The purpose of this visit is to conduct a follow-up inspection. Thank you for accompanying me through the visit.
A Risk Control Plan was conducted during the inspection.
If you have any questions or concerns, please feel free to call (703)246-2444.
- Light Bulbs, Protective Shielding on Heat Lamps
Observation: Observed that a proper protective shield is not provided for the heat lamp above the left side of cookline.
Correction: DISCUSSED WITH MANAGER. Provide a shield to surround and extend beyond the bulb so that only the face of the bulb is exposed.
- Critical: Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: During the followup inspection, observed cockroaches and mice droppings in facility. Methods are not being used to control pests.
Correction: DISCUSSED WITH MANAGER TO DEEP CLEAN FACILITY (WALLS, FLOORS, COOLERS, GASKETS, UNUSED EQUIPMENTS)
|
02/24/2016 | Follow-up | |
The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
Please fax/email a copy of the updated menu with the disclosure and reminder by March 10, 2016.
If you have any questions or concerns, please feel free to contact 703-246-2444.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed open drinking containers in kitchen stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: OPEN CONTAINERS WERE REMOVED. MANAGER DISCUSSED WITH FOOD EMPLOYEE. 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: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Two door upright cooler -- raw chicken over cooked beef, raw shrimp over cooked beef
Correction: One door reach-in cooler-- raw meat mixed together (chicken and beef)
- 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 -- drink containers stored on ice.
Correction: DRINK CONTAINERS REMOVED. ICE WERE DISCARDED. 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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: rice scoops stored in room temperature water.
Correction: MANAGER DISCARDED WATER, MANAGER KEPT RICE SCOOPS DRY. 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.
- 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: MANAGER NOTED THAT THEY WILL PLACE WET TOWELS IN SANITIZER BUCKETS. EHS INFORMED MANAGER THAT DRY TOWELS MAY BE PLACED ON COUNTERS. 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 (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Two door prep cooler -- cooked beef stew (45'F), tofu (53'F)
Correction: Two door upright cooler -- cooked beef (50'F), cooked chicken (47'F)
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: rare steak
Correction: DISCUSSSED WITH MANAGER. MANAGER NOTED THAT THEY WILL FAX/EMAIL AN UPDATED MENU. The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (repeated violation)
Observation: The (cavity, door seal) of the microwave oven is observed soiled.
Correction: DISCUSSED WITH MANAGER TO CLEAN MICROWAVE. FOLLOW-UP INSPECTION WILL BE CONDUCTED. The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: floors, walls, ventilation above cookline, gaskets of coolers
Correction: FOLLOW-UP INSPECTION WILL BE CONDUCTED. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: MANAGER WAS PRESENT BEFORE INSPECTION ENDED. It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the handsink in kitchen is blocked with food utensil, preventing access by employees for easy handwashing.
Correction: MANAGER REMOVED UTENSIL. A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Light Bulbs, Protective Shielding on Heat Lamps
Observation: Observed that a proper protective shield is not provided for the heat lamp above the left side of cookline.
Correction: DISCUSSED WITH MANAGER. Provide a shield to surround and extend beyond the bulb so that only the face of the bulb is exposed.
- Critical: Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Observed cockroaches and mice droppings in facility. Methods are not being used to control pests.
Correction: DISCUSSED WITH MANAGER TO DEEP CLEAN FACILITY. REMOVE UNNECESSARY CLUTTER. FOLLOW-UP INSPECTION WILL BE CONDUCTED. Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: MANAGER STORED MOPS CORRECTLY. Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
|
02/09/2016 | Routine | |
The Purpose of this visit was to conduct a Risk-Factor Assessment which turned in to a routine inspection.
NOTE:
- Provided training to the PIC on Sanitizing and wiping bucket, wiping cloths use.
- Per discussion, the pic cooks meat items and freeze it on site and thaw them as need for daily supply only (No date marking was observed).
- Consumer advisory disclaimer was placed on the menu at the time of inspection.
- Discussed about the cooking process, hand washing procedure, and glove use with PIC.
- The PIC requested for Vietnamese speaking EHS.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.
