The purpose of this visit was to conduct a risk factor assessment.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Platic container with no handle used to scoop ice from ice machine.
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, scoops wiht a handle, or clean disposable gloves to handle all ready-to-eat foods. NOTE: Discussed with PIC.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: rice in rice cooker at 115 degrees F.
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: PIC proceeded to cool rice according to code requriements.
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12/22/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Provided copy of date marking fact sheet. Chlorine sanitizer 3 vat sink: 200 ppm.
No violation noted during this evaluation. | 06/17/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
A time agreement is in effect for the ham and steamed buns. Please use mark the product to indicate when they will be discarded.
Ensure food is date marked.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
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: Display case: Steamed buns,
True 1dr: Rice desserts
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. MANAGER DATE MARKED PRODUCT WITH DATE OF DISCARD.
- 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): Ham received hot from the grocery store and Steamed Buns.
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. Manager used time agreement chart to monitor food and will place a stamp on food to indicate the discard time.
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11/03/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
You must wash hands prior to glove use and after changing tasks.
- 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.
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. EMPLOYEE WASHED HANDS PRIOR TO PUTTING NEW GLOVES ON.
- 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: True 2dr glass refrigerator: rice cups, lychee cups
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- 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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PROVIDED OWNER WITH A SIGN FOR HAND WASHING.
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05/21/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Ensure a time log is kept for the Pate, and butter. At the next inspection the time log will be checked.
Thank you for correcting all other violations.
- 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 EMPLOYEE JUST ARRIVING FOR WORK ENTER THE KITCHEN, PUT GLOVES ON WITHOUT WASHING 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. EMPLOYEE DISCARDED GLOVES AND WASHED HANDS PRIOR TO PUTTING NEW GLOVES ON.
- Critical: Time as a Public Health Control/ Written Procedures Available
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): Butter, Pate
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.
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12/13/2013 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Water Heater: A.O Smith
Model: DRE- 80-100
KW: 81
GPH: 73
Dishmachine: n/a
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
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: Butter (Beure).
Correction: 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.OWNER HAS A SIGN THAT SHE PLACED BY THE MENU.
- Physical Facilities Good Repair
Observation: Observed that the ceiling tiles are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about Ec-Nhu Lan Sandwich, 6763 Wilson Blvd #14, Falls Church, VA 22044 »