NOTE: The following posters or handouts were left in English and Vietnamese: hand washing sink only to be used for handwashing, how to wash hands, how to clean/sanitize dishes at a three-compartment sink, keeping foods hot 135 degrees F. or above OR keeping foods cold 41 degrees F. or below. Gloves are for single-use and for a single tasks. Once you touch a cooler door , touch your hair, or touch a contaminated surface such as swinging door, raw meat, food packaging etc. gloves should be thrown away, then you should wash your hands at the hand wash sink with soap prior to putting gloves back on. Also, please ensure employees wash their hands between handling dirty dishes or the handle to the dish machine and between handling clean dishes. If you do not wash your hands between handling a dirty dish OR touching a dirty surface you then can cross-contaminate customer's utensils or dishware which could lead to illness.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Containers holding various seasonings, spices, and/or sauces were not labeled to easily identify their contents.
Correction: Once food is outside original container, label the bottle, bin, or tub holding the food. Label working containers with the common name of its contents. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning..
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Dirty, in-use wipe rags were being stored on various surfaces in the kitchen.
Correction: Store-in-use wipe rags in 50-100 ppm chlorine/bleach solution. Dirty rags on the counter can grow bacteria sitting at room temperature without a sanitizer solution. Also do NOT keep wiping in-use utensils, such as knives, with a dirty wipe rag and then use it again. Dirty utensils must properly washed, rinsed, sanitized, and be allowed to air dry.
- Thawing
Observation: Improper methods used to thaw meat and poultry products as items were observed thawing sitting out at room temperature on the three-compartment sink drainboard.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Items were found to be out of temperature and sitting out at room temperature with no attempt to keep them cold. Bean sprouts were found to be 61 degrees F.
Correction: Keeping foods stored at the proper temperature is very important to help control microbial growth. Bean sprouts should be kept under refrigeration. Cold Holding is 41 degrees F. or below.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs not working properly in the storage area.
Correction: Replace bulbs as needed to have adequate lighting.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor around drain under dish machine is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition. An accumulation of grease was observed on the hood vents and fire suppression system above the fryers/stove area.
Correction: Maintain hood system vent filters in a clean condition. Have the hood & vents cleaned to help prevent a fire or grease dripping into food being prepared. *Firm says they are in the process of calling to get this fixed*
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03/21/2016 | Follow-up | |
NOTE: Highly encourage staff to attend some food safety training. Discussed the need for cooks to wear some type of hair restraint such as a cap, visor, hair in ponytail, or hairnet.
- Critical: Demonstration of Knowledge*
Observation: There is no person in charge that is able to demonstrate food safety knowledge concerning hot holding or cold holding temperatures, how to clean and sanitize dishware, cross-contamination, etc.
Correction: Ensure there is always a designated person in charge (PIC) that is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Food safety handouts in English and Vietnamese will be given to firm to study.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before putting on gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw animal foods stored above ready-to-eat foods in cooler.
Correction: Store all raw animal foods below ready to eat or cooked foods to prevent cross contamination. Raw meat "juice" or blood can drip onto produce which will not be cooked or fully cooked which could cause illness.
- Food Storage Containers - Identified with Common Name of Food
Observation: Containers holding various seasonings, spices, and/or sauces were not labeled to easily identify their contents.
Correction: Once food is outside original container, label the bottle, bin, or tub holding the food. Label working containers with the common name of its contents. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning..
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Knifes were being stored between counter and prep unit across from the grill/fryer area.
Correction: Do not store knife in between counter & prep unit to prevent space and/or knife becoming soiled. This area is not a clean surface and can cause utensils to become contaminated.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Dirty, in-use wipe rags were being stored on various surfaces in the kitchen.
Correction: Store-in-use wipe rags in 50-100 ppm chlorine/bleach solution. Dirty rags on the counter can grow bacteria sitting at room temperature without a sanitizer solution. Also do NOT keep wiping in-use utensils, such as knives, with a dirty wipe rag and then use it again. Dirty utensils must properly washed, rinsed, sanitized, and be allowed to air dry.
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: Glass drink bottle, McFlurry ice cream beverage, can of ReddiWip, and other items stored in ice bin.
Correction: Discontinue use of ice bin for storage of drinks and other food items. Items removed from ice bin and contaminated ice dumped. You use this ice to put in customer's drinks and ice is a food and should be treated as such.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Items were found to be out of temperature and sitting out at room temperature with no attempt to keep them cold. Bean sprouts were found to be 65-68 degrees F. and Soup meat and bones were found to be 58-61 degrees F.
Correction: Keeping foods stored at the proper temperature is very important to help control microbial growth. Bean sprouts should be kept under refrigeration. Cold Holding is 41 degrees F. or below.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Utensils and knives observed soiled and dirty.
Correction: Clean & sanitize slicer, utensils and knives after use. (Run through dish machine) Or every 4 hours if in continuous use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The hand wash sink in the kitchen was observed being used to rinse out pans.
