The purpose of this visit was to perform a risk factor assessment.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site) (repeated violation)
Observation: The following food item from damaged packaging were found offered for sale or service:Dented can of bamboo shoots, buckled can of apple sauce, hoisin sauce
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. DISCARDED
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.Clam tags
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- 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: Observed employee handle cooked yu choy plating it onto serving dish
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.DISCARDED, SPOKE TO CFM ABOUT NOT HANDLING RTE FOODS WITH BARE HANDS
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Raw pork and duck over soy sauce in the walk, raw chicken over egg rolls in the Blue Air refrigerator
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. GAVE CFM FOOD STORAGE CHART. DISCUSSED PROPER STORAGE
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food items were observed hot holding at improper temperatures using a calibrated food temperature measuring device:Observed pork bun at 120F in the hot holding cabinet
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.DISCARDED
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed fried chicken 46F, cooked duck feet at 45F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.DUCK FEET DISCARDED, CHICKEN MOVED TO WALK IN
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food items 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 pork and duck
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: Conformance with Approved Procedures, Variances / HACCP Plan Approved (corrected on site)
Observation: The permit holder is not in compliance with the HACCP plans and procedures that were submitted as specified in 8-201.14 and approved as a basis for the modification or waiver.Observed live clams stored in a tank with shared water source of live lobster.
Correction: Before molluscan shellfish tanks, for human consumption, can be operated in a restaurant a HACCP plan must be submitted and approved by the Health Department and a variance must be granted. ALL SHELLSTOCK REMOVED AND DISCARDED. DISCUSSED WITH CFM THAT THIS SITUTATION WAS NOTED AT THE JUNE 15, 2015 INSPECTION AND THAT AN APPROVED HACCP PLAN AND VARIANCE MUST BE IN PLACE BEFORE ANY LIVE SHELLSTOCK CAN BE STORED IN THE TANKS.
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11/13/2015 | Risk Factor | |
The purpose of this visit was a follow up to assess the cold holding capability of the Beverage Air 3 door prep refrigerator and the Beverage Air 2 door prep refrigerator. Presently both prep refrigerators are holding at 41F or below.
Discussed Active Managerial Control (AMC) with the CFM, gave him information on ACM in Chinese.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in the walk in refrigerator
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 Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Gaskets in all refrigerators, all shelving in the entire kitchen
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected / Screen Requirements
Observation: The screen on the back door is ripped from the frame and is not effective means of keeping out pests.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the entire kitchen - floor under the cookline, under the prep refrigerator, at the dishmachine, at the 3- vat sink area, at the dry storage area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/17/2015 | Follow-up | |
The purpose of this visit was a follow up to assess the cold holding capability of the Beverage Air 3 door prep refrigerator, Beverage Air 2 door prep refrigerator and Delfield 2 door refrigerator. The CFM has taken the Delfield 2 door refrigerator out of service and has a new refrigerator on order. Both of the Beverage Air prep refrigerators are unable to maintain the PHF/TCS food inside at 41F or below. All the PHF/TCS food in the refrigerators has been removed and a follow up to assess the cold holding capability will be conducted on or about June 17, 2015.
Time as a Public Health Control Agreement was signed concerning the duck, pork and chicken. Additionally information was given to the CFM in Chinese on cold holding and hot holding.
Please fax, to my attention, the signed EHPs within 2 weeks.
Clams were removed from fish tank, CFM agreed not to keep shellstock in the fish tank.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in the walk in refrigerator
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: 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:Pork at 48F, 47F in the Beverage Air 2 door prep refrigerator, beef brisket at 50F in the Beverage Air 2 door prep refrigerator
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.DISCARDED
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Beverage Air 3 door prep refrigerator 50F, Beverage Air 2 door prep refrigerator 50F, Delfield 2 door refrigerator 54F
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.
- 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 all refrigerators, all shelving in the entire kitchen
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected / Screen Requirements
Observation: The screen on the back door is ripped from the frame and is not effective means of keeping out pests.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the entire kitchen - floor under the cookline, under the prep refrigerator, at the dishmachine, at the 3- vat sink area, at the dry storage area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
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
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06/16/2015 | Follow-up | |
The purpose of this visit was to conduct a routine inspection.
A follow up will be conducted on or about June 16, 2015 to assess the cold holding capability of the Beverage Air 3 door, 2 door and Delfield 2 door refrigerator.
- 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.
