The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
If you have any questions or concerns, please feel free to contact 703-246-2444.
- 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: EHS RECOMMENDED MANAGER TO HAVE A DIFFERENT AREA TO STORE THE DRINKS. MANAGER REMOVED DRINK CONTAINERS. 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: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Observed bowls being used as scoops in rice cooker and multiple big sauce buckets which allows bare hand contact with RTE foods.
Correction: DISCUSSED WITH MANAGER. MANAGER REMOVED BOWLS, ADDED LADLES TO SAUCE BUCKETS AND USED RICE SCOOPS FOR RICE. 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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Observed raw eggs over vegetables and open tofu container in walk-in cooler.
Correction: MANAGER ORGANIZED WALK-IN COOLER TO SEPARATE COOKED ITEMS/READY TO EAT ITEMS FROM RAW ITEMS. Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: large amount of cooked chicken tempura in a deep plastic bucket placed on the prep top of the Bev Air Two Door near the fryer
Correction: EHS NOTED TO MANAGER THAT THE BEV AIR TWO DOOR UNIT IS NOT AN EFFECTIVE METHOD TO COOL DOWN THE BIG BUCKET OF CHICKEN TEMPURA. EHS SUGGESTED THAT THE MANAGER TO COOL ITEMS IN WALK-IN COOLER UNTIL IT REACHES 41'F OR BELOW. ONCE FOOD ITEMS REACH 41'F, ITEMS CAN BE MOVED INTO PREP UNIT. MANAGER MOVED ITEMS TO WALK-IN COOLER. Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: yellow noodles (56'F) sitting on table at room temperature
Correction: EHS INFORMED MANAGER THAT YELLOW NOODLES NEED TO BE KEPT COLD. MANAGER NOTED THAT THEY WOULD LIKE TO KEEP IT OUT SINCE IT IS USED VERY OFTEM. EHS NOTED THAT IF THEY WOULD LIKE TO KEEP IT OUT, THEY WOULD NEED TO DOCUMENT THE TIME. EHS TRAINED MANAGER HOW TO USE TIME AS A PUBLIC HEALTH CONTROL. MANAGER CREATED A CHART TO DOCUMENT NOODLES (TIME IT WAS IN AND OUT). DOCUMENTS REGARDING TIME AS A PUBLIC HEALTH CONTROL WAS DISTRIBUTED. 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.
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: EHS HANDED A FEW TEST STRIPS TO MANAGER, EHS INFORMED MANAGER THE NEED TO obtain a bleach test kit.
- 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 -- can opener. Observed food contact surfaces not being sanitized after contamination.
Correction: CAN OPENER WAS REMOVED TO BE WASHED. EHS DISCUSSED WITH MANAGER TO SET UP SANITIZE SINK WHEN WASHING DISHES. ALSO, EHS RECOMMENDED MANAGER TO HAVE SANITIZER BUCKETS TO SANITIZE FOOD CONTACT SURFACES EVERY 4 HOURS. Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: walls, metal racks in walk-in cooler, under three compartment sink, wok tops, beside wok stations
Correction: DISCUSSED WITH MANAGER, MANAGER NOTED THAT THEY WILL BEGIN CLEANING. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Storage and Display / Retail Toxics (corrected on site)
Observation: Containers of medication are stored and displayed for retail sale above dried food.
Correction: EHS INFORMED MANAGER THAT IT IS NOT SAFE. EHS SUGGESTED MANAGER TO ORGANIZE SO THAT THEY HAVE A DIFFERENT AREA TO STORE MEDICATION. MANAGER STORED MEDICATION ON THE BOTTOM OF THE SHELF. All poisonous and toxic materials for retail sale shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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01/13/2016 | Routine | |
The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
The following topics was discussed with the Certified Food Manager: pest control, importance of hand washing, cleaning frequency, and food protection from contamination.
Please fax/email the pest control invoice by 9/17/15.
If you have any questions or concerns, please feel free to call 703-246-2444. Thank you for your time.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedure -- Did not use soap.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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 and after engaging in any activity that could contaminate the hands. Switched from cooking dumpling to touching noodles to cook with barehands.
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. DISCUSSED WITH MANAGER
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. DISCUSSED WITH MANAGER.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving
Observation: The following food item(s) from damaged packaging were found offered for sale or service: can of pineapples and hoisin sauce.
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. CANNED GOODS WERE SEPARATED.
- 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: uncovered container of garlic oil in the walk-in cooler which lead to an insect access to the bucket
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. PRODUCT WAS DISCARDED
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor -- bucket of raw chicken in walk-in cooler and containers of oranges in walk- in freezer
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. ITEMS WERE MOVED TO ENSURE STORAGE NO LESS THAN 6 INCHES OFF THE FLOOR
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: can opener
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. ITEM WAS REMOVED TO BE CLEANED
- 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: knives, cooking utensils, walls, coolers, shelves, and countertops.
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.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handsink in the kitchen were blocked by saran wrap containers, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. ITEMS WERE REMOVED TO PROVIDE EASY ACCESS BY EMPLOYEES FOR HANDWASHING.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink near cash register being used to discard tea -- caused slow drainage.
