| No violation noted during this evaluation. | 08/18/2015 | Follow-up | |
- 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: TOFU 48F, TENDONS 46F & BEEF 48F @ #1
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CFM SAID ALL ITEMS PUT IN THIS MORNING, SHORTLY BEFORE OPENING AND WILL DISCARD ALL PHF AFTER TOTAL OF 4 HOURS FROM START OF PLACING THOSE ITEMS IN THIS/ESE UNIT/S, UNTIL EACH/-UNIT REPAIRED. THE CFM UNDERSTANDS THAT FOOD/S NEED TO BE < 41F BEFORE PLACING IT/THEM IN THESE PREP-TOP UNITS. ADJUSTED TEMPERATURE DOWN FROM 43F TO 40F before leaving. REGULAR MONITORING WILL PREVENT UN-NECESSARY PROBLEMS.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. As discussed
Correction: Single-use gloves were worn during multi-tasked food preparation. Food service worker observed multitasking touching raw sliced raw beef, & then touching refrigerator handles, utensils, receipts from waitresses then finally, touched, bowls, plates and styrofoam & plastic cups & plates for customers and with same gloved hands.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink. KITCHEN HANDSINK HAS NO PAPER TOWELS.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. CORRECTED.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an urgent matter discovered upon inspection by the Health Department. EXCESSIVE ROACHES OBSERVED & CFM HAS VOLUNTEERILY AGREED TO CEASE OPERATIONS.
Correction: ESTABLISHMENT WILL REMAIN CLOSED AND OWNER/CFM WILL CALL HEALTH DEPT. FOR A REINSPECTION BEFORE REOPENING.
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08/17/2015 | Risk Factor | |
- 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: BEEF 53F & TOFU 45F @ #1
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.ITEMS WERE JUST PUT IN AND WERE MOVED BELOW TO COOL. ORAL & WRIITEN INFO. PROVIDED.
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02/09/2015 | Routine | |
Sanitizer levels for 3-Vat sink and Autochlorl U-34 Dish Washing Machine: Cl>50 ppm.
Provided Hand Washing and Cross-Contamination signage in English, Spanish, and Vietnamese.
BACK DOOR: Fix self-closing device. Do not keep open without a screen door.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. OBSERVATION: Consumer Advisosory on menu had reminder but no disclosure statement.
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. CORRECTIVE ACTION: DISCUSSED WITH MANAGER AND PROVIDED SAMPLE MENU INFORMATION. PLEASE PROVIDE EHS WITH DOCUMENTATION OF CORRECTION WITHIN 10 (TEN) CALENDAR DAYS (BY OCTOBER 13, 2014) BY EMAIL AT: john.vandervoort@fairfaxcounty.gov, OR BY FAX AT 703-653-9448, Attn: John Vander Voort, RE: Pho Bowl.
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10/03/2014 | Risk Factor | |
Additional food temperatures: Walk-In Cooler: beef stew bones 38F, pkg raw chicken 40F. 2-Door Prep Cooler (bar,back): top - mung bean paste 40F, cabinet - canned beverages. 2-Door Flat Top Cooler (bar,front): carton Half & Half 39F. Superior 3-Door Prep Cooler (kitchen): top - cooked chicken 39F, raw shrimp 40F
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee was observed handling the following ready-to-eat foods using their bare hands: Bean sprouts were in a large plastic container, held in an ice bath during busy lunch time. An employee was observed emptying water to place the container ina cooler, and holding bean sprouts in the container with a bare hand. Bean sprouts are not later cooked, and must be treated as a Ready-to-Eat Food.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Discussed observation with PIC and employee. Bean sprouts were discarded. BEAN SPROUTS MUST BE TREATED AS A READY-TO-EAT FOOD AND HELD AT OR BELOW 41F UNTIL SERVICE.