Correction: 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 3-Compartment sink
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. DISCUSSED WITH THE PIC. THE EMPLOYEE WASHED HANDS AT HAND SINK.
- 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: COOKED CHICKEN WHILE COOLING.
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. FOOD ITEM WAS DISCARDED VOLUNTARILY. DISCUSSED WITH PIC ABOUT NO BARE HAND CONTACT.
- Gloves/Use Limitation/No Cloth Gloves with Food (corrected on site)
Observation: Observed the employee wearing gloves while washing dishes and continue with food prep. An employee also washed hands with gloves on.
Correction: Cloth gloves may not be used in direct contact with food unless the food is subsequently cooked. DISCUSSED WITH THE PIC.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: Superior 2-Sliding Dr.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. REPAIR/REPLACE THE GASKET AND PROVIDE A SERVICE RECEIPT TO THE HEALTH DEPARTMENT WITH IN 30 DAYS.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (corrected on site)
Observation: The (cavity, door seal) of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. DISCUSSED WITH THE PIC
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed the lights above the stove needs replaced.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. REPLACE/REPAIR THE LIGHTS ABOVE THE STOVE.
- Critical: Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Methods are not being used to cockroaches.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence. REVIEWED THE PEST CONTROL CONTRACTOR'S SERVICE DETAILS. RECOMMENDED THE PIC TO INCREASE THE FREQUENCY OF CLEANING AT THE FACILITY. THE PIC WILL ALSO INCREASE THE FREQUENCY OF PEST CONTROL SERVICES.
- First Aid Supplies / Location (corrected on site)
Observation: First Aid Supplies are not being stored in a kit or container. The personal care medicines were stored above above the Beverage-air 2-Dr Prep unit.
Correction: Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces. MEDICINES WERE REMOVED AND RE-LOCATED AWAY FROM FOOD PREP AREA.
|
10/29/2015 | Routine | |
- Critical: Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Methods are not being used to control pests. Observed house flies and fruit flies.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. Contact the pest control contractor and provide a service receipt to the Health Department with in 48 hours.
- Critical: Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Methods are not being used to cockroaches.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence. Call the pest control contractor and address the issue. Provide a service receipt with in 48 hours.
|
08/03/2015 | Complaint | |
The purpose of this visit was to conduct a risk-factor assessment which turned into routine inspection.
NOTE:
- Provided a demonstration of proper sanitizer procedure to the PIC.
- Provide a copy of updated menu with in 30 days.
- Active Managerial Control information was discussed with the PIC and handout was provided.
- Call the pest control contractor to treat for cockroaches and send a copy of receipt to the Health department with in 5 days.
- Service the cooler and provide the service receipt to the Health Department with in 2 days. Do not store any potential Hazardous Food items in this cooler until it is fixed.
- Provided cooling methods and Time as Public Health Control information to the PIC.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. Observed the employees are following the Wash-Sanitize-Rinse procedure.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. Discussed with the PIC. Provided demonstration of sanitizer procedure.
- 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 rice (76F), Chicken Broth (48F), Bean Sprouts (72F)
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. Foos items were discarded.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: Bean Sprouts at the service table
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control (TPHC) the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. Provided a small training on how to mark time for TPHC. Food item was markes and provided a hand out on TPHC.
- 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: Rare steak
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. Gave instructions to the PIC to mark the food items for advisory. Provide a copy of updated menu with in 30 days.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement: Rare steak
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Provide a copy of updated menu with in 30 days.
- 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: Superior 2-DR upright cooler (48F)
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. Service the cooler and provide the service receipt to the Health Department with in 2 days. Do not store any potential Hazardous Food items in this cooler until it is fixed.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. Observed the employees rinse the food contact surfaces after sanitizing.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Provided a demonstration of proper sanitizer procedure to the PIC.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action. Provide a copy of CFM card to the health Department with in 7 days.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to cockroaches. Observed pests in the kitchen on the preptables
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence. Call the pest control contractor to treat for cockroaches and send a copy of receipt to the Health department with in 5 days.
|
06/09/2015 | Routine | |
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- 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)
- 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: steamed chicken. tricolor rice.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.(Relocated to freezer for rapid cooling).
- 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: The 2-door prep refrigerator located on the left side of the cookline.
