The purpose of this inspection was to perform a follow-up visit to determine compliance with the risk control plan addressing hand hygiene and glove use in the facility. Other conditions were not formally evaluated during this inspection.
Hand sinks were reasonably accessible. When asked, an employee removed dishwashing gloves stored in the rear hand sink - sink was usable, as gloves were draped over an edge. The paper towel dispenser at the rear hand sink is functioning poorly. Please repair or replace the towel dispenser. Use stacked or rolled paper towels to dry hands and turn off water until while paper towel dispenser is not working.
Handwashing frequency in the facility remains appropriate based on observations during the inspection. EHS provided additional training to CFM and employees on handwashing methods
- Duties / Train Employees in Food Safety
Observation: Observed employees are not adequately trained in hand hygiene or sanitizing practices.
Correction: Train employees in food safety, especially when and how to wash hands, proper glove use, and protecting food from contamination by sanitizing food contact surfaces.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Poultry, pork, fish, eggs, and beef were observed stored without adequate regard to cook temperature in prep top and walk-in refrigeration units. CFM explained that he attempted to follow the Prevent Cross Contamination Handout, but did not fully understand the instructions.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. EHSs provided training in Korean and English. Foods were rearranged and EHS proposed a shelf labeling system for the refrigeration units. A Risk Control Plan will be devloped with CFM to promote understanding and Active Managerial Control of safe food storage.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: rice scoop stored in standing water at room temperature. Tongs stored where they could be contaminated by employees walking by.
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.
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used under cutting boards and for drying equipment/utensils after cleaning and sanitizing.
Correction: Cloths shall not be placed under cutting boards to prevent the boards from sliding while in use. Do not use cloths to dry food contact surfaces that have been cleaned and sanitized.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task
Observation: Observed gloves used for multiple tasks without being discarded. CFM was observed handling soiled dishes and attempting to handle foods with same gloves. CFM and employees were observed rinsing gloves with water, or wiping them on cloths between tasks.
Correction: EHS provided training in glove use and handwashing, and arranged for a translated phone call explaining proper hand hygiene and glove use.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: Observed cardboard used to line shelving, and papers on floor in front of front handsink.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove cardboard on shelving.
- Equipment / Fixed / Space / Seal
Observation: Observed material sealing three-vat sink to wall is damaged, not easily cleanable, and does not effectively seal sink to wall.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- 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: Handles and exteriors of refrigeration and cooking equipment, shelving, and exteriors of bulk food storage containers.
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.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Observed utensils stored in locations where they may become contaminated as follows: Cutting utensils stored in visibly soiled container, knives stored blade-down between prep top refrigerator and prep table, food contact surfaces of utensils stored in direct contact with visibly soiled shelving. Pots and pans observed stored on floor throughout kitchen.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
- Storage of Clean Equipment & Utensils, Self-Draining Position/Covered/Inverted
Observation: Observed large bowls and pots that have been cleaned are not stored covered or inverted.
Correction: Clean equipment and utensils shall be stored covered or inverted to prevent contamination.
- 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: Ice maker stating "For Household Use Only" on manufacturer's placard.
Correction: 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.
- Plumbing / Maintained in Good Repair
Observation: Observed the spigot of the three vat sink is loose and leaking while in use.
Correction: Repair three vat sink.
- Heating, Ventilating, Air Conditioning System Vents
Observation: Observed vent screen in kitchen ceiling with accumulation of dust.
Correction: Maintain ventilation system components clean to prevent dust being blown onto food or food contact surfaces.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the kitchen floors and walls are 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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03/07/2016 | Follow-up | |
The purpose of this visit was to perform a follow-up inspection to the routine inspection performed 8 February 2016. Food safety in the facility was observed impressively improved relative to previous inspections, even though facility was very busy preparing foods during the inspection. Thank you.
* Handwashing frequency and procedure among employees was observed commendably improved. However, employees were observed using gloves for multiple tasks and an employee was observed working with a torn glove. This will be addressed through additional on-site training and handouts provided upon delivery of this report.
* A four compartment sink setup (three compartment sink and adjacent prep sink) was observed being used properly to pre-scrape, wash, rinse, and sanitize dishware and utensils during the inspection.
* Potential cross contamination of foods in refrigerated storage remains a concern. Raw animal products were observed stored over ready to eat foods, and raw animal products were not properly stored by "type". Two EHSs worked with CFM and employees to provide additional training in English and Korean about safe food storage. An EHS worked with an employee to organize foods in the walk-in refrigerator for safe storage. EHS suggested labeling shelves for the segregated storage of cooked foods, ready-to eat produce, and raw animal products to prevent cross contamination. EHSs will work with CFM to develop a risk control plan to create active managerial control of safe food storage.
