- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: VEGGIE (HAVE NO DATE CODE) & PORK SPRING ROLLS HAVE WRONG DATE CODE.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Equipment / Good Repair / Operation
Observation: Handles on both rice hot hold units are broken to uncleanable/sanitizable level.
Correction: Repair the units.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 wet wash cloth buckets & 3 compartment sink with a concentration of 0.0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. CORRECTED. ORAL & WRITTEN INFO. PROVIDED. MORE ACTIVE MANAGERIAL CONTROL RECOMMENDED.
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03/03/2016 | Routine | |
- 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 veggies 47F & pork 45F @ #1
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Unit was turned down in temp. and with-in 30 min. temp. in unit was at 36F.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: Crispy rolls not date coded.
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
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 washer with a concentration of 0.0 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. Repair company called and repaired unit.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 3 compartment sink with a concentration of 0.0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the kitchen being used rinse utensils & hold wet wash cloths..
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. CORRECTED. ORAL & WRITTEN INFO. PROVIDED. MORE ACTIVE MANAGERIAL CONTROL RECOMMENDED.
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08/03/2015 | Risk Factor | |
As discussed, keep foods in preptop refrigerator units low enough to keep them cold, even though you believe they will be used up fast.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
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. DELIGATION OF DUTY & MORE ACTIVE MANAGERIAL CONTROL RECOMMENDED.
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02/25/2015 | Routine | |
Per PIC, Grease trap is external and shared with Noodles & Co.
Dish Washing Machine: Chlorine > 50 ppm.
Sanitizer for 3-Vat Sink and Wiping Towel Buckets: Quaternary Ammonia > 200 ppm.
Discussed thawing and cooling practices, and food microbiology regarding spore formation and toxin production, with PIC.
- 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: Bean sprouts with some ice but tepid water in plastic container on counter at 53F. Chopped garlic in oil in metal container at stove at 66F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Items were discarded. Discussed risk of these specific items.
- Physical Facilities Good Repair
Observation: Observed that the drop ceiling between the two walk-in units (cooler and freezer) is not maintained in good repair. There is a missing tile, exposing utility fixtures.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. REPLACE MISSING CEILING TILE.
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11/19/2014 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. Chlorine sanitizer final rinse dishmachine: 200 ppm. Discussed importance of active managerial control to insure routine safe food safety practices.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. NOTE: Observed employee rubbing face with hand then returning to food preparation.,
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. NOTE: Discussed with PIC who instructed employee.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. 2 bottles of sport drink stored in ice machine.
Correction: 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. NOTE: Discussed wiht PIC who will discuss with employees. Sports drinks removed and ice that was in contact discarded.
- 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: preparing cooked shrimp garden roll (served without additional cooking after preparation.)
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. NOTE: Discussed with PIC who had employee wash hands and don gloves.
- 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 stored in ice with handle in contact with the 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. NOTE: PIC corrected ice scoop storage.
- 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: Shrimp garden rolls: 65 degrees F/ Vermicelli noodles: 69 degrees F
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. NOTE: Discussed with PIC who advised both foods are served at room temperature, usually within 2 hours of preparation. Discussed using TPHC for both foods with PIC.
- Sanitizer Test Kit Required (corrected on site) (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit for dishmachine.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Exhaust hood grease extractors over charbroiler and nonfood contact surfaces of grease extractor.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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06/24/2014 | Routine | |
The purpose of today's visit was to perform a risk factor assessment
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked catfish in pan on stove at 130F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Catfish wa reheated rapidly on gas burner.
- 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: bean sprouts in plastic vessel on counter, no water or ice, at 46F
Correction: Sliced tomato in True 3DR Prep-C #4 at 42F.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: The low temperature, chemical warewashing machine was observed with a sanitizing rinse of less than 50ppm. The chlorine sanitizer supply bucket was empty.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and sanitize food-contact surfaces. Chlorine sanitizer supply bucket was replaced.
- 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 all handwashing sinks used by food employees. No signs are posted in the public restrooms used by both customers and front end staff.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Discussed with manager
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12/18/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection
- (4)-(16) (corrected on site) (repeated violation)
Observation: n
Correction: (CORECTED DURING INSPECTION) The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated. The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- 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: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (repeated violation)
Observation: (CORRECTED DURING INSPECTION) The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours COOKED RICE VERMICELLI cooling for 2 hours in the 3-DOOR PREP COOLER observed at 74°F, and PORK SPRING ROLLS cooling for 1.5 hours in the 3-DOOR PREP COOLER observed at 88F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. CORRECTIVE ACTION: ITEMS WERE UNCOVERED AND MOVED TO WALK-IN COOLER.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: LARGE QUANTITIES OF FOODS IN LARGE CONTAINERS, COVERED, AND COOLING AT ROOM TEMPERATURE OR IN ANY COOLER MAY NOT REACH THE REQUIRED TEMPERATURE OF 70F WITHIN 2 HOURS OR 41F WITHIN 6 HOURS.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: In True 3-Door Prep Cooler #4: raw shrimp at 42 F in cabinet
Correction: bean sprouts at 46F in prep top. Bean sprouts in water on counter at 54F. Ground garlic in oil at stove 47F.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: (CORRECTED DURING INSPECTION) 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: SPRING ROLLS IN NORLAKE WALK-IN COOLER
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. CORRECTIVE ACTION: datemark all RTE foods to be held over 24 hours.
- 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: 3 of 4 True 3-door prep coolers.
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. CORRECTIVE ACTION: PROVIDE INTERNAL THERMOMETERS TO DIRECTLY MONITOR INTERNAL AMBIENT AIR TEMPERATURE.
- Equipment / Cooling, Heating, and Holding Capacities
Observation: The following unit was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment: True 3 door prep cooler #4.
Correction: Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3. REPAIR DAMAGED GASKETS AND CLEAN SOILED GASKETS ON ALL PREP COOLERS. DO NOT USE PREP COOLERS OR PREP TOPS TO SUBSTANTIALLY COOL FOOD
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. CORRECTIVE ACTION: ACQUIRE A DEVICE APPROPRIATE FOR MULTIPLE AND FREQUENT MEASUREMENTS
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH (Chlorine) and QUATERNARY AMMONIA, test kit.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged or soiled: Four True 3-door prep coolers.
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. CORRECTIVE ACTION: CLEAN SOILED GASKETS AND REPLACE DAMAGED GASKETS.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. PINK MOLD WAS GROWING ON INTERNAL WHITE PLASTIC COMPONENTS OF ICE MACHINE.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. CORRECTIVE ACTION: CLEAN ICE MACHINE.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: (OBSERVATION): Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized. A strip test for chlorine sanitizer also indicated no measurable concentration of sanitizer.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
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06/27/2013 | Routine | |
Restaurant representatives - add corrected or new information about Four Sisters Restaurant, 8190 Strawberry Lane Suite #1, Falls Church, VA 22042 »