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 PROPER DISPOSAL METHODS
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at handsink in kitchen.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PAPER TOWELS WERE PROVIDED.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of cockroaches. Observed cockroaches in premises: walls, countertop, and restroom.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of cockroaches on the premises.
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09/10/2015 | Routine | |
- 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: cooked egg noodles
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.--Environmental Health Specialist provided training on bare hand contact and glove use. Egg noodles were discarded during time of inspection.
- 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:--roast pork at 50F, raw chicken at 48F prepared this morning ~11:00 AM inside the Beverage Air 2dr prep cooler at cookline. Three pans of raw chicken at 48F, raw shrimp at 48F, and raw beef at 48F inside the Walk-In cooler (WIC)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.-- TCS foods prepared this morning inside the Bev Air 2dr prep were moved to another unit holding at 41F or below. All other TCS foods inside the Bev Air were discarded during inspection. Walk-In Cooler (WIC) food items listed above were discarded during time of inspection. WIC ambient air temperature of 49F. All TCS foods removed from the WIC during time of inspection. TCS foods inside the WIC overnight were discarded during time of inspection. TCS foods prepared from frozen this morning around 11:00 AM were moved to the Walk-In Freezer or another unit holding at 41F or below. Certified Food Manager (CFM) called for repair of Bev Air 2dr prep and WIC during time of inspection. CFM will email or fax the repair invoice for both units. DO NOT PLACE TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS INSIDE THE BEV AIR 2DR PREP OR THE WALK-IN COOLER UNTIL IT CAN HOLD AT 41F OR BELOW.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: slicer on prep surface. Knives on knife magnet on wall.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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02/03/2015 | Risk Factor | |
NOTES:
* The purpose of today's visit was to conduct a complaint investigation for the the following:
"I witnessed the cashier/order taker handle money then go back and handle food products with her bare hands without washing or putting on gloves. She literally picked up the wontons for the soup put them in the container right after she took money and used her hands with a soup bowl to dig out rice from the cooker".
* Observed proper hand-washing procedures, proper use of single use gloves, and proper changing of gloves at the time of inspection.
* Training and education was provided at the time of inspection by demonstrating proper hand-washing practices, proper dawning/removal of gloves, and dawning gloves with clean hands not dirty ones.
* The complaint could not be verified at the time of inspection, complaintant was notified of findings via phone call, and complaint was closed.
No violation noted during this evaluation. | 04/11/2014 | Complaint | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* All violations have been corrected at the time of inspection.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Washing hands with cold water and no soap.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: sugar, sauces, salts, and seasonings on cook-line and in dry storage areas.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. Corrected at the time of inspection by CFM.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: Shrimp, Raw Beef at room temperature thawing in & on 3-vat sanitize compartment.
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. CFM corrected at the time of inspection by placing shrimp & beef completely submerged in 70 degree running water.
- 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: Fried Chicken, Egg Rolls, and Lo Mein Noodles (WIC).
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.
- Food Temperature Measuring Device Required & Readily Accessible (corrected on site)
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. MST given to CFM at time of inspection.
- 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-vat sink with a concentration of 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 at the time of inspection by food employee at proper concentration (100ppm).
- 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 was present by the end of the routine inspection.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at kitchen handwashing sink.
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 kitchen handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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01/08/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Please fax a service report for the Beverage Air 2DR prep cooler # 2 no later than Friday, November 22, 2013
- 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 stemed rice in large deep plastic container covered with plastic wrap at 153F in Penn Walkin cooler.
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. DISCUSSED WITH MANAGER AND REVIEWED HANDOUTS PROVIDED DURING LAST INSPECTION.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the Penn walkin cooler refrigeration unit:
1) Observed raw shrimp being stored over lettuce,
2) Observed raw shell eggs being stored over celery,
3) Observed raw chicken being stored over tofu in two locations,
4) Observed raw beef being stored over steamed rice,
5) Observed raw shell eggs being stored over cooked general tso chicken
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- 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:
1) Tofu in Beverage Air 2DR prep cooler # 2 at 49F,
2) Crab meat in Beverage Air 2DR prep cooler # 2 at 49F.
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 WALKIN COOLER
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
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:---------garlic in oil on spice cart.
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.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located in the front behind counter is blocked, preventing access by employees for easy handwashing.------Observed wiping cloth bucket sitting in sink basin.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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11/12/2013 | Risk Factor | |
The purpose of today's visit was to conduct a complaint investigation in conjunction with a routine inspection. The complaint was received by the Health Department on February 25, 2013 via a customer that contacted the Virginia Department of Health. EHS spoke to the complainant via the telephone today during this inspection. The complainant was making a delivery to Harris Teeter and observed a white truck with large pieces of raw beef (with bones) in the back of the truck. The complainant shared that he observed employees wearing garbage bags over their clothing while carrying large pieces of raw beef into the back door of a facility located near the truck. The complainant provided a photograph of the white truck with the raw beef in the back of the truck. The photograph was taken by complainant on Monday, February 11, 2013 around 1 pm. During today's inspection, EHS observed where the white truck would have been located using the physical items in the picture such as the dumpster, signs on back doors in the picture and the parking spots. EHS observed that the location of the truck in the picture was near the back door of the following stores: JMD Furniture-6349A, Sweet Bee (frozen yogurt)-6347 A and Paak Bangla Bazaar -6347 B (mini grocery store). There are four doors to other stores between the facility and the back doors of the area where the white truck in the picture was parked.
