The purpose of today's visit was to conduct a routine inspection. Please continue to follow the recommendation provided: when large batches are cooked for lunch or dinner rushes please split the batch in half. Please properly cool down half the batch and for the second half properly use time as a public health control (by labeling and marking the item for a four hour use or discard time). Please continue to not use the Beverage Air 1DR Display Cooler to store PHF. If the unit is repaired to hold 41F or below, please contact EHS to conduct a follow-up to verify that the unit is able to maintain 41F or below.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed drinking from uncovered beverage in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. ALL UNCOVERED BEVERAGES WERE RELOCATED AND EMPLOYEE WAS MOVED TO DINING ROOM.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) in the Beverage Air 1DR Display Cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:-----cooked egg roll at 43F, cooked chicken at 44F and cooked brown rice at 50F.
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 FREEZER TO RAPIDLY CHILL TO 41F OR BELOW.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: -----------Beverage Air 1DR Display Cooler observed holding at 44-50F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. OWNER/CFM WILL ONLY STORE NON-PHF RAW VEGETABLES IN THIS DISPLAY COOLER AND WILL STORE PHF IN THE BEVERAGE AIR 2DR FLAT TOP COOLER. THE BEVERAGE AIR 2DR FLAT TOP COOLER WAS OBSERVED HOLDING AT 38F DURING TODAY'S INSPECTION AND STORING ONLY NON-PHF VEGETABLES.
- Hand Drying Provision / Individual, Disposable Towels (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.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility.
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.
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03/16/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS discussed the following topics with CFM: time as a public health control and cooling methods.
- 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:------------portioned cooked noodles, cooked general tso chicken
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. MARKED WITH START & END TIME.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment observed in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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08/27/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided CFM/owner with and discussed handouts on the following topics: time as a public health control (English, Chinese, Spanish), cooling sign and log (English, Spanish), cooling methods (Chinese) and updated Employee Health handouts (as future reference). After cooking a menu item some of the main options are:
1) properly cool down and keep cold at 41F or below OR
2) keep hot at 135F or above OR
3) mark to be used up or discarded no later than four hours.
Please be reminded potentially hazardous foods out at room temperature that are not properly marked are subject to be discarded. Feel free to contact EHS with any questions or areas of clarification.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:-----scoop for rice stored in water with a temperature of 79F.
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. NEW SCOOP IN CLEAN DRY CONTAINER PLACED OUT AND PREVIOUS SCOOP MOVED TO DISH WASHING AREA TO BE WASHED.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:------observed several customer size containers of portioned cooked noodles at 63-70F covered, stacked and placed inside two plastic tubs.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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 portioned noodles, cooked general tso chicken, cooked cut chicken, cooked tofu, cooked brown rice, cooked chicken broth
Correction: 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 (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: ------------Beverage Air 1DR display cooler holding at 45F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.EHS OBSERVED A BEVERAGE AIR 2DR FLAT COOLER NEARBY THE DISPLAY COOLER HOLDING AT 30F AND HOLDING NON-PHF RAW VEGETEABLES. CFM/OWNER MOVED ITEMS IN DISPLAY COOLER TO FLAT TOP COOLER AND MOVED NON-PHF VEGETABLES TO DISPLAY COOLER. DISPLAY COOLER WILL BE USED FOR NON-PHF ITEMS ONLY.
- 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. RESTOCKED.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PROVIDED MANAGER WITH EXTRA SIGNS.
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03/27/2015 | Routine | |
- 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 the previous inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." However, the certified food manager has not verified discussion of the health policy with employees as required by providing the signed Forms. .
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: Responsibility of Employee to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: A food handling employee was observed having a cut on the forearm but failed to report the incident to the CFM.
Correction: Train employees to report illnesses, cuts, and other medical conditions to the person in charge or manager, to prevent contamination of food and food contact surfaces.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: Gen Tso chicken hot holding at 113F on the steam table.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.)Discarded)
- 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: beef noodle soup = 52F, 51F
Correction: cooked noodles = 48F, 50F.
