Today's visit is a follow-up to ensure proper cold holding temperature in the True Two Door Slide Display Cooler #1. Observed the temperature of the cooler to be 44'F. Manager stored non-TCS items in the cooler. All TCS were stored in Walk-in Cooler.
Please fax or email the service invoice for the True Two Door Slide Display Cooler #1. For the meantime, please ensure to not store any TCS items in cooler. Thank you for your time.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Banh bao (45'F, 50'F) cooked the night prior in True two door slide display cooler #1
Correction: MANAGER DID NOT DISCARD ITEM. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
|
12/04/2015 | Follow-up | |
The purpose of this visit was to conduct a risk factor inspection. Thank you for accompanying me through the inspection.
If you have any questions or concerns, please feel free to contact 703-246-2444.
**A follow-up inspection regarding the True two door slide display cooler #1 will be conducted within 10 business days.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Banh bao (45'F, 50'F) cooked the night prior in True two door slide display cooler #1
Correction: MANAGER DID NOT DISCARD ITEM. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility in the kitchen is blocked by a big bucket, preventing access by employees for easy handwashing.
Correction: DISCUSSED WITH MANAGER. MANAGER REMOVED THE BUCKET. A hand washing sink shall be maintained so that it is accessible at all times for employee use.
|
11/24/2015 | Risk Factor | |
*Please frequently monitor food temperatures in refrigeration units. No cold holding violations were observed, but foods were observed holding at or near the maximum acceptable temperature of 41 F. Do not store potentially hazardous foods in units that cannot keep foods at 41 F or colder.
*Ensure employees are properly date marking foods cooked and cooled on-site. Make sure employees write down the time potentially hazardous foods are removed from temperature control, and that foods are sold or discarded within four hours of that time. Observe employee handwashing and correct as needed.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employees briefly rinsed hands under water without using soap or adequate scrubbing time.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop in ice.
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. Scoop placed in clean bucket on top of ice machine.
- 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: several trays of different rice dishes.
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. Foods were appropriately date marked.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
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: Cooked yucca and corn on counter, sticky rice dishes.
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. CFM showed written TPHC record from day before inspection and indicated records are generally kept daily. An employee made written records of when food was removed from temperature controls.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. Mops hung to dry.
|
06/25/2015 | Routine | |
- 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: FRIED BANANA
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. CFM DISCUSSED WITH EMPLOYEE. EMPLOYEE WASHED HANDS AND WORE GLOVES.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the KITCHEN is blocked, preventing access by employees for easy handwashing. OBSERVED HANDSINK BLOCKED WITH SINGLE-USE TRAYS.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. MOVED TRAYS.
|
10/28/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with handouts on various food safety topics in Vietnamese.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:------------ice scoop laying on top of ice.
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 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:-----------steamed yucca and cooked corn on cob both observed wrapped with plastic wrap sitting along front display case.
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.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. DISCARDED.
|
06/03/2014 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: filled buns 47F, 46F, 46F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Excess amounts of food were moved to other refrigerators and manager turned the temperature down on the refrigerator.
|
10/23/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Please go over how to use the 3-vat sink to wash dishes properly with all your employees. Please also review the employee health handouts with all your employees and have them sign the papers given to you today.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. New employees were observed using soap and bleach at first basin and then water at second and third basin.
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 bleach at a minimum of 50-100 ppm.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: items at 3-vat sink. Three-vat sink was set up with soap and bleach at the first basin, then rinse at the second and third basin. EHS instructed employees in Spanish.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
|
05/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about Ec-Phuoc Loc Bakery & Deli, 6795 Wilson Blvd, #38, Falls Church, VA 22044 »