A RISK FACTOR inspection of your facility was conducted today. Thank you for accompanying me during this visit and answering my questions as your participation allows me to clarify processes at your establishment that may require further assessments.
NOTE: At this inspection further time was taken to discuss with CFM the topic of 1) Cold holding of foods at 41 F or below 2) Cold holding temperatures of the True 1 DR upright refrigerator to be monitored to ensure that ambient is at 41 F and TCS foods are kept at 41 F or below.
Questions: Call 703-246-2444
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED BEAN SPROUTS ON THE PREP COUNTER AT 56 F, COOKED HAM AT 50F AND CHICKEN CURRY AT 54F IN THE TRUE 1 DR UPRIGH REFRIGERATOR.AMBIENT TEMPERATURE OF UNIT IS 40F. AS PER MANAGER UNIT WAS LEFT OPEN IN THE MORNING.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CHICKEN WAS DISCARDED , BEAN SPROUTS PLACED ON ICE AND OTHER ITEMS WERE MOVED TO THE FREEZER. MANAGER TO ENSURE THAT THIS UNIT IS FUNCTIONAL AT ALL TIMES AND HAS BEEN SHOWN HOW TO MAINTAIN AN AMBIENT TEMPERATURE LOG.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the BLEACH SANITIZER solution IN THE 3 VAT SINK was measured at > 200Vppm. 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 BLEACH SANITIZER solution at 50-100 ppm. Verify concentration using the appropriate test kit. EHS WORKED WITH MANAGER TO ADJUST THE CONCENTRATION OF THE SANITIZER SOLUTION TO APPROXIMATELY 100 PPM.
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10/20/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this visit and answering my questions as your participation allows me to clarify processes at your establishment that may require further assessments.
NOTE: At this inspection further time was taken to discuss with CFM the topic of Employee Health Policy, Bare hand contact and Time as a Means of Public Health control. As manager is unable to provide any documentation or otherwise identify using Time for bean sprouts it was discussed that temperature (ice in bag) would be used in future .
Questions: Call 703-246-2444
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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." MANAGER AND STAFF WERE UNABLE TO IDENTIFY WHEN NOT TO COME IN TO WORK OR PRODUCE DOCUMENTATION OF EMPLOYEE HEALTH OVERVIEW .
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: 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: OBSERVED MANAGER PLACING BEAN SPROUTS IN CARRY OUT CONTAINER FOR A CUSTOMER USING BARE HANDS.
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. DISCUSSED WITH MANAGER, ITEMS WERE DISCARDED, MANAGER WASHED HANDS , WORE GLOVES AND PREPARED A FRESH CARRY OUT BOX.
- 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:OBSERVED BEEF SOUP, COOKED PORK IN THE TRUE 1 DR REFRIGERATOR WITH NO DATE MARKING.
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.DISCUSSED WITH MANAGER TO MARK THE DATE ON ITEMS NOT SOLD/SERVED IN 24 HOURS.
- Critical: Time as a Public Health Control/ Up to 6 Hours for Cold PHF(TCS) 70°F or less / Requirements (corrected on site)
Observation: The following food items for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated:MANAGER WAS UNABLE TO PROVIDE ANY DOSCUMENTATION OR IDENTIFYING LABEL TO MARK THE BEAN SPROUTS PER TIME.
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 6 hours, is used as the public health control: 1) the food shall have an initial temperature of 41°For less when removed from temperature control and the food may not exceed 70°F within a maximum time period of 6 hours, 2) the food shall be monitored to ensure the warmest portion of the food does not exceed 70°Fduring the 6 hour period, 3) the food shall be marked or otherwise identified to indicate the time when the food is removed from 41°F or less or, 4) the food shall be marked or otherwise identified to indicate the time that is 6 hours past the point in time when the food is removed from cold holding temperature control, 5) the food shall be discarded if the temperature exceeds 70°F, or 6) the food shall be cooked and served, served if ready to eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 41°F or less, and 7) unmarked food containers or containers of food that exceed the 6 hour limit shall be discarded. DISCUSSED WITH MANGER, IT WAS DECIDED THAT SHE WILL USE TEMPERATURE FROM HERE ON FOR THE BEAN SPROUTS.
- Plumbing / Maintained in Good Repair
Observation: The sink basin at the KITCHEN is slow to drain. OBSERVED WATER NOT DRAINING PROEPRLY FROM THE SINK IN THE BACK KITCHEN.
Correction: A plumbing system shall be maintained in good repair. DISCUSSED WITH MANAGER TO REPAIR SINK IN 15 DAYS.
- Physical Facilities Good Repair
Observation: Observed that the physical facility is not in good repair. OBSERVED THAT THE WALL ,SINK JUCTION IN THE KITCHEN IS IN DISREPAIR AND THE SINK IS NOT SECURE.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. DISCUSSED WITH MANAGER TO REPAIR/CAULK THE AREA AND SECURE THE SINK FLUSH AGAINST THE WALL.
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06/04/2015 | Routine | |
This follow-up was to verify proper working order of the 1DR upright refrigerator. unit is working well and holding an ambient temperature of 38F. unit is approved for continued use. Thank you for your time today.
No violation noted during this evaluation. | 10/30/2014 | Other | |
The purpose of this visit was to conduct a risk factor assessment. Person in charge had time noted for bean sprouts under time as a public health control.
4-501.11A
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 1DR upright refrigerator at 47F.
