This was a routine inspection. At that time, it will be expected that all violations will be corrected and new practices put in place, as discussed. The cook should use a food thermometer periodically to assure that the chicken is being cooked thoroughly. The acceptable temperature of the chicken is 165F.
Handwashing is extremely important in this food establishment. Keep the handsink easy to get to
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or hands before putting on clean 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. Employee washed hands when instructed to.
- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Employee put on a hat. 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.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: chicken and beef thawing at room temperature.
Correction: Thaw inside the walkin refrigerator.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours : fried chicken.
Correction: Food was discarded. Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.
- Cooling Methods (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: leaving out at room temperature.
Correction: Information was given to the person in charge, in Chinese, regarding proper cooling methods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: Fried chicken was being held at room temperature.
Correction: Potentially hazardous food must be kept at 41f or less. Chicken was discarded.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination
Observation: Prep table, 3 vat sink drainboard observed not cleaned after chicken was on surfaces in question.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
- 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:all shelves in the walkin refrigerator.
Correction: Clean the shelves in the refrigerator. Start a schedule for regular cleaning.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager.The CFM arrived during the inspection.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: Kitchen handsink was dirty and being used for other purposes than handwashing.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Plumbing / Maintained in Good Repair
Observation: The faucet at the 3 vat sink is leaking badly - temporarily fixed with plastic wrapped around the handles.
Correction: REPAIR the faucet at the 3 vat sink.
- Hand Drying Provision / Individual, Disposable Towels
Observation: There were no paper towels at the kitchen handsink. When provided, the towel rack did not hold the towels properly.
Correction: Provide a towel dispenser for the paper towels. Always keep paper towels available at the handsink.
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05/14/2015 | Routine | |
- Handwashing / Where to Wash (repeated violation)
Observation: A food employee was observed cleaning their hands in the three compartment sink.
Correction: ALL food employees shall wash their hands in only a designated handsink.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were all previously sitting out at room temperature were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Garlic in oil at 55F in Leader 2DR prep cooler,
2) Cooked chicken wings at 51F in Walkin Cooler,
3) Cooked general tsos chicken at 53F in Walkin Cooler.
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. MANAGER RETURNED ITEMS TO COOLERS HOLDING AT 41F OR BELOW.
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08/28/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with and discussed the following handouts: Prevent Cross Contamination (Chinese), cooling log, sign and methods (Chinese) and receiving temperature log. Note to manager, please continue to monitor the temperature of the Walkin Cooler and temperatures of foods to verify that foods are being kept at 41F or below.
- 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 following refrigeration units:
1) Observed raw beef being stored above soy sauces. Observed raw beef juices had dipped on tops of sauces,
2) Observed raw beef and chicken stored above cooked items in Howard 3DR upright 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.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label:------------sugar and flour.
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.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:--------------observed cooked noodles cooling in True 2DR prep cooler, which is opened frequently. Noodles observed at 45F. Observed large bowl of cooked chicken cooling covered with plastic wrap in walkin cooler.
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 (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) Items in walkin cooler-------tofu at 45F, bean sprouts at 45F (both received 1-2 hour prior),
2) Item in True 2DR prep cooler-----tofu at 46F,
3) Item in Leader 2DR prep cooler----spring rolls at 48F (observed overfilled in top section of cooler)
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 FREEZER TO RAPIDLY CHILL
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:----------observed cardboard lining shelving throughout facility.
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment: both prep coolers along cookline.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Modifications to FDA Food Code/Section 6-402.11, Toilet Rooms Required with Seating, Not Accessed through Food areas, Accessible at all hours of operation
Observation: Observed no public restrooms in the food establishment. Observed two tables with four chairs each. Observed customers dining at each table during inspection.
Correction: This is a Carryout only facility. Customers are not allowed to dine in restaurant. Please remove customers tables for front waiting area.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the following is in need of cleaning:
1) Walls behind handsink,
2) Mop sink.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/18/2014 | Routine | |
The purpose of this visit is a risk factor assessment in response to a report of a Food borne Illness received by our office on October 7, 2013. Some violations are observed repeat and further enforcement now may be deemed necessary.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
- Duties / Train Employees in Food Safety (corrected on site) (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Employees unaware of proper handwashing techniques, use of a thermometer to measure temperature of cooked food, calibration of a thermometer.
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. Training provided to foodworkers after CFM arrived.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures. Employee observed rinsing hands only with no soap. Employee observed turning off contaminated faucet with bare hands instead of a paper towel.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. Employee rinsed hands in sanitize basin of three vat sink.
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. Observed a pack of cigarettes and open drinks stored on coutertop and on shelf along with food, single service items.
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. Cigaretted moved to personal item storage in bathroom. Open drinks discarded.
- 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: Garlic in oil on cart at ambient room air 63f.
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. Prepared on site garlic in oil was discarded by manager during inspection.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
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 three vat sink and wiping cloth bucket at zero ppm chlorine. Also no test kit on premesis.
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. Training on proper assembly of three vat sink and wiping cloth bucket provided. No untensils being washed, rinsed or sanitized at the time so EHS could not determine if this was done previously prior to EHS arrival.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection. Manager arrived approximately 30 minutes after the beginning of the inspection.
Correction: 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.
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10/07/2013 | Risk Factor | |
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
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.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- 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 and raw beef over oranges, onions and sweet and sour sauce in the walk in 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.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw chicken over raw beef in the walk in refrigerator
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- 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.
- Food Labels / Labeling / Bulk Food
Observation: Consumer self-dispensing bulk food bin containing the following food item(s) is not properly labeled: Corn starch in a msg container
Correction: Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: 1. the manufacturer's or processor's label that was provided with the food or, 2. a card, sign, or other method of notification that includes the information specified in this section.
- 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 several wet wiping cloths on counter and no sanitizing solution in the wiping cloth buckets.
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.
- Single-Service and Single-Use Articles / No Reuse
Observation: MSG Manufacturer containers were observed reused for the storage of cornstarch.
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.
- 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: gaskets and interior of prep coolers and upright coolers in the restaurant, nonfood contact surfaces of the mixer and the prep table shelves.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. The Certified Food Manager arrived approximately 10 minutes after the beginning of the inspection.
Correction: 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.
- Fairfax City Code/Modifications to FDA Food Code/Section 6-402.11, Toilet Rooms Required with Seating, Not Accessed through Food areas, Accessible at all hours of operation
Observation: Observe 18 seats and three tables in lobby area. Per foodworker, guests sometimes use bathroom in kitchen.
Correction: This is a carry out restaurant. Customers cannot walk through the kitchen to use the bathroom. The bathroom is for employees only. Remove 18 seats. You may designate an area where employees will sit and eat meals in the back, as discussed with manager, as long as employees are eating only and not prepping food for the restaurant at such tables. You will be provided 10 business days to remove the seating.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the front with a grease buildup and food particles in the basin.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Outer Openings, Protected / Screen Requirements (corrected on site)
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.
- Physical Facilities Good Repair
Observation: Observed that the wall in the bathroom has peeling paint and is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- 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. Observed notebooks, personal items, unused equipment, stacked boxes and papers
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 walls, cove/wall base junctures, under prep coolers and sides of cookline equipment are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed vaseline, hand goop, vitamins and other personal employee items such as purses, notebooks stored in such a way that they could contaminate single service items or food
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.
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05/10/2013 | Routine | |
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