The purpose of this visit is to conduct a routine inspection. Employee Health Policy in place. The dishmachine has been converted to a heat sanitizing dishmachine and the thermolabel activated on first run. Sanitizer in wiping cloth bucket measured within acceptable range using the facility test kit. During today's visit, EHS noted that the manager and foodworkers were properly using Time as a Public Health Control for par cooked broccoli, cooked chicken wings, bean sprouts, brown sauce on cart, broth on cart and cooked noodles. Each of the aforementioned items were marked with a discard time of 3:00pm was able to provide written instructions for time as a public health control. Time for this inspection is for inspection only.
Important:
1. EHS discussed cooling processes for broth. EHS advised the CFM to uncover the containers of cooked broth, stir frequently, and store in a location within the refrigerator to prevent cross contamination. EHS suggested cooling in the walk in refrigerator and not in the small prep cooler. It is advised to first determine by monitoring this broth for several days to ensure that the broth cools within the two step cooling method required for cooling TCS foods.
2. EHS provided Active Managerial Control (AMC) materials to share with other managers and employees. AMC is a new way to create a culture of food safety.
Thank you. If yo have any questions, please contact the health department at 703-246-2444
- 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: Observed cooked duck unwrapped or covered in the 1 door upright cooler along side of cookline.
Correction: Manager placed the duck inside a clean container and covered with wrap. Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Manager removed the wet wiping cloths and placed in the wet wiping cloth bucket which was measured with sanitizer at an acceptable level. 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.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: A foodworker attempted to wash the gloves at handsink for reuse.
Correction: Manager reminded the employee to discard the dirty gloves, wash hands and then place on clean gloves. The employee washed hands using proper technique and then placed on clean gloves. If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Boxes and bags of produce sitting on floor near the walk in refrigeator.
Correction: Foodworkers elevated the produce boxes and bags off floor. 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: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours. Two containers of chicken broth stored in the two door prep cooler which were prepared the evening prior measured 45f, 43f.
Correction: Both were discarded. EHS provided guidance on proper cooling procedures to promote this chicken broth to cool properly. Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: The slicer was observed with dried food debris on the blade and other surfaces.
Correction: Manager requested that an employee take apart the slicer for washing, rinsing and sanitizing. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: shelves used to store clean utensils, bins used to hold clean single service items.
Correction: Manager agreed to clean the above mentioned items. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable (repeated violation)
Observation: Ceiling tile in side dry storage closet is absorbant, and not easily cleanable.
Correction: Replace the ceiling tile in the dry storage closet with non-absorbant, and easily cleanable tiles.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Observed plastic bags, cans, buckets stacked near back of kitchen and in side closet.
Correction: Recycle, remove, discard at a frequency to not accumulate unnecessry debris in the establishment. Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the sides of fryers and wok station, under three vat sink, under dishwashing sink and floor drains are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
03/02/2016 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. Time as a public health control was observed today. Items marked wer Gen Tso chicken, cooked noodles. Sweet and sour chicken, sweet and sour pork, garlic in oil, eggwash, blanched broccoli and bean sprouts. EHS will update the Time as a Public Health agreement form. The were small quantities placed out along the cookline and per discussion with manager and foodworker, they were taken from the walk in refrigerator and placed out at 11am and marked with a discard time of 3:00pm.
Notes:
Remember to wash, rinse and SANITIZE and then air dry the utensils which are too big for the dishmachine and are washed at the 4 vat sink.
Employee health policy was in place.
Thank you. If you have any questions, please call the health department at 703-246-2444.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site) (repeated violation)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: Observed three severely dented cans of bamboo shoots on the same shelf as non-dented cans.
Correction: Manager relocated the bamboo shoots to the office to be returned for credit. 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.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site) (repeated violation)
Observation: Observed raw shell eggs stored at room temperature.
Correction: Manager relocated the bulk quantity of shell eggs to the walk in refrigerator. Manager reports that they were placed out less than 4 hours prior. Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.
