) bowls in cooked ground beef.
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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor: foods on walk-in freezer.
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: 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: cooked duck on counter (55F) - discarded
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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: cardboard box lining shelves
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dish machine with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for chlorine sanitizing solution. Employee did not use sanitizing solution while manual washing at 3-vat.
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization.
- Window & Doors Screened if Kept Open for Ventilation (corrected on site) (repeated violation)
Observation: Back door is kept open for ventilation.
Correction: Exterior doors need to be kept closed or fully screened to prevent entrance of pests.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
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: hand sink by grill and employee bathroom.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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05/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about Ec-Hu Tieu Mi Lacay Cholon, 6793 Wilson Blvd D, Falls Church, VA 22044 »