The purpose of this visit is to conduct a risk factor assessment. Employee Health policy in place. Sanitizer in sanitize basin of the three vat sink was assembled by the Certified Food Manager and found to be within acceptable limits. Important: Maintain items such as cooked noodles, bean sprouts, gen tso chicken, chicken wings and fried rice and any other potentially hazardous foods under refrigeration which is capable of maintaining these foods at 41f or below. Also, keep tight fitting lids with straws on drinks for employees if maintained in the kitchen. Thank you. If you have any questions, please feel free to call the health department at 703-246-2444.
- 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 along the cookline.
Correction: Manager removed the cups from the kitchen. 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.
- 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: Gen tso chicken 70f, cooked chicken wings 71f, cooked noodles 60f, bean sprouts 61f, cooked fried rice 71f all stored out along the cookline, per manager maintained out for use during the busy lunch hours.
Correction: Some foods were discarded, such at gen tso chicken, cooked chicken wings, fried rice. Based upon the time the noodles were prepped, they were placed into the refrigerator to cool and the bean sprouts were placed into the refrigerator. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
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12/02/2015 | Risk Factor | |
EHS provided handouts on cooling methods and preventing cross contamination during food storage. EHS provided guidance for proper thawing, cooling, cold holding, and food storage methods with public health rationale.
- Critical: PHF(TCS) Received Cold at 41°F or below
Observation: The following refrigerated food item(s) is received at inadequate temperatures: bean sprouts observed in walk-in refrigerator approx. 30 minutes after receipt
Correction: Refrigerated potentially hazardous food (time/temperature control for safety food) shall be at a temperature of 41°F or below when received. VERIFY TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS USING FOOD THERMOMETER UPON RECEIPT.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat foods in the walk-in freezer. Frozen shrimp were stored above cooked shrimp and raw beef stored above bread.
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. EHS PROVIDED "PREVENT CROSS-CONTAMINATION" FLYER THAT WAS POSTED ON DOOR OF WALK-IN UNITS AND VERBAL GUIDANCE FOR SAFE FOOD STORAGE. EMPLOYEES REARRANGED FOODS FOR SAFE STORAGE.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Individual portions of several meats wrapped in plastic stored on the same tray, chicken stored above beef, and beef stored above pork in walk-in freezer. Chicken stored above beef in walk-in refrigerator.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). EHS PROVIDED "PREVENT CROSS-CONTAMINATION" FLYER THAT WAS POSTED ON DOOR OF WALK-IN UNITS AND VERBAL GUIDANCE ON SAFE FOOD STORAGE. EMPLOYEES REARRANGED FOODS.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: Several trays of frozen chicken thawing uncovered in rack at room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. EHS SUGGESTED THAWING CHICKEN OVERNIGHT IN COVERED TRAYS IN THE WALK-IN REFRIGERATOR.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours: Large, covered pot of fried rice in walk-in refrigerator (121 F, cooling approximately 2.5 hours)
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. EHS INSTRUCTED EMPLOYEES IN PROPER COOLING METHODS. RICE WAS THOROUGHLY REFRIED AND PLACED IN UNCOVERED, SHALLOW METAL PANS IN FREEZER TO RAPIDLY COOL.
- 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 (60 F), cooked noodles (58 F) and tomato sauce (60 F) stored in kitchen without temperature control, bean sprouts (48 F) and egg rolls (45 F) in walk-in refrigerator, cooked diced pork in prep refrigerator top (49 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. BEAN SPROUTS AND NOODLES IN KITCHEN DISCARDED. TOMATO SAUCE FROM KITCHEN, BEAN SPROUTS AND EGG ROLLS IN WALK-IN REFRIGERATOR RELOCATED TO FREEZER TO REACH PROPER TEMPERATURES. COOKED PORK SEPARATED INTO TWO METAL CONTAINERS AND RETURNED TO PREP TOP. EHS ADVISED CFM TO ENSURE FOOD CONTAINERS IN THE PREP TOP ARE NOT OVER-FILLED, AND TO MAINTAIN PREP REFRIGERATOR CLOSED AS MUCH AS POSSIBLE.
