EHS observed that a suitable sanitizer solution was prepared and in use at the beginning of the inspection. CFM explained that she has already assigned employees to replace and test sanitizer solution on four hour intervals, or as needed. EHS has observed multiple employees know how to make, test, and use sanitizer solution.
At this time, it appears active managerial controls are sufficient to ensure sanitization of food contact surfaces. CFM agreed to closely monitor sanitizing, and agrees to permit an un-scheduled follow-up inspection to verify compliance is ongoing. CFM is aware that a Risk Control Plan will be implemented if improper sanitizing is observed during the un-scheduled follow-up inspection.
Please continue to train and monitor employees and foods to ensure food safety.
No violation noted during this evaluation. | 04/01/2016 | Follow-up | |
Commendable improvements in food safety practices were observed. Continue to closely monitor employee handwashing and food storage. Thank you for labeling shelves to reduce risks of cross contamination - check foods are properly stored several times each day.
EHS observed repeat violation of 4-702.11: Food contact surface sanitized before use after cleaning. A Risk Control Plan is warranted to ensure food contact surfaces are properly sanitized after cleaning. A follow-up inspection will be conducted on 1 April 2016 to create risk control plan with CFM.
- Duties / Monitor Sanitizing Practices and Procedures (repeated violation)
Observation: Employees are not properly sanitizing cleaned muliuse eqeuipment and utensils before they are reused.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize cleaned multiuse equpment and utensils before they are reused.
- Duties / Train Employees in Food Safety
Observation: Employees are not properly washing hands, sanitizing food contact surfaces, or storing foods safely.
Correction: Train employees in handwashing, sanitizing, and safe food storage.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Observed an employee washing and rinsing a soup container and ladle and placing them in storage without performing sanitizing step. No sanitizer was observed in the facility at the beginning of the inpsection.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. An employee properly set up the three vat sink and properly sanitized equipment.
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03/28/2016 | Follow-up | |
This Risk Factor Inspection was performed concurrently with a Complaint Investigation.
Several food safety Risk Factors were observed out of control during this inspection. A follow-up inspection will occur in approximately 25 March 2016 due to the number and severity of Critical Violations observed. Be aware that flagrant or continued non-compliance with food safety regulations may result in Enforcement actions taken by the Health Department. Enforcement actions may include suspension or revocation of the Permit to operate.
Refer to the corrective actions statements above to correct violations and to prevent repeat violations. Proper training of employees and Active Managerial Control of food safety are essential. EHS provided verbal training during the inspection and handouts regarding Active Managerial Controls, handwashing, use of the three compartment sink, food holding temperatures, and time as a public health control in Chinese. An additional copy of the Employee Health Policy folder contents were provided in Chinese to promote understanding of the policy by managers and employees in the facility.
- Duties/Other Personnel Compliance
Observation: Employees are not properly washing hands.
Correction: The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Employees are not properly sanitizing cleaned muliuse eqeuipment and utensils before they are reused.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize cleaned multiuse equpment and utensils before they are reused.
- Duties / Train Employees in Food Safety
Observation: Employees are not properly washing hands, sanitizing food contact surfaces, or storing foods safely.
Correction: Train employees in handwashing, sanitizing, and safe food storage.
- Critical: Hands and Arms / Cleaning Procedure (repeated violation)
Observation: Observed food employees using improper handwashing procedures. An employee was observed rinsing his hands in a prep sinks without using soap. Another employee was observed dipping his hands into the prepared rinse basin of the three vat sink and drying with a paper towel. When asked to wash hands by the EHS two employees attempted to wash hands without soap or used soap for less than 10 seconds.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Handwashing / When to wash hands
Observation: Employees did not wash hands unless instructed to do so by EHS. Employees were observed not washing hands after: handling soiled equipment and surfaces, handling raw animal products, eating, drinking, smoking, and leaving the kitchen.
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. EHS provided verbal training to CFM, and handouts and signage about handwashing in Chinese. TRAIN EMPLOYEES ABOUT WHEN TO WASH THEIR HANDS, AND OBSERVE THEM TO ENSURE HANDS ARE PROPERLY WASHED WHEN REQUIRED.
