This was a risk factor assessment inspection. The inspection focused on critical violations and their corrective actions. Food contact surfaces were observed to be visibly cleaned. No visible signs of pest presence on premises were noted at the time of this inspection.
The low temperature chemical sanitizing ware washing machine was checked and tested and was observed to be operating properly. The concentration of chlorine at this machine was noted to be acceptable at within 50-100 ppm.
However, the certified food manager was advised to repair or replace the screen door at the back entrance to the kitchen. the screen door is too narrow for the back door and dose not provide a tight fit to prevent entry of insects into the kitchen.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the bar was blocked with a variety of personsl items and papers, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the bar being used to store papes and and other personal items.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
|
10/15/2015 | Risk Factor | |
This was a routine inspection initiated by a complaint. A complaint inspection was conducted and a separate report has been created. Correct all violations as soon as possible.
The low temperature chemical sanitizing ware washing was checked and tested and the chlorine concentration was noted to be within 50-100 ppm. A chlorine test kit was available on site.
- 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: walk-in cooler. Several food containers were observed not properly covered during storage.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Cover each food container to prevent contamination.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Spices such as MSG, salt, and sugar. Bulk food tubs holding flour, sugar, etc.
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 Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Several food bags, boxes, and containers were found on the floor inside the walk-in cooler.
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.
- 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: Gen Tso chicken, fried shrimp, fried dumpling, fried rice, cooked lomein, 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.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the pork/duck oven.
Correction: The food-contact surfaces of cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized. Clean this oven often to prevent grease crust build-up.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination (corrected on site)
Observation: Surfaces of the can opener blade and its base holder were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred. Clean the can opener and it stand frequently to prevent contamination of foods during the can opening process.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The exterior surfaces of cooking equipment located under the hood system had accumulations of grease, grim and debris
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the external surfaces of cooking equipment often to prevent grease and debris build-up.
- Equip/Utensils/Linens/Single-Service/Elevation
Observation: Boxes of carry out food containers were stored directly on the floor in the dry storage room.
Correction: Store all single service utensils off the floor to prevent contamination.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: The back door to the kitchen is kept open for ventilation and opening is not properly protected by the screen . The screen door is too small for the door and leaves big gaps that allow entry of pests into the kitchen.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. replace the current screen and install one that properly fit the back door to the kitchen for proper protection.
- Maintenance Tool Storage Cannot Contaminate (corrected on site)
Observation: Maintenance tools such as brooms, duct pans brushed are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items. These tools were found stored next to food supplies and utensil storage areas.
Correction: Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces.(Relocated)
|
06/03/2015 | Routine | |
- Duties / Monitor Cooling Procedures of PHF(TCS)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores.
- Duties / Monitor Cooling Procedures of PHF(TCS) (corrected on site)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). Cooked chicken cooled in the walk in cooler overnight was observed at 45 F.
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. The CFM was not able to explain or demonstrate proper sanitization procedures in the two vat sink or sanitizer buckets.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. NOTE: The EHS explained to the CFM the procedures and neccessity of proper sanitization of food contact surfaces, and guided the preparation and testing of a proper sanitization solution.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. An employees rinsed their hands without using soap and another employee was observed drying their hands with a rag stored where it was exposed to splash from a food prep sink.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed rinsing their hands in the two vat sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. NOTE: The EHS explained to the CFM that all handwashing must occur at the designated handsink.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw pork was stored above ready to eat foods in the walk in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. NOTE: The CFM relocated the pork to a lower shelf.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw chicken stored above raw beef in both upright freezers. Raw chicken stored above raw seafood and raw pork in the walk in cooler.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). NOTE: The CFM relocated the foods.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total
Observation: Cooked chicken cooling overnight in a deep, covered plastic container in the walk in cooler was observed at 45 F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. NOTE: The EHS discussed the importance of proper cooling and alternative cooling methods to ensure foods are rapidly cooled. The CFM agreed to discard the chicken, but this was not observed during the inspection.
- 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: Cooked pork (45 F), cooked pasta (45 F), mixed vegetables with bean sprouts (45 F) in the True 3 door prep cooler. Garlic in oil was observed at 41 F and was stored outside of temperature control at the cook line.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: The unit was recently cleaned, and the CFM adjusted the temperature control to allow foods to be stored at 41 F. Garlic in oil was relocated to a cooler.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
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: egg rolls, open cans of vegetables, cooked chicken, cooked vegetables. No date marking was observed in the establishment.