* Please note that foods stored in the True two door prep top refrigerator were observed holding at or near the maximum temperature for safe cold holding (41 F). Maintain this unit closed as much as possible. Adjustment or service of this unit is recommended. Monitor temperatures of foods in this unit closely.
EDIT 7 MARCH 2016: A RISK CONTROL PLAN TO ADDRESS HAND HYGIENE AND GLOVE USE IN THE FACILITY WAS RATIFIED. TWO FOLLOW UP VISITS ARE REQUIRED UNDER THE RISK CONTROL PLAN.
- Duties / Train Employees in Food Safety
Observation: Observed employees are not adequately trained in hand hygiene or sanitizing practices.
Correction: Train employees in food safety, especially when and how to wash hands, proper glove use, and protecting food from contamination by sanitizing food contact surfaces.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal foods stored over ready-to-eat foods in refrigeration units, including: raw eggs stored above buns in the walk-in refirgerator, AND raw eggs stored above and cut vegetables and raw chicken stored above condiments in prep top refrigerators.
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. Foods were rearranged, EHSs provided training in English and Korean.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Poultry, pork, fish, eggs, and beef were observed stored without adequate regard to cook temperature in prep top and walk-in refrigeration units. CFM explained that he attempted to follow the Prevent Cross Contamination Handout, but did not fully understand the instructions.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. EHSs provided training in Korean and English. Foods were rearranged and EHS proposed a shelf labeling system for the refrigeration units. A Risk Control Plan will be devloped with CFM to promote understanding and Active Managerial Control of safe food storage.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: rice scoop stored in standing water at room temperature. Tongs stored where they could be contaminated by employees walking by.
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.
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used under cutting boards and for drying equipment/utensils after cleaning and sanitizing.
Correction: Cloths shall not be placed under cutting boards to prevent the boards from sliding while in use. Do not use cloths to dry food contact surfaces that have been cleaned and sanitized.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task
Observation: Observed gloves used for multiple tasks without being discarded. CFM was observed handling soiled dishes and attempting to handle foods with same gloves. CFM and employees were observed rinsing gloves with water, or wiping them on cloths between tasks.
Correction: EHS provided training in glove use and handwashing, and arranged for a translated phone call explaining proper hand hygiene and glove use.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: Observed cardboard used to line shelving, and papers on floor in front of front handsink.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove cardboard on shelving.
- Equipment / Fixed / Space / Seal
Observation: Observed material sealing three-vat sink to wall is damaged, not easily cleanable, and does not effectively seal sink to wall.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- 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: Handles and exteriors of refrigeration and cooking equipment, shelving, and exteriors of bulk food storage containers.
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.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Observed utensils stored in locations where they may become contaminated as follows: Cutting utensils stored in visibly soiled container, knives stored blade-down between prep top refrigerator and prep table, food contact surfaces of utensils stored in direct contact with visibly soiled shelving. Pots and pans observed stored on floor throughout kitchen.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
- Storage of Clean Equipment & Utensils, Self-Draining Position/Covered/Inverted
Observation: Observed large bowls and pots that have been cleaned are not stored covered or inverted.
Correction: Clean equipment and utensils shall be stored covered or inverted to prevent contamination.
- 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: Ice maker stating "For Household Use Only" on manufacturer's placard.
Correction: 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.
- Plumbing / Maintained in Good Repair
Observation: Observed the spigot of the three vat sink is loose and leaking while in use.
Correction: Repair three vat sink.
- Heating, Ventilating, Air Conditioning System Vents
Observation: Observed vent screen in kitchen ceiling with accumulation of dust.
Correction: Maintain ventilation system components clean to prevent dust being blown onto food or food contact surfaces.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the kitchen floors and walls are 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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02/19/2016 | Follow-up | |
Substantial improvements were made to correct several violations observed during the routine inspection. Proper cold holding and safe food storage had to be corrected during the follow-up inspection by adjusting refrigeration units and covering/rearranging foods.
**Cold foods MUST be 41F or colder at ALL times. Check food temperatures frequently using the food thermometer provided. Pay particular attention to foods in the prep tops, and keep prep top refrigerators closed unless you are actively removing foods. Do not remove foods from refrigeration equipment unless they will be used immediately. Potentially dangerous bacteria will grow rapidly in foods warmer than 41 F.
