This visit was made to conduct a risk based assessment. The Person in Charge was very helpful during the visit. The following issues require attention.
1. Time/temperature control for safety foods (TCS) must be held cold at 41°F or below. Ensure that foods are kept in the inserts in the prep tops or underneath. Do not store food on top of the inserts as they will not remain cold.
2. TCS foods like cut napa cabbage (bok choy) and garlic in oil must be kept at 41°F or below or you can use Time as a Public Health Control Procedure. Time will now be used for the napa cabbage and garlic in oil. Any food remaining after the 4 hours must be discarded. Documents were reviewed with Person in Charge and provided to her.
3. Time/temperature control for safety foods (TCS) shall be properly cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Cool TCS using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41 °F
e. using containers that facilitate heat transfer
*Repeat Observations are Subject to Civil Penalty
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because food workers did not know big 6 foodborne illnesses and their symptoms.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Salmonella, E. coli, or Shigella)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw meat stored over ready to eat vegetables in prep top and raw meats over ready to eat meats in one of the reach in refrigerators.
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. Items were relocated by Person in Charge.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cooked pork was at 54°F on top of prep unit. Bok choy (napa cabbage) was at 54°F on prep counter and garlic in oil was at room temperature by cookline.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Pork was discarded by Person in Charge. Establishment will be using Time as a Public Health Control Procedure for the garlic in oil and cabbage. Any food items remaining after the 4 hours have passed must be discarded. Procedure was reviewed with person in charge.
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12/28/2015 | Risk Factor | |
| No violation noted during this evaluation. | 06/03/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
Please utilize cooling resources provided to train staff on proper cooling methods and temperature requirements.
*Repeat violations subject to civil penalty*
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed employees drinking out of screw cap bottles of water and juice.
Correction: Employee beverages shall be stored ina container with a cover and straw, and stored to prevent contamination of food. (PIC discarded the bottles)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed rice scoop stored in container of water and dry ingredient scoops stored with handles in the food)
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. (PIC removed rice scoop and fixed handles for dry ingredients)
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: Bog of onions stored next to mop and mop bucket and open trash can on storage shelf next to the mop sink)
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. (PIC moved mop and trash can to other side of the hallway)
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: popcorn chicken was left open on counter past cooling to 135, and cooked chicken was covered with plastic wrap and left out on counter.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. (PIC placed popcorn chicken in fridge, and cooked chicken was uncovered)
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor behind the cook line 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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02/03/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
A food safety information pack was given and discussed.
*repeat violations are subject to civil penalty*
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. (raw shrimp was stored over cut produce in reach-in fridge)
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. (PIC moved shrimp to bottom)
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knives were stored inbetween pieces of equipment, an area that is not cleaned and sanitized regularly.
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.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: fried chicken and popcorn chicken were cooling in bus tubs and left out at room temp too long before being placed in the refrigerator.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. (Chicken was divided into smaller pans and placed in cooler)
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10/28/2014 | Routine | |
The purpose of today's visit was to conduct a training inspection. The following risk factor and public health intervention violations were observed: raw meats were improperly stored above ready to eat foods and different types of meat were not stored according to cooking temperatures. Employee's bottled waters were improperly stored in the food preparation and food storage areas. The sanitizer sink at the 3 compartment sink lack appropriate amount of sanitizer. The rear hand sink lacked hand soap. The employee failed to wash his hands when required.
The owner/managers were very cooperative and violation were corrected during the inspection. The establishment's food contact surfaces were very clean. No hot holding or cold holding violations were observed.
No violation noted during this evaluation. | 07/22/2014 | Training | |
Note: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. CFM failed to lather hands/arms with soap and scrub for at least 20 seconds. EHS instructed employee on proper hand washing.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Pork improperly stored above French fries in the reach-in freezer.The French fries was elevated above the hamburger.
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.
- 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: hamburgers were improperly stored above shrimp in the freezer. The hamburgeers were relocated during the inspection.
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).
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers (rice bags) were observed reused for the storage of pork in the frezzer..
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Equip/Utensils/Linens/Single-Service/Storage, Location (corrected on site)
Observation: Sheet trays were found stored on the floor. The sheet trays were elevated and washed during inspection.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
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04/23/2014 | Routine | |
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knives are improperly stored between refrigeration units.
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.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw beef. at room temperature. The beef was placed in the reach-in refrigerature during the inspection.
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.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: Cooked chicken wings were improperly cooling in a deep bus pan. Cooked chicken wings were replaced onto sheet trays.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the rear prep area was blocked, preventing access by employees for easy handwashing. The bucket lids and debris were removed from the rear hand sink.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions.
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
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01/27/2014 | Routine | |
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:
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.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: filters are greasy.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
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10/23/2013 | Routine | |
This is a pre-opening inspection. The following needs corrections:
1. Cookline gaskets are severely soiled. Corrected.
2. Provide a smooth and cleanable rice cooker stand. ( take out the soy sauce bucket ).
3. Provide a mop rack
4. Missing hand sink at the ware wash area.
5. Paint all unsealed woods.
*Gas water heater: 38,000 BTU
*Handed employee health policy information to the CFM.
*Recommended the issuance of the Alexandria Health Department permit.
*OK for CO
No violation noted during this evaluation. | 09/11/2013 | Pre-Opening | |
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