Certified food manager training has been scheduled. Provide copy for file when complete.
Sign states "Under New management" butut restaurant is still Hunan Garden. Discussed permit change requirements for Lao Garden.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the carboard box is not corrosion resistant, nonabsorbent, and/or smooth. (Cardboard box lined with foil is used to store fried wontons).
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: Yellow HOBART cooler is not maintaining proper temperatures.
Correction: Do not use the cooler for cold food storage. Repair, remove or replace.
- Wall and Ceiling Coverings and Coatings
Observation: Several ceiling tiles are are missing or need replacing.
Correction: Provide ceiling tiles that are smooth, nonabsorbent, easily cleanable surface.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Shelves noted in need of cleaning. (Please also check hood maintenance schedule).
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/29/2016 | Routine | |
This re-inspection was scheduled for today. Person-in charge is NOT available at restaurant. Stopped by at 11:35am-not available before open
- Person in Charge (repeated violation)
Observation: No one is in charge of facility that is knowledgeable of food safety and can make necessary changes.
Correction: Designate a Person-In-Charge while open. There must be someone in facility that is knowledgable of food safety. There must be someone in facility that can make necessary corrections to keep food safe.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Items in Hobart cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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11/12/2015 | Follow-up | |
Hot well is not turned on. Staff is reheating soup upon order
- Person in Charge
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. No one is in charge of facility that is knowledgeable of food safety and can make necessary changes.
Correction: Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. Representative of owner arrvied MID inspection and then left without making corrections as needed.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Eggs in walkin cooler are stored over cabbage.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Soup (wonton) hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: items on top shelf of prep cooler and items in the Hobart cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Keep the lid closed on prep cooler and adjust/repair hobart cooler. CORRECTION INTIATED.
- Critical: Adulterated - Discarding Unsafe - Adulterated or Contaminated Food* (corrected on site)
Observation: Peanut sauce with coconut milk is growing mold.
Correction: Discard or render unusable food that is found to be unsafe or adulterated.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Dishware (bowls and pans) is washed and rinsed only.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Explained to staff, demonstrated and utilized translation app.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the dishwash area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the dish carts preventing its use.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen handsink, women's toilet room or at the wait station handsink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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11/04/2015 | Routine | |
Vinyl ceiling tile still under progress. Continue to replace.
No violation noted during this evaluation. | 06/17/2015 | Follow-up | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: No one in kitchen at start of inspection was knowledgeable of 3 basin sink set up and cleaning and sanitization of equipment.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. (Manager arrived during inspection).
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage. (Copy of health policy was provided and discussed. Implement policy).
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: The raw animal food on display is stored in a manner that may cause biological cross contamination of to ready-to-eat food (RTE). (Raw egg stored over baby corn).
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic in oil held at line and items in prep cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed soup stored in 2 door Hobart cooler was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: bowls and utensils washed at 3 basins sink.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Plumbing System Maintained in Good Repair
Observation: 3 basin sink faucet, drain plugs, and adjacent handsink need to be repaired to normal function.
Correction: Repair and maintain all plumbing components and fixtures.
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06/04/2015 | Routine | |
Facility maintenance / repairs will be needed for floors, ceiling, plumbing and lighting. Please plan accordingly. Specific notes on file.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Items in walkin cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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01/09/2015 | Risk Factor | |
repair leak at left side faucet 3 basin sink
please utilize effective means to reduce flies in kitchen
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaners are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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08/05/2014 | Risk Factor | |
Reuse of single use items. DO not reuse vinegar bottles and egg crates for storing food or clean items (reuse for grease disposal ok).
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). (in walkin cooler)
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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03/19/2014 | Risk Factor | |
Email received re: flies in restaurant.
Site visit: no flies (fruit or house fly) observed in kitchen, dining room, toilet room or bar area. Fruit (orange peel and 2 ripe bananas observed in open container at bar, no fruit flies present). Cannot verify complaint.
No violation noted during this evaluation. | 12/11/2013 | Complaint | |
signed employee health policy
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of the ice machine has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at either of the hand washing lavatories in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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11/06/2013 | Routine | |
follow up inspection to verify corrections from routine inspection on 6/20/13
Prep cooler has been repaired and is holding food 41F or colder (new compressor)
Facility is actively handling pest control
eggs observed stored properly in walkin cooler
NO VIOLATIONS NOTED. All items have been corrected.
No violation noted during this evaluation. | 07/05/2013 | Follow-up | |
Signed employee health policy signed and on file-excellent
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Items in prep line cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. CORRECTION INITIATED
- Critical: Pests-Controlling Pests* (corrected on site)
Observation: Small flies observed in cook line items (wine sauce- which was discarded during inspection) and in back storage room area.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. CORRECTION INITIATED
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06/20/2013 | Routine | |
Receiving: chicken (w/ proper USDA stamps) delivered during inspection 37F
3 basin sink noted set up correctly-100ppm chlorine
Signed employee health policy observed-excellent
reminder: garlic-in-oil needs to be moved to refrigeration after use-this is a cold hold item
1st day open to public 1/18/2013. Initial routine inspection. Menu updated for file.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food preparer is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. THIS WAS NOTED ON PRE-OPEN INSPECTION
- Light Bulbs Protective Shielding
Observation: Light bulb in BACK STORAGE ROOM not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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01/29/2013 | Routine | |
pre-open inspection
HOOD inspection completed-report dated 12/21/2012
Food safety training obtained
menu updated for file
all other items completed from pre-open inspection on 11/28/2012
TO DO: fix plumbing at bar handsink
No violation noted during this evaluation. | 01/02/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Hunan Garden, 44110 Ashburn Shopping Plaza #182, Ashburn, VA 20147 »