Today’s visit was to conduct a Risk Factor Assessment inspection.
It is highly recommended to have pest control service done at least quarterly to do preventative maintenance.
EHS provided additional consultation, training, handouts, and/or written instructions on: cross-contamination
If you have any questions or concerns, please call 703-246-2444. Thank You.
- 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.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service:
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. Food employee removed dented cans
- 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 chicken over celery and onions, raw shell eggs over cooked chicken in walkin cooler, 2) raw beef over hot'n'sour soup in beverage air 2dr preptop cooler #2 left
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. EHS went over cross-contamination storage with food employee and cfm
- 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) garlic-in-oil mix 52F @ room temp, 2) tofu 44F, cooked eggroll 46F, hot'n'sour soup 47F at Beverage Air 2dr preptop cooler #2 left
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. All items were placed back in walkin cooler and/or beverage air 2dr preptop cooler #1 right
- 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: scoop, sauce pan
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS went over 3-vat sink setup with food employee
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12/11/2015 | Risk Factor | |
Today's visit is a follow-up to the routine inspection last week to verify that the Beverage Air 2DR prep cooler left is able to hold at 41F or below. EHS observed unit and food both holding below 41F. The three observations listed above as Repeat observations were not assessed whether or not they were corrected during this inspection, and may have been corrected. However the status of the three observations will be verified at the next inspection.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:-----rice scoop stored in still/stagnant room temperature 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.
- Equip/Utensils/Linens/Single-Service/Storage, Location (repeated violation)
Observation: Observed that clean carryout paper bags and box of small plastic containers for sauce were stored in an manner that exposed the item(s) to contamination.-----Observed the carryout paper bags and box of small plastic containers stored on the floor.
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.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the ceiling vents in the front counter area are 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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02/27/2015 | Follow-up | |
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 a Public Health Control (Chinese), Food for Thought Newsletter titled "How Cold Is It", Food Temperature Log, Equipment Temperature Log, Prevent Cross Contamination in Chinese and Active Managerial Control in Chinese. A follow-up inspection will be conducted on or about Friday, February 27, 2015 to verify that the Beverage Air 2DR prep cooler left is able to hold at 41F or below.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
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 or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:-----rice scoop stored in still/stagnant room temperature 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.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: ------observed five trays of frozen raw chicken being thawed at room temperature.
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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:
1) Wonton soup at 83F stored at room temperature on prep table,
2) Hot & Sour Soup at 127F stored at room temperature on prep table.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. 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:
1) Garlic in oil mixture at 60F stored at room temperature on spice cart,
2) Cooked sweet & sour chicken at 50F in Beverage Air 2DR prep cooler left,
3) Cooked ribs at 51F in Beverage Air 2DR prep cooler left,
4) Cooked pork wontons at 51F in Beverage Air 2DR prep cooler left.
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. ITEM # 1 DISCARDED. ITEMS 2-4 MOVED TO WALKIN COOLER HOLDING BELOW 41F SINCE WERE IN UNIT LESS THAN TWO HOURS.
- 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: -------------Beverage Air 2DR prep cooler left observed at 50F.
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.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Observed that clean carryout paper bags and box of small plastic containers for sauce were stored in an manner that exposed the item(s) to contamination.-----Observed the carryout paper bags and box of small plastic containers stored on the floor.
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the back handsink being used to hold a container of mushrooms. Observed the front handsink being used to hold bottles of soda.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the ceiling vents in the front counter area are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- 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. REMOVED FROM FACILITY.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed several employee prescriptions stored in such a way that they could contaminate food on the dry storage shelving.
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. RELOCATED.
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02/18/2015 | Routine | |
- 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: walk-in refrigerator
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
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08/25/2014 | Risk Factor | |
- 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, flour, MSG, salt.
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: storage racks.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas under the hood. Two of the light bulbs are burned out.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. Replace the burned out bulbs.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under shelves and stationary equipment in the kitchen is in need of cleaning. The floor drains in the kitchen are also in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the floors more frequently. Clean the drains more often.
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03/21/2014 | Routine | |
- 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. Unmarked spray bottle with cleaning chemical solutions were not labeled to identify contents.
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: 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: walk-in refrigerator
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- 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: salt, sugar, and 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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a CHLORINE test kit.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. two light bulbs were burned out under the hood system.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. Replace the burned out bulbs to provide adequate lighting under the hood.
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06/05/2013 | Routine | |
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