Please fax or email an invoice for fixing the dish machine and a pest control invoice within 5 days. Manually sanitize all the utensils washed in the machine until it is fixed. Fax#703-653-9448
REMINDER:
1) Do not thaw meats or any frozen item at room temperature.
2) Monitor cold holding temperature and write down the temperatures every day. (Note: They stopped after July 2015.)
3) Do not leave the back door open if the screen door is not working.
4) Do not double pan rice on prep top.
5) Follow the correct cooling methods.
Note: Currently not using any shellfish. Only blanched green mussels.
Observed few fruit flies in the dry storage/freezer area area. Call pest control service to treat for flies within 5 days.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: rice double pan on prep top 47F, seafood 46F, cooked shrimp 44F--3DR prep top.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Note: Add ice to the shrimp and seafood and put rice in the walk-in cooler.
- 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: Pork dumpling, bean sauce
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: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Observed at 10 ppm
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. Note: Manually sanitize the utensils until the dish machine is capable of sanitizing.
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11/19/2015 | Risk Factor | |
The purpose of today's visit is to conduct a follow-up inspection to assess cold holding capability of 2DR flat top and 3DR prep refrigerator.
Continue to monitoring cold holding and cooling temperatures and maintain logs. Logs will be reviewed during future inspections.
Please email and/or text log for 2DR and 3DR prep refrigerators tomorrow. (6/18/15)
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
1) Sanitizing.
2) cooling.
3) holding temperatures.
4) hand washing.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Wood, Use Limitation
Observation: Big wood plank with gaps attached on metal prep table used for preparing noodles. (it makes a lot of noise if they don't use the wood on it).
Correction: Wood and wood wicker may not be used as a food-contact surface unless the wood is hard maple or close-grained and used for cutting boards, cutting blocks, bakers' tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Observe news paper and magazines used for lining the shelves.
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.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: All handsinks in kitchen and in restrooms.
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 / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: 3DR prep refrigerator and 2DR flat top refrigerator at cookline.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Shelves for refrigerators, dry storage shelves and prep carts. under and side of fryer, and refrigerator doors.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected / Screen Requirements
Observation: Both front doors and back door is kept open for ventilation and opening is not protected by a screen or other effective means. Note: The screen door near back door is not functional.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
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06/17/2015 | Follow-up | |
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
1) Sanitizing.
2) cooling.
3) holding temperatures.
4) hand washing.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately Fried rice with eggs cooling for ~12 hours in the 3DR prep top (double pan) observed at 59°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Note: Discarded.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: garlic with oil 47F, cooked shrimp 44F, sea cucumber 45F, squid 47F--3DR prep top. Pork 48F, shrimp 44F, chicken 48F--3DR prep refg. Shrimp 54F, liquid egg 50F, raw chicken 51F--M3 2DR flat top
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. Note: Discarded. Discussed with the CFM and owner about not using these two refrigerators until they are fixed.
- Wood, Use Limitation
Observation: Big wood plank with gaps attached on metal prep table used for preparing noodles. (it makes a lot of noise if they don't use the wood on it).
Correction: Wood and wood wicker may not be used as a food-contact surface unless the wood is hard maple or close-grained and used for cutting boards, cutting blocks, bakers' tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Observe news paper and magazines used for lining the shelves.
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.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: All handsinks in kitchen and in restrooms.
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 / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3DR prep refg 51F and M3 2Dr flat top refg 55F, walk-in refrigerator 51F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: 3DR prep refrigerator and 2DR flat top refrigerator at cookline.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Shelves for refrigerators, dry storage shelves and prep carts. under and side of fryer, and refrigerator doors.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected / Screen Requirements
Observation: Both front doors and back door is kept open for ventilation and opening is not protected by a screen or other effective means. Note: The screen door near back door is not functional.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor tiles under prep sink is damaged and is collecting drity water.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Note: Replace the floor tiles within 10 days. This could leat to an imminent health hazard.
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06/15/2015 | Follow-up | |
Please call the EHS and email the invoice for fixing the walk-in refrigerator within 24hrs. Note: The technician is on the way.
The facility was allowed to stay open because they discarded or moved all the potentially hazardous foods inside the walk-in and prep refrigerators to the Beverage Air 2DR upright refrigerator.
A follow-up visit will be conducted on or about June 23, 2015 to assess cold holding capability of the walk-in refrigerator and 2 prep refrigerators. Also, to verify if the tiles under the prep sink is fixed/replaced.
The facility is required to maintain cold holding temperatures. The EHS will review the logs during follow-up inspection.
REMINDERS:
1) Check temperatures for each refrigerator and potentially hazardous foods inside 3 times a day and write down the temperatures in a book.
2) Do not put any potentially hazardous food outside like extra sauce or rice.
3) Monitor cooling methods. Note: Handouts provided.
4) Replace gaskets for prep refrigerators.
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
1) Sanitizing.
2) cooling.
3) holding temperatures.
4) hand washing.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Hair Restraint Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knives in between refrigerators.
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.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: squid, shrimp in a bucket of standing water.
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.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: fried rice double pan in deep container on prep refg.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: extra bean sauce 113F and extra sweet sour sauce 109F. Note: Observed extra sauce sitting on preprable near steam well. The actual steam table is not working. They have temperory steam well which holds 3-4 containers.
