Discussed active managerial control. Observed good food temperature control.
No violation noted during this evaluation. | 02/17/2016 | Risk Factor | |
Discussed active managerial control. Recommend keeping a sanitizer log for the dishmachine. Provide proper handwashing training to staff.
- 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. OBSERVED FOOD EMPLOYEE PUT GLOVES ON WITHOUT WASHING HANDS AFTER STEPPING OUTSIDE OF THE KITCHEN.
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. WASHED HANDS THEN DONNED GLOVES.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. SET UP 3 VAT SINK. PLEASE EMAIL A COPY OF THE SERVICE REPORT FOR THE DISHMACHINE TO THE HEALTH DEPARTMENT WITHIN 3 DAYS.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the DISHMACHINE being used AS A DUMP SINK.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. TRAINED STAFF.
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08/18/2015 | Risk Factor | |
Note to Manager:
(1) Train staff on preventing cross contamination when storing raw foods and ready to eat foods in a cooler. Check the coolers regularly for proper storage for long term compliance.
(2) Use time as a public health for your pork sausage if you will be storing it at room temperature. Completed written procedure form.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw. DISCUSSED WITH STAFF AND DISCARDED DRINK.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW PORK STORED OVER LIME IN THE 2DR TRAULSEN 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. REARRANGED FOOD.
- 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 4 KNIVES STORED BETWEEN PREP TABLES.
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 KNIVES.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash as follows: (1) VEGETABLES STORED IN FRONT OF HANDSINK (2) HAND TOWEL MOUNTED OVER 3 VAT SINK WHERE LETTUCE WAS DRAINING.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. MOVED FOOD TO PREP TABLE AND MOVED PAPER TOWEL.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the WALLS in the KITCHEN ARE DUSTY AND in need of cleaning.
Correction: CLEAN THE WALLS. Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/18/2015 | Routine | |
The purpose of this visit is a risk factor assessment. The ADS ET dishmachine tested at 50ppm chlorine. Chlorine in wiping cloth bucket measured 100ppm. Due to a technical error, theconsumer Advisory violation did not generate. Therefore the EHS has provided that Citation in this comment section of the report.
3-603-11A This is a critical violation. OBSERVATION: The following undercooked foods are provided on both the inhouse and paper copy of the menu without a consumer advisory: Bo Tai' Chan.
CORRECTIVE ACTION: The consumer advisory shall include both a reminder and a disclosure statement informing the consumer that the item may be served raw or undercooked and consuming raw or under cooked meats, poultry, beef, fish, lamb, eggs or seafood may increase your chance of obtaining a foodborne illness. The Bo tai Chan shall have an Asterisk (*) next to it, which connects it to a second asterisk (*) which is placed next to the consumer advisory statement. I have provided you with an example during today's visit. IMPORTANT: Within 10 days update both menu's with a full consumer advisory for Bo Tai Chan (both the in-house menu and the paper copy menu). Once updated, based upon provided EHS sample, email copies of each updated menu. I have provided you with my business card which contains my email Please ensure that you identify the name of this restaurant. Thank you. If you have any questions please feel free to contact hte health department.
No violation noted during this evaluation. | 11/13/2014 | Risk Factor | |
The purpose of this visit is to conduct a follow-up to determine if the leak behind the dishwasher has been repaired. The leak has been repaired and the facility is now compliant for this observed violation. Thank you.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Raw sliced beef (Bo Tai Chahn)
Correction: Within 30 days, update the menus (the carry out and the in house menu's) and fax a copy to the health department. See Comment section of this report for fax number and other details). If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment / Fixed / Space / Seal (repeated violation)
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: The handsink near the dishwasher is observed without a seal that will prevent water or seepage from leaking behind onto the wall and onto the floor.
Correction: Within 90 days, seal/caulk the space at the back of the handsink. 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.