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12/16/2014 | Complaint | |
The purpose of this visit is to conduct a risk factor assessment.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
Beverage Air 1 dr:
Egg rolls 59F
Chicken 47F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MANAGER REMOVED THE FOOD FROM THE COOLER AND PLACED IT INTO ANOTHER REFRIGERATION UNIT THAT IS MAINTAINING AN AMBIENT AIR TEMPERATURE OF 41F OR BELOW.
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12/03/2014 | Risk Factor | |
Observed pre-portioned containers of fried rice on shelving unit at room temperature. Rice uses Time as control measure. Per manager, rice is made only for lunch time and portioned into containers to be served only during lunch (11am-3pm). All leftovers for employees or discarded.
EHS provided Training and extra copies of Employee Health Policy and additional handwashing signs.
*Please clean outer surface of ice machine regularly.
- 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: 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. OBSERVED RAW BEEF ABOVE COOKED CHICKEN WINGS IN WI COOLER.
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. CFM REARRANGED FOOD ITEMS.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: OBSERVED CONTAINERS OF RAW CHICKEN ABOVE RAW BEEF IN WI 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). CFM REARRANGED FOOD ITEMS.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: SALT, SUGAR, CORN STARCH IN LARGE BINS
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- 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.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. HANDWASHING SIGN MISSING AT COOKLINE HANDSINK, CASHIER SERVICE BAR HANDSINK, MENS RESTROOM.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS PROVIDED HANDWASHING SIGNS.
- Maintenance Tool Storage Cannot Contaminate
Observation: Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items. OBSERVED TOOLS STORED WITH COOKING UTENSILS ON COUNTERTOP WITH DRY FOODS.
Correction: Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces. PLEASE ORGANIZE AND SEPARATE TOOLS FROM FOOD EQUIPMENT AND UTENSILS.
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. OBSERVED UNCOVERED POWDERED SOAP BUCKET ALONGSIDE DRY FOODS.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. CFM REARRANGED FOOD ITEMS SEPARATE FROM NON FOOD ITEMS.
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06/18/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
Please review the information provided on cooling. As discussed, foods either need to be kept hot at 135F or above or cooled and kept cold at 41F or below.
Please contact me if you have any questions. Thank you.
NOTES: dishmachine - Autochlor A5, 50 ppm.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Peking duck (hanging from dry storage rack, at room temperature) 94F, fried tofu (room temperature) 65F, peking duck, cut in pieces (at room temperature) 69F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above OR be cooled properly and kept cold at 41F or below. Items were moved to appropriate units.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: refrigerators at cookline.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: caulking around 3-vat sink and around pre-wash sink near dishmachine is black and dirty.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor at the back is severaly damaged and missing in placed, it is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/17/2013 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection after a foodborne illness complaint was received 3/25/13.
Remember:
1. Have employees only keep out a little bit of the raw foods they are working on out, keep the rest in the refrigerator.
2. For lunch special, only take out a reasonable amount to keep at room temperature. That item must be labeled with the date and the time range of no more than 4 hours. After the 4 hours is up, any food that remains at room tmeperature must be thrown away.
3. Remind employees everything that touches food must be washed and sanitized, either with bleach or in the dishmachine.
4. Put the date when you made food on items such as eggrolls, general tso shrimp, sweet sour shrimp, etc. if they last more than 24 hours.
Please contact me if you have any questions. Thank you.
NOTES:
Water Heater: inaccessible
Dishmachine: AutoChlor A5, 50 ppm
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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: General tso chicken 45F, roast duck 51F- taken out of refrigerator ~1hr ago, at room temp
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. Duck was being placed in oven shortly, for general tso chicken it was suggested that Time as a Public Health Control be used as lunch special ends at 3pm.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: eggrolls, general tso shrimp, sweet sour shrimp/chicken, etc.
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.
- 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: Employee manually washed cutting board and knives in 3-vat sink and did not sanitize the items before placing back on table to use.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Everything must be sanitized either at the dishmachine or manually using bleach, as discussed.
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03/28/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Hunan Chinese Gourmet, 11725-L Fair Oaks Mall, Fairfax, VA 22033 »