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: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item from damaged packaging were found offered for sale or service:soy sauce, bamboo shoots, apple sauce
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. SEPARATE FROM THE UNDENTED CANS
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw chicken stored over tofu in the walk in, raw beef and pooled eggs over cooked egg rolls
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. GAVE THE CFM FOOD STORAGE CHARTS IN CHINESE AND SPANISH TO AID IN THE RETRAINING OF THE STAFF ON THE PROPER STORAGE OF FOOD
- Ice Used as Exterior Coolant, Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food.Observed drink bottled stored in the ice used for drinks
Correction: After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food. ICE REMOVED FROM THE ICE MACHINE
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Knives stored between prep refrigerator and prep tables. CFM stated that this area was cleaned approximately every 10 days
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. DO NOT STORE UTENSILS BETWEEN PREP REFRIGERATORS, TABLES OR ANY AREA THAT IS NOT WASHED, RINSED AND SANITIZED AT A MINIMUM OF EVERY 4 HOURS
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in the walk in refrigerator
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: 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:Observed garlic in oil at the cookline at 91F, bean sprouts at 62F, lomein at 57F, pooled eggs at 53F, pork at 55F on/in the Beverage Air 2 door prep refrigerator, raw scallops at 44F, raw shrimp at 44F, raw beef at 44F on the Beverage Air 2 door prep refrigerator
Correction: fried chicken at 72F, egg rolls at 53F in the Blue Air 2 door refrigerator
- Food Contact Surface/Smooth, Easily Cleanable (corrected on site)
Observation: The food-contact surfaces of the following equipment and/or utensils are not finished to have a smooth, cleanable surface:Observed basting brushes with metal bands
Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.DISCARDED
- Molluscan Shellfish Tanks for Human Consumption / Variance with HACCP Plan Required
Observation: Molluscan shellfish display tanks for clams are not being properly operated or maintained. THE WATER IS SHARED WITH LIVE LOBSTER AND NO HACCP PLAN IS PRESENT NOR HAS A VARIANCE BEEN GRANTED
Correction: Molluscan shellfish life support system display tanks that are used to store and display shellfish that are offered for human consumption shall be operated and maintained in accordance with a variance granted by the Regulatory Authority and a HACCP plan that: 1) is submitted by the permit holder and approved, 2) ensures that water used with fish other than molluscan shellfish do not flow into the molluscan tank, 3) ensures that the safety and quality of the shellfish as they were received are not compromised by the use of the tank, and 4) ensures the identity of the source of the shellstock is retained.
- Food Temperature Measuring Device Required & Readily Accessible (repeated violation)
Observation: The certified food manager could not provide a working food temperature measuring device, both devices had batteries that were not providing power
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Beverage Air 3 door prep refrigerator 50F, Beverage Air 2 door prep refrigerator 50F, Delfield 2 door refrigerator 54F
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Interior of ice bins bins and enclosed components of equipment are not being cleaned as required.Observed a build up of mold
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.DISCUSSED WITH THE CFM THAT THE ICE SHOULD BE REMOVED FROM THE ICE MACHINE AND THE SURFACE OF THE INTERIOR WASHED, RINSED AND SANITIZED
- 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 all refrigerators, all shelving in the entire kitchen
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink adjacent to the 3-vat sink filled with dirty utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.UTENSILS REMOVED
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: The screen on the back door is ripped from the frame and is not effective means of keeping out pests.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the entire kitchen - floor under the cookline, under the prep refrigerator, at the dishmachine, at the 3- vat sink area, at the dry storage area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- 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.
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
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured at greater than 200 ppm in the dishmachine. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution at 50-200ppm. Verify concentration using the appropriate test kit.CFM TOOK THE DISHMACHINE OUT OF USE, WAS TO USE THE 3-VAT SINK UNTIL REPAIRED
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Employees' medicines are not properly located to prevent contamination of food and food contact surfaces.Observed prescription medications stored over rock sugar in the service area
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces. MEDICATION RELOCATED
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06/15/2015 | Routine | |
- 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:OBSERVED RAW CHICKEN AT 52F , RAW BEEF AT 46F AND RAW MARINATED PORK AT 47F IN THE WALK IN REFRIGERATOR. UNIT AT 41 F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCUSSED WITH CFM ABOUT REDUCING AMOUNT OF ITEMS BEING STORED FOR THE SIZE OF THE WALK IN. THE ABOVE ITEMS WERE MOVED ALONG WITH SOME OTHER FOOD TO WALK IN FREEZER.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required. OBSERVED PINKISH MOLD LIKE SEDIMENTS AND DIRT ON THE INSIDE SURFACE OF THE ICE BINS.
