The purpose of this visit is to conduct a risk factor assessment.
Ensure is placed in a conspicuous public.
- 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 a styrofoam bowl containing cooked beef placed directly on beansprouts that are ready to eat.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Cover the container before placing another container on the product.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
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11/10/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Provided information on employee health policy and datemarking.
- 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: cucumber being held with bare hands while slicing.
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. MANAGER REQUESTED EMPLOYEE DISCARD PRODUCT THEN WASH HANDS BEFORE PUTTING GLOVES ON.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
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:
beef soup in the walk in cooler is 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. MANAGER DATE MARKED BEEF SOUP.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Clean FORKS AND SPOONS ON THE SERVICE COUNTER were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted. MANAGER INVERTED UTENSILS AT THE SERVICE COUNTER.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOOR UNDERNEATH THE COOKING EQUIPMENT AND SINKS 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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05/14/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. EHS discussed and demonstrated proper cooling methods and temperature requirements extensively. CFM was able to easily locate the previously provided cooling handouts in English and Korean. EHS recommended using the cooling log to verify proper cooling time and temperatures and recommended that ice cooling paddle/cooling wands be purchased to assist with cooling a large number of soups. EHS also provided and discussed the following handouts in English and Spanish: no bare hand contact. CFM agreed to email or fax the cooling temperature log that was started during today's inspection to the EHS tomorrow morning, October 29, 2014. EHS will call CFM to provide consultation if needed.
- Duties / Monitor Cooling Procedures of PHF(TCS) (corrected on site)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).-----Observed several cooked vegetables soups cooling in large deep plastic containers covered with plastic lids at room temperature without any temperature monitoring.
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores. EHS DISCUSSED PREVIOUSLY PROVIDED COOLING METHODS HANDOUTS IN ENGLISH AND KOREAN AND DEMONSTRATED PROPER COOLING METHODS. ALL SOUPS WERE PLACED IN WALKIN FREEZER, UNCOVERED AND EHS DEMONSTRATED HOW TO USE COOLING LOG.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee was observed handling the following ready-to-eat foods using their bare hands:-------ready to eat radish.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. FOOD EMPLOYEE WAS DIRECTED TO WASH HANDS AND RE-WASH/RINSE ALL RADISH THAT HAD BEEN HANDLED.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours:---------cooked beef broth cooling for 4 hours in Tafco Walkin Cooler at 90F.
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. DISCARDED.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed both handsinks in the kitchen being used to store bowls and utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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10/28/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS discussed and provided manager with the following handouts: cooling log, sign and methods in English and cooling method handout in Korean.
- (4)-(16) (corrected on site) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when being cooled.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label:-----------oil and flour.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:-----------knives being stored between prep table and side of prep cooler. Side of prep cooler observed in need of cleaning.
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment:
1) US 2DR prep cooler # 2,
2) Turbo Air 2DR prep cooler.
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. THERMOMETER ADDED TO UNIT # 2 LISTED ABOVE.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Shelving under prep tables,
2) Inside of coolers and freezer.
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)
Observation: Observed the handsink at the rice table being used to fill up a container of water to pour into cooker of uncooked rice.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH MANAGER.
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05/02/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment.
Please speak with all your employees about SANITIZING. It is very important that all the dishes, utensils, such as knives and pots/pans are WASHED with soap and water, RINSED in clean water and then SANITIZED with the sanitizer in the dispenser. The three vat sink was assembled and properly tested using facility test kit at 200ppm Quaternary ammonium.
Also remember to discard or wash the spoon for tasting and do not place back into foods after tasting.
Also, remember the cooling techniques discussed during todays visit, for the soups/broths at cookline.
NOTES:
Water heater: 2 in parallel - State SUF100 199 E100
- (4)-(16) (repeated violation)
Observation: y
Correction: 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.
- 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.
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.
- 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 beef bone soup 73f cooling for 2.5 hours on a countertop at ambient air and Beef stock 102f coolind for 2.5 hour at ambient air on a countertop.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. Discard.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Rice 130f, 129f in countertop hot case
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. Discarded
- Critical: Discard Food Contaminated by Hand Contact, Sneezing, Coughing, or Other Means (corrected on site)
Observation: The following food item(s) shall be discarded because the foods were observed to be contaminated by food employees, consumers or other persons: Observed a foodworker taste cod soup and then place the same spoon that was touched to mouth to taste the soup back into the soup.
Correction: Food that is contaminated by food employees, consumers, or other persons through contact with their hands, bodily discharges such as nasal or oral discharges shall be discarded. Training on proper tasting by discarding or sanitizing the tasting spoon and not retouching the tasting spoon back into the food after contact with an employee mouth was provided during today's visit. The cod soup was discarded.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Noodle roller.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. Observed a foodworker rinse, but not wash or sanitize a knife.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Training provided on proper sanitizing of utensils.
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12/16/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about H Mart Food Court, 13818 Braddock Rd, Centreville, VA 20121 »