The purpose of this visit is a risk factor assessment. Please remember the following:
1.
In order to track the origin of contaminated shellfish from the manufacturer, through packer/processor to the customer, certain actions must be done. 1) Only buy products from certified and government inspected organizations. 2) Keep shellfish tags with the products until last amount sold. 3) Label them with the last date sold to customer. 4) Keep them for 90 days (incubation & testing period for Hepatitis A.) in a easily findable location. Refer to the Food For Thought Handouts provided and call inspector for any questions. And remember, your customers are counting on you.
- 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. FROZEN CLAM & MUSSEL MIX.
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: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish are not being retained for 90 days. FROZEN CLAM & MUSSEL MIX, supplied by H Mart in frozen food section.
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 for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3 compartment sink with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. Corrected.
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10/13/2015 | Risk Factor | |
- 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, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. DURING INSPECTION NO ONE WASHED HANDS AND NO ONE WAS OBSERVED WASHING HANDS BEFORE PUTTING ON NEW 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. ORAL & WRIITEN INFO. PROVIDED. MORE TRAINING RECOMMENDED.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Excessive food, paper & plastic waste near both dumpster areas (that are up hill from 3 nearby storm drain openings.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean. 24 hours allowed for clean-up today and on a regular basis (daily recommended), monitor area.
- Hand Drying Provision / Continuous Towel System
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational. Roll of paper towels is being handled, is sitting on and unclean surface and needs to be in a holder.
Correction: Repair or install a new continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing.
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02/02/2015 | Routine | |
Sanitizer for 3-vat sink: bleach: chlotine > 50 ppm.
No violation noted during this evaluation. | 10/15/2014 | Risk Factor | |
The malfunctioning freezer is not being used for food. Other freezer units in the grocery (also food source) are being used until repair is done.
- Equipment / Good Repair / Operation
Observation: The following Freezer unit is not operating properly and is unable to maintain cold food at or below 32°F: Traulsen 2-Door Upright Freezer.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 32°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
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04/29/2014 | Routine | |
The purpose of today's visit was to perform a routine risk factor assessment.Thank you for assisting me in this process.
No violation noted during this evaluation. | 11/08/2013 | Risk Factor | |
The purposr of this visit was to conduct a routine inspection
- 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.
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)
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: observed noodles cooked, placed in bowl, covered with plastic wrap, and placed in refrigerator unit at 104F.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
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05/17/2013 | Routine | |
Restaurant representatives - add corrected or new information about Han Ah Reum International Market, 8103 Lee Highway, Falls Church, VA 22042 »