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. CFM HAS ASKED STAFF TO REMOVE ICE AND CLEAN THE INSIDE OF THE ICE BIN. DISCUSSED WITH CFM ON MAINTAINING A REGULAR CLEANING SCHEDULE FOR THE ICE BINS.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: OBSERVED EMPLOYEE WASHING AND RINSING PANS AND MIXER IN THE 3 VAT SINK AND STORING IT WITHOUT SANITIZING THEM.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. SPOKE WITH EMPLOYEE, WHO PREPARED A BLEACH SOLUTION IN THE 3 VAT SINK OF 100 PPM AND WASHED, RINSED AND SANITIZED THE UTENSILS AND EQUIPMENTS.
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12/10/2014 | Risk Factor | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: OBSERVED RAW CHICKEN, RAW FISH AND RAW BEEF SITUATED ADJACENT TO EACH OTHER AND IN CONTAINERS ON TOP OF EACH OTHER IN THE 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). WORKED WITH CFM TO ARRANGE THE FOOD ITEMS IN THE WALK IN TO AVOID CROSS CONTAMINATION.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.OBSERVED SEVERAL BOXES AND CONTAINERS OF FOOD ON THE FLOOR OF THE WALK IN REFRIGERATOR AND 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.CFM INSTRUCTED STAFF WHO STARTED MOVING SOME OF THE ITEMS DURING THE INSPECTION.
- 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:OBSERVED SPRING ROLLS AT 50F, DICED CHICKEN AT 47F AND TOFU AT 44 F IN THE HOBART 2 DR UPRIGHT REFRIGERATOR.
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.ITEMS TRANSFERRED TO WALK IN REFRIGERATOR. INVOICE OF REPAIR OF UNIT TO BE FASED TO 703-653-9448 ATTN: A1
- 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. ASKED CFM TO OBTAIN FOOD THERMOMETER WITHIN 3 DAYS.
- 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: OBSERVED HOBART 2 DR UPRIGHT REFRIGERATOR WAS AT 53F.
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.MANAGER TO REPAIR UNIT AND FAX INVOICE WITHIN 10 DAYS TO 703-653-9448 ATTN: A 1. DO NOT STORE PHF IN THE UNIT TILL REPAIRED.
- Critical: Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED 2 DR UPRIGHT REFRIGERATORS NEAR THE WOK, STOVE RANGE, INSIDE OF PASTRY REFRIGERATOR HAVE VISIBLE DIRT, GRIME AND FOOD RESIDUES.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CFM HAS BEEN ASKED TO CLEAN ALL THE EQUIPMENT ON A MORE FREQUENT BASIS.
- 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: OBSERVED NO SANITIZER IN 3 VAT SINK, DISH MACHINE OR IN ANY CONTAINERS ON THE PREMISES. FOOD CONTACT SURFACES SUCH AS PREP TABLES WERE SOILED WITH VISIBLE FOOD RESIDUES AND GRIME.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.EHS WORKED WITH MANAGER TO PREPARE BLEACH SANITIZER SOLUTION AND PREPARE A SCHEDULE OF CLEANING. DISH MACHINE SANITIZER SOLUTIONS WERE REFILLED AT TIME OF INSPECTION AND MEASURED AT CHLORINE 100PPM TESTED WITH BLEACH TEST STRIP.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the front end near the roast duck area and back kitchen hand sink being used by employee to wash bowls and neoprene work gloves.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.EMPLOYEE INSTRUCTED TO USE HAND WASH SINK TO ONLY WASH HANDS .
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections AT TGHE MOP SINK piping are leaking.
Correction: A plumbing system shall be maintained in good repair. REPAIR THE LEAK
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the BACK DOOR AND SCREEN DOOR AS IT IS NOT TIGHT FITTING AND FLUSH WITH THE DOOR FRAME .
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.MANAGER ASKED TO REPAIR /REPLACE THE DOORS TO CLOSE GAPS.
- Physical Facilities Good Repair
Observation: Observed that the TILES AROUND THE MOP SINK ARE CRACKED AND BROKEN AND maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.REPLACE TILES AS MENTIONED.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the 3 VAT AND MOP SINK , AREA AROUND THE OVEN, RANGE AND REFRIGERATION EQUIPMENT IS DIRTY WITH VISIBLE DIRT, GREASE AND GRIME AND IS IN NEED OF MORE FREQUENT CLEANING.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.ASKED CFM TO INCREASE THE CLEANING FREQUENCY OF KITCHEN AREA.