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. (presently not in use. to be replaced according to the certified food manger).
- Microwave Ovens Meet Safety Standards of 21CFR
Observation: The microwave oven was found in a state of repair and condition that may result in human exposure to radiation leakage.
Correction: Microwave ovens shall meet the safety standards specified in 21 CFR 1030.10 Microwave ovens. Replace the broken microwave oven.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Handwashing Sink/Accessible at All Times
Correction:
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the kitchen is being used for the storage of small utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Do not store utensils or any other item in the hand sinks.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) under the xhood syatem in the kitchen are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles. Replace the light shields
- 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 the kitchen 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.(posters given to the cfm)
- Physical Facilities Good Repair
Observation: Observed that the floor and wall base are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
12/18/2014 | Routine | |
The purpose of this visit was to investigate a complaint received while conducting another inspection at Eden Center. Falls Church Building and Fire Marshall Officials advised that this facility was being closed due to installation of appliances without a permit resulting in a potential safety hazard. No food code violations related to this complaint were observed during the visit. After all building/fire safety issues have been resolved, all required Falls Church inspections satisfactorily conducted, and approval given by the City of Falls Church to reopen, notify the Health Department.
No violation noted during this evaluation. | 10/31/2014 | Complaint | |
This was a follow-up inspection on a pre-opening inspection conducted on October 20, 2014. The establishment is in substantial compliance at this time. The service technician for the refrigerator was called during the inspection. There is adequate refrigeration without this unit.
Fax or email a draft of the modified menu with a new consumer advisory within two weeks, before it is laminated.
There will be a routine food safety inspection conducted in approximately 30 days.
- Food Contact Surface/Smooth, Easily Cleanable
Observation: Food was observed stored in plastic grocery bags. Plastic bags are not easily cleanable.
Correction: Provide storage containers to be used for storing food - cooked or raw.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The 2DR upright refrigerator is not maintaining 41F or less ambient air temperature.
Correction: Do not store any meats, eggs, dairy or seafood in this refrigerator until it is operating properly. In the morning, before opening for business, the refrigerator should read 38-39F.
|
10/23/2014 | Other | |
Email a copy of the new menu for health department review, before it is laminated.
Fax or email a copy of the invoice for new cutting boards to the health department within 14 days.
Fax or email a copy of the service invoice for the refrigerator repair to the health department within 72 hours.
Provide hair coverings - hats - for all mail employees in the kitchen.
Do not use the upright refrigerator or the 2DR prep refrigerator on the left for the storage of beef, chicken or shrimp - raw or cooked - until the refrigerators are repaired.
There will be a follow-up inspection on October 23 to verify correction of noted items menu, hot water and refrigerators.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: A.O. Smith DRE 80 100
- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils
Observation: Cooked food was observed stored in plastic grocery bags.
Correction: Do not use grocery bags as storage. Provide commercial grade storage containers for food storage - plastic or metal.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: The consumer advisory is incomplete on the menu.
Correction: Make the necessary changes to the menu, as discussed. Mark the items which may be served raw or undercooked with and asterisk(*). Add an advisory statement at the bottom of the menu. Information was given to the owner regarding proper consumer advisory format.
- Equipment / Good Repair / Operation
Observation: Two refrigerators were not maintaining 41F or less ambient air temperture: 1) Beverage Air 2DR prep refrigerator
Correction: 2) Beverage Air 2Dr upright refrigerator.
- Cutting Boards / Resurface / Discard
Observation: One cutting board was a pine board. The other was scored and cut too deeply to be adequately cleaned.
Correction: The pine board was removed. Replace the plastic cutting board.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: There was not hot water available at the 3 vat sink at a minimum of 110F.
Correction: Adjust the hot water at the 3 vat sink to be a minimum of 110F.
- Hand Drying Provision / Individual, Disposable Towels
Observation: There are not paper towels or dispenser at the handsink in the kitchen.
Correction: Paper towels were provided, however they are not in close proximity of the handsink. Install a paper towel dispenser at the handsink in the kitchen.
|
10/20/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Ec-Pho Va, 6757 Wilson Boulevard, Falls Church, VA 22044 »