- 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 sanitize basin of the four vat sink was not assembled, but a foodworker was washing and rinsing utensils
Correction: Sanitize basin assembled and measured 100ppm chlorine. 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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: The large bulk bus tubs and large bowls which are too big to fit into the chemical sanitizing dishmachine, as the foodworker was observed washing and rinsing, but failed to sanitize the utensils and then allow to air dry.
Correction: Manager alerted. The manager worked with the employee to sanitize the utensils which had been stacked into clean utensil storage but had not yet been sanitized. All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
|
09/03/2015 | Risk Factor | |
The purpose of this visit is to conduct a follow-up inspection to check on the repair of a heat sanitizing dish machine. The unit has been repaired and the facility is now in compliance with this requirement. Thermolabel activated. Thank you.
No violation noted during this evaluation. | 03/26/2015 | Follow-up | |
The purpose of this visit is a follow-up to check on the repair of the dishmachine. The unit is still in need of repair but is not in use. The four vat sink is being utilized to wash, rinse and sanitize utensils. Single service utensils are being used to serve customers. Manager expects to continue using single service until the repair is completed by the end of this week. An extension is granted by the health department for this process. In addition, other easily correctable violations were observed corrected during today's follow-up. Thank you
- Equipment / Good Repair / Operation (repeated violation)
Observation: The heat sanitizing dishmachine is currently broken and not in use. However, observation is that there are to many utensils to wash, rinse and sanitize to allow continued use of only the three vat sink.
Correction: Repair/adjust the unit so that it is able to properly wash, rinse and sanitize utensils. An allowance to repair the unit as currently permitted to a heat sanitizing unit again or to convert to a chemical sanitzing unit. The Technician and the manager who are both on site will make a determination on how the unit will be repaired and then notify the EHS. Meanwhile, the manager has agreed that from now and through the weekend, single service items will be used and then discarded. The pots, pans and cooking utensils will be washed, rinsed and sanitized using the existing four vat sink. Demonstration was provided to management and foodworkers on how this can be achieved. Single service items for this weekend were purchased and arrived during today's visit. A follow up will be conducted on Monday,March 23rd to determine if the repair of the dishmachine was adequate. Sanitizer in the las two compartments of the four vat sink measured 100ppm chlorine.
|
03/23/2015 | Follow-up | |
Complaint on 18-Mar-2015 : The purpose of this visit is to conduct a complaint inspection for a complaint of an alleged non-working dishmachine. During today's visit, it was determined that the dishmachine was not in operation during the time of the inspection. A routine inspection was also completed today. The violations related to this complaint are included in the routine inspection.
In response to this complaint, the manager has agreed to switch operation and begin using single service items over the weekend. The manager sent employees to purchase single service cups, plates, bowls and utensils. The dishmachine technician arrived onsite during today's visit and has agreed that the repair of the dishmachine will be completed this weekend. He will begin work on the unit tonight. The four vat sink was assembled during today's visit. The manager will use bleach to sanitize the current plates, cups, bowls, utensils, including pots, pans and trays. Once all utensils are washed, rinsed and sanitized and air dried, the re-use utensils will be stacked on clean shelving units and single service item useage will begin. The four vat sink will then be used to wash, rinse and sanitize cooking utensils. Single service items will be discarded and not reused. The ocmplaint is confirmed and is now closed.
No violation noted during this evaluation. | 03/20/2015 | Complaint | |
Today’s inspection was to conduct a routine inspection. In addition to today's visit, a complaint inspection was completed today. 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.
Time as Public Health Control: Items such as cooked chicken, bean sprouts were observed on table tops, countertops but did not contain a time stamp. Alternate action: Per discussion with manager, they were still within limits of cooling and were moved to walk in refrigerator and walk in freezer to continue cooling. Recommended to manager to leave small amounts of foods out in room temperature for lunch rush (as needed) so less amount is discarded at the end of time.