**ALL foods MUST be protected from contamination at ALL Times. Ensure all foods are covered. Do not store animal products (i.e. meat and fish) above vegetables. Refer to the "Prevent Cross Contamination" handout provided for more information about proper food storage.
Thank you for your work to improve food safety. Please continue your efforts and avoid repeat violations.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the True and Beverage Air two door prep top refrigeration units are damaged.
Correction: Replace gaskets and keep them clean.
- Equipment / Non-food Contact / Visibly Clean
Observation: Grease accumulations were observed on the ventilation hood above the cooking equipment.
Correction: HOOD IS ROUTINELY CLEANED BY A CONTRACT SERVICE. IT IS SUGGESTED THAT THE HOOD BE CLEANED MORE FREQUENTLY.
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04/22/2015 | Follow-up | |
EHS provided training regarding: proper handwashing, food storage, cold holding, date marking, proper cleaning/sanitizing, and shellstock record keeping. The kitchen was crowded with items no longer used, or not needed for food operations. Discard unused items so that foods and equipment may be more easily and more safely stored, and to allow adequate cleaning. Due to the number and severity of critical violations observed, a follow-up inspection will be performed on or about 10 April 2015. Substantial correction of violations is expected - pay particular attention to handwashing and food storage. Refer to corrective actions statements above for guidance in correcting violative conditions.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Food employees failed to wash hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Employees donned gloves without washing hands, and did not wash hands after removing 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. DURING A PAUSE IN OPERATIONS, EHS DISCUSSED WHEN, WHERE, WHY, AND HOW TO WASH HANDS WITH ALL KITCHEN EMPLOYEES. EHS DEMONSTRATED PROPER HANDWASHING AND EXPLAINED PUBLIC HEALTH RATIONALE SUPPORTING HANDWASHING POLICIES AND PROCEDURES.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: Containers of shellstock without tags were observed in several refrigeration units.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. EHS DISCUSSED PROCEDURES FOR SHELLSTOCK TAGS WITH CFM.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or labels.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels AND marking the tag or label with the date when the last shellstock from the container is sold or served. EHS DISCUSSED PROCEDURES FOR SHELLSTOCK TAGS WITH CFM.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: A container of raw liquid eggs was observed above uncovered washed and unwashed vegetables in the walk-in refrigerator. Pork and beef were observed thawing while stacked atop boxes of vegetables in the kitchen.
Correction: FOODS WERE REARRANGED. EHS DISCUSSED SAFE FOOD STORAGE WITH CFM. DO NOT STORE RAW ANIMAL FOODS ABOVE READY-TO-EAT FOODS, INCLUDING WASHED VEGETABLES.
- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils
Observation: A large quantity of frozen whole squid was observed thawing in direct contact with the basin of a prep sink that was visibly soiled.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared. EHS SUGGESTED DISCARDING SQUID.
- 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: on kichen counters, kitchen floor, inside refrigeration units.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. EHS DISCUSSED SAFE FOOD STORAGE WITH CFM. EMPLOYEES BEGAN COVERING AND RELOCATING FOODS.
- 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 throughout kitchen and in walk-in refrigeration/freezer units..
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.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: squid thawing in prep sink, bagged items thawing in a bucket of water, frozen meats thawing in containers on counters.
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. EHS DISCUSSED OPTIONS FOR SAFELY THAWING FOODS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: Foods cold holding at improper temperatures were observed in the prep tops of the Delfield two door prep refrigerator (Vegetable/bean sprout mix (42 F) and vegetable kimchi (44 F) and True two door prep refrigerator (Shellfish 46 F and 43 F, raw octopus 44 F). A container of mussels in the walk-in refrigerator was observed at 53 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. CFM INDICATED PREP TOPS WERE MAINTAINED OPEN DURING BUSY LUNCH PREPARATION PERIOD. AMBIENT TEMPERATURES INSIDE THE PREP REFRIGERATORS WERE BELOW 41 F - POTENTIALLY HAZARDOUS FOODS IN THE PREP TOPS WERE PLACED INSIDE THE UNITS TO COOL. EHS ENCOURAGED CFM TO MAINTAIN PREP TOPS CLOSED AS MUCH AS POSSIBLE AND EXPLAINED PROPER USE OF ICE BATHS TO COLD HOLD FOODS OUTSIDE OF REFRIGERATION UNITS DURING BUSY PERIODS.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the True and Beverage Air two door prep top refrigeration units are damaged.
Correction: Replace gaskets and keep them clean.