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05/30/2014 | Routine | |
- 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: OBSERVED RAW GROUND PORK AND RAW SHRIMP STORED ON THE SAME SHELF IN THE LEADER 2 DR FLAT TOP 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). CORRECTED: CFM SORTED AND ARRANGED THE ITEMS CORRECTLY.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination:OBSERVED UNCOVERED PANS OF VEGETABLE DUMPLINGS, CRISPU TOFU IN THE HOBART 2 DR UPRIGHT REFRIGERATOR AND CONTAINERS OF EGG ROLL, SHRIMP ROLL AND COOKED DUMPLINGS IN THE DELFIELD 2 DR UPRIGHT WITH NO COVER.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.CORRECTED: CFM ASKED STAFF TO COVER THE ITEMS.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: OBSERVED ITEMS SUCH AS SHRIMP BALL, DUMPLINGS AND STICKY RICE IN THE WALK IN REFRIGERATOR WERE NOT DATE MARKED.
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.CORRECTED: DISCUSSED WITH CFM WHO DATE MARKED THE ITEMS.
- Critical: Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED KNIFE, BOARD AND PREP TOP AREAS NEAR THE ROAST DUCK SECTION WAS VISIBLY SOILED
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
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.OBSERVED NO HAND WASH SIGN AT THE HAND WASH SIGN NEXT TO THE ROAST DUCK DISPLAY SECTION
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.CORRECTED: EHS PROVIDED HAND WASH SIGN TO THE CFM.
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10/21/2013 | Risk Factor | |
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.CFM COULD NOT PROVIDE RESPONSE TO TYPE OF SANITIZER USED IN 3 VAT AND DISH MACHINE AND PROPER TESTING OF CONCENTRATIONS.
- 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." OBSERVED THAT FOLDER WAS PRESENT BUT THE EMPLOYEE HEALTH POLICY WAS NOT COMPLETE . HEALTH INSPECTOR DISCUSSED WITH THE CFM ON WHAT CONSTITUTED A COMPLETE 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 Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination:OBSERVED UNWRAPPED NOODLES AND WONTONS IN THE 2 DR DELFIELD, UNWRAPPED SHRIMP DUMPLINGS IN THE LEADER 2 DR UNDERMOUNT.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CORRECTED
- Critical: Food Protection from Contamination / Designated Storage of Damaged, Spoiled or Recalled Food
Observation: Damaged, spoiled or recalled food stored in a location that does not segregate the product.
Correction: Damaged, spoiled, or recalled food shall be held in the food establishment as stated under 6-404.11. Do NOT store damaged, spoiled, or recalled food with food that is going to be used for the consumer.
- 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:OBSERVED CHICKEN AT 50F, NOODLES AT 63F IN THE 2 DR HOBART REFRIGERATOR
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.CORRECTED
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: OBSERVED THAT THE RESTAURANT IS NOT USING DATE MARKING FOR ANY ITEMS IN ANY OF THE REFRIGERATORS.
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.CORRECTED
- 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:Observed no thermometer in the Delfield undermount refrigerator front of store
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.
- Critical: Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch:OBSERVED OVEN , MICROWAVE AND CUTTING BOARD IN THE DUCK HOLDING STATION ARE DIRTY WITH FOOD RESIDUE, GRIME AND GREASE AND IN NEED OF CLEANING.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the handwash sink opposite the walk in refrigerator at and at the bar are blocked with various items such as cartons, buckets, papers etc. preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. CORRECTED : CFM REMOVED ALL ITEMS FROM THE FRONT OF THE SINKS MAKING THEM ACCESSIBLE FOR HAND WASHING.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the 1) BAR AREA CONTAINED PAPER, PHONE BOOK AND BAGS AND 2) NEAR THE ROASTER (FRONT) HAD SPONGE, METAL SCRUB AND UTENSIL.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.CORRECTED
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections at the handsinks and the 3 VAT sinks are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
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. OBSERVED THAT THERE WAS NO HANDWASHING SIGN AT THE FOLLOWING HANDSINKS 1) HANDSINK OPPOSITE THE WALK IN 2) HAND SINK AT BAR 3) HANDSINK AT MEAT ROASTER AREA.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.CORRECTED
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors under the 3 VAT sink, hand sink and the prep area arei n need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/17/2013 | Routine | |
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