- Handwashing / Where to Wash
Observation: Food employees were observed rinsing hands in prep sink and prepared three vat sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. TRAIN EMPLOYEES ABOUT WHEN TO WASH THEIR HANDS, AND OBSERVE THEM TO ENSURE HANDS ARE PROPERLY WASHED WHEN REQUIRED.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Employees were observed eating and drinking in the kitchen. Foods, bowls, utensils, and beverage cups used by employees were observed stored throughout the kitchen, and in areas where they could easily contaminate foods offered for public sale and equipment.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. Employees may drink from a covered container through a straw, provided the beverage is stored and consumed away from foods and equipment. Designate areas in the kitchen and refrigeration equipment for storage of employee foods, beverages, and utensils. Employee foods, beverages, and utensils were moved to safe locations.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: Several severely dented cans were observed in storage above uncovered bulk containers of dry food ingredients (sugar, flour, corn starch, etc.).
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. Designate, label, and use an area away from food and equipment for storage of damaged cans awaiting return. Obviously dented cans were relocated. An employee was tasked with sorting through all can and removing other dented cans. EHS provided training on identifying potentially unsafe cans.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal foods stored over ready-to-eat foods in refrigeration units. Observed: Raw beef above lettuce, shell eggs above vegetables, and raw pork above vegetables in the walk-in refrigerator
Correction: AND raw chicken over cut cucumber, and raw beef over vegetables in the three door prep top refrigerator.
- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: bowls and scoops stored in dry ingredients and in seasonings on chef's table were observed with accumulations of food debris and grime.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared. Soiled utensils were removed for cleaning.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: shrimp, beef, and garlic-oil mixture (52, 49, and 65 F, respectively) on the three door prep top refrigerator.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CFM indicated prep top was maintained open during lunch service. EHS provided verbal training on proper use of the prep top refrigerator for cold holding, and showed CFM how to adjust unit to maintain foods colder. CFM agreed to discard foods.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: large bowl of sweet and sour chicken stored uncovered on shelf in dry storage area observed at 91 F. Another container of sweet and sour chicken was observed with proper use of time as a publi health control near the deep fryer.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. Chicken was discarded.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: An employee was observed washing and rinsing food containers and equipment and placing the items in storage without sanitizing. Employees were observed wiping prep tables and prep boards with visibly soiled cloths that were not previously stored in sanitizer solution.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Employees properly set up three vat sink, and equipment/utensils were sanitized and returned to storage. Cloths were placed in sanitizer solution and surfaces re-wiped.
- Permit to Operate Required, Must be Posted, Must be Valid (repeated violation)
Observation: Current, valid permit was posted, but could not be fully read because it was behind another document.
Correction: A valid permit shall be posted in every food establishment in a conspicuous place in the public view.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: Observed handwashing sink blocked by cooking and cleaning equipment stored in basin of sink.
Correction: Maintain handwashing sinks accessible at all times to facilitate employee handwashing. Items were removed from handsink.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that useable hand soap was not provided at kitchen handwashing sink. Pump-type soap dispenser was not functioning, and no other dispenser or acceptable soap was available in the facility.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at front handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. CFM immediately refilled paper towel dispenser.
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03/17/2016 | Risk Factor | |
Thank you for accompanying the EHS during this inspection. Be aware that a certified food manager MUST be present during ALL hours of operations, not just when facility is open to customers. You are strongly encouraged to have employees trained and certified as food managers. Food managers are essential for food safety. Active managerial controls of food safety suggested in this facility include:
* Monitoring employee handwashing and glove use
* Verifying foods are safely stored (Post "Prevent Cross Contamination" handout and label shelves as discussed during inspection)
* Monitor food temperatures during storage, cooking, cooling, and hot holding. Use of a digital food thermometer is highly recommended.
* Ensure only appropriate and clean utensils are used to dispense foods, and that bulk containers are covered.
EHS provided additional training regarding:
* Date marking procedures
* Cooling times/temperatures and cooling methods
* Segregation of unsafe products
* Storage of raw animal foods
* Use of prep top refrigerators for proper cold holding
Facility shares an exterior grease dump with other establishments. A large amount of grease was observed on the ground around the container and the container was observed open. Do your part to maintain this area clean, and the container closed.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employees were observed rinsing hands in water only, or scrubbing with soap for less than 10 seconds.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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: Raw beef stored above pork, and chicken stored above beef in the walk-in refrigerator.
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). EHS reviewed safe food storage with CFM, and suggested labeling shelves according to the food "types". Monitoring employees and checking inside refrigerators is an active managerial control to ensure foods are safely stored according to their minimum cook temperature. Foods were rearranged.
- 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: bulk containers of dry foods including sugar, flour corn starch, rice stored in uncovered container. Some containers of food in the walk-in refrigerator were observed uncovered.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Foods were covered.
