Conducted followup today to verify corrections and compliance with violations noted on Routine Inspection conducted 12/10/15.
Please remember that a Certified Food Manager MUST be present during ALL hours of operation. Please ensure that additional Food Employees attain a Certified Food Manager card to prevent closure.
EHS discussed cooling procedures of soups and broths with CFM. CFM is in compliance and following proper cooling procedures as advised following Routine Inspection. All soups and broths are placed and separated in smaller containers and stored in True 3DR Upright Freezer to cool effectively. Food items are then placed in WIC for day use. *Please remember to log all cooling time and temperatures on COOLING LOG as provided during inspection. Observed all food items in Compliance and within proper temperatures. **PLEASE SEND COPY OF COOLING LOG TO HEALTH DEPARTMENT BY 2/12/16.
Observed proper glove use worn by food employees preventing Bare Hand Contact. Please continue to remind and train all Food Employees in proper Glove Use and Handwashing Procedures.
PLEASE REMEMBER TO NEVER TOUCH READY TO EAT FOODS WITH BARE HANDS. ALWAYS USE GLOVES OR UTENSILS TO PLACE FOOD ON PLATE.
*Food Employees must wash hands:
BEFORE: food preparation, putting on gloves, working with clean equipment utensils, unwrapped single service or single-use items
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures. OBSERVED FOOD EMPLOYEE WASH HANDS WITH GLOVES ON IN PREP SINK.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Certified Food Manager/Presence Required (corrected on site)
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. CFM ARRIVED DURING INSPECTION.
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01/12/2016 | Follow-up | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. OBSERVED FOOD EMPLOYEE WASH HANDS FOR LESS THAN 10 SECONDS.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: BEANSPROUTS, BASIL LEAVES
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. EHS EXPLAINED PROPER HANDLING PROCEDURES, FOOD EMPLOYEE WASHED HANDS THEN PUT ON GLOVES.
- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: OBSERVED CLEAN PLASTIC SOUP CONTAINERS ON FLOOR WITH LIDS IN DIRECT CONTACT WITH FLOOR. FOOD EMPLOYEES IN PROCESS OF USING CONTAINERS DURING INSPECTION.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared. EHS STOPPED FOOD PREPARATION, ALL LIDS AND CONTAINERS WITH DIRECT CONTACT WITH FLOOR DISCARDED.
- 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. OBSERVED FOOD PREPARATION ON FLOOR OF KITCHEN. FOOD EMPLOYEES TRANSFERRING SOUP FROM LARGE POT TO SMALLER CONTAINERS ALL STORED ON FLOOR OF KITCHEN.
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. ALL ITEMS MOVED UP TO COUNTERTOP FOR FURTHER FOOD TRANSFERRING.
- 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 BEEF AND BEEF SOUP cooling for 5HRS AND 2HRS RESPECTIVELY on the FLOOR OF KITCHEN observed at 78F and 91°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. BEEF SOUP REHEATED BEFORE CONTINUING PACKAGING AND SEPARATION PROCESS.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that clean KNIVES were stored in an manner that exposed the item(s) to contamination. OBSERVED KNIVES STORED IN BETWEEN COUNTERTOPS.
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. KNIVES MOVED TO DISH AREA TO BE WASHED AND PLACED IN CLEAN LOCATION.
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12/10/2015 | Routine | |
Please remember that a Certified Food Manager must be present during all hours of operation. It is advised that additional food employees attain Certified Food Manager card to ensure compliance.
HANDWASHING REMINDER
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, 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 tasks. Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands for at least 20 seconds and thoroughly rinsing with clean water. Always wear gloves or use other suitable utensils such as tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
REMINDER: *COOLING CLOCK BEGINS AT 135F. ONCE THE FOOD ITEMS REACHED 135F, YOU HAVE 2 HOURS TO GET THE FOOD ITEM TO 70F. YOU THEN HAVE 4 HOURS TO GET THE FOOD ITEM TO 41F. COOLING CAN BE DONE BY PLACING THE FOOD ITEM IN SHORT SHALLOW PANS AND THEN PLACING ON AN ICE BATH. USE THERMOMETER TO MEASURE TEMPERATURE THROUGHOUT THE COOLING PROCESS.
EHS provided additional handouts on proper Cooling, Hot and Cold Holding, Dishwashing, and Handwashing in Spanish and Vietnamese.
- 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. OBSERVED FOOD EMPLOYEES ENGAGE IN MULITPLE TASKS IN KITCHEN WITHOUT CHANGING GLOVES OR WASHING 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. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, FOOD EMPLOYEES REMOVED GLOVES AND WASHED HANDS.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: BASIL LEAVES, JALEPENOS, BEANSPROUTS
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. EHS EXPLAINED PROPER PROCEDURES, FOOD EMPLOYEES PUT ON GLOVES.
