- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food items from damaged packaging were found offered for sale or service: 2-3 dented cans of bamboo shoot
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. Note: Separated for return.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: fried chicken
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: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured at more than 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution at 50-200 ppm. Verify concentration using the appropriate test kit. Note: Add more water
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10/16/2015 | Risk Factor | |
Please call pest control services to treat for mice infestation within 10 days and fax the invoice to the EHS. Clean the dry storage area and fix/cover the damaged wall to control pest infestation.
Note: Observed that the employees are using small plastic containers (similar to bus pans) to store food in prep top. this results in cold air leaking from the refrigerator. Discussed with the manager to use the containers that fit in the refrigerators to prevent any air leaks and possible cold holding violation. Provided handouts on preventing cross contamination and cooling.
(Time reflects inspection time only)
- 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: liquid eggs stored above cabbage (double pan) -- prep top. Raw shell eggs above noodles in walk-in refg.
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.
- 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 that rice scoop was in a metal container adjacent to the rice warmer.
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. Note: The manager will put it in rice with handle up.
- Linens and Napkins, Use Limitation (corrected on site)
Observation: Linen napkins found used in contact with the following food items: covering vegetables and produce in walk-in refrigerator.
Correction: Napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens are replaced each time the container is refilled for a new consumer. Note: Removed cloth and the manager will use paper towel.
- Miscellaneous Sources of Contamination / Other Sources
Observation: The following food items were found subject to contamination after receipt and during storage due to the condition as described: Observed plastic bowls inside the containers for fried chicken.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. Note: Discussed with the manager to use spatula or tongs to dispense ready-to-eat foods or use gloves to handle these items.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Cardboard used as lining on walk-in freezer floors, shelves in refrigerators, and in dry storage area.
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. Note: Remove all the cardboard.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Gaskets for the 2DR prep refrigerator.
2) Conatainers of cornstarch, flour and other bulk storage item in dry storage area.
3) Walk-in refrigerator shelves.
4) In between equipments (example fryer, grill).
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at handwashing sink in kitchen was measured at a temperature less than 100°F. Observed at 60f. No hot water at this sink because the hot water faucet was broken.
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. Note: They have a new faucet which will be replaced withinn 24 hours.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Observed damage wall near back door and on the left side of the walk-in freezer. It is clear that mice enter thourgh this opening.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Controlling Pests by Routine Inspection of Premises
Observation: Observed mice dropping in the dry storage area on the right side of the walk-in freezer.
Correction: Insects, rodents and pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of insects, rodents and pests on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the hood filters (grease droplets on filters) and dry storage area in the kitchen 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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04/20/2015 | Routine | |
- 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: FRIED RICE 128- 131F
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. ORAL & WRITTEN INFO. PROVIDED. TURNED TEMP. UP AND RETESTED LATER BEFORE LEAVING THE TEMPERATURE WAS 136-136F
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 2 wet wash cloths tested with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
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10/27/2014 | Risk Factor | |
- 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: Brown rice 123F.
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. DISCARDED & REPLACED.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wash cloths with a concentration of 0.0 ppm total chlorine in 4 of 5 tested.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. TRAINING AND LITERATURE PROVIDED.
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05/28/2014 | Routine | |
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 2 wet wash cloths with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
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12/05/2013 | Risk Factor | |
- 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: Unclean areas on kitchen walls & floors, especially on wall between stove and cooler unit 2.
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.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the rear door and side window in kitchen. And, no rear screen automatic door closer.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Install rear automatic door closer.
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08/07/2013 | Routine | |
This was a follow up inspection to the establishment following a closure on January 04, 2013 due to a fire in the kitchen. Follow up inspection was was requested by restaurant manager Tun Aung. Observations: Food contact and non food contact surfaces clean and free of fire retardard. Fire suppression system has been recharged by Blue ridge Fire protection, Bentonville, VA 22610 and approved by fire marshall. Copy attached. Action: Establishment is hereby permitted to reopen.
No violation noted during this evaluation. | 01/05/2013 | Follow-up | |
Complaint investigation in response to emergency on call pager for a fire in the restaurant. Pager was received at 8:30 pm 1/4/13. Arrived at the facility at 9:10 pm, met the manager Mr. Tun Aung. 1) The sprinkler system in the kitchen discharged and restaurant staff were cleaning around the hood. 2) All food items exposed to sprinkler discharge have been discarded, 3) There was no visible smoke on the walls. 4) Four containers holding soup--advised manager to discard and complied. 5) Establishment did not lose electricity and both cold water and hot water available. Action: 1) Establishment is hereby directed to remain closed until the following actions are taken: a) clean & sanitize all food and food contact surfaces that were exposed to fire retardant, b) recharge fire suppression system and obtain approval from fire marshall. 2) Call 571-722-5692 for reinspection to verify that establishment is in compliance with the Fairfax County Food Code and can be authorized to reopen.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions
Observation: Observed facility closed due to fire suppression system discharge.
Correction: Facility has voluntarily closed.
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01/04/2013 | Complaint | |
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