Follow up on previous inspection 9-29-2015 and complaint on 9-26-2015 revealed the refrigerator is repaired and the mgr. has acquired the necessary credentialing. However there were 2 rodent chewed loaves of bread type food alongside the rear steps and there were many scattered boxes out of the dumpster. The CFM said this will not happen again and if rodents appear, they will take the necessary steps rid them..
- 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: UNIT # 3 - 43F.
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. ONCE REPAIRED
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents and pests. Rat type holes under rear grease dumpster.
Correction: Insects, rodents and pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect and exterminate the premises to control the presence of rodents on the premises. Treat for rodents (rats) and fill in their burrow type holes.
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12/22/2015 | Follow-up | |
A JOINT INSPECTION AND INVESTIGATION WAS DONE. THE INSPECTION WAS REPORTED IN A SEPARATE DOCUMENT. NOTE
No violation noted during this evaluation. | 10/01/2015 | Complaint | |
- 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: I. HAM 48F, I. HAM 48F, NOODLES 47@ #3
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED ALL PHF ITEMS THAT WERE PUT IN OVER 4 HOURS AGO AND WILL DISCARD ALL PHF AFTER TOTAL OF 4 HOURS FROM START OF PLACING THOSE ITEMS IN THIS/ESE UNIT/S, UNTIL EACH UNIT REPAIRED. THE CFM UNDERSTANDS THAT FOODS NEED TO BE < 41F BEFORE PLACING THEM IN THESE PREP-TOP UNITS.
- 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: UNIT # 3 - 43F.
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. ONCE REPAIRED
- Certified Food Manager/Certificate Process (repeated violation)
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Refuse / Area / Clean (corrected on site)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Excessive boxes.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean. Cleaned and will call trash company for a cardboard dumpster if they cannot completely contain their trash in dumpster.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents and pests. Rat type holes under rear grease dumpster.
Correction: Insects, rodents and pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect and exterminate the premises to control the presence of rodents on the premises. Treat for rodents (rats) and fill in their burrow type holes.
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09/29/2015 | Routine | |
- 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: HM mayonaise 62F & tomatoes 62F @ #2 - won tons 60F, & imitation ham 56F @ #3
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED ALL PHF ITEMS THAT WERE PUT IN OVER 6 HOURS AGO AND WILL DISCARD ALL PHF AFTER TOTAL OF 6 HOURS FROM START OF PLACING THOSE ITEMS IN THIS UNIT, UNTIL EACH UNIT REPAIRED. THE CFM UNDERSTANDS THAT FOODS NEED TO BE < 41F BFEORE PLACING THEM IN THESE PREP-TOP UNITS.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not clean. Customer table cloths.
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 and need to be clean and sanitary.
- 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: # 2 & #3.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not store any potentially hazardous food in the incorrectly functioning refrigeration unit/s until after it/they has/ave been fixed. Adjust the ambient temperature of the refrigerator to have food temperatures between 32-41F AND/OR with-in 10 days have it repaired and fax the repair record to our office at phone # 703-653-9448 (WITH THE NAME OF YOUR RESTAURANT & INSPECTOR, PLEASE). REGULAR MONITORING WILL PREVENT UNNECESSIARY PROBLEMS. ORAL & WRITTEN INFORMATION PROVIDED.
- 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 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. Corrected by CFM. ORAL & WRITTEN INFO. PROVIDED. MORE TRAINING RECOMMENDED.
DELIGATION OF DUTY & MORE ACTIVE MANAGERIAL CONTROL RECOMMENDED.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at 703-653-9448. PLEASE INDICATE FACILITY NAME and INSPECTOR NAME. ORAL & WRITTEN INFORMATION PROVIDED.
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05/26/2015 | Routine | |
- Critical: Handwashing Sink / Location and Placement / Food Area
Observation: Observe the hand washing sink removed in the kitchen and using the prep sink as a handwashing station.
Correction: A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas. The owner agree to reinstall the hand washing sink back into the kitchen.
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12/23/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Dish machine: Auto chlor
Note to manager:
-Fax the service report that the Leador 3dr prep cooler(2) has been repaired to the Fairfax County Health Department within 5 days. Fax#703-653-9448
-Remove the unused flat top grill from the cook-line and move the deep fryer away from the edge of the hood system.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
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.
- 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: slice tomatoes, tofu imitation chicken, shredded tofu, bean sprouts
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.---Move to the walk-in cooler.
