The purpose of today's visit was to conduct a routine inspection. Please provide a copy of the Certified Food Manager card by fax or email within 10 days.
**Time listed is for inspection only.
- 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: 2 out of the four cans of sauce were severely dented.
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. CANS WERE DISCARDED.
- 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: flour, sugar, 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.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: rice paddle sitting in rice in cooker
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.
- 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. WET CLOTHS WERE MOVED TO SANITIZER BUCKET.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: shrimp sitting in bucket of stagnant water in prep sink & 3 packages of raw beef sitting on prep table
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. WATER WAS TURNED ON FOR BUCKET OF SHRIMP & RAW BEEF WAS MOVED TO TRUE 2DR UPRIGHT.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the 2dr prep & 3dr prep 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 / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: doors and gaskets of all prep units are soiled & have mold
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. CLEAN ALL PREP UNITS.
- Certified Food Manager/Certificate Process (repeated violation)
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action. FAX OR EMAIL A COPY OF CARD WITHIN 10 DAYS.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the back prep area being used to wash out and refill wiping cloth buckets.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH CFM.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the prep area are not covered by a protective shielding & 3 lights under the hood are out.
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.
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03/07/2016 | Routine | |
The purpose of today's inspection was to conduct a routine inspection.
Provided manager with information on cooling methods. After discussion, manager has decided to use Time as a Public Health Control for several food items ( meats, spring rolls).
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures. Observed food employee rinse off gloves, then wipe them on a wiping cloth and start another task.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: A food employee was observed eating with their gloves on 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. Discussed with manager.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. Observed employee with hair hanging down while preparing ready to eat food.
Correction: 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.
- Cooling Methods (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: observed multiple cooked foods in several locations cooling in bowls tightly covered with plastic wrap.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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09/24/2015 | Routine | |
The purpose of this visit is to conduct a routine inspection.
A follow up inspection will be conducted to ensure that the food is no longer left on the floor during any process. Reorganize the layout of the storage to include space to store containers of sauce and broth. Food is not allowed to be stored on the floor due to possible physical and biological contaminants. During the inspection information to increase cooling process was provided as well as refrigeration thermometers and food probe thermometers.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. OBSERVED EMPLOYEE WASHING GLOVES.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED KNIVES STORED IN BETWEEN REFRIGERATION UNIT.
Correction: PLACE KNIVES ON A CLEAN PORTION OF THE COUNTER. 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. MANAGER REMOVED THE KNIVES AND PLACED IT IN THE THREE COMPARTMENT SINK.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: OBSERVED A FEW CONTAINERS OF BEEF BROTH STORED ON THE FLOOR, OBSERVED FLOUR USED FOR FRYING STORED UNDERNEATH A PREP TOP REFRIGERATION UNIT.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. MANAGER REMOVED THE FOOD FROM THE FLOOR, COVERED IT AND PLACED IT ON THE COUNTERTOP TO MINIMIZE POTENTIAL CONTAMINATION.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: OBSERVED SHRIMP THAWING IN A POT FILLED WITH WATER AT THE PREP SINK.
Correction: TURN FAUCET ON TO CREATE ENOUGH VELOCITY TO AGITATE AND FLOAT OFF LOOSE PARTICLES OF FOOD. 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. MANAGER TURNED FAUCET ON TO RUN WATER OVER THE THAWING SHRIMP.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 1 dr reach in cooler by cookline, 3dr reach in cooler, 1 dr reach in cooler by silverware.
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. EHS PROVIDED A THERMOMETER TO PLACE IN THE 1 DR REACH IN COOLER BY THE COOKLINE.
- Food Temperature Measuring Device Required & Readily Accessible (corrected on site)
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. EHS PROVIDED THE MANAGER WITH A METAL STEM FOOD THERMOMETER.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the KITCHEN CEILING ABOVE THE COOKLINE are 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.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. OBSERVED EMPLOYEE PERSONAL ITEMS STORED AMONG DISHWARE STORAGE AND DRY STORAGE.
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
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04/27/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Observed good cold holding temperatures, including items cooled overnight. EHS provided manager with and discussed the following handouts: CFM guidelines, sample menu containing a complete consumer advisory disclosure and reminder statement and parasite destruction requirements and sample parasite destruction letters. Please fax or email a picture of the lunch and dinner menu containing a consumer advisory disclosure asterisk next to the menu items noted above within the next 10 calendar days, no later than December 23, 2014.
