A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this visit as your participation allows me to clarify areas and processes at your facility that may require further assessment.
NOTE: At this inspection Employee Health Policy guidelines were reviewed and food thermometers were calibrated. Reuse of single use containers were discussed.
QUESTIONS: Please call 703-246-2444
- Single-Service and Single-Use Articles / No Reuse (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of sauces. OBSERVED PLASTIC BOTTLES OF VINEGAR ARE BEING REUSED TO STORE GARLIC, BIG BOWL,TOFU AND OTHER SAUCES.
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. DISCUSSED WITH OWNER THAT THESE CONTAINERS ARE ONLY SINGLE USE AND NOT TO BE REUSED.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED ACCUMULATION PINK MILDEW ON THE INSIDE SURFACE OF THE ICE BIN. ALSO DIRT/DEBRIS ON THE FILTERS
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 OWNER TO CLEAN THE ICE BINS INCLUDING THE OUTSIDE FILTERS ON A REGULAR BASIS.
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02/09/2016 | Routine | |
A RISK FACTOR inspection of your facility was conducted today. Thank you for accompanying me during this visit and answering my questions as your participation allows me to clarify processes at your establishment that may require further assessment.
NOTE: At this visit further time was taken to discuss with the CFM the public health importance of date marking any cooked/semi cooked items that are not consumed or sold within 24 hours.
QUESTIONS: Please call 703-246-2444
- 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:OBSERVED CHICKEN SATAY AND DUMPLINGS IN THE 2 DR PREP TOP REFRIGERATOR AND COOKED MINCED CHICKEN, COOKED BROAD AND THIN NOODLES IN THE WALK IN REFRIGERATOR THAT WERE COOKED MORE THAN 24 HOURS AGO AND 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. DISCUSSED WITH MANAGER PUBLIC HEALTH REASONS FOR DATE MARKINGS ALL ITEMS DATE MARKED AT INSPECTION.
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08/10/2015 | Risk Factor | |
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.MANAGER HAS CERTIFICATE FROM PROMETRIC, DETAILS ENTERED UNDER COMMENTS.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action. MANAGER HAS BEEN ASKED TO OBTAIN VALID CARD FROM ORS INTERACTIVE WITHIN 10 BUSINESS DAYS.
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02/10/2015 | Routine | |
Today a site visit was made for conducting a training inspection for the purposes of Standardization.
No violation noted during this evaluation. | 09/03/2014 | Training | |
- 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 BEEF,RAW CHICKEN AND RAW FISH ON THE SAME SHELF IN THE WALK IN REFRIGERATOR AND RAW CHICKEN AND RAW BEEF ON SAME SHELF IN THE SATURN 2 DR UPRIGHT FREEZER (LEFT)
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). MANAGER HAD STAFF REMOVE THE ITEMS AND ARRANGE THEM IN CORRECT ORDER TO AVOID CROSS CONTAMINATION.
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06/11/2014 | 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 SHRIMP, BEEF AND CHICKEN STORED ON THE SAME SHELF IN THE SATURN 2 DR UPRIGHT FREEZER ( L )
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: DISCUSSED WITH CFM AND PROVIDED PRINTED DIAGRAM OF CORRECT METHOD TO ARRANGE ITEMS.
- 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 THE FOLLOWING FOOD ITEMS WERE UNCOVERED IN THE 2 DR FLAT TOP REFRIGERATOR : PANANG CURRY MIX, RED CURRY MIX, YELLOW CURRY AND WONTON SOUP
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.CORRECTED: DISCUSSED WITH CFM WHO COVERED THE ITEMS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED A CONTAINER OF COOKED RICE ON THE COUNTER TOP ( MADE THE NIGHT BEFORE) AT 70F
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: CFM DISCARDED THE RICE.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at handwashing sink located in the bar area..
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.CORRECTED: DISCUSSED WITH MANAGER TO PROVIDE HAND WASH SOAP.
- 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 SINK LOCATED AT THE BAR AND AT THE MENS AND WOMENS RESTROOMS.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. CORRECTED: EHS SUPPLIED FACILITY WITH HAND WASH SIGNS.
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11/13/2013 | Risk Factor | |
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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 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)
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.OBSERVED AN OPEN CUP WITH BEVERAGE BELONGING TO EMPLOYEE IN THE BACK NEAR THE DISH MACHINE .
Correction: Food employees may drink only from a covered container using a straw. CORRECTED: CFM REMOVED THE CONTAINER FROM THE AREA.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination:OBSERVED UNCOVERED FRIED CHICKEN AND FRIED TOFU IN THE BEVERAGE AIR 2 DR REFRIGERATOR ( NEAR BAR )
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED SEVERAL BOXES AND CONTAINERS OF FOOD STORED ON THE FLOOR IN THE NORLAKE 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: 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: OBSERVED SEVERAL FOOD ITEMS LIKE MANGO STICKY RICE, SPRING ROLLS AND CHICKEN SATAY ( BEVERAGE AIR (NEAR BAR) , DUMPLINGS ( WALK IN) 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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- 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 not correct to what is required for effective sanitization of food-contact surfaces of equipment and utensils. OBSERVED CHLORINE SANITIZING SOLUTION IN BUCKET AT BAR TO BE 0PPM AND CHLORINE IN THE SANITIZING BUCKET AT 3 VAT TO BE ABOVE 200 PPM.
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: HEALTH DEPARTMENT INSTRUCTED CFM ON CORRECT CONCENTRATION OF CHLORINE FOR EFFECTIVE SANITIZING.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the bar area is being used to clean knives and cutting board. .
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink.OBSERVED NO PAPER TOWELS AT HAND WASH SINK IN BAR AREA. TOWEL DISPENSER HAS BEEN REMOVED AND TV PLACED ABOVE THE SINK.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
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 SIGNS AT ANY HAND SINK.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.CORRECTED
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.OBSERVED BOTTLES OF CLEANERS NOT LABELED ON SHELF NEXT TO DISH WASHER.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.CORRECTED
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04/25/2013 | Routine | |
PREOPERATIONAL FINAL INSPECTION
*Caulking around the two hoods is being done during this inspection.
*Sealing of an outer opening under the back exit door is being done during this inspection.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 03/29/2013 | Pre-Opening | |
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