The purpose of today's visit was to conduct a risk factor assessment inspection. Time reflects inspection only.
No violation noted during this evaluation. | 12/08/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Environmental health specialist discussed hand washing, glove use, setting up the three vat sink and cleaning schedules.
Environmental health specialist provided consumer advisory information for mayonnaise with raw eggs that is served on all sandwiches.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside of the walk-in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- 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: mayonnaise with raw egg served on sandwiches
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. Environmental health specialist provided the proper wording that needs to be posted for the consumer.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): 2dr prep refrigerator and True 2dr refrigerator
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. Replace door gaskets on the above units.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: knives stored in between prep tables and wall located in the back kitchen.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Knives were washed, rinsed and sanitized at time of inspection.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of walk-in freezer, inside of freezers, floors throughout the facility, cooling racks, trays used for cooking, outside of mixers, outside of flour and sugar containers, piping under handsink on front line, shelving located by the 2dr prep cooler on the front line and inside of True 2dr prep cooler,
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.
- 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: food storage containers that were washed at the handsink
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Food storage containers were washed, rinsed and sanitized at time of inspection.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink on the front line being used to wash food storage containers.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Cleanser, Available at Handwashing Facilities (repeated violation)
Observation: Observed that hand soap was not provided at the handwashing sink located in the back kitchen.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that floor tiles on the front line are cracked and are not maintained in good repair.
Correction: Repair or replace the floor tiles.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist with the evidence of mice droppings..
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
|
05/14/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection. Environmental health specialist discussed cleaning procedures throughout the facility.
The following violation was observed:
4-602.11(A) Food Contact Surfaces Clean to Sight and Touch
Observation: The following food-contact surfaces are not clean. Knives stored in between prep tables and up against the wall.
Corrective Action: A three-step wash, rinse, and sanitize step is required for all food utensils and equipment. Training has been provided for wash, rinsing and sanitizing as well as setting up three vat sink. (Corrected at time of inspection).
No violation noted during this evaluation. | 11/10/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside of walk-in cooler and walk-in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: cardboard boxes lined with paper towels used to stored cooked egg rolls
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. Cardboard boxes was discarded at time of inspection.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: True 3dr unit and 5dr reach in display
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: containers that utensils are stored in, inside of freezers and outside of containers that sugar, flour and rice are stored in
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.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the front prep are is blocked and used for rinsing dishes preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
|
06/03/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS provided additional Vietnamese employee health forms.
EHS discussed the daily cleaning procedures to prevent and eliminate pest.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: knives stored in between wall and prep table
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
|
10/23/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
EHS discussed calibrating a thermometer.
Water heater: Rheem Rudd G-91-200 199,900 BTU
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: cooking rum
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside of walk-in cooler and walk-in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): True 2dr upright unit
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wiping cloth bucket with a concentration of 0 ppm total chlorine.
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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: knives, spoons, spatulas and slicer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: piping under three vat sink, gaskets on all units, floor of walk-in cooler and containers that store sugar and flour.
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.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The (cavity, door seal) of the microwave ovens 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.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the front and back of the restaurant is being used as a dumping station and for storage of utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Floor / Wall / Ceiling / Cleanability (repeated violation)
Observation: Floors, walls and ceilings are observed with food debris.
Correction: Clean all floors, walls and ceilings to prevent contamination to food and non food contact surfaces.
- 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, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Openings to the exterior of the building are present along the front door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor tiles in drink area and coving in front of walk-in cooler are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests. Mice droppings observed throughout the kitchen.
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. Clean all food and non food contact surfaces to eliminate mice activity.
|
05/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about Ec-Saigon Bakery & Deli, 6773 Wilson Boulevard, Falls Church, VA 22044 »