Corrective Action:
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.
Repair unit within 48 hours. A follow-up inspection will be conducted to verify proper working order. If you have any questions, please call (703) 246-2444.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: bean sprouts (x2) in True 1DR upright refrigerator at 49F, and 49F.
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. PLACED ON ICE.
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10/29/2014 | Risk Factor | |
The purpose of this visit was to conduct a complaint inspection received by FCHD. Complainant alleged there was sewage in the hallway affecting neighboring restaurants. During today's visit, no sewage was observed on floors in restaurant or hallways. Water was run in restrooms and restaurant. No overflow observed. Property maintenance indicated they had snaked the line today around noon. No violations noted today.
No violation noted during this evaluation. | 08/25/2014 | Complaint | |
The purpose of this visit was to conduct a routine inspection.
Bare-hand contact with ready-to-eat foods is not allowed. Ensure gloves or utensils are available for scooping or handling ready-to-eat foods such as bean sprouts, ice, lemons, etc. Time as a Public Health Control records should indicate start time and discard time.
If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
- 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: ice for bean sprouts, and bean sprouts were both handled with bare hands.
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. DISCARDED.
- Utensils That are In-Use / Between-Use Storage
Observation: Ice scoop does not have handle and is therefore improperly stored in ice machine between use.
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.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food items 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 (temperature at 62F).
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 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. DISCARDED.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the bleach solution was observed in excess of 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 bleach solution between 50-200 ppm. Verify concentration using the appropriate test kit. BLEACH SANITIZER WAS ADJUSTED TO 200 PPM.
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06/24/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. 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.
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: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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.
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: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: Food employee was observed handling the following ready-to-eat foods using their bare hands: bean sprouts and lemons for customers.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. DISCUSSED GLOVE USE WITH READY-TO-EAT FOODS WITH FOOD EMPLOYEE.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw beef stored over ready-to-eat vegetables in the refrigeration unit. Discussed proper storage with certified food manager.
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. ITEMS WERE REARRANGED TO PREVENT CONTAMINATION.
- Critical: Discard Food Contaminated by Hand Contact, Sneezing, Coughing, or Other Means
Observation: The following food items shall be discarded because the foods were observed to be contaminated by food employees, consumers or other persons: bean sprouts and lemons.
Correction: Food that is contaminated by food employees, consumers, or other persons through contact with their hands, bodily discharges such as nasal or oral discharges shall be discarded.
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12/03/2013 | Risk Factor | |
The purpose of this visit was to conduct a follow-up to confirm the repairs of the dish machine and 1 DR upright refrigerator.
The dish machine was observed with a chlorine sanitizer concentration solution of 0 PPM. Within 48 hours, please fax the invoice for the repair of the dish machine. The invoice should specify the concentration of bleach in PPM (parts per million).
The 1DR upright refrigerator was observed to be in good operation and at an ambient temperature of 40F.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (repeated violation)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. Chlorine sanitizer was observed at 0 PPM.
Correction: The sanitizer solution is too low for the low temperature, chemical sanitizing mechanical warewashing machine. Equipment food-contact surfaces and utensils are therefore not adequately sanitized after cleaning due to improper function of the warewashing machine.
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05/29/2013 | Follow-up | |
The purpose of today’s visit was to conduct a routine inspection. 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.
Please send a copy of the invoice for the repair of the 1DR upright refrigerator and the repair of the dish machine chlorine concentration within 48 hours.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
Hot water heater: AO Smith DRE 52 916
Dishmachine: ADS ET-AF-M
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.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. Upon observations and discussion with CFM and food employee, the three compartment sink was being used towash, sanitize, and rinse.
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 WASH, RINSE, AND SANITIZE WITH CFM AND FOOD EMPLOYEE.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling ice which can be used for drinks using their bare hands.
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. ICE WAS USED AS AN EXTERIOR COOLANT AND WAS NOT SERVED IN DRINKS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: shrimp (x2), cooked noodles, in 1DR upright refrigeraqtor at 47F, 43F, and 45F. (PLACED IN ICE TO COOL TO 41F OR BELOW) Bean sprouts at 67F on table. DISCARDED.
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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: Ready-to-eat foods made using a combination of ready-to-eat, potentially hazardous ingredients are not properly dated for discard using the date of the first-prepared ingredient: beef, soup.
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. ITEMS WERE DATEMARKED.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F (corrected on site)
Observation: The ambient air temperature measuring device located in the following unit is not accurate in °F. 1DR upright refrigerator.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use. Accurate thermometer was placed in unit. Calibration was verified.
- 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: 1DR upright refrigerator at 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.
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed window cleaning chemicals stored adjacent to peanut butter and lemonade.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. CLEANING CHEMICALS WERE SEPARATED FROM FOOD AND STORED IN A SEPARATE LOCATION.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact
Observation: The concentration of the chlorine solution was measured in excess of 200 ppm in the dish machine. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. The chlorinse concentration in the three vat sink was also observed in excess of 200 ppm.
Correction: Maintain the concentration of chlorine solution between 50-200 ppm. Verify concentration using the appropriate test kit. SANITIZER AT 50 PPM CHLORINE WAS PROVIDED. DISH MACHINE LEVELS REMAIN ABOVE APPROVED CONCENTRATION.
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05/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about Ec-Phung Hoang Restaurant, 6795 Wilson Blvd, #39, Falls Church, VA 22044 »