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. Note: Reheated.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:sea cucumber 50F--3DR prep refg. Dumpling 52F, liquid egg 59F, raw chicken 57F--2DR flat top near fryer. fried chicken 52F, cut melon 50F--walk-in refg.
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. Note: Add ice to sea cucumber. All other items discarded. Note: Put rice in dough tray in the walk-in refg.
- Wood, Use Limitation
Observation: Big wood plank with gaps attached on metal prep table used for preparing noodles. (it makes a lot of noise if they don't use the wood on it).
Correction: Wood and wood wicker may not be used as a food-contact surface unless the wood is hard maple or close-grained and used for cutting boards, cutting blocks, bakers' tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Observe news paper and magazines used for lining the shelves.
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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: All handsinks in kitchen and in restrooms.
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 / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3DR prep refg 51F and M3 2Dr flat top refg 55F, walk-in refrigerator 51F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: 3DR prep refrigerator and 2DR flat top refrigerator at cookline.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Shelves for refrigerators, dry storage shelves and prep carts. under and side of fryer, and refrigerator doors.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cutting board and other utensils washed at the 3-vat sink. No sanitizer solution in 3-vat sink.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Note: The employee made sanitizer solution at the 3-vat sink.
- Outer Openings, Protected / Screen Requirements
Observation: Both front doors and back door is kept open for ventilation and opening is not protected by a screen or other effective means. Note: The screen door near back door is not functional.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at 3-vat area handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the floor tiles under prep sink is damaged and is collecting drity water.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Note: Replace the floor tiles within 10 days. This could leat to an imminent health hazard.
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06/12/2015 | Routine | |
| No violation noted during this evaluation. | 12/12/2014 | Risk Factor | |
Today’s visit was to conduct a routine inspection. Please read the written information and identify areas where your processes may need further attention or assessment. If I can be of further service please call of email me (inspector). THANK YOU.
- (4)-(16) (corrected on site) (repeated violation)
Observation: y
Correction: The person in charge was unable to describe the relationship between the prevention of foodborne disease and the oversight of the following: (1) Cross contamination, (2) Hand contact with ready-to-eat foods, (3) Handwashing, and (4) Maintaining a clean food establishment FOOD SERVICE WORKER POURED MOP WATER INTO RINSE TUB OF 3 COMP. SINK, INSTEAD OF MOP SINK. MOP SINK WAS BEING USED FOR FOOD PREP.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her 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. FOOD SERVICE WORKER REPEATEDLY TOUCHED FACE AND DID NOT WASH HANDS. AND NO ONE WASHED HANDS DURING INSPECTION.
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. ORAL & WRITTEN INFO. PROVIDED.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. FOOD SERVICE WORKER REPEATEDLY TOUCHED FACE AND HAS NO HAT OR HAIR RESTRAINT.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
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 for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. ORAL & WRITTEN INFO. PROVIDED.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: 2 TWIST TIED BAGS OF RAW SHRIMP WERE BEING COOLED IN ICE MACHINE.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods. MOVED. ORAL & WRITTEN INFO. PROVIDED.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: FRONT FOOD PREP SINK IS BEING USED AS A 3 COMPARTMENT SINK..
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. ORAL & WRIITEN INFO. PROVIDED.
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05/30/2014 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her 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. No one washed hands before putting on 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.
- Miscellaneous Sources of Contamination / Other Sources (repeated violation)
Observation: The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: : BOWLS & HANDS ARE USED TO HANDLE RAW MEATS, THAT ARE THEN CONTAMINATED.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. . UTENSILS WITH HANDLES THAT CAN BE KEPT CLEAN, MUST BE USED TO HANDLE RAW MEATS.
- 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: Nothing was date marked including chicken, beef, pork, fish, and Milll Nang Myeum (in unit #7 and not fully frozen),,
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: 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 wash cloth not in bucket and 3 compartment sink 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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12/04/2013 | Routine | |
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. AND REMEMBER TO MARK THE TAGS WITH THE DATE OF WHEN THEY WERE LAST SERVED. YOU CAN THROW THEM OUT AFTER 90 DAYS.
- Miscellaneous Sources of Contamination / Other Sources (repeated violation)
Observation: The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: BOWLS & HANDS ARE USED TO HANDLE RAW MEATS, THAT ARE THEN CONTAMINATED.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. UTENSILS WITH HANDLES THAT CAN BE KEPT CLEAN, MUST BE USED TO HANDLE RAW MEATS.
- 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: Chicken tub a - 64F, chicken tub b - 67F @ #4.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Moved to walk-in (#1).
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the REAR is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. HAND WASHING IS CRITICAL. REMEMBER TO KEEP PAPER TOWELS IN DISPENSER AND HAVE SOAP AVAILABLE.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means. REAR SCREEN DOOR IS NOT FLY PROOF.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Physical Facilities Good Repair
Observation: Observed that the REAR FOOD PREP SINK DRAIN AND THE FLOOR BELOW IT, ARE not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. MOVE THE DRAIN TO NOT HAVE IT POUR WATER ON FLOOR AND REPAIR FLOOR.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the SHORT STOVE AND POT ON TOP AND FLOORS UNDER EQUIPMENT IN GENERAL ARE in need of cleaning. (EXCESSIVE FOOD WASTE)
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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08/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Il Poom Hyang, 4068 Jermantown Rd, Fairfax, VA 22030 »