- Food Temperature Measuring Devices, C Scale or C&F Dual Scale, Accurate within 1°C (corrected on site)
Observation: The food temperature measuring device located in the following hot or cold holding unit is not accurate: Liquid-type thermometer in two door prep refrigerator reading approx. 100 °F.
Correction: Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to +/- 1°C in the intended range of use. EHS PROVIDED REPLACEMENT THERMOMETER.
- 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: Slicers, shelving throughout facility, exteriors of equipment, interiors of containers used to store clean utensils, walls in kitchen.
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. CLEAN NON-FOOD CONTACT SURFACES THROUGHOUT THE FACILITY.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the kitchen floor is not maintained in good repair. Several floor tiles were broken and resulting cavities accumulating grime.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. REPAIR HOLES IN FLOOR SURFACE BY FILLING OR TILE REPLACEMENT.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Restricted, commercial use pesticides present in the facility are applied by the operator who is not a certified pesticide applicator. Two cans of home-use ant and roach spray were stored on a bottom shelf in the kitchen.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. PESTICIDES WERE REMOVED FROM FACILITY.
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02/05/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist (EHS) discussed and demonstrated cooling methods and setting up three vat sink.
EHS discussed wiping cloth storage and food on floor in freezer.
- 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: fried rice cooling for 2 hrs hours in then walk-in cooler observed at 81°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. Fried rice was reheated and cooled properly at time of inspection.
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09/15/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist provided additional employee health policy forms in Chinese.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside of 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: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: fried rice under prep table
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. Fried rice was relocated to the walk-in cooler to cool down to proper temperature.
- 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 chicken, roasted chicken and steamed shrimp inside of 2dr prep cooler
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. Cooked chicken, roasted chicken and steamed shrimp were relocated to the walk-in cooler to cool down properly.
- Physical Facilities Good Repair
Observation: Observed that the walk-in cooler thermometer is broken and is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/09/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
Food establishment is using time as a public health control for garlic and oil mixture located on the prep line.
- 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, before and after putting on gloves, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
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.
- 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: bean sprouts, cooked chicken inside of walk-in cooler and cooked shrimp, roasted pork, cooked chicken inside of 2dr prep cooler
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. ALL FOODS WERE DISCARDED OR COOLED DOWN AT TIME OF INSPECTION.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: slicers located by prep line
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
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08/20/2013 | Risk Factor | |
The purpose of this visit was to review the installation of a new grease trap. The grease trap has been installed satisfactorily. The facility is in compliance at this time.
No violation noted during this evaluation. | 07/25/2013 | Follow-up | |
The prep refrigerator may not be used for the storage of chicken, shrimp, pork, beef, mushrooms or other potentially hazardous foods until the unit has been serviced and is capable of maintaining food temperatures at 41F or less. Fax a copy of the service order to the Health Department within 48 hours.
Contact the Health Department when the grease trap has been installed. Installation must occur within 14 days.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood was cleaned in June 2013.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: State CSB526S
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There were not thermometers in the prep refrigerator, walkin refrigerator or walkin freezer.
Correction: Provide a thermometer in all refrigerators and freezers to be used to monitor the temperatures of the units.
- Equipment / Good Repair / Operation
Observation: The True 2DR prep refrigerator is not maintaining 41F ambient air temperature.
Correction: Service the refrigerator. FAX a copy of the service invoice to the health department within 48 hours.
- Equipment / Good Repair / Components / Gaskets
Observation: There are not three stoppers for the 3 vat sink.
Correction: Provide a stopper for each sink of the 3 vats sink.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The following is in need of cleaning:
1) shelves inside the prep refrigerator
2) the underside of the shelf ABOVE the prep refrigerator.
Correction: Clean the listed items.
- Critical: Plumbing System / Design, Construct, & Install / Per Law
Observation: There is not a grease trap at the 3 vat sink. A grease trap is required based on the food preparation being done - fryers, woks.
Correction: Install a grease trap within 14 days. The wash and rinse sinks must go through the grease trap. The sanitize sink does not go through the grease trap.
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07/08/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Ginger Beef Restaurant, 7200-K Telegraph Square Drive, Lorton, VA 22079 »