EHS observed that Hot Pot is currently offered on dinner menu. Please be reminded cooking at dining room tables without hood ventilation is a violation of the Food Code and may be violation of the Fire Code. Per manager the Hot Pot menu items have already been planned to be removed from the dinner menu by the end of December 2014. H-06 hot pot menu item includes raw shrimp and raw salmon, which per manager has not been sold or served within the last 90 days. Please be reminded if hot pot reminds on the menu, in addition to the ventilation requirement, documentation of parasite destruction and/or farm raised, pellet fed is required to be kept in the facility for raw shrimp and raw salmon prior to serving and kept on file for 90 days after the last date of sale or service.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:
1) Filet mignon (served rare) with P-01 menu item on dinner menu,
2) Over easy egg topped on Banh M. Sandwiches B-01, B-02, B-03, B-04 menu items on lunch menu.
3) Over easy egg served with S-02 & S-07 on lunch menu
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- 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. CFM ARRIVED WITHIN 15 MINUTES. EHS OBSERVED ACTIVE FOOD PREPARATION OCCURING BEFORE CFM ARRIVED.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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12/12/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS discussed with manager/owner the cooling log, sign and methods handouts that were previously provided during the 2013 routine inspection. EHS recommended to manager/owner to be mindful of repeat critical violations which may lead to future enforcement action. EHS recommends using the cooling log to verify that cooked foods are cooling down properly within the required time frames.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: (REPEAT) Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.---------Observed multiple employee drinks being stored on prep tables and above prep coolers.
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.
- 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:------cooking oils and sauces
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.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: (REPEAT)The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours:
1) Cooked cut chicken & beef in plastic container covered with plastic wrap in Turbo Air 1DR prep cooler observed at 74F after 3 hours,
2) Cooked cut pork in plastic container covered with plastic wrap in Turbo Air 1DR prep cooler observed at 80F after 2.5 hours,
3) Cooked cut beef in plastic container covered with plastic wrap in Turbo Air 1DR prep cooler observed at 78F after 3 hours.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- Cooling Methods
Observation: (REPEAT)The following methods used for cooling were not adequate to facilitate proper cooling:----------observed multiple cooked foods in several locations cooling in plastic containers covered with plastic wrap or plastic tops. Also observed containers with cooling cooked foods stacked inside cooler units.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Food Temp Meas Device with Small-Diameter Probe, when Required
Observation: The certified food manager could not provide a small diameter food temperature measuring device for thins foods such as thin cut beef, chicken and pork
Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets.
- 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 QUATERNARY AMMONIA test kit.
- 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.
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04/08/2014 | Routine | |
| No violation noted during this evaluation. | 01/07/2014 | Follow-up | |
The purpose of today's visit was to conduct a complaint investigation for a cockroach allegedly found in dine in food ordered on December 19, 2013. The complaint was received by the Health Department on December 19, 2013. Manager was aware of the complaint. Pest control treatment took place this morning in response to the complaint. Invoices reviewed and EHS discussed treatment with the Certified Pest Control operator and the manager. Environmental Health Specialist (EHS) observed a total 4 cockroaches (One near the water heater and three along the cookline). The complaint is confirmed. A follow-up on or about January 7, 2014 will be conducted to ensure that the infestation is under control and that cleaning is completed and maintained in the facility. Pest control treatments will be bi-weekly until the infestation is under control. Fax copies of the pest control reports for EHS review
This facility takes a break between the lunch and dinner hours and the manager has begun utilizing employees to begin the cleaning and de-cluttering inside the facility, along the cook-line, near water heater areas and on shelving units. Remember to maintain the facility in a clean and orderly condition to decrease the chance for a cockroach infestation.