- Critical: Food Protection from Contamination / Designated Storage of Damaged, Spoiled or Recalled Food (corrected on site)
Observation: Damaged, spoiled or recalled food stored in a location that does not segregate the product. A damaged and leaking can of sauce was observed stored on a shelf with non-dented cans and above an open container of sugar.
Correction: Damaged, spoiled, or recalled food shall be held in the food establishment as stated under 6-404.11. Do NOT store damaged, spoiled, or recalled food with food that is going to be used for the consumer, or where it can contaminate other foods. Cans were relocated to a safe location.
- Critical: Food Contact with Equipment & Utensils That Are Cleaned & Sanitized or with Single-Service/Single-Use Articles (corrected on site)
Observation: The following food item(s) were found stored in contact with soiled equipment or utensils: Dry foods including rice, sugar, flour, and corn startch, and several sauces/seasonings at cooks' table were observed in contact with visibly soiled utensils. Carry-out bowls and visibly soiled scoops/spoons used for dispensing foods were stored in contact with foods.
Correction: Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only clean single-service items. Do not use bowls to scoop foods, as the hand-contact surface may contaminate foods. Ensure dispensing utensils are cleaned and sanitized any time they become dirty. EHS provided guidance to CFM. Bowls were discarded, and utensils were removed for cleaning and sanitizing.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: An employee was observed handling raw meats with gloved hands. He then rinsed the gloves using water only, and returned to his station at the cook line.
Correction: Single-use gloves may be used only for a SINGLE task. They must be discarded when soiled, damaged, or before beginning another task. Wash hands before and after donning gloves. EHS provided training to CFM. Employee discarded gloves and properly washed hands.
- 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: Wontons (45 F) improperly stored overnight above prep wells on prep top refrigerator and garlic. A garlic and oil mixture was observed stored on the cook's table.
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. Wontons were discarded. Garlic and oil mixture was out of refrigeration fewer than 15 minutes, and was moved back to the prep top refrigerator for cold holding. EHS provided training for proper cold holding in prep top refrigerators by demonstrating temperature difference in foods at the bottoms and tops of over filled prep wells.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the prep top refrigerator doors are soiled and damaged.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace gaskets, maintain them clean.
- Single-Service and Single-Use Articles / No Reuse
Observation: Observed carry-out soup containers used for dispensing dry foods before cooking. Containers were visibly soiled from handling.
Correction: Single service/use items such as carry-out containers and plastic utensils are intended to be used for a single use and discarded. They are not designed to be effectively cleaned and sanitized after use.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelving and handles of equipment/utensils, ambient air thermometers in prep top refrigerators.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. Keep surfaces that are frequently touched by hands clean - soiled surfaces can contaminate hands.
- Equip/Utensils/Linens/Single-Service/Storage, Location (corrected on site)
Observation: Observed single-use carry-out containers in box stored directly on floor.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Boxes of containers were moved.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: A valid food permit is posted in an area viewable by the public, but is unreadable due to being covered by another document.
Correction: Ensure permit can be read by customers. Remove document obscuring view of permit.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CFM arrived within 10 minutes.
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11/18/2015 | Routine | |
Fax or email a picture of the installed light shields or the re-installed light covers to the health department within 72 hours.
The Health Department has been notified that settlement on a change of ownership will occur on September 16, 2015. This inspection was conducted to facilitate the issuance of a Health Department Permit to Operate during the change of ownership at this establishment. At the time of this inspection, the establishment is in compliance with Chapter 43.1, Fairfax County Food Code. The current permit is not transferable. In order for a Permit to Operate to be issued after settlement, please contact Ron Campbell, Environmental Health Specialist III, at 703-246-8427. A first routine inspection will be conducted approximately 30 days after the Permit to Operate is issued. All outstanding violations from this pre-opening inspection must be corrected by the time of the first routine inspection.
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood was cleaned in August 2015.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: A.O. BT-65 100: 65000BTU
- Light Bulbs / Locations where Shielding is Required
Observation: There are six (6) light fixtures in the kitchen ceiling which do not have protective covers on them.
Correction: Replace the missing covers on the light fixtures. Another option is to install shielding tubes and endcaps on each exposed light bulb.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: The screen on the screen door is torn and is not adequate to prevent entry of insects and other pests.
Correction: Repair or replace the screen in the screen door. Door was removed.
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09/14/2015 | Pre-Opening | |
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