- 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: COOKED BEEF, RAW BEEF, COOKED GOAT IN WIC WITHOUT COVERS.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. FOOD EMPLOYEES PUT ON PLASTIC WRAP ON FOOD ITEMS.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: OBSERVED RAW BEEF STORED ON TOP OF PREP AREA NEAR PREP SINK 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. CFM PLACED MEAT ITEMS IN PREP SINK WITH RUNNING WATER.
- 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: BEANSPROUTS 60F ON PREP TABLE AT ROOM TEMPERATURE
Correction: PRE-COOKED SHRIMP 45F - BEV AIR 1DR PREP COOLER
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: SLICER, MICROWAVE OVEN
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. UNITS WILL BE CLEANED.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: FRYER, INSIDE FREEZERS, SHELVING UNITS.
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.
- 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: PLASTIC STRAINERS. OBSERVED DISH EMPLOYEE WASH IN 3VAT SINK WITHOUT SANITIZING.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. 3VAT SINK SET UP, DISH EMPLOYEE SANITIZED DISHES WASHED IN 3VAT SINK.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the COOKLINE being used TO STORE UTENSILS AND SCOOPS FOR BROTH.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. UTENSILS REMOVED FROM SINK BASIN.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. DOOR CLOSED
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the FLOORS in 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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06/17/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 12/19/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Note to Manager:
-Daily cleaning schedule is recommended.
-Use sanitizer buckets.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed a cup of coffee with no lid or straw stored above the 3dr prep cooler.
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, drink, or use tobacco in the kitchen areas especially while preparing food for customers.--Discarded
- Wiping Cloths/Use Limitation/Wet Towel Storage (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.
- Wiping Cloths / Use Limitation / Soiled Cloths
Observation: Heavily soiled wiping cloths in use.
Correction: Dry and wet wiping cloths shall be free of food debris and visible soil.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor in the walk-in cooler and underneath the 3dr prep cooler.
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.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of food residue, and other debris: All the shelving in the kitchen, exterior/interior of 3dr prep cooler, interior floor walk-in cooler, interior 2dr freezer, hood filters, underneath the meat slicer.
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.
- Refuse / Area / Clean (corrected on site)
Observation: Significant amount of trash bags and litter were observed adjacent to the dumpster and outside the back door entrance.
Correction: A storage area and enclosure for refuse, recyclable, and returnables shall be maintained free of unnecessary items and kept clean.---All the trash bags inside the dumpster.
- Cleaning Frequency for Physical Facilities
Observation: Observed significant amount of food debris behind the cook-line, underneath the 3-vat sink and behind the True 2dr freezer on the floors in the kitchen.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/16/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Thank you.
No violation noted during this evaluation. | 10/08/2013 | Risk Factor | |
The purpose of the visit is to conduct a routine inspection.
Water Heater: Rinnai
Model: RU981
BTU: 199,000
GPH: 234
Dishmachine: Autochlor, chemical sanitizer
- 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: Hoisan sauce, salt, pepper, chili sauce,
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. MANAGER LABELED CONTAINERS TO IDENTIFY FOOD.
- 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. MANAGER SET UP A SANITIZER SOLUTION AND PLACED WET TOWELS IN SOLUTION.
- 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: observed on countertop Bean sprouts 64F
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 PLACED ICE ON BEAN SPROUTS TO REDUCE TEMPERATURE TO 41F AND PLACED IN COOLER.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Pho with rare slices of steak, trip, eye of round steak,
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. MANAGER PLACED CONSUMER ADVISORY STATEMENT ON CARRY OUT MENU.
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06/06/2013 | Routine | |
The purpose of this visit is a risk factor assessment. Thank you for your time. If you have any questions, please feel free to call the health department.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
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, drink, or use tobacco in the kitchen areas especially while preparing food for customers. Do not allow employees to eat food in the kitchen area.
- 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: In the walk in refrigerator observed raw pork over pearl onions and raw pork over ginger root
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: 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: beef broth on stove top without flame 132f (reheated to 170f)
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. Instructions provided to manager to maintain beef broth on a low flame and monitor broth to ensure that it holds at 135F or above using his calibrated thermometer.
- 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: bean sprouts in 63f water.
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. Ice added to water to ensure that the bean sprouts are 41F or below. Bean sprouts lowered to 40f during inspection
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12/07/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Pho 24, 4230 Annandale Road #170, Annandale, VA 22003 »