The purpose of today's visit was to conduct a routine inspection.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands after changing tasks and before donning gloves.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH CFM, EMPLOYEE WASHED HANDS.
- 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 shell eggs sitting next to carrots & raw chicken sitting next to RTE lettuce 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. ITEMS WERE REARRANGED IN WALK IN.
- 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: container of raw shrimp sitting on top container of raw chicken & below container of raw beef in walk in cooler. Container of raw chicken sitting above raw beef in walk in cooler. Raw chicken sitting on top of raw beef and raw shrimp and raw beef stored above raw shrimp in 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). ITEMS WERE REARRANGED IN WALK IN & FREEZER.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: container of raw frozen chicken sitting on 3 vat sink.
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. CHICKEN WAS MOVED TO PREP SINK & PLACED UNDER RUNNING WATER
- 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: liquid egg @ 53F in M3 Turbo Air 2dr prep (left) & General Tso's chicken @ 48F in M3 Turbo Air 2dr prep (right)
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. ITEMS WERE DISCARDED.
- 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: tongs that fell into container of raw chicken. Employee washed and rinsed tongs, but did not sanitize.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. DISCUSSED WITH MANAGER, NEW TONGS PROVIDED.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: rice cooker used for brown rice.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the 3 vat sink is blocked by a cooker, 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. COOKER WAS MOVED TO PROVIDE ACCESS.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. SOAP WAS REFILLED.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls and floors behind and underneath equipment is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/21/2016 | Routine | |
The purpose of todays inspection was to conduct a risk factor assessment. Reminder: when cooling General Tso's chicken be sure to use a thermometer to determine if the chicken cools to 70F within 2 hours. Use the walkin cooler and walkin freezer to help with the cooling process. Hand washing is the most important thing food handlers can do to prevent food borne illness. Hand sinks must be kept clean and useable at all times. The person in charge is responsible to see that all employees wash their hands when they should. Do not overfill the pans on the prep top. Next inspection will be in approximately 6 months.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: Observed employee putting gloves on without washing hands.
Correction: Discussed with CFM that employees must wash hands before putting gloves on.
- 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: Raw chicken and beef were stored above the shrimp in the walkin.
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). The raw animal foods were rearranged with the raw shrimp on top of the raw beef and the raw chicken on the bottom shelf.
- 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 numerous ready to eat foods stored uncovered in the walkin.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CFM placed plastic wrap over all uncovered items.
- Critical: Raw Animal Foods Cooked to 145°F (corrected on site)
Observation: Shrimp was only cooked to 138F.
Correction: Food was discarded. New order was prepared and cooked to 146F.
- 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: liquid egg 59F, raw shell eggs were sitting out at room temperature.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. The liquid egg and raw shell eggs were both discarded.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: Eggs rolls in freezer were not marked with prep date.
Correction: Any food items that are prepared onsite and will be used for more than 24 hours must be labeled with a date that tells employees when the item must be used by which must not exceed 6 days.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: Food residue was observed on the meat slicer.
Correction: Meat slicer is to be cleaned and sanitized regularly.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: Hand sink was blocked by cooker and other equipment.
Correction: Cooker and other equipment was moved to make hand sink accessible.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the 3 vat sink being used for holding ice scoops and utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Ice scoops and utensils were removed and the hand sink was sanitized.
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08/19/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Provided hand washing sign for rest room.
Provided information regarding employee health policy in various languages.
Discussed the importance of hand washing as a prevention of food borne illness.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after sneezing into them.
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 REQUESTED EMPLOYEE STOP TASK AND WASH HANDS.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: USING PLASTIC CONTAINER WITHOUT HANDLE TO DISPENSE RICE.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
MANAGER REPLACED ITEM WITH A SPOON AND PLACED IN A CONTAINER THAT IS CLEAN AND SANITIZED.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the 3-compartment sink is blocked, preventing access by employees for easy handwashing by a cook station and containers of oil.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. EMPLOYEE REMOVED CONTAINERS OF OIL AND THE COOKER TO CREATE ACCESS TO HAND SINK.
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02/12/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS provided manager with and discussed the following handouts: prevent cross contamination in English and Chinese and time as a public health control (TPHC) in English and Chinese. Observed good cooling methods.