- Temp Meas Devices for Ambient Air Location (repeated violation)
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: Leador 3dr prep cooler(1)(2)
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- 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: Leador 3dr prep cooler(1) 55F, Leador 3dr prep cooler(2) 50F
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grease and debris: hood filters, interior hood system
Correction: Nonfood-contact surfaces of equipment cleaned at a frequency necessary to preclude accumulation of soil residues.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.---Flat top grill
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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06/13/2014 | Routine | |
THE PURPOSE OF THIS VISIT WAS TO CONDUCT A ROUTINE INSPECTION
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: OBSERVED WIPING CLOTHS USED AS SHELF LINERS IN KITCHEN.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
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 Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED BAGS OF RICE ON FLOOR IN DRY STORAGE ROOM ACROSS HALLWAY FROM RESTROOMS, BROTH COOLING IN METAL POTS ON FLOOR OF WALK-IN COOLER, AND BOXES OF SOY PROTEIN ON FLOOR IN KITCHEN.
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. CORRECTIVE ACTION: STORE FOOD AT LEAST 6 INCHES OFF FLOOR.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED OVER-USE OF LEADER 3 DOOR PREP COOLERS #1 AND #2 FOR COOLING FOODS FROM COOKING AND ROOM TEMPERATURES.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: In Leader 3 Door Prep Cooler #2 (blender side of kitchen, distal from stove: cabinet - soy hamburger at 50F
Correction: in prep top - teriyaki sauce at 44F, peanut sauce at 46F.
- Food Contact Surface/Smooth, Easily Cleanable (corrected on site)
Observation: Food contact surfaces of equipment and utensils are not finished to have a smooth, cleanable surface. OBSERVED WOODEN UTENSILS IN KITCHEN USE.
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 finished to have a smooth, easily cleanable surface. CORRECTIVE ACTION: MANAGER DISCARDED UTENSILS.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: OBSERVATION: THERMOMETERS FOR THE LEADER PREP COOLERS WERE PLACED DIRECTLY IN THE AIR FLOW INTO THE PREP TOPS, THE COLDEST AIR.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit. CORRECTIVE ACTION: PLACE AMBIENT AIR THERMOMETERS FOR THE PREP COOLERS IN THE LOWER CABINET, LOWEST SHELF, NEAR THE FRONT OF THE CABINET.
- Food Temperature Measuring Device Required & Readily Accessible (repeated violation)
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. A ROUND "MEAT THERMOMETER" TYPE INSTRUMENT IS INFERIOR FOR THIS PURPOSE AS IT IS SLOW TO REGISTER TEMPERATURES WHEN MANY MEASUREMENTS ARE NEEDED
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: TWO HOUSEHOLD GRADE MICROWAVE OVENS WERE OBSERVED IN THE KITCHEN.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. REMOVE HOUSEHOLD GRADE MICROWAVES AND REPLACE WITH COMMERCIAL GRADE MICROWAVES. IT IS PERMISSABLE TO RETAIN ONE HOUSEHOLD GRADE MICROWAVE IN THE ESTABLISHMENT ONLY IF IT IS CLEARLY LABELED FOR EMPLOYEE USE ONLY AND NEVER USED FOR CUSTOMER FOOD ITEMS.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. OBSERVATION: THERE WAS NO HANDWASHING SIGNAGE AT THE HAND SINK AT THE BACK OF TRHE KITCHEN.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. CORRECTIVE ACTION: EHS PROVIDED SIGNAGE.
- Toilet Room Doors Kept Closed
Observation: Observed that MEN'S toilet room door is being kept open
Correction: door is poorly hung and sticks at the bottom, preventing function of self-closing device.
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08/14/2013 | Routine | |
The purpose of today’s visit was to conduct a Risk Factor Assessment in conjunction with the investigation of a foodborne illness complaint received on January 2, 2013.
EHS discussed proper glove use and handwashing techniques and the public health significance of proper wash/rinse/sanitize of all food contact surfaces. Provided handwashing instruction signs and glove use posters.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: Food employees were observed washing hands with gloves on rather than removing soiled gloves, washing hands, and donning new 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.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Employees were observed washing hands with single-use gloves still on.
Correction: Single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- 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: prep table sufaces.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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01/03/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Loving Hut Healthy Cuisine, 2842 Rogers Drive, Falls Church, VA 22042 »