The purpose of today's visit was to conduct a routine assessment. The following violations have been observed for the second time:
1. EQUIPMENT/FOOD CONTACT VISIBLY CLEAN
The following suggestions have been made as a means to incorporate Active Managerial Control (AMC):
1. Create a cleaning schedule for all non-food contact surfaces/physical facilities. Assign each kitchen station to a cleaning day (i.e., Monday: cleaning of floor/walls behind cook line, Tuesday: cleaning of fryers, Wednesday: cleaning of floors/walls located near prep coolers, etc)
2. Use temperature logs provided to record and monitor cold holding temperatures
3. Use Time As A Public Health Control documents provided today DAILY in your establishment. Immediately train all food employees on how to use recording system.
Please send the following to the Health Department within 7 days:
1. Copy of service invoice for Bev Air 2 dr prep cooler
- 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: IN BEV AIR 2DR PREP COOLER #1- BEAN SPROUTS, SPRING ROLL, BABY CARROTS (44F, 43F, 44F).
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. ALL ITEMS MOVED TO BEV AIR 2DR PREP COOLER #2.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. AT COOKLINE- GENERAL TSO CHICKEN, FRIED CHICKEN WING.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. TRAINING PROVIDED. ALL ITEMS LABLED WITH A DISCARD TIME OF 3:00PM.
- 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: BEV AIR 2 DR PREP COOLER #1 (43F)
Correction: PLEASE HAVE UNIT SERVICED WITHIN 7 DAYS. ALL POTENTIALLY HAZARDOUS FOODS REMOVED FROM UNIT. PLEASE DO NOT USE UNIT TO STORE POTENTIALLLY HAZARDOUS FOODS UNITL SERVICE HAS BEEN RECEIVED. 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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: VEGETABLE PEELER, METAL BOWLS.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. ITEMS WASHED, RINSED, AND SANITIZED BY PERSON IN CHARGE.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: FRYER, STOVE, STAND MIXER.
Correction: PLEASE CLEAN ITEMS REGULARLY (I.E., WEEKLY) OR UPON BECOMING SOILED. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination
Observation: Observed that clean METAL WISKS, TONGS, SCOOPS were stored in an manner that exposed the item(s) to contamination.
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. ITEMS REMOVED FROM METAL PIPING LOCATED BELOW COMPRESSION SYSTEM.
- 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. ICE MACHINE, STAND MIXER
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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the WALL, FLOOR ALONG COOK LINE is in need of cleaning.
Correction: PLEASE MOVE ITEMS FROM ALONG WALL (I.E., WOKS, GRILL, COLD HOLDING EQUIPMENT) IN ORDER TO POWER WASH FLOORS AND WALLS COVERED IN GREASE/FOOD DEBRIS. Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/03/2016 | Routine | |
The purpose of today's visit was to conduct a risk-factor assessment. The following suggestions have been made as a means to incorporate Active Managerial Control (AMC):
1. Train employees on wash, rinse, and sanitize procedure monthly. Label each basin of 3-vat sink in Chinese with appropriate wash, rinse, and sanitize designation.
2. Cross contamination poster provided in English and Chinese. Review monthly with employees. Label each shelving unit with appropriate food designation (i.e., top shelf labeled as "cooked food, second shelf labeled as "washed produce", third shelf as "raw egg, fish, pork", etc).
3. Date mark food immediately after placing in storage containers.
4. In the event that Time as a Public Health Control (TPHC) is again used for general tso's chicken/fried chicken at cookline, RECORD time items were removed from cooler along with discard time. Provided sample TPHC Record document.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: IN AMERIKOOL WALK-IN COOLER- RAW CHICKEN BEING STORED OVER CELERY, LETTUCE.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation. LETTUCE AND CELERY MOVED TO VEGETABLE STORAGE SHELVES IN 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:IN AMERIKOOL WALK-IN COOLER- SWEET N' SOUR CHICKEN, SPARE RIBS
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. ALL ITEMS WERE DATE MARKED (7/12/15).
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): AT COOK LINE- GENERAL TSO'S CHICKEN (47F), FRIED CHICKEN WINGS (45F).
Correction: If time only is used as a public health control (TPHC) for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. CERTIFIED FOOD MANAGER NO LONGER WANTS TO USE TPHC FOR THESE ITEMS. ITEMS PLACED IN WALK-IN COOLER.
- 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 PANS USED TO STORE RAW CHICKEN. PANS WERE RINSED WITH WATER AFTER USE AND AIR DRIED WITHOUT WASHING WITH SOAP OR SANITIZING.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. CLEANING PROCEDURE EXPLAINED AND SANITIZING TRAINING PROVIDED. ALL PANS WERE WASHED, RINSED, AND SANITIZED.
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07/07/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. Explained that having outer openings in walls allows for entry of pests. Suggested weather stripping the bottom of the door to eliminate potential entry of insects and rodents. Provided training on how to make sanitizing buckets for wet wiping cloths. Suggested providing each station with own bucket so employees can easily access buckets during busy hours. Also suggested creation of designated employee break area so that eating won't occur in areas where food preparation occurs. Eating and drinking while preparing food or while near clean food contact surfaces increases the risk of contamination of prepared food items. This could facilitate the transfer of pathogens associated with food-borne illness from employees to food and surrounding prep areas.
- 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. OBSERVED EMPLOYEES EATING AT PREP TABLE, 3-VAT SINK.
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. EMPLOYEES MOVED TO DINING AREA WHILE ON LUNCH BREAK.
- 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.WIPING CLOTHS PLACED IN CHLORINE SANITIZING SOLUTION.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED FROZEN BEEF, CHICKEN, PORK ON FLOOR IN WALK-IN FREEZER.
