Today’s visit was to conduct a Risk Factor Assessment inspection.
Do not leave out potentially hazardous foods out at room temperature! They must be kept cold (41F and below) and/or hot (135F and above)!!!
EHS provided additional consultation, training, handouts, and/or written instructions on: Cross-Contamination, 3-vat sink setup
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. EHS went over 3-vat sink cleaning with CFM and food employee
- 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.
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 before starting task
- 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: 1) raw beef over tofu and raw chicken over cabbage and broccoli in walkin cooler, 2) raw scallops over cabbage and raw pork over bamboo shoots in turbo air m3 2dr preptop 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. Food employee rearranged raw items to the lowest shelf
- 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: 1) bean sprouts 64F at room temp, 2) cooked dumpling 46F in turbo air m3 2dr preptop cooler
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Items were placed back in walkin cooler
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located by the 3-vat sink is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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12/11/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided CFM with and discussed handouts on the following topics: time as public health control in English and Chinese, Prevent Cross Contamination in Chinese, Active Managerial Control in English and Chinese and Replacement Three Compartment Sink.
**Do NOT allow food items to sit out at room temperature during busy times because it is convenient. Potentially hazardous food items must be held HOT at or above 135F or COLD at or below 41F or use an approved Time as a Public Health Control method.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.--------Observed CFM/Cook rinse hands with water at three compartment for less than 10 seconds without using any soap after handling raw chicken with his hands, then proceed to cookline to prepare a customer order.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: rice scoops in three different containers sitting in still/stagnant room temperature.
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. RICE SCOOPS MOVED TO THREE COMPARTMENT SINK TO BE WASHED AND SANITIZED.
- 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:
1) Bean sprouts at 56F sitting out at room temperature,
2) Garlic in oil at 68F sitting out at room temperature overnight,
3) Raw liquid egg at 61F sitting out at room temperature,
4) Tray of raw chicken at 57F thawing 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. ITEMS 1-3 DISCARDED DUE TO TIME FRAME ITEMS SITTING OUT AT ROOM TEMPERATURE. ITEM # 4 RETURNED TO WALKIN COOLER SINCE TRAY SITTING OUT FOR SHORT TIME FRAME.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Gaskets of Walkin Cooler,
2) Doors of prep cooler and flat top cooler.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the back next to three compartment sink is blocked, preventing access by employees for easy handwashing. Observed three large empty containers sitting inside of the back handsink.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. HAND SINK CLEARED OUT.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at back handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. HAND SOAP RE-STOCKED.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. FRONT HANDSINK RE-STOCKED.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Three containers of pesticides labeled for residential use were observed in the facility.
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. DISCUSSED WITH MANAGER AND DISCARDED.
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03/10/2015 | Routine | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Uncovered food containers were observed inside the walk-in refrigerator where the food is subject to contamination.Cleaned and cut vegetables and other processed food do not have covers.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. after cutting cleaned vegetables or after processing food cover the food containers to prevent the food/vegetables from being contaminated.(corrected/containers properly covered)
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the back area handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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07/17/2014 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit.Observed raw chicken and meat stored above vegetables and sauces inside the walk-in and in the freezer.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. (Rearranged accordingly)
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Uncovered food containers were noted in the walk-in refrigerator where the food is subject to contamination:
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Cover each food container properly after processing or cooking to prevent contamination while in storage (covered).
- 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. Wet towels used for cleaning/wiping food contact surfaces including prep table, cutting boards, etc must be soaked in sanitizing solution after each use. Do not leave the wet towels on the cutting boards or on the prep tables (towels in sanitizing solutions).
- 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: roasted duck.
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)
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The top of the hot water heater is very dusty.
Correction: Clean the surfaces of the hot water heater more frequently to prevent dust build-up.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the Handsink located near the 3-compartment at the back room was being used to stored unused containers.
Correction: Handsink are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Do not use any hand sink to store containers or any other items. Hand sinks should be free, clean, and ready for use at all times.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls inside the walk-in refrigerator in the are in need of cleaning. The wall on the left inside the walk-in refrigerator has mildew build-up.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the wall thoroughly to remove the mildew and other debris. Frequently clean the walls inside the walk-in to prevent dirt from accumulating.
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03/25/2014 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw chicken containers were stored above sauces and vegetables inside the walk-in refrigerators.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the cookline and near the 3-compartment sink were 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. Do not use and hand sink for the storage of any items or containers.
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08/06/2013 | Risk Factor | |
| No violation noted during this evaluation. | 08/06/2013 | Complaint | |
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: sugar, salt, msg.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (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 (corrected on site) (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside the walk-in refrigerator..
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.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of nuts, pepper, and other items.
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.
- 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: Button shelf inside the reach-in freezer and reach-in refrigerator.
Correction: 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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: shelf under kitchen table, and surface on top of the hot water heater..
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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06/04/2013 | Routine | |
| No violation noted during this evaluation. | 01/08/2013 | Complaint | |
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