- Can Opener / Good Repair / Sharp
Observation: The can opener blade is dull and caked with debris.
Correction: Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. REPLACE CAN OPENER BLADE. KEEP CAN OPENER CLEAN.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: dishware and utensils in storage, trays/bowls stored on floor under prep table, prep boards.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CFM INDICATED SOME OF THE SOILED ITEMS WERE NO LONGER USED
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: Grease accumulations were observed on the ventilation hood above the cooking equipment.
Correction: HOOD IS ROUTINELY CLEANED BY A CONTRACT SERVICE. IT IS SUGGESTED THAT THE HOOD BE CLEANED MORE FREQUENTLY.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: Exteriors of refrigeration and cooking equipment and shelving throughout kitchen were observed visibly soiled.
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. CLEAN REFRIGERATION AND COOKING EQUIPMENT - ESPECIALLY HANDLES. CLEAN SHELVING.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination
Observation: Pots and pans were observed stored on the floor throughout kitchen.
Correction: Do not store equipment used in food preparation on floors, or in other areas where it may become contaminated.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink in kitchen was measured at a temperature less than 100°F. Water was measured at 56F. CFM indicated that hot water supply was not functioning at the sink.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. FIX PLUMBING TO ENSURE HANDSINK CAN PROVIDE 100F WATER.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility in the kitchen is blocked by gloves, equipment on floor, and cleaning supplies, thereby preventing access by employees for easy handwashing.
Correction: KITCHEN HANDSINK WAS CLEARED. MAINTAIN CLEAR AND EASY ACCESS TO HANDWASHING FACILITIES.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed cleaning instruments in both kitchen and front handsinks.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Remove materials not needed for handwashing (scrubbing pads, stoppers, sponges) from sinks, and maintain them empty.
- 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. PAPER TOWELS WERE SUPPLIED.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Food preparation area was observed cluttered with unused equipment including dishware and a slicer.
Correction: 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. REMOVE UNUSED OR UNNECESSARY ITEMS FROM KITCHEN TO ALLOW THOROUGH CLEANING.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors and walls are in need of cleaning.
Correction: CLEAN FLOORS AND WALLS. PAY PARTICULAR ATTENTION TO FLOORS AND WALLS AROUND AND BENEATH EQUIPMENT.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that several medicines and cleaning supplies were stored above or near food, prep surfaces, equipment, utensils, linens or single service items.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. CLEANING SUPPLIES AND MEDICINES WERE RELOCATED. EHS SUGGESTED DESIGNATING AN AREA AWAY FROM FOOD OPERATIONS AND STORAGE FOR STORING MEDICINES.
- Personal Care Items Stored in Employee Locker or Designated Area
Observation: Observed soaps, cigarettes, and lotions stored in such a way that they could contaminate sinks, equipment, and prep surfaces.
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage. PERSONAL ITEMS WERE RELOCATED.
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04/01/2015 | Routine | |
The purpose of this visit was to conduct a risk factor.
EHS provided additional employee health information in Spanish.
EHS provided cross contamination, handwashing, hot and cold holding, safe cooking, thermometers and three compartment sink information in Korean.
EHS discussed calibrating thermometers and wiping cloths and setting up the three compartment sink.
- 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: cucumbers
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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: white rice inside of warmer
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Rice was discarded at time of inspection.
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01/15/2014 | Risk Factor | |
This was a preopening inspection. The facility has a non commercial water heater and the Dish washing machine was modified to correct a hot water deficiency.
Hot water Heater: Model GE GG75T06ASK00, 75100 BTU, 72.8 GPH RECOVERY AT 140F RISE
Dish Washing Machine: ADS, Model AF-ES Water use refer to ADS MODIFICATION STATEMENT: 23 GPH
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected as specified but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Equipment / Good Repair / Operation
Observation: 2DR True freezer and 2Dr True Refrigerator broken .
Correction: Repair the units within 30 days so as to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. You have the option to remove the units from the store. Facility has enough refrigeration equipment
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damage: Dixie Walkin Coole, Dixie Walk in Freezer. Gaskets on all other refrigeration need cleaning
Correction: Repair/replace damaged gaskets within 10 business days.Clean soiled gaskets, equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Physical Facilities Good Repair
Observation: Observed damaged cieling tiles in the kitchen and broken tiles around the counter.
Correction: Repair the physical facilities by the next inspection (30 days). Poor repair and maintenance compromises the functionality of the physical facilities.
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12/17/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Hunan Deli, 7200v Telegraph Square Dr, Lorton, VA 22079 »