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. ITEMS MOVED TO SHELVES IN FREEZER.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: 4 KNIVES ON MAGNETIC STRIP ABOVE BEV AIR 2DR COOLER.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. ITEMS CLEANED IN 3-VAT SINK.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present UNDER AND ALONG SIDES OF THE BACK ENTRY DOOR.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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02/13/2015 | Routine | |
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.--GARLIC AND OIL MIXTURE ON PREP TABLE AT COOKLINE AT 70F NOT MARKED FOR TIME.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.--ENVIRONMENTAL HEALTH SPECIALIST (EHS) PROVIDED TRAINING FOR CERTIFIED FOOD MANAGER (CFM) ON THE USE OF TIME AS THE PUBLIC HEALTH CONTROL (TPHC). GARLIC AND OIL MIXTURE WAS DISCARDED. A NEW BATCH OF GARLIC AND OIL WILL BE PLACED ON COOK LINE FOR DINNER SERVICE AND MARKED WITH A STICKER FOR A FOUR HOUR TIME PERIOD. AFTER THAT FOUR HOUR DINNER SERVICE TIME PERIOD THE GARLIC AND OIL MIXTURE LEFT WILL BE DISCARDED.
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07/30/2014 | Risk Factor | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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:--OBSERVED COOKE BREADED CHICKEN INSIDE BEV AIR 2DR PREP COOLER WITHOUT DATE MARKING. OBSERVED COOKED EGG NOODLES AND COOKED DUMPLINGS INSIDE BEV AIR 2DR PREP COOLER WITHOUT DATE MARKING. OBSERVED COOKED SHRIMP, CHICKEN, EGG NOODLES, BREADED CHICKEN, AND SPARE RIBS INSIDE WIC WITHOUT DATE MARKING.
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.--CFM PLACED DATE MARKING ON NEEDED ITEMS.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.--OBSERVED COOKED BREADED CHICKEN OUT ON COUNTER WITHOUT TIME STAMP. OBSERVED COOKED CHICKEN HALVES OUT ON COUNTER WITHOUT TIME STAMP. OBSERVED GARLIC AND OIL MIXTURE ON SPICE RACK WITHOUT TIME STAMP.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.--CFM PLACED TIME STAMP ON NEEDED ITEMS.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOOR DRAIN in the KITCHEN, UNDER PREP SINK is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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11/05/2013 | Routine | |
EHS discussed the complaint with the CFM. CFM stated that no employees have been ill in the past 2-3 weeks. EHS asked CFM to prepare broccoli with garlic sauce. Broccoli is received raw. Broccoli is then washed in prep sink and stored in WIC. EHS observed broccoli in the WIC, stored properly. Raw broccoli is kept on counter in bus tub during busy times( lunch and dinner service). As ordered, it is placed in the wok to steam. White and fried rice are cooked in rice cooker and then held hot in rice warmers. EHS observed CFM use bare hand contact to cut cooked ready-to-eat chicken. CFM discarded chicken. EHS provided training on bare hand contact.
- 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: OBSERVED CFM USE BARE HANDS TO CUT COOKED CHICKEN
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.--CFM DISCARDED COOKED CHICKEN. EHS PROVIDED TRAINING ON BARE HAND CONTACT AND GLOVE/UTENSIL USE.
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07/08/2013 | Complaint | |
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- 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 CHICKEN BEING STORED OVER RAW BEAN SPROUTS AND CELERY 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. --CFM MOVED RAW CHICKEN TO THE BOTTOM SHELF OF THE WALK-IN COOLER. EHS PROVIDED TRAINING ON PROPER STORAGE.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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:--OBSERVED COOKED EGG NOODLES, COOKED DICED CHICKEN, COOKED PORK, AND COOKED CHICKEN WINGS IN THE WALK-IN COOLER WITHOUT DATE MARKING.
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.--CFM PLACED DATE MARKING ON NEEDED ITEMS. EHS PROVIDED TRAINING ON DATE MARKING.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: BOTTOM SHELF OF PREP TABLE IS USED FOR RAW FISH BATTERING, OBSERVED SOILED WITH FOOD DEBRIS. OBSERVED FOOD DEBRIS ON SLICER.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. --PREP TABLE AND SLICER WERE CLEANED DURING TIME OF INSPECTION.
- Food-Contact Surface of Cooking & Baking Equipment Cleaned Every 24 Hours
Observation: The food-contact equipment surface of the @EQUIPMENT@ is observed soiled with accumulations of grime and debris.--OBSERVED WIRE WHISKS AND TONGS HANGING FROM WIRE HOOK THAT WAS SOILED WITH GRIM AND DEBRIS. WIRE HOOKS WERE HANGING FROM THE SUPRESSION SYSTEM TANKS.
Correction: The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. --CFM REMOVED WIRE HOOKS FROM SUPRESSION SYSTEM TANK. WIRE HOOKS, AS WELL AS WHISKS AND TONGS, WILL BE WASHED,RINSED, SANITIZED AND THEN HUNG UNDER DRYING ROD ABOVE THREE COMPARTMENT SINK.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the FRONT being used BY EMPLOYEE TO WASH HIS FACE.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.--EHS ASKED CFM TO TELL THE EMPLOYEE THAT THE HANDSINK IS FOR HANDWASHING ONLY. RECOMMENDED EMPLOYEE USE THE RESTROOM HANDSINK TO WASH HIS FACE.
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06/14/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Magic Wok Cafe, 1508a Belleview Blvd, Alexandria, VA 22307 »