The purpose of this visit is to conduct a risk factor assessment. EHS observed employee wash hands using proper technique. Employee Health policy in place. Sanitizer in chemical sanitizing dishmachine and wiping cloth bucket measured within acceptable limits.
Note: The two door prep unit #3 was measuring 44f. However the manager adjusted the ambient air of the unit during inspection to 39f. The interior of the refrigeration units were recently cleaned and the unit thermostat may have been moved. Foods relocated until temperature in this unit was within acceptable limits. One aspect of Active Managerial Control is to conduct equipment line temperature checks and write down the temperature of each refrigerator. If this is completed, the higher temperature of this unit may have been caught. EHS provided manager with a handout on tasks which can be implemented into your program that promote a culture of food safety, and thus, Active Managerial Control.
Thank you. If you have any questions, please call the health department at 703-246-2444..
- 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 beef over fully cooked shrimp and raw shell eggs over fully cooked noodles in the walk in refrigerator (unit #1).
Correction: Manager rearranged the above foods to prevent cross contamination by referring to the Prevent Cross Contamination Guide sheet. 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: 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 temperaturs using a calibrated food temperature measuring device: Cooked pork 44f-45f, raw beef 45f inside the True two door prep cooler.
Correction: Manager relocated the above foods and others while this unit was adjusted. Once adjusted the ambient air of this unit lowered to 39f. 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.
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02/04/2016 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment.IMPORTANT: A Certified food manager shall be present during all operating hours including times before you are open to customers when employees are inside the kitchen. Employee health policy in place. Supplier invoices reviewed shows food comes from an approved aupplier. EHS discussed outer opening on back screen door as having outer openings in walls allows for entry of pests. Suggested weather stripping on the side of the door of the door to eliminate potential entry of insects and rodents. Please remember to store wet wiping cloths in sanitizing buckets. Please remember to cover foods to prevent potential contamination. Chemical sanitizing dishmachine measured as dispensing an acceptable level of chlorine sanitizer. Thank you. If you have any questions, please contact the health department at 703-246-2444.
- 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: Gen tso chicken, sweet and sour chicken, cooked ribs, spring rolls, wonton wraps in the 1 door upright delfield cooler.
Correction: Manager covered foods during today's visit. Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- 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: Manager placed wet wiping cloths in wiping cloth bucket observed with acceptable concentration of wiping cloth solution. 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: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: Certified food manager arrived approximately 15 minutes after the beginning of the inspection. 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.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Women's bathroom toilet room door is not provided with a self-closing door.
Correction: Within 90 days., provide a self-closing hinge or closing mechanism for the toilet room door.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the side of the back screen door.
Correction: EHS suggested adding weatherstipping to the side edge of the back screen door to fully seal the back door and prevent pests from entering through the open space. Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at the back handwashing sink.
Correction: Manager placed papertowels at bach handsink. Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Toilet Tissue, Availability (corrected on site)
Observation: Observed that toilet tissue was not provided at the women's bathroom.
Correction: Manager placed toilet tissue in women's bathroom. Provide toilet tissue at each toilet to minimize hand contact with fecal waste.
- Physical Facilities Good Repair
Observation: Observed that the facility has holes in walls and is not maintained in good repair.
Correction: Repair/patch and seal the holes in the walls within 90 days as poor repair and maintenance compromises the functionality of the physical facilities.
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07/09/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Environmental health specialist provided educational information for proper hand washing and bare hand contact in Chinese.
- 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 engaging in walk through 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. Food employee washed hands at time of inspection.
- 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: cooked chicken wings
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. Cooked chicken wings were discarded, food employee washed hands and prepared new order of chicken wings using a utensil to prevent bare hand contact with ready to eat foods.
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02/23/2015 | Risk Factor | |
Today’s inspection was to conduct a risk factor assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Reviewed last pest control report performed on June 15, 2014.
*Please avoid repeated violations to prevent
*Hand sinks are used for hand washing only.
*Wash hands at hand sinks only
*Additional training provided on how to make sanitizer in 3-vat. Obtain gasket!
*Do not drink from open containers in the kitchen. Drink from a container with a lid and a straw.
*Return dented cans and do not use them.
*Remember to store raw animal foods properly to prevent cross contamination
*Persons who do are not employees of this facility should not be in the kitchen
**Please fax and provide pest control report by September 8th, 2014 and another report by September 22, 2014.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- 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: cooked shripm, cooked pork, cooked chicken in 1dr reach-in cooler, cooked pork, cooked chicken in walk-in cooler.
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. Dated
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink: in kitchen and by 3-vat.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Filled.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to cockroaches. Observed 3 live roaches in the kitchen.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name: cleaning spray bottles.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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08/25/2014 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash hands after handling dirty dishes and before putting on gloves to do food prep.
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. Employee washed hands at hand sink.
- 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 shrimp over sauce, raw beef over sauce, raw egg over cooked chicken and cooked noodle in 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. Foods were reorganized.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: frozen shrimp thawing in 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. Employee drained shrimps and moved to 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: cooked noodle, cooked pork in walk-in cooler.
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. dates were written.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of sauces, spices and soup.
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.
- Critical: Sanitize / Hot Water / Manual/Immersion for 30 seconds at 171°F (corrected on site)
Observation: Employee was not performing sanitizing step while washing dishes. Therefore surfaces are not effectively sanitized.
Correction: After being cleaned, the food-contact surfaces of equipment and utensils shall be sanitized in manual hot water operations by immersion for at least 30seconds at a water temperature of at least 171°F. Sanitizer vat was made and dishes were sanitized.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink by 3-vat used to hold rice cooker.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Rice cooker was relocated.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name: cleaning spray bottles.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. Chemical names were written.
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03/20/2014 | Routine | |
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in 3-vat.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- 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: open drinks on prep top.
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.
- 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: cooked chicken (46F), cooked pork (46F) on prep top
Correction: cooked shrimp (48F) in 3dr prep cooler.
- 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 at prep top.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name: 4 chemical spray bottles.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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10/01/2013 | Risk Factor | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures: did not use soap when washing hands.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: peeler and 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.
- 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: prep table and cutting boards.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Window & Doors Screened if Kept Open for Ventilation (corrected on site)
Observation: Backdoor by the customer bathrooms were propped open.
Correction: Doors must be kept close to prevent entrance of pests.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name: two chemical spray bottles.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests: bug spray - discarded.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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04/01/2013 | Routine | |
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