The purpose of this visit is to conduct a risk factor assessment. Employee Health in place. Sanitizer observed within acceptable limits. Facility was observed in a neat and orderly condition. Thank you. Remember, do not maintain items out of refrigeration during busy times and place back into the refrigerator. Thank you.
- 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, touching the walk in refrigerator handle and without removing gloves.
Correction: The foodworker was reminded to remove gloves and wash hands before resuming food prep because the gloves touched the walk in refrigerator handle. The foodworker complied. 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.
- 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: observed raw shrimp over onions and ribeye over broth in the walk in refrigerator.
Correction: Prevent cross contamination guidline provided to manager. Manager rearranged the foods to prevent cross contamination. 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)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observed cooked chicken 52f in #5 cooler, pork soup in #3 cooler 39f, cooked shrimp in #6 cooler 47f, noodles on shelf 65f-68f all out on counter for busy hour and placed back into freezers to rapidly cool.
Correction: Do not store PHF food out on counter tops at ambient room temperature. Manager relocated these foods to the freezers. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
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10/29/2015 | Risk Factor | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer concentration final rinse dishmachine: 100 ppm. Employee health policy in place. Per manager Tai beef items listed on menu (items #16 and #25) are not marked with a consumer advisory because they are not served raw or undercooked to the customer, but rather are served fully cooked. EHS clarified that a fully cooked is a temperature of 155f for 15 seconds for beef cooking temperature. EHS provided information regarding handwashing and gloving to manager during today's visit. In addition, EHS provided information regarding approved handling of shellstock tags.
IMPORTANT:
1. Maintain shell stock tags for the raw, fresh mussels for 90 days from the date you sell or use the last of the mussels and write the date on the back of the mussel shellstock tag.
Thank you. If you have any questions, please call the health department at 703-246-8442.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures by rinsing hands and not adding soap to lather.
Correction: The foodworker was reminded and EHS provided information regarding proper handwashing. The foodworker properly washed hands. Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a sanitize basin of a three vat sink.
Correction: The foodworker was reminded to only use the handsink for handwashing. The foodworker went to the handsink and washed hands. ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system for molluscan shellfish (mussels) when removed from their tagged or labeled container. Observed a container of raw, fresh mussels in a two door refrigeration unit along the cookline. EHS requested to see shell stock tag and have the tag placed with the mussels. The tag could not be located.
Correction: Manager retreived information from supplier regarding the source of mussels. The supplier provided the information via telephone. Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. EHS provided in depth training on the maintenance of shellstock tags.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish are not being retained for 90 days. Manager was unable to locate the last 90 days of shell stock tags maintained for mussels.
Correction: From this point forward, remember to maintain your shell stock tags 90 days from the date of last sold/served/used for mussels based upon the date you or your designee writes on the back of the tag. EHS provided in depth training on shell stock tag maintenance. The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
- 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: bean sprouts, and basil. The server was plating food at the server station when the observation took place.
Correction: Discarded bean sprouts and the basil. EHS provided educational information regarding avoiding bare hand contact with ready to eat foods. 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.
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04/21/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer final rinse dishmachine: 75 ppm. Discussed thawing and date marking techniques with PIC and provided copies of thawing and datemarking fact sheets.
- Ice Used as Exterior Coolant, Prohibited as Ingredient
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food: Sauces and garnishes used at bar stored in ice machine that provides ice for beverages.
Correction: After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food. NOTE: Upon finding items stored in ice machine, PIC instructed bar personell in proper cold hold techniques, had items relocated, and disposed of ice that had been in contact with food items.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: Pork roasts thawing in still water and at room 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. NOTE: Discussed with PIc who relocated pork roasts to WI cooler.
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11/12/2014 | Routine | |
The purpose of this visit was to conduct a routine inspection with focus on risk factors. Chlorine sanitizer final rinse dishmachine: 50 ppm. Provided cooling fact sheet to PIC, and discussed techniques for maintaining required cold hold food temperatures in the cookline prep coolers.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Cooked foods placed immediately in prep cooler for cooling.
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: Sliced cooked chicken/shell egg/cooked beef in 2 dr prep cooler CL(51/61/57 degrees F)
Correction: Cooked shrimp/cooked shrimp cube/cooked slice pork in 3 dr prep cooler CL (57/46/47 degrees F)
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06/18/2014 | Routine | |
The purpose of this visit was to conduct a routine risk assessment. Chlorine sanitizer concentration final rinse dishmachine: 100 ppm.
- 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: container raw chicken stored immediately over container raw beef in 2 dr prep cooler cookline.
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 storage order corrected.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: shrimp and scallops thawing in still 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.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing stations located at the kitchen prep area and employee bathroom were blocked at the start of the inspection, preventing access by employees for easy handwashing.
Correction: All hand washing sinks shall be maintained so that it is accessible at all times for employee use. NOTE: PIC provided access to both handwashing stations.
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12/05/2013 | Routine | |
Today’s inspection was to conduct a risk factor assessment in conjunction with a foodborne illness investigation. 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.
Time as a Public Health Control Procedure form for bean sprouts was reviewed and completed with the certified food manager at the time of this inspection.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel 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: shrimp was observed stored above vermicelli.
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. SHRIMP WAS MOVED TO ANOTHER SHELF TO PREVENT CROSS CONTAMINATION.
- 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 items: bean sprouts in container. Note: Discussed using time as a public health control with the person in charge. Bean sprouts had been set at establishments opening hour (10 AM). Bean sprouts were marked 10 AM - 1 PM.
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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked by several buckets, preventing access by employees for easy handwashing. DISCUSSED WITH CFM. BUCKETS WERE MOVED TO MAKE THE SINK ACCESSIBLE.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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04/12/2013 | Risk Factor | |
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