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. NOTE: The EHS explained the importance of proper date marking and offered suggestions to institude date marking of foods in the establishment.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: tongs, meat slicer, meat grinder, cooking utensils at stove.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. NOTE: The CFM instructed employees to begin cleaning the soiled items immediately.
- Handwashing Sink/Accessible at All Times (corrected on site)
Observation: Observed the handwashing sink in the kitchen blocked by a rolling trash can.
Correction: Maintain handwashing sinks accessible at all times.
- 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.
|
12/19/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection. The manager and foodworkers were knowledgeable concerning food safety principles. Manager used a calibrated thermometer to measure temperatures of foods in the facility. Sanitizer and wiping cloth solution observed at an acceptable level. Obtain a test kit to monitor the strength of the sanitizer as noted above. Remember to keep garlic in oil at 41f or below as discussed during inspection. Observed proper handwashing during today's visit. Thank you.
- 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: Observed raw chicken and raw beef stored over broccoli and cooked shrimp in the walk in refrigerator.
Correction: Manager rearranged walk in refrigerator during inspection to prevent cross contamination following the handout provided by the health department to prevent cross contamination. 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.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Manager rearranged the walk n refrigerator during inspection to prevent cross contamination using the handout provided by the ehalth department to prevent cross contamination. Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw chicken over raw beef in the walk in refrigerator.
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).
- 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: garlic in oil along the cookline on a cart 60f
Correction: The manager moved the garlic in oil to the Superior three door prep cooler. EHS shared alternatives solutions to maintain this product cold such as storing it in an ice water bath at the cookline with a thermomoter protruding to monitor the temperature to ensure that it is held at 41f or below. 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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Within 10 days, obtain a bleach test kit to test the wiping cloth solution and the strength of bleach being dispensed on the sanitize cycle of the chemical sanitizing dishmachine.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the interior surfaces of all three upright freezer were observed with an accumulation of crumbs and frozen food spill.
Correction: Within 10 days clean the interiors of all three upright freezers in your establishment. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) throughout the kitchen area are not covered by a protective shielding.
Correction: Within 90 days, provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
|
04/16/2014 | Routine | |
The purpose of this visit is a risk factor assessment. Thenk you.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
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, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
- 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 raw containers of chicken stored over raw beef
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).
|
09/05/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: Rheem Ruud G76-200-1 which uses 199,900
*Dish Machine: Vulcan 3D-20TF, this is a high heat machine was converted to a chemical (chlorine) machine a few years ago,
Chlorine tested at 50ppm
- 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: fried wonton
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: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw pork and raw shrimp stored over spring onion, celery and green beans in the walk in refrigerator
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) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice scoop stored with handle slightly touching ice. Also, scoops for soups stored in 69f water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
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 Contact Surface/Durable/Nonabsorbent
Observation: Food contact surfaces of equipment and utensils are not durable and absorbant and not easily cleanable: Box marked as "Forturne Cookies" used for the storage of fried wontons.
Correction: Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbant.
- 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 wiping cloth bucket as a wiping cloth bucket was not assembled until EHS requested such.
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.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the kitchen are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the edges of the screen door and the screen itself is observed with a hole.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed vitamins stored in such a way that they could contaminate utensils.
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.
|
05/07/2013 | Routine | |
The purpose of today's visit was to verify whether the chemical (chlorine) dish machine was sanitizing properly. Observed again that the chlorine level is too low. After the dishmachine service person repairs the machine, please fax to 703-385-9568 a receipt for the dishmachine repair. Please fax no later than 10 calendar days.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: The low temperature, chemical warewashing machine was observed with a sanitizing rinse of less than 50ppm.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and sanitize food-contact surfaces.
- Mechanical Warewash Machine, Operated per Manufacturer's Instructions (repeated violation)
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Observed warewashing with a high heat data plate, showing mininum wash temperature of 150F and final rinse between 180 to 195F.
Correction: A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.
|
11/21/2011 | Follow-up | |
Restaurant representatives - add corrected or new information about Hunan Taste Restaurant, 8088 Rolling Rd, Springfield, VA 22153 »