Please date mark all prepared foods not used within 24 hours and stored for future use. Discard all unused prepared/cooked not used within 7 days.
Remember to set up three compartment sink: Wash - Rinse - Sanitize
- 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 goat meat
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. PIC date marked bucket of cooked meat
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (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 3 vat sink with a concentration of less than 50 ppm of 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. Trained PIC how to set up 3 compartment sink and making a sanitizing solution.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the kitchen 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.
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12/29/2015 | Risk Factor | |
This is a follow-up inspection to the routine inspection performed on 5-21-2015. Corrected violations were removed. All potentially hazardous foods from unrepaired unit were discarded. Please remember, the person in charge or certified food manager is responsible for educating his/her employees on good personal hygiene including hand-washing and glove changing to help prevent food-borne illness. 1) Poor personal hygiene greatly contributes to food-borne illness. Proper hand washing techniques is one of the major factors in the prevention of the spread of illnesses
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice scoops stored in ice making machines.
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. REMOVED. Ice is considered a food and must be treated as a ready to eat food that is subject to possible contamination and thereby certain requirements must be followed. Do not store ice scoops in ice makers or bins unless they are in a specifically designed holder or outside where handle cannot be contaminated by hands.
- 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: @ REFRIGERATION unit #2
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F.Repair/adjust the refrigeration 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. IT IS RECOMMENDED TO SET THE TEMPERATURE TO BE 32F - 36F WHEN THE REFRIGERATORS ARE NOT IN USE. With-in 10 days, adjust the ambient temperature of the refrigerators to MAINTAIN CORRECT FOOD TEMPERATURES and fax the repair record to our office at phone # 703-653-9448. (PLEASE PUT INSPECTOR NAME AND YOUR FOOD ESTABLISHMENT NAME ON FAX).
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06/18/2015 | Follow-up | |
- 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. FOOD SERVICE WORKER TOUCHED FACE MULTIPLE TIMES AND DID NOT WASH 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. CORRECTED BY MGR. ORAL & WRITTEN INFO. PROVIDED.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice scoops stored in ice making machines.
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. REMOVED. Ice is considered a food and must be treated as a ready to eat food that is subject to possible contamination and thereby certain requirements must be followed. Do not store ice scoops in ice makers or bins unless they are in a specifically designed holder or outside where handle cannot be contaminated by hands.
- 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: beef soup 50F & goat 44F @ #2 - Bean sprouts in water on counter 69F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MOVED PHF TO OTHER UNITS. MONITORING RECOMMENDED.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Beef soupn in unit #2.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: @ REFRIGERATION unit #2
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F.Repair/adjust the refrigeration 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. IT IS RECOMMENDED TO SET THE TEMPERATURE TO BE 32F - 36F WHEN THE REFRIGERATORS ARE NOT IN USE. With-in 10 days, adjust the ambient temperature of the refrigerators to MAINTAIN CORRECT FOOD TEMPERATURES and fax the repair record to our office at phone # 703-653-9448. (PLEASE PUT INSPECTOR NAME AND YOUR FOOD ESTABLISHMENT NAME ON FAX).
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
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 wet wash cloths with a concentration of 0.0 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. CORRECTED BY MGR. ORAL & WRITTEN INFO. PROVIDED. MORE ACTIVE MANAGERIAL CONTROL
- Falls Church City/Permit/Present/Posted/Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: The Health Department permit shall be posted in a location that is visible to the customers. ORAL & WRITTEN INFO. PROVIDED.
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05/21/2015 | Routine | |
The purpose of today's visit was to perform a risk factor assessment. Discussed importance of proper hot and cold food holding temperatures.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured above 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution at 50 to 200 ppm. Verify concentration using the appropriate test kit.
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12/05/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Correct all the remaining violations within 90 days. Maintain REPEAT violations corrected to avoid further enforcement action at the next inspection.
