The purpose of this visit was to conduct a risk factor assessment. Ensure all refrigerators have thermometers. Monitor food temperatures with a food thermometer to ensure they are cooling and cold-holding at correct time and temperature requirements. Discussed proper storage of raw vs ready-to-eat foods during today's visit. Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 03/11/2016 | Risk Factor | |
The purpose of this visit was to conduct a follow-up to verify proper working order of three hand sinks previously providing water below 100F. All hand sinks were observed repaired today.
To-go hand sink: 128F
Men's restroom hand sink: 105F
Women's restroom hand sink: 111F
Pending citation has now been corrected. No further action necessary on behalf of food establishment.
Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at the men and women's restroom, as well as the hand sink at the take-out area was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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11/09/2015 | Follow-up | |
The purpose of this visit was to conduct a risk factor assessment in conjunction with a complaint investigation. See complaint report for further information.
4-501.11(A) - Observed the 4DRW 1DR prep cooler holding at 51F during today's visit. Discontinue use of this unit to cold-hold potentially hazardous foods, until it has been repaired to maintain foods at 41F or below. A follow-up will be conducted as noted above to verify proper working order of the unit.
Monitor food temperatures to ensure all food items maintain at 41F or below. If you have any questions, please call (703) 246-2444.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Rice noodles, shrimp, chicken, rice noodles, chicken, bean sprouts, shrimp, rice noodles, shrimp, chicken, beef, and chicken at the following temperatures respectively: 50F, 49F, 50F, 51F, 52F, 55F, 53F, 46F, 47F, 47F, 41F, 47F in 4DRW 1DR prep cooler. Tuna and imitation crab were observed at 44F and 45F in 2DR Flat top cooler. Sliced tomatoes at 49F in 1DR 2DRW prep cooler.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Rice noodles, chicken, bean sprouts, shrimp was DISCARDED. Tuna and imitation crab were DISCARDED. Sliced tomatoes were moved to another unit to cool to 41F or below.
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09/16/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Ensure cans that are received dented are not used for service. Additionally, QAC sanitizer should be used at appropriate levels as discussed during today's visit and documented above. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site) (repeated violation)
Observation: Observed dented pineapple cans.
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. DENTED CANS WERE REMOVED FROM USE BY PERSON IN CHARGE.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards at the 3-vat sink are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonia solution was measured at 500 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of quaternary ammonia solution between 150-400 ppm. Verify concentration using the appropriate test kit. SANITIZER WAS DILUTED TO 200 PPM.
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03/11/2015 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Do not use the 1DR 4 drawer refrigerator until it is capable of holding potentially hazardous foods (PHFs) at 41F or below. You can use prep top if you re-inforce all PHFs with ice on bottom and top.
Facility Data:
Dishmachine: CMA --CB2 (same)
Hood: Every 3 months and filters cleaned every night.
Grease trap: Monthly
Pest Control: Once a month.
**Provided training on cooling during inspection.
**Focus on CRITICAL and REPEAT violations to avoid future enforcement actions. Some violations may require TRAINING and MONITORING of employees to ensure that they remain corrected.
Note: Observed that the it takes a lot of time, more than 5-10 minutes to get the hot water. Recommend getting that checked.
Please fax or email following items to my attention within 10 days:
1) Invoice for fixing refrigerator & new gaskets.
2) Invoice for cleaning/fixing slow drain @ice machine.
3) Sign in sheet for the EH policy.
- 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." Observed that the the component that the employees must report exposure to any of the foodborne illnesses is missing from their agreement. Showed the handouts provided earlier to the manager and he will fax a sign in sheet after training all the employees.
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)
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed minced chicken cooling on the prep top. Also, observed fried chicken in deep containers cooling in the prep refrigerators. Observed noodles cooling in deep containers and portioned in plastic bags in walk-in refrigerator. Note: Provided onsite training on cooling.
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: bean sprout 54F, raw chicken 51F--prep top
Correction: fried chicken x3, 59, 54, 52F, bean sprout 46F, rice noodles 45F, noodles 50F, raw chicken 44F--1DR 4 drawer refg. Grilled veg. 49F, minced chicken 58F, veg. roll--prep top--1DR 2 drawer refrigerator. Note: All items put back in walk-in 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: 1DR 4 drawer refrigerator 53F
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.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following units are damaged: 1DR 4 drawer prep refrigerator and 1DR and 2 drawer prep 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.
- 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.
- 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. 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.
- Plumbing / Maintained in Good Repair
Observation: Both drains at the ice machine were really slow.
Correction: A plumbing system shall be maintained in good repair.
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06/03/2014 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Note: Discussed about portioning food in small bags only after the temperature is at 41F or below. Recommend doing line check after lunch rush for cold holding temperatures. Also, recommend monitoring receiving temperatures.
**Do not overfill containers on prep top and pre-chill foods before loading it on prep top.
Please fax sign in sheet for attending the training for the employee health policy within 10 days. Also, keep the signed agreements in red folder at the facility for future review.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. Chicken
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food items from damaged packaging were found offered for sale or service: Two cans of bamboo shoot and 1 can of pineapple. Note: Separated for return.
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 Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: sauce/condiment bottles at cookline and sugar on tray.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked chicken x2 40F, 48F (top), diced tomatoes 45F, chicken wonton 48F, vietnamese roll mix 55F--2 drawer/1DR prep top. Bean sprout 57F, ground chicken 46F--4drawer/1DR prep top. ground chicken 46F--4drawer refg. Note: Put all the items inside the refrigerator.
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.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient (air/water) temperature measuring device located in the following unit is not accurate in 5°F. Observed prep refg on right was showing 36F on digital display themometer but it was 41F inside.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: both prep refg at cookline.
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.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. The manager on duty had cleared the exam but did not have a certificate or card for review. Note: Another employee with certificate came to work during 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.
- Light Bulbs / Locations where Shielding is Required
Observation: One light bulb at cookline / hood is not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the filters above the fryer at the cookline is 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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09/12/2013 | Routine | |
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