EHS discussed complaint with manager. EHS reviewed invoices of food suppliers of this facility. This facility receives all meats from Rocko Meats in Thurmont, MD and all vegetables from A & A Food Service in Virginia. EHS observed invoices from Rocko Meats from Wednesday 2/6/13, Tuesday 2/12/13, Wednesday 2/13/13, Wednesday 2/20/13 and Wednesday 2/27/13. The only food delivery received on Monday 2/11/13 (the date of the photograph) was from A & A Food Service for vegetables and dried goods. EHS observed metal trays of cut frozen raw beef in the Penn Walkin Freezer. Per manager the raw beef that the facility receives in received in cardboard cases(boxes) and is received boneless. No cases(boxes) of raw beef were observed in facility. EHS observed cardboard cases (boxes) of raw chicken and raw pork and manager stated that the raw beef is received in the same type of box as the raw chicken and raw pork. Manager stated that generally all their meat delivery is received on Wednesdays around 12 noon. A follow-up inspection is scheduled for this Wednesday, March 6, 2013 to verify the receipt of raw beef and other raw meats.
No violation noted during this evaluation. | 03/04/2013 | Complaint | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: AO Smith BTR 120,100 which uses 120,000 BTU, posted recovery rate of 116.4 GPH
*Dish Machine: N/A
NOTES TO MANAGER:
- Please keep signed copies of employee health agreements on record in the facility. EHS observed employee health handouts in English that were provided during the previous inspection. EHS provided manager with the following handouts: employee health handouts in Spanish and Chinese, prevent cross contamination in English and Chinese, cooling log/sign in English and Spanish
- 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)
- 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:
1) Observed raw beef being stored above raw pork in Penn Walkin Cooler,
2) Observed raw chicken being stored above raw shell in Penn Walkin Cooler,
3) Observed raw chicken being stored above raw beef in Penn Walkin Freezer.
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).
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:-------observed cooked general tso chicken cooling in overfilled container in top portion of Beverage Air 2DR prep cooler # 2.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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:-----observed fried egg rolls overfilled in container in Beverage Air 2DR prep cooler # 2 at 48F
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. MANAGER SPLIT OVERFILLED CONTAINER INTO TWO SMALL CONTAINERS.
- Food Temperature Measuring Device Required & Readily Accessible (repeated violation)
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Sanitizer Test Kit Required (repeated violation)
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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the front and back of kitchen is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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03/04/2013 | Routine | |
- 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 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)
- 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. CFM removed containers and discarded them. Replaced with a containers with cover and straw.
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: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: 3 dented cans of bamboo shoots. Food employee removed items and placed cans in a seperate area.
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.
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. bowls were observed for dry storage foods and ready to eat foods. Food employee removed bowls and scoops were placed in use
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
- 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 chicken over raw pork in walkin cooler. food employee rearranged items with pork on top and chicken on bottom.
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).
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- 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 less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-vat sink and sanitizing bucket with a concentration of 0 ppm total chlorine. food employee remade solution at 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.
- Utensil / Handle to Consumer & Employee to Prevent Contamination (repeated violation)
Observation: Unwrapped knives, forks, or spoons were not stored along the cashier area and hot-hold area with the handles up.
Correction: Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
- 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.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present on the back door.
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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12/27/2012 | Routine | |
The purpose of the evaluation was to conduct a routine food safety inspection.
CFM Xiu Wu
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: brocolli
Correction: Except when washing produce, staff may not contact ready-to-eat foods using their bare hands and will use utensils or clean disposable gloves to handle all ready-to-eat foods
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: 1/2 lb raw chicken shelved over bulk cabbage
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. See also posted storage chart.
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Sliced chicken in trays stored on the floor in walk in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units
- Cooling Methods (corrected on site)
Observation: The tray of fried chicken wings was observed covered with plastic container.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Equip/Utensils/Linens/Single-Service/Original Package (repeated violation)
Observation: A la carte containers were not maintained in original packaging.
Correction: Single-service items shall be kept in the original protective wrapper that afford protection
- Utensil / Handle to Consumer & Employee to Prevent Contamination
Observation: Unwrapped knives, forks, or spoons were not stored unidirectionally wiith the handles up.
Correction: Unwrapped knives, forks, and spoons must be inverted so that only handles are touched by employees
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed handheld lighter with fuel reservoir shelved over reach in refrigeration
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, and single service items by separating the poisonous and toxic materials
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11/28/2011 | Routine | |
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