The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer concentration dishmachine/ wiping cloth bucket: 100/100 ppm.
No violation noted during this evaluation. | 03/18/2016 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. NOTE: PLEASE REMEMBER TO PROVIDE A SERVICE INVOICE FOR THE DISHMACHINE TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- 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: Milk/raw beef/ raw chicken/ shell eggs/ cooked fish in Artic Air 1 dr UR cooler: 51/48/51/48/49 degrees F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: PIC voluntarily displosed of all TCS food in the cooler.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. NOTE: Tested dishachine 3 times in between cycles: 0/0/0 ppm.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. NOTE: Provide copy of service invoice for dishmachine to Health Dept. within 10 days.
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09/18/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer final rinse dishmachine: 200 ppm. Chlorine sanitzer wiping cloth buckets: 50/100 ppm
- 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: butter in combination 1 dr UC, display cooler: 58 degrees F. 2 pans marinated beef in Artic Air 1 dr UR cooler: 47/48 degrees F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F as specified under 3-501.19 to limit bacteria growth. NOTE: Butter was determined to be out of temperature <2 hours and was relocated to another cooler. Marinated beef was determined to be out of temperature >4 hours and was voluntarily disposed by PIC..
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Combination 1 dr UC, display cooler.
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. NOTE: PIC advised cooler was dedicated for storage of non TCS foods only, and the butter was placed in the cooler by mistake. No other TCS foods were observed in the cooler.
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04/16/2015 | Routine | |
| No violation noted during this evaluation. | 09/26/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Dishmachine: Jackson ES2000
Discussed the following with the Certified Food Manager:
(1) Grease trap is serviced every 6 months.
(2) Datemarking for all cooked foods not used within 24 hours.
(3) Coolers with high ambient temperature are scheduled for service today. Please fax a copy of the invoice to the Health Department at 703-385-9568 (fax) within 10 days.
- 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: TRUE 2DR COOLER (1) CHIPPED BEEF (2) COOKED VEGETABLE (3) OTHER COOKED FOODS.
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. DATEMARKED COOKED FOODS.
- Critical: Consumer Advisory, Disclosure Provided (corrected on site)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. OBSERVED DISCLOSURE MISSING ON THE (1) FILIPINO MENU (2) LUNCH MENU (3) BREAKFAST MENU
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. WROTE THE DISCLOSURE STATEMENT.
- 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: (1) 1 DOOR COOLER BEHIND COUNTER AT 54F (2) 2 DOOR TRUE PREP COOLER BEHIND COUNTER AT 51F.
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. ALREADY SCHEDULED FOR SERVICE TODAY.
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02/20/2014 | Routine | |
- Handwashing / Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: squeeze container of water
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.
- 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 dish machine with a concentration of 10 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. CFM SETUP 3-VAT SINK TO HAND SANITIZE FOOD CONTACT SURFACES
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets in coolers in front of the house
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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: containers, cups, utensils
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. CFM BROUGHT ITEMS FROM DISH MACHINE TO 3-VAT SINK TO HAND SANITIZE
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: rice cooker
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
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10/18/2013 | Routine | |
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored. inverted.
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.
- Linens and Napkins, Use Limitation
Observation: Linen napkins found used in contact with the following food item(s): cut watermelon
Correction: Napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens are replaced each time the container is refilled for a new consumer.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours: Cook rice cooling for 4 hours in the Artic Air 1dr upright cooler observed at 80F. Discarded.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: gaskets in true 2dr upright 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.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink in the front of the facility had food debris in the drain.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. discarded
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.
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12/07/2012 | Routine | |
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