Do not store pots of soups uncovered close to handwashing sink. It may contaminate the soup with splashes.
NOTE: The soups cooked in the morning are held at room temperature and the employee reheats it every 2 hours. (per discussion) Observed at 167F during inspection.
REMINDER:
1) Check cold holding temperatures at least twice a day.
2) Do not leave soups and other potentially hazardous foods at room temperature.
3) The rice glue (rice starchy water) should be discarded every 4 hours and it should be labeled with time.
4) Replace gaskets for the 2DR undercounter refrigerator and superior 2DR upright refrigerator.
5) Grout the floor tiles in the kitchen to avoid pest infestation and further damage to the floor tiles.
6) Monitor cooling methods and check cooling temperatures.
No violation noted during this evaluation. | 11/18/2015 | Risk Factor | |
- 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: 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 egg sand raw beef above produce and noodles in 2DR upright refrigerator.
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.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Rice scoop holding in standing water near rice warmer.
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.
- 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: Fried tofu 54F--1DR prep top cookline, bean sprout 2DR sliding door refg 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. Note: Put all potentially hazardous foods inside. Do not double pan and overfill the containers on prep top also do not overfill the refrigerator..
- 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: Superior 1DR prep refg 44F
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. It was hard to get ambient temperature because the facility was busy. Please call a technician to fix to make sure it is operating properly.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are missing damaged: 2DR flat top refrigerator front, Superior 1DR prep refg, Superior 2Dr upright refrigerator.
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.
- Plumbing / Maintained in Good Repair
Observation: Observed a long pipe coming out of the water heater which drains in the floor drain near the grill/fryer.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed that the floor tiles in the entire kitchen has missing grout and some damaged tile near grill.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the broken tile and re-grout the gaps to make sure water is not accumulating in the gaps.
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05/06/2015 | Routine | |
WATER VERY HOT!
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. WORKERS, INCLUDING MGR. WEARING SAME GLOVES FOR MULTI TASKING AND RINSING THEM PERIODICALLY IN ANY SINK AVAILABLE, EVEN THOUGH ORAL & WRIITEN INFO. WAS PROVIDED ON PAST VISITS, INCLUDING FAIRFAX COUNTY HEALTH DEPT FOOD SAFETY WEB SITES WHERE MULTI LANGUAGE RESOURCES ARE AVAILABLE.
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. ORAL & WRIITEN INFO.
- 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. DURING INSPECTION NO ONE WASHED HANDS AND NO ONE WAS OBSERVED WASHING HANDS BEFORE PUTTING ON 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. ORAL & WRIITEN INFO. PROVIDED.
- 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: TUNA SALAD 47F & COOKED SPINACH 47F @ #5
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 SPINACH AND MOVED TUNA LOWER IN PREP. TOP COOLER, BECAUSE IT WAS RECENTLY MADE. UNIT TEMPERATURE ADJUSTED LOWER.
- 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 cloths with a concentration of <10 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. ORAL & WRIITEN INFO. PROVIDED.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink. NO PAPER TOWELS (REGULAR HAND TOWELS NOT ALLOWED IN BATHROOMS) IN EMPLOYEE'S BATHROOM.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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10/28/2014 | Risk Factor | |
The purpose of this visit is to conduct a complaint inspection. The manager is aware of the complaint. She provided copies of monthly pest control services provided by a commercial pest control company. She stated that the pest control is conducted in the evenings and in the mornings the kitchen is cleaned to remove any pests. During the inspection there were no pests noted. The kitchen floor, walls, and shelves were free of debris and there was an appearance of routine cleaning. The dish ordered is made upon the customers request and the sauce used is stored for 24 hours before a new batch is made. The complaint is not confirmed at the time of the inspection.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: wooden prep table, wooden shelves, wooden cabinet.
Correction: REPLACE WOODEN PREP TABLE WITH A TABLE THAT IS MADE OUT OF NONABSORBENT MATERIAL, SMOOTH, AND EASILY CLEANABLE. PAINT WOODEN SHELVES, AND CABINET. 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.
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04/22/2014 | Complaint | |
The purpose of this visit is to conduct a routine inspection in conjunction with a complaint inspection.
- 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: USE A LID AND A STRAW TO CONSUME BEVERAGES WHILE IN THE KITCHEN.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. MANAGER COVERED BEVERAGES AND USED A STRAW.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: UTENSILS STORED IN CONTAINER WITH WATER.
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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED WOODEN TABLE USED A PREP TABLE, WOODEN SHELVES HOLDING CONTAINERS BY THE WATER HEATER, WOODEN CABINET USED AS A SMALL TABLE TO HOLD UTENSILS.
Correction: REPLACE WOODEN FOOD PREP TABLE WITH ONE THAT IS MADE OUT OF SMOOTH, NONABSORBENT MATERIAL. PAINT OTHER WOODEN SURFACES TO CREATE A SMOOTH SURFACE. 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.
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04/22/2014 | Routine | |
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. Observed 2 workers wash gloves and not change them.
Correction: If used, 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. Consider using tongs or other products to handle raw foods.
- Critical: Fairfax City Code/Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: The Health Department permit shall be posted in a location that is visible to the customers.
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12/12/2013 | Risk Factor | |
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment (corrected on site)
Observation: Wet wiping cloth buckets improperly stored. NO SANITIZER IN WASH CLOTH BUCKET.
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items. CORRECTED TO 50 TO 100PPM CHLORINE.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: EMPLOYEES TOILET SEAT & DOOR KNOB.
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. RECOMMEND BUYING THE CORRECT SIZE TOILET SEAT.
- Toilet Tissue, Availability
Observation: Observed that toilet tissue and paper towels were not provided. EMPLOYEES RESTROOM.
Correction: Provide toilet tissue at each toilet to minimize hand contact with fecal waste. INSTALL WALL HOLDERS AND KEEP SUPPLIED.
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08/20/2013 | Routine | |
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