- Food Storage / Exposed to Splash, Dust, etc. (corrected on site) (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: OBSERVED RAW SHRIMP THAWING UNDERNEATH 3VAT SINK.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. CFM REMOVED SHRIMP FROM UNDERNEATH 3VAT SINK.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: OBSERVED PACKAGE OF RAW SHRIMP THAWING AT ROOM TEMPERATURE UNDERNEATH 3VAT SINK.
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. CFM MOVED SHRIMP FROM UNDER 3VAT SINK FOR FOOD PREP.
- 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: Beansprouts 65F on countertop at room temperature
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. CFM DISCARDED.
- Ventilation Hood System / Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food-contact surfaces below. OBSERVED GREASE DEPOSITS COLLECTING AND POSSIBLE DRIPPING INTO COOKLINE BELOW. PLEASE REPAIR GREASE COLLECTION TO DRAIN IN DIRECTION OF COLLECTION PAN.
Correction: Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single service items.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of ALL FOOD ITEMS. FACILITY IS USING SINGLE SERVICE CONTAINERS AS FOOD STORAGE CONTAINERS FOR ALL FOOD ITEMS FOUND IN REFRIGERATION UNITS. OBSERVED MANUFACTURER CONTAINERS AT PREP SINK FOR REUSE.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable. EHS EXPLAINED PROPER PROCEDURES, CFM WILL DISCARD ALL CONTAINERS AND PURCHASE WASHABLE CONTAINERS FOR FOOD ITEMS.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED MOLD IN ICE MACHINE, IN NEED OF CLEANING.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- 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: METAL BOWLS. OBSERVED DISH WASHING EMPLOYEE WASH METAL BOWLS WITH SOAP AND WATER IN 3VAT SINK WITHOUT SANITIZING BEFORE AIR DRY.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. DISHES PLACED IN DISH MACHINE.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination
Observation: Observed that clean KNIVES were stored in an manner that exposed the item(s) to contamination. OBSERVED KITCHEN KNIVES STORED IN BETWEEN METAL COUNTER TABLES.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. PLEASE PURCHASE A KNIVE RACK OR PLACE CLEAN KNIVES IN DESIGNATED CLEAN AREA.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2014. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department.
Correction: To obtain a current Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Failure to pay the permit renewal fee and obtain a current Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure. CFM ATTAIN FROM HEALTH DEPARTMENT TODAY.
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02/26/2015 | Routine | |
NOTE: Superior 2DR Prep Cooler (L) temperature adjusted from 45F to 41F observed during inspection.
Observed thawing chicken in bin container on floor underneath 3vat sink. 1) Please remember to keep all food items off floor. 2) Please remember that food items should not be thawed in room temperature, please thaw in refrigeration unit, in prep sink under running water, or as part of cooking process.
Please remember that a CFM must be present at establishment during all hours of operation. Additional employees may obtain card if needed.
- 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 chicken stored directly on top of raw beef in Randell 2DR upright cooelr
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). CFM rearranged food items.
- 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: grilled chicken 53F in Superior 2DR prep cooler (L)
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. DISCARDED
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CFM ARRIVED DURING INSPECTION
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09/08/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Do not cover food if it is cooling. Leaving it open allows the heat to escape and facilitates rapid cooling.
Dishmachine: chemical sanitizer
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:
Correction: DO NOT KEEP FOODS COVERED DURING THE COOLING PROCESS. Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
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03/20/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Thank you for correcting all violations
- 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: observed raw duck stored over raw vegetables.
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. OWNER PLACED RAW DUCK ON THE BOTTOM SHELF.
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11/07/2013 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Water Heater: Rannai
Model: RU 981
BTU: 199,000
GPH: 234
Dishmachine: ADS AFC-ES Chemical
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: Sauces stored under handsink and next to it.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. OWNER REMOVED SAUCES FROM AREA AND PLACED IN ANOTHER LOCATION.
- 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: Randell 2 dr: Bean Sprouts 46F, Shrimp 43F
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. OWNER PLACED FOOD IN REFRIGERATION UNIT THAT IS 41F OR BELOW.
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07/01/2013 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment.
Please fax the invoice for dish machine by December 28, 2012.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Handwashing / Where to Wash
Observation: A food employee was observed cleaning their hands at 3-vat sink
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- 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 duck over veggies in superior 2dr prep cooler #1, raw beef over veggies in Randell 2dr cooler. CFM rearranged items.
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.
- 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: raw beef and raw shrimp stored together, raw chicken and raw pork were stored together in Randell 2dr cooler. Food employee rearranged items and stored all items in a seperate container.
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: steamed pork dumplings 45F and cooked tofu 44F in superior 2dr #1
Correction: cooked chicken in randell 2dr cooler 44F. food employee discarded items due to being in cooler overnight
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: cooked noodles and cooked dumplings in Turbo air cooler, cooked chicken and cooked noodles in randell 2dr. CFM labeled items.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- 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 dish machine with a concentration of 0 ppm total chlorine. 3-vat sink was set up by CFM.
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.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the bar 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.
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12/14/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Imm Thai Cuisine, 7203 Columbia Pike, Annandale, VA 22003 »