*Please avoid repeated violations.
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.
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. Observed a foodworker wash a pan and attempt to stack in clean dish area.
Correction: The EHS and the manager worked with employees on assembling and using the sink with wash, rinse and sanitize steps. The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- 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 dirty utensils, and walk in refrigerator handle.
Correction: Training provided on handwashing to prevent contamination of food and food contact surfaces to employees. 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.
- 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: Dented cans of bamboo shoots on a shelf along with non-dented cans.
Correction: Manager discarded the dented cans of bamboo shoots. 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.
- 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: In the walk in refrigerator, observe raw chicken and raw pork over mushrooms, scallions and sauces.
Correction: A foodworker was trained by the EHS during inspeciton using the Prevent Cross Contamination Guide to rearrange the walk in refrigerator to prevent cross contamination. 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.
- 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 chicken over raw pork in the walk in refrigerator.
Correction: A foodoworker rearranged the walk in refrigerator after training by EHS using the Prevent Cross Contamination Guidance Document. 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: Several bus tubs of raw chicken, boxed raw chicken, shrimp, sauces, vegetables observed on the floor of the kitchen during food prep and in the walk in refrigerator and the walk in freezer.
Correction: Within 90 days, rearrange shelving to allow for proper elevation of the above foods. 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: 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: Rice in a metal bowl along cookline 65f
Correction: chicken wings in a bus tub along cookline 45f, bean sprouts on shelf along cookline 54f
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed an ambient temperature above 45°F for shell eggs on countertop in kitchen. Ambient air was 64f.
Correction: Manger relocated the shell eggs to walk in refrigerator. Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Cooked chicken, bean sprouts during today's visit.
Correction: Manager decided to move these items to the walk in refrigerator and freezer, rather to cool foods since there was still time to cool the foods based upon discussion with manger and the quantity observed would not be used during busy lunch hour. If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Equipment / Good Repair / Operation
Observation: The heat sanitizing dishmachine is currently broken and not in use. However, observation is that there are to many utensils to wash, rinse and sanitize to allow continued use of only the three vat sink.
Correction: Repair/adjust the unit so that it is able to properly wash, rinse and sanitize utensils. An allowance to repair the unit as currently permitted to a heat sanitizing unit again or to convert to a chemical sanitzing unit. The Technician and the manager who are both on site will make a determination on how the unit will be repaired and then notify the EHS. Meanwhile, the manager has agreed that from now and through the weekend, single service items will be used and then discarded. The pots, pans and cooking utensils will be washed, rinsed and sanitized using the existing four vat sink. Demonstration was provided to management and foodworkers on how this can be achieved. Single service items for this weekend were purchased and arrived during today's visit. A follow up will be conducted on Monday,March 23rd to determine if the repair of the dishmachine was adequate. Sanitizer in the las two compartments of the four vat sink measured 100ppm chlorine.
- Single-Service and Single-Use Articles / No Reuse (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of spiced walnuts.
Correction: The manager placed the spiced walnuts in a metal container which was washed, rinsed and santiized. 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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: A pan/tray being washed, rinsed but not sanitized at the three vat sink by a foodworker was observed by EHS. The dishmachine is not inuse because it is currently not operating and is being repaired. The facility has a four vat sink and will switch to single service items and use their four vat sink temporarily to wash rinse and sanitize pots and pans.
Correction: The foodworker was reminded to wash, rinse and sanitize during today's visit. Training was provided to properlly assemble the four vat sink. It was decided that one sink will be for hot, soapy water wash, then the middle sink will be for rinsing, then the 3rd and 4th sink will be for sanitizing pots and pans and remaining re-use utensils. The three vat sink will be used temporariliy until the dismachine is repaired this weekend. Single service items will be used over the weekend. A follow-up will be conducted on Monday, March 23rd, to check on the repair of the dishmachine. Chlorine in 3rd and f4th basin of the four vat sink measured 100ppm chlorine. The technician who is repairing the dishwasher provided a chlorine test kit to the manager. All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the unisex employee bathroom stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the kitchen walls, floor drains, cove moulding, cookline, prep area is in need of cleaning.