A follow-up on or about January 7, 2014 will be conducted to ensure that the infestation is under control and that cleaning is completed and maintained in the facility. Pest control treatments will be bi-weekly until the infestation is under control. Maintain copies of the pest control reports for EHS review
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: shelving units near water heater and along the prep area
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises. Increase frequency of pest control treatments to bi weekly until the report shows that the cockroach infestation is no longer a risk.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Effective methods are not being used to control pests as four cockroaches were observed during today's visit.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises effective methods shall be used to control their presence. An example of an effective method is to first clean away grease and grime prior to pest control treatment to allow for increased effectiveness.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. Excess equipment such as papers, cardboard containers, bottles, plates stored tightly and packed tightly on shelves observed during today's visit.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the underneath the shelving units, the refrigeration units, sides of the wok station, countertop grill under cookline and side of fryer and below/underneath the cookline as well as the floor/cove base junctures throughout the facility are all 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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12/20/2013 | Complaint | |
Today's visit was a follow-up to verify that the Turbo Air 1DR prep cooler and True 3DR prep cooler were able to hold at 41F or below. Both units had been repaired/adjusted and were holding at or below 41F. EHS observed good cooling methods being used. Written confirmation of the Employee Health training was also observed during today's visit.
No violation noted during this evaluation. | 10/21/2013 | Follow-up | |
The purpose of today's visit was to conduct a complaint investigation in conjunction with a follow-up inspection. A complaint was received by the Health Department on October 21, 2013. The complainant ordered chicken curry from the above facility. Complainant alleges that the order did not taste like chicken and very soon after the visit felt queasy and had a shaky stomach. Complainant believes the chicken must have “gone bad”. Complainant visited the facility around 12:30-1:30 pm and called Health Department at 1:35 pm. EHS discussed complaint with manager, who was not aware of the complaint. EHS and manager discussed the complete process for the menu item: chicken curry. The chicken is cooked fully to 165F, portioned into customer order sizes, cooled and held frozen until ordered. The curry for the order is prepared using coconut milk and curry powder, which is also cooled and held frozen until ordered. When a customer orders chicken curry, the chicken and curry are partially defrosted in microwave and then reheated for immediate service on stove. Complaint cannot be confirmed.
No violation noted during this evaluation. | 10/21/2013 | Complaint | |
The purpose of today's visit was to conduct a routine inspection. A follow-up inspection will be conducted on or around Friday, October 11, 2013 to verify that the True 3DR prep cooler and Turbo Air 1DR prep cooler are able to maintain 41F and below. Also EHS will verify that all critical violations observed today remain corrected. Please conduct Employee Health training with all employees prior to the follow-up inspection. EHS provided manager with the following handouts in English, Spanish and Vietnamese: updated Employee Health (red folder), cooling methods and handwashing. Cooling log/sign were provided in English and Spanish. Time as a Public Health control provided in English.
- 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: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:----------rice scoop observed laying on top of rice inside of warmer.
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.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours:-------observed cooked chicken cooling in covered plastic container at 80F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:-----------observed garlic mixed with oil in True 3DR prep cooler at 70F. Per manager, mixture prepared in morning over four hours prior. Mixture stored at room temperature during busy lunch and then returned to cooler.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). DISCARDED. DISCUSSED WITH MANAGER THE OPTION TO USE TIME AS A PUBLIC HEALTH CONTROL IN FUTURE.
- Cooling Methods (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:---------observed cooked cut chicken, beef and pork being cooled in prep cooler with frequent use. Observed whole pieces of cooked chicken cooling stacked 3-4 layers deep in covered plastic container.
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 sprouts in True 2DR upright cooler observed at 67F.
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. DISCARDED. PER DISCUSSION WITH MANAGER WHOLE CONTAINER OF BEANS SPROUTS SITS OUT DURING BUSY LUNCH, EHS DISCUSSED FUTURE USE OF TIME AS A PUBLIC HEALTH CONTROL.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site) (repeated violation)
Observation: Observed an ambient temperature above 45°F in the True 3DR prep cooler refrigeration unit holding raw shells eggs.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. MOVED EGGS TO A UNIT HOLDING BELOW 41F.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part (front) of the unit:
1) 2DR prep cooler cookline,
2) True 3DR prep cooler cookline,
3) Turbo Air 1DR prep cooler (missing).
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the kitchen handsink are leaking, causing the facility to keep the hot water turned off at the handsink.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PROVIDED EXTRA SIGNS TO MANAGER.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility------Observed two spray cans of Raid being stored on the bottom shelf of the dry storage shelving.
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. DISCARDED.
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10/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Pho Aura, 5037 Westfields Blvd, Centreville, VA 20120 »