**Do NOT allow food items to sit out at room temperature during busy times because it is convenient. Potentially hazardous food items must be held HOT at or above 135F or COLD at or below 41F or marked for TPHC and discarded within 4 hours.
- 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.-----------Observed two open soda cans being stored inside of Turbo Air 2DR prep cooler left above uncovered food.
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. MOVED OUT OF COOLER UNIT
- 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:
1) Observed raw beef being stored above uncovered sauce,
2) Observed raw chicken being stored above uncovered cabbage,
3) Observed raw chicken being stored above uncovered sauce.
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. 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: in the Penn Walkin Cooler and Turbo Air 2DR prep cooler left
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- 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) Garlic in oil in Turbo Air 2DR prep cooler left at 71F (was previously sitting out at room temperature on spice cart about one hour),
2) Raw liquid egg in Turbo Air 2DR prep cooler left at 68F (was previously sitting out at room temperature on spice cart about one hour),
3) Cooked sweet & sour chicken in Turbo Air 2DR prep cooler right at 44-45F (overfilled in container),
4) Tofu # 2 in Penn Walkin Cooler at 61F (received one hour prior)
5) Tofu # 1 at 45F and bean sprouts at 44F both in Penn Walkin Cooler.
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. ITEMS 1, 2 AND 4 DISCARDED. OVERFILLED TOP PORTION OF ITEM 3 MOVED TO WALKIN COOLER. ITEM 5 REMAINED IN WALKIN COOLER TO CONTINUE COOLING TO 41F
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature on shelf under the prep table.
Correction: 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. PER MANAGER EGGS OUT OF COOLER ABOUT ONE HOUR. EGGS TURNED TO WALKIN COOLER.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the back of the kitchen being used to store two containers and two scoops.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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08/07/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with the following handouts: prevent cross contamination in English and Chinese, cooling log and sign in English, cooling methods in English and Chinese and time as a public health control (TPHC).
**Do NOT allow food items to sit out at room temperature during busy times because it is convenient. Potentially hazardous food items must be held HOT at or above 135F or COLD at or below 41F or marked for TPHC and discarded within 4 hours.
- 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 chicken being stored above raw shell eggs in Penn walkin cooler,
2) Observed raw chicken being stored over raw shrimp in Penn walkin freezer. Note trays of raw chicken placed in walkin freezer are fresh.
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).
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:-------observed rice scoop being stored in still/stagnant room temperature water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (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:--------observed cooked noodles being stored at room temperature at 74F, three hours after cooking.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED. DISCUSSED WITH MANAGER VARIOUS OPTIONS. PER MANAGER NOODLES COOKED AROUND 12 NOON, PLACED HOT IN WALKIN COOLER AND REMOVED AROUND 1 PM FOR THE LUNCH RUSH. DISCUSSED USING TIME AS A PUBLIC HEALTH CONTROL FOR A PORTION OF NOODLES AND COOLING DOWN THE OTHER PORTION.
- Cooling Methods (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:----------obseved cooked chicken being stored in Turbo Air 2DR prep cooler right on the prep top subject to frequent opening and closing.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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02/10/2014 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. Hot water heater: Chlorine sanitizer solution concentration in 3 vat sink: 100 ppm
.
- 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: container of raw chicken in contact with container raw shrimp and over container raw beef 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). NOTE: PIC corrected storage order.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: frozen shrimp thawing at room temperature.
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.
- Cooling Methods (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: lo mein noodles cooling on counter and on trays in cooling rack.
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) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: garlic and oil misutre at cookline (78 degrees F)
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. NOTE: PIC placed garlic and oil mixture in ice bath.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: prep cooler left
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- 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. NOTE: PIC refilled paper towel dispenser.
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08/07/2013 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
Please read the information on employee health and have all your employees read and sign the form. If you have any questions, please contact me at the number above. Thank you.
NOTES:
Water Heater: State, CSB5218SFEX100, 18kW
- 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: 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: dented cans of 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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw chicken stored over uncovered container of tofu, box of cabbage.
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.
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12/06/2012 | Routine | |
Restaurant representatives - add corrected or new information about Hunan Cafe, 5641 Stone Road, Centreville, VA 20120 »