- 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) 653-9448, Attention: John Vander Voort, RE: Pho, OR email to john.vandervoort@fairfaxcounty.gov. Failure to provide a copy of the photo identification card will result in further enforcement action. EHS/Inspector provided copy of ORS information sheet.
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05/16/2014 | Complaint | |
The purpose of today's visit was to conduct a routine food safety inspection
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows :Ice scoop at bar ice machine was stored in ice with handle in contact with ice.,
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. CORRECTIVE ACTION: Store ice scoops so that handle contacted by bare hands does not come in contact with ice.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device: bean sprouts in ice bath on counter, at 53F.
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. CORRECTIVE ACTION: Store large quantities of bean sprouts in the walk-in until rush times, limit amount brought out for immediate servcice, and dispose of any left above 41F after 4 hours. Bean sprouts were moved to walk-in.
- Critical: Consumer Advisory, Disclosure Provided (corrected on site)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. CORRECTIVE ACTION: Discussed with manager
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Superior 2DR Prep cooler behind bar.
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. CORRECTIVE ACTION: Unit was adjusted to acceptable temperature.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: Superior 2DR Prep Cooler on wall bejhind bar,
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. CORRECTIVE ACTION: REPAIR OR REPLACE GASKETS.
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01/14/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: The following food item were found subject to contamination after receipt and during storage due to the condition as described: chicken, beef, and pork, partially cooked and individually wrapped in plastic bags, were stored in a plastic container, cloudy liquid in the walk-in cooler, which could lead to cross-contamination through submergence of imperfections in the bags or submergence of closing knots in the bags.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. Store wrapped meats in separate containers and not in liquid whick could serve as a medium for cross-contamination. Manager corrected storage by moving meats to separate containers without liquid.
- 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: cooked sliced beef in prep top of Superior 3DR Prep Cooler at 43F, bean sprouts in water at room temperature at 65F.
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. CORRECTIVE ACTION: beef was moved to freezer
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient:
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. CORRECTIVE ACTION: DATE MARK ALL REFRIGERATED, READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS WHICH MAY BE HELD OVER 24 HOURS WITH THE EARLIEST DATE OF INGREDIENT PREPARATION AND THE DISCARD DATE OF SEVEN DAYS AFTER THAT DATE OF PREPARATION, INCLUDING THE EARLIEST DATE OF PREPARATION. DISCUSSED DATE MARKING WITH MANAGER.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. CORRECTIVE ACTION: REPAIR WAREWASHING MACHINE TO ENSURE CONSISTENT DELIVERY OF RINSE SOLUTION AT 50 TO 100 ppm CHLORINE. MANAGER CALLED SERVICE.
- Physical Facilities Good Repair
Observation: Observed that the self-closing mechanism of the back kitchen door is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. CORRECTIVE ACTION: REPAIR SELF-CLOSING MECHANISM.
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08/13/2013 | Routine | |
Today's purpose of visit was to do a complaint investigation in conjunction with a routine inspection. Complainant had ordered noodle salad with pork and allegedly said that it was cold and a little still frozen. CFM was aware of the complaint and stated that there were no other complaints. All food is made the day before or same day. The pork of the noodle salad was cooked the day before and then put in the freezer. Then the pork is put in the walkin cooler to defrost until customer orders menu item. Pork is recooked (grilled) once more before serving. Menu item was prepared for EHS and cooking temperature of the pork was 194F. Due to today's observations, complaint is not confirmed.
No violation noted during this evaluation. | 01/08/2013 | Complaint | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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.
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: 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: raw pork over cooked chicken in 3dr preptop cooler. CFM rearranged items.
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.
- 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: rice, 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.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: cooked spring rolls cooling overnight in the walkin cooler observed at 47°F. CFM discarded spring rolls.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: cooked fried shrimp, cooked beef, cooked spring rolls in 3dr preptop cooler. Food Employee labeled items.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the 3dr preptop cooler 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.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls 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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01/08/2013 | Routine | |
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