- Floor , Wall & Ceiling / Design (repeated violation)
Observation: The ceiling tile located above the cookline area is absorbent and not easily cleaned.
Correction: Replace the ceiling tiles above the cookline with ceiling tiles that are non-absorbant and easily cleaned. Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the kitchen are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded within 90 days which are coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed several chipped, cracked areas where paint is missing from walls and drywall is exposed.
Correction: Seal or paint dry wall to seal withn 90 days. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: The water heater which is directly adjacent to the rice and rice sauce crock pots is observed with excessive dust and dried food debris.
Correction: Clean the water heater to ensure that dust and food debris will not fall into the food or food contact surfaces below. Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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07/02/2014 | Follow-up | |
- 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 eggs and raw pork holding over the greens, garlic, radish in the Traulsen freezer/refrigerator. The eggs and raw pork were moved to the glass sliding door refrigerator and placed properly to prevent contamination of other ready to eat foods.
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: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Raw sliced beef (Bo Tai Chahn)
Correction: Within 30 days, update the menus (the carry out and the in house menu's) and fax a copy to the health department. See Comment section of this report for fax number and other details). If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment / Fixed / Space / Seal (repeated violation)
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: The handsink near the dishwasher is observed without a seal that will prevent water or seepage from leaking behind onto the wall and onto the floor.
Correction: Within 90 days, seal/caulk the space at the back of the handsink. 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.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the dishwasher are leaking.
Correction: The pvc pipe which drains the dishwasher is leaking at the juncture. Repair the plumbing within 10 days and fax a copy of the report to my attention at the health department. A plumbing system shall be maintained in good repair.
- Floor , Wall & Ceiling / Design
Observation: The ceiling tile located above the cookline area is absorbent and not easily cleaned.
Correction: Replace the ceiling tiles above the cookline with ceiling tiles that are non-absorbant and easily cleaned. Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the kitchen are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded within 90 days which are coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Physical Facilities Good Repair
Observation: Observed several chipped, cracked areas where paint is missing from walls and drywall is exposed.
Correction: Seal or paint dry wall to seal withn 90 days. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: The water heater which is directly adjacent to the rice and rice sauce crock pots is observed with excessive dust and dried food debris.
Correction: Clean the water heater to ensure that dust and food debris will not fall into the food or food contact surfaces below. Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/29/2014 | Routine | |
The purpose of this visit is a risk factor assessment. The ADS ET dishmachine tested at 50ppm chlorine. All critical violations were observed corrected. Training provided for handwashing. Please remember when using ice to cool shrimp, ensure that the ice is drained. Perhaps use a collander to place ice over the shrimp. Or, as discussed, utilize the freezer just as you do for your soups. Thank you.
- Duties / Restrict Unauthorized Personal (corrected on site)
Observation: Unauthorized personnel, such as children or customers, were observed present in the food preparation, food storage, or warewashing areas.
Correction: Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or ware washing areas of the commercial establishment. Only approved tours or brief visits may be authorized by the Person in Charge or certified food manager is steps are taken to ensure that exposed food, clean equipment/utensils, clean linens, and single service items are protected from contamination. Discussed risk with manager.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee failed to wash hands prior to placing on gloves. Employee washed hands for approximately 5 seconds and did not lather.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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. Open, uncovered drink on prep shelf above prep cooler.
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.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Lettuce
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. Training provided to foodworker and manager
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the front being used hold a scoop.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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11/04/2013 | Risk Factor | |
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- 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 shrimp 52f, , fried tofu 51f, previously left out on countertop and then placed into prep 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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: The exposed wood at the handsink. Paint or seal the wood.
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.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: The space at the back of the handsink and three vat sink and wall is in need of caulking.
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: No wiping cloth sanitizing solution assembled.
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.
- 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: Gaskets on freezers and refrigerators
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.
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05/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about Ec-Nha-Trang Restaurant, 6757 Wilson Blvd, #7-8, Falls Church, VA 22044 »