REMINDER:
*Cold foods MUST be maintained at 41F or below. DO NOT store foods at room temperature, even for short periods like during lunch time. Also, MONITOR refrigeration units to make sure they are maintaining ambient air and food temperatures of 41F or below.
*Hot foods MUST be maintained at 135F or above. DO NOT turn the heat off when food items are on the stove, even during slow times.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Linens and Napkins, Use Limitation (corrected on site) (repeated violation)
Observation: Observed a wet wash cloth in contact with mint and other herbs.
Correction: Napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens are replaced each time the container is refilled for a new consumer.
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Observed a container of onions stored on the 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: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: Observed the pork soup (62F) on the stove on low heat setting hot holding at am improper temperature below 135F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. NOTE: CFM turned the heat up to reheat the food and maintain the food hot after reheating.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: Observed the following food items cold holding at improper temperatures: whole pork with skin (52F), cuber pork (46F) in the 2-door upright refrigerator
Correction: bean sprouts in water (64F) at room temperature.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: canned goods shelf at the front server station which is made of absorbent particle board, cardboard beneath the sauces on the food cart.
Correction: PAINT THE PARTICLE BOARD SHELF. REMOVE THE CARDBOARD FROM THE FOOD CART. 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.
- 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: 2-door upright refrigerator (50F)
Correction: 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.
- Equipment / Non-food Contact / Visibly Clean
Observation: Observed the dry storage shelves above the counters and three-compartment sink soiled with food debris.
Correction: CLEAN THE SHELVING. 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. (repeated violation)
Observation: Observed mold growing on the inside of the ice machine.
Correction: Clean the icemachine at a frequency great enough to prevent mold from growing.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site) (repeated violation)
Observation: Observed silverware stored in a container with the mouth contact surface facing upward.
Correction: Store the utensils in a comtainer with the handles facing up so that they are not contaminated by hands when they are dispensed.
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05/07/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. Ensure you maintain cold foods cold at 41F or below and hot foods hot at 135F or above. Food should not be left out at room temperature.
Contact me if any questions arise.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: vegetable soup on stove with the heat off (94F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. NOTE: Reheated
- 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: 1. rice noodles on the counter (64F) 2. goat on the counter (62F)
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. NOTE: Placed in refrigeration units.
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12/18/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Continue to train and monitor employees with regards to sanitizing food contact equipment and utensils, and handwashing. Contact me if any questions arise. Thank you!
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash her hands before donning a new pair of 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.
- Linens and Napkins, Use Limitation
Observation: A towel was found used in contact with the following food item(s): Lettuce
Correction: Towels or napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens are replaced each time the container is refilled for a new consumer.
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Observed containers of carrots and onions stored on the 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: 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:
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. NOTE: Training provided.
- Food Contact Surface/Durable/Nonabsorbent
Observation: The following food contact surfaces of equipment are not cleanable because they are constructed of absorbent wood: 1) The wood shelf under the to-go containers 2)The wood block on the wire shelving under the microwave
Correction: Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbant. NOTE: PAINT THE SURFACES SO THAT THEY ARE CLEANABLE.
- Equipment / Fixed / Space / Seal
Observation: Observed the corner of the steel plates beneath the hood system in need of re-caulking to provide a cleanable surface.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage. NOTE: Caulk the corner to provide a cleanable surface.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers of nuts were observed reused for the storage of spices.
Correction: 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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of the ice machine were observed with mold accumulations.
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
Observation: Observed the three-compartment sink properly set up, however the correct procedures were not consistently used to wash, rinse and sanitize. Observed the warewasher skip the sanitize step or sanitize before rinsing.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. NOTE: Training provided.
- Equip/Utensils/Linens/Single-Service/Storage, Location (repeated violation)
Observation: Observed clean pots stored in the mop sink.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Observed that clean forks and spoons were stored with the mouth-contact side facing upward at the cash stand which may cause bare-hand contamination of the utensil.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
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05/15/2013 | Routine | |
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