Today’s inspection was to conduct a risk factor assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: pho toppings
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
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12/08/2015 | Risk Factor | |
Today’s inspection was to conduct a routine assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
EHS provided additional training and written instructions on:
-how to make chlorine sanitizer solution
-when to wash hands
-where to wash hands
-glove use
-Time as Public Health Control and to discard after 4 hours of being in danger zone.
-cooling
-cold holding, hot holding and danger zone temperature.
*Please correct Consumer advisory for the steak used in pho soup by April 11, 2015.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- 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 putting on gloves.
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. Employee were trained to wash hands before putting on gloves.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in 3-vat.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. Employee was directed to handsink to wash hands with soup.
- 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: bean spouts and basil for pho soup.
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 and placed utensils for bean sprouts, basil, and lime.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor: foods on floor of walk-in freezer and onion on rack less than 6" off the ground.;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.
- Food Storage / Prohibited Areas / Other Sources (corrected on site)
Observation: Food storage under other sources of contamination: a container of raw shrimp was placed in mop sink.
Correction: Food may not be stored under other sources of contamination. Relocated
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: frozen beef on the shelf and frozen shrimp in standing water.
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.
- 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: cooked vermicelli (59F), bean sprouts (53F) on counter.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Discarded and time as public health control implemented for these two items.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu without proper disclosure: steak for pho soup
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Outer Openings, Protected / Screen Requirements
Observation: Screen door for the backdoor has openings.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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03/11/2015 | Routine | |
This is complaint investigation. Complainant had take-out food on March 3, 2015. Two children ate pork vermicelli noodles at 7:00PM and at 3:00AM, both children experienced vomiting.
Manager said no employees reported ill during this time. EHS reviewed existing Employee Health Policy with the manager and redid training in Spanish for increased understand for the staff prepping food. In addition, full routine inspection was performed. EHS provided training on importance of no bare hand on ready-to eat foods, importance of cold holding or performing Time as Public Health Control on TCS food, and proper cooling.
No violation noted during this evaluation. | 03/11/2015 | Complaint | |
The purpose of this visit is to conduct a risk factor assessment. Thank you for your time.
- 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: Manager discarded the residential use pesticide during inspeciton. 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.
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11/21/2014 | Risk Factor | |
The purpose of this visit is a follow-up inspection to check on the updated consumer advisory in the menu offered at this facility for Tai items. The full consumer advisory has been added and the facility is now in compliance with this requirement. Thank you.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed several cracked and chipped floor tiles.
Correction: Repair the floor tiles. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/29/2014 | Follow-up | |
The purpose of today’s visit was to conduct a routine inspection.
IMPORTANT:
**A follow-up inspection will be conducted within 10 days to check on the updated menu to include the reminder statement portion of the consumer advisory.
MAINTENANCE:
*Water Heater: Proline CG-32-75T-125-5N which uses 125,000
*Dish Machine: Auto Chlor A-5 chemical sanitizer observed with acceptable level of chlorine
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Observed unlabeled bottles of vinegar along the cookline and prep line.
Correction: Manager labeled vinegar bottles. 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.
- Critical: Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement: Tai items.
Correction: This time the disclosure statement was on the menu, but the reminder statement is missing. The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions". A follow-up will be conducted within 10 days to check on the updated menu to include the reminder statement.
- Single-Service and Single-Use Articles / No Reuse (corrected on site) (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of ground pepper were being used to hold tapioca.
Correction: Manager placed tapioca into lexan containers. 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.
- Window & Doors Screened if Kept Open for Ventilation (corrected on site)
Observation: Back door propped open.
Correction: Manager closed door. Propping door open could allow insects, rodents or other pests to enter your facility.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed several cracked and chipped floor tiles.
Correction: Repair the floor tiles. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Manager hung the mops to air dry. Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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04/28/2014 | Routine | |
The purpose of this visit is a risk factor assessment. Chlorine in the dishmachine tested at 50ppm chlorine and is at an acceptable level. Employee health policy in place. If you have any questions, please call the health department.
- 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 on a countertop in a bus tub 56f
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. Moved to walk in refrigerator
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12/02/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: Proline CG-32-75T-125-5N which uses 125,000
*Dish Machine: Auto Chlor A-5 chemical sanitizer observed with acceptable level of chlorine
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
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: bulk portions of broths and cooked roasts in the walk in refrigerator
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.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercookedon menu: Tai items.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Udate the laminated menus within 30 days and fax a copy to the health department at 703-385-9568. Update the carry out menu by hand and when you are ready to reprint ensure the that updated menu with the consumer advisory as discussed during inspection, is printed.
- Single-Service and Single-Use Articles / No Reuse (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of vinegar.
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.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the kitchen are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Physical Facilities Good Repair
Observation: Observed a hole near wall at back portion of kitchen near back entrance from hallway.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- 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.
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04/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about H Pho Restaurant, 9546 Old Keene Mill Rd, Burke, VA 22015 »