- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: Uncovered employee beverage container observed stored on the mechanical slicer preparation table.
Correction: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: Food preparation and dispensing utensils observed improperly stored in a container of standing water at room temperature.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Wiping Cloths, Use Limitation (repeated violation)
Observation: Cloths in-use for wiping counters and other equipment surfaces observed not properly held between uses in a chemical sanitizer solution of proper concentration.
Correction: Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114
- Food Storage/Preventing Contamination from the Premises
Observation: Some boxes/containers of food items observed improperly stored on the floor in the walk-in refrigerator.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Container of bean sprouts (61 F) observed improperly stored out at room temperature in the service station area. Product placed under refrigeration and ice was added.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: Cardboard observed improperly used to line some of the shelving in the hallway storage area.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: Exterior surfaces of the preparation units and kitchen equipment observed in need of cleaning.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur and to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: Surfaces of the mechanical slicer were observed in need of cleaning and sanitizing.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Intensity/Lighting
Observation: One of the lights above the mop sink area was observed in need of replacing.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Physical Facilities/Repairing
Observation: Floor/tile grouting in the cook-line area observed damaged and in need of repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Cleaning, Frequency and Restrictions
Observation: Floor surface under/around kitchen equipment observed in need of cleaning.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Ventilation Systems/Cleaning/Nuisance and Discharge Prohibition
Observation: Cook-line vent filters observed in need of cleaning.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. Both intake and exhaust ducts can be a source of contamination and must be cleaned regularly. Filters that collect particulate matter must be cleaned or changed frequently to prevent overloading of the filter.
- Poisonous or Toxic Materials/Separation/Spacing or Partitioning (corrected on site)
Observation: Bulk bottles of vinegar observed improperly stored on the same shelf as bulk containers of bleach in the hallway storage area.
Correction: Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens or single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning. Separation of poisonous and toxic materials in accordance with the requirements of this section ensures that food, equipment, utensils, linen, and single-service and single-use articles are properly protected from contamination. For example, the storage of these types of materials directly above or adjacent to food could result in contamination of the food from spillage.
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03/23/2016 | Routine | |
Some fruit flies observed in the warewashing area.
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: Uncovered drinking container observed in the food preparation area.
Correction: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Employee observed cutting ready-to-eat basil garnish with his/her bare hands.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph D of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Plates of bean sprouts observed improperly stored out at room temperature in the wait station area. Items were placed under refrigeration by the person in charge.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The knives in the holder above the kitchen preparation sink were observed in need of cleaning and sanitizing.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: A pair of food tongs observed improperly stored in the kitchen handsink.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Food Manager Certificate and Responsibility (corrected on site)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager (manager arrived approximately 10 minutes after the start of the inspection).
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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11/17/2015 | Risk Factor | |
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