Correction: ONLY use the hand wash sink for washing hands. Hand should be washed for twenty (20) seconds with soap and water, then rinse hands, and dry hands with a single-use papertowel.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs not working properly in the storage area and in the walk-in unit out back
Correction: Replace bulbs as needed to have adequate lighting.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor around drain under dish machine is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The entire kitchen is in need of a through cleaning as old food particles, debris, etc. were observed on the sides of equipment, on the floor around equipment, etc.
Correction: Create a cleaning schedule and make you/your staff follow it each day/night as well as each week. It is much easier to clean things daily than to wait until it gets difficult to clean days later. In addition, old food particles and liquids on the floor serve as a food source for the pests.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition. An accumulation of grease was observed on the hood vents and fire suppression system above the fryers/stove area.
Correction: Maintain hood system vent filters in a clean condition. Have the hood & vents cleaned to help prevent a fire or grease dripping into food being prepared. *Firm says they are in the process of calling to get this fixed*
- Critical: Pests-Controlling Pests*
Observation: Too numerous to count what appear to be tapered mouse droppings are scattered at the floor wall junction throughout the facility, droppings were in the food prep area, on the floor and on boxes in the food/dry storage area, on the floor underneath shelving, on the ply wood around the rice cooker around the rice cookers, etc.
Correction: Thoroughly clean the kitchen, remove sources of food and water from pests, prevent entry of pest, and have records of pest control company's visit available at the follow up inspection. Food or single-use items that have been adulterated by mice should not be sold/used. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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03/18/2016 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal foods stored above ready to eat foods in walkin.
Correction: Store all raw animal foods below ready to eat or cooked foods to prevent cross contamination.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Knife stored inbetween counter and prep unit.
Correction: Do not store knife inbetween counter & prep unit to prevent space or knife becoming soiled.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths stored on counters.
Correction: Store wiping cloths in sanitizer when not in use. (1 gallon water to 1 tbsp of bleach)
- Food - Miscellaneous Sources of Contamination
Observation: Drinks and other items stored in ice bin.
Correction: Discontinue use of ice bin for storage of drinks and other food items.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the ply wood under the rice cookers is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Paint, seal or replace wood with cleanable surface.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Slicer, utensils, knives, etc. observed soiled.
Correction: Clean & sanitize slicer, utensils and knives after use. (Run through dish machine) Or every 4 hours if in continuous use.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Slicer, utensils, knives observed soiled.
Correction: Clean & sanitize slicer, utensils and knives after use. (Run through dish machine) Or every 4 hours if in continuous use.
- Lighting, Intensity
Observation: Light bulbs not working in storage/ dish area.
Correction: Replace bulbs as needed to have adequate lighting.
- Dressing Areas and Lockers - Designation (repeated violation)
Observation: Personal items (coats, hats etc.) stored on ice machine and storage shelves.
Correction: Store all personal items in a designated area away from food or equipment storage.
- Physical Facilities in Good Repair
Observation: Floor around drain under dish machine is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor and mat in walking appear soiled.
Correction: Clean as needed.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Sout and grease on exterior of hood.
Correction: Maintain hood system vent filters in a clean condition so that all grease and sout can be vented from facility. Clean exterior of hood also
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Items stored on back deck near walkins that are not being used.
Correction: Remove, discard or store properly.
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07/30/2015 | Routine | |
Dish machine sanitizer 50 ppm chlorine.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed cutting salad vegetables using bare hand contact.
Correction: Employees handling ready to eat or cooked foods should wash hands then put on gloves before handling cooked or ready to eat foods.
- Utensils - In-Use - Between-Use Storage
Observation: Knives stored inbetween counter and prep unit. Utensils stored with food contact surfaces exposed.
Correction: Store equipment properly when not in use. Do not store inbetween equipment. Invert utensils so they can be picked up with the handle.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths stored on counters.
Correction: Store wiping cloths in sanitizer when not in use. Keep buck at grill and prep area.
- Food Storage - Clean and Dry Location
Observation: Bags of sugar on the floor in storage area.
Correction: Store all bulk bags of food off the floor.
- Thawing
Observation: Chicken thawing at room temperature.
Correction: Thaw chicken under cool running water, in the refrigerator or as part of the cooking process.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Meat pie stored on top of cold holding containers in large prep unit.
Correction: Store all temperature controlled for safety foods (TCS) at 41 degrees F. or below. Relocate and store foods where the required temperature can be maintained.
- Dressing Areas and Lockers - Designation
Observation: Shelves under front storage counters cluttered. Personal items stored in various area of the facility.
Correction: Clean and organize shelving and store all personal items in a designated area.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor around grill area in need of cleaning. No drip pan so grease is dripping onto floor.
Correction: Install drip pan and clean as needed around grill area.
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08/13/2014 | Routine | |
No violations noted at time of inspection. VDH Food Service Operations Permit issued.
No violation noted during this evaluation. | 07/07/2014 | Routine | |
Visit to facility. Operator has cleaned and painted kitchen & dining room. Also constructed small bar/counter in dining area. In the process of replacing equipment.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Cove base molding missing under dish machine, 3 compartment sink and in storage area.
Correction: Replace molding.
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06/05/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Pho 1, 18396 Forest Road, Forest, VA 24551 »