Correction: Within 90 days, clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use by placing them on floor while wet. .
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
|
03/20/2015 | Routine | |
The purpose of today's visit was to perform a risk factor assessment.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: An employee was observed eating near food prep station.
Correction: Employees should eat or drink only in areas where food or equipment contamination cannot occur.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: A significantly dented can of baby corn was observed on a canned good shelf.
Correction: Dented cans should be segregated and returned or discarded.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw chicken was observed stored above uncovered vegetables in walk-in refrigerator.
Correction: Do not store raw meats above ready to eat foods.
|
11/14/2014 | Risk Factor | |
Today’s inspection was to conduct a routine inspection. 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.
Time as Public Health Control: cooked chicken, bean sprout, broccoli were observed with time stamp. At 3:00PM, observed all were discarded according to time stamp they had since foods have been out of cold holding temperature. Recommended to manager to leave small amounts of foods out in room temperature for lunch rush (as needed) so less amount is discarded at the end of time.
*Please avoid repeated violations.
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: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken over tomato, raw chicken over cooked food in walk-in cooler.
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. Corrected.
- 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 shrimp, raw chicken over raw egg in walk-in cooler
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 corrected.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor: raw beef, sauces and tomato on floor in walk-in cooler. onion on floor in kitchen.
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: 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: tofu (44F), raw egg (63F)-discarded, raw shrimp (54F), raw chicken (54F) on prep top - both moved to walk-in cooler in 2dr prep cooler - left.
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. Maintenance is called. However, observed at the end of inspection, cooler was at 38F.
- 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:cooked chicken, cooked broccoli, cooked ribs in walk-in cooler and 1dr reach-in cooler.
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.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. Closed
- Refuse Container with Cover/ Women's & Unisex Toilet Room (corrected on site) (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the unisex employee bathroom
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable (repeated violation)
Observation: Ceiling tiles in server station, bathroom, bar, bar dry storage are absorbent.
Correction: Ceiling tiles should be smooth, nonabsorbent and easily cleanable.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the screen back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- 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: bug spray
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. Discarded.
|
03/31/2014 | Routine | |
- Mechanical Warewashing Equipment, Hot Water Sanitize, Final Rinse Temp (corrected on site) (repeated violation)
Observation: The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 165ºF for a stationary rack single temperature machine. Dish machine was not able to turn thermal label to black color indicating rinse temperature at or above 160F.
Correction: In a mechanical operation the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°For less than 165°F for a stationary rack, single temperature machine or for all other machines, 180°F.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the cookline being used for food prep.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
|
09/17/2013 | Risk Factor | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: A food employee was observed eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
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, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor: vegetables, raw meat in walk-in cooler.
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.
- Mechanical Warewashing Equipment, Hot Water Sanitize, Final Rinse Temp (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 165ºF for a stationary rack single temperature machine.
Correction: In a mechanical operation the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°For less than 165°F for a stationary rack, single temperature machine or for all other machines, 180°F.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cutting board, large containers.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in employee bathroom.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: Ceiling tiles in dry storage area is absorbent.
Correction: Ceiling tiles in dry storage area should be nonabsorbent and easily cleanable.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Employee toilet room door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along 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.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that following are in need of cleaning: gaskets, walls, under shelvings, walk-in cooler, floors, and outside of containers.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- 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: insect spray - discarded.
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.
- First Aid Supplies / Location (corrected on site) (repeated violation)
Observation: First Aid Supplies are not being stored in a kit or container: aloe vera ointment in 2dr prep cooler - right.
Correction: Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces.
|
03/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about House Of Dynasty, 7550 Telegraph Rd, Alexandria, VA 22310 »