Discussed active managerial control. Manager coaches staff and monitors food processes. Observed good food temperature control.
No violation noted during this evaluation. | 02/08/2016 | Routine | |
All violations from the previous inspection were corrected and the same issues were not observed during today's visit.
No violation noted during this evaluation. | 10/23/2015 | Follow-up | |
Discussed active managerial control. Train staff on proper thawing methods and cross-contamination prevention.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. RAW BEEF STORED OVER BEEF STOCK IN WALK-IN-COOLER, RAW SHRIMP STORED OVER COOKED PORK IN 3DR BEVERAGE AIR PREP COOLER.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. REARRANGED FOOD AND TRAINED STAFF.
- 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 SCOOPS STORED IN ROOM TEMPERATURE WATER
Correction: ICE SCOOP STORED IN CONTACT WITH ICE AT BAR.
- Food Protection From Environmental Sources during Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation. OBSERVED FOOD BEING PREPPED IN A BOWL PLACED ON TOP OF A TRASHCAN THAT IS IN USE
Correction: DIRTY UTENSILS STORED ON TOP OF THAWING NOODLES.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: OBSERVED RAW SQUID AND SHRIMP THAWING 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. PROVIDED TRAINING ON PROPER THAWING. MOVED FOOD TO COOLER.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: FREEZER SHELVING, SHELVING NEAR PREP COOLERS, WALK-IN-COOLER FLOOR, AND SHELVING ON SAUCE CART.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. REMOVED CARDBOARD.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the COOKLINE being used TO STORE POTS AND UTENSILS AND TO DISCARD SOUP.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. TRAINED STAFF.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
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 HANDWASH SIGNS.
|
10/16/2015 | Routine | |
Note to Manager:
(1) Please email a copy of the service report for the dishmachine to the Health Department within 10 days.
(2) Consider adding the ice machine to the cleaning checklist.
(3) Train staff on proper thawing methods for long term compliance.
(4) Please email a copy of the service report for the 3DR Beverage Air Cooler to the Health Department.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: RAW CHICKEN THAWING 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. MOVED FOOD TO COOLER AND TRAINED STAFF.
- 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: MILK AT 55F IN 3DR BEVERAGE AIR COOLER.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED MILK. COOLER WILL BE USED ONLY FOR VEGETABLES UNTIL IT IS REPAIRED.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3DR BVERAGE AIR COOLER AT 56F.
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. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT.
- 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. WILL USE THE 3 VAT SINK UNTIL THE DISHMACHINE IS SERVICED. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: CLEAN THE ICE BIN. Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- 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. PLEASE EMAIL A COPY OF YOUR CFM CARD TO THE HEALTH DEPARTMENT.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials. OBSERVED CEILING VENTS AND CEILING LIGHT IN THE KITCHEN ARE DUSTY.
Correction: CLEAN THE VENTS. Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
|
05/10/2015 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
Good retail practice(s) was observed and recorded during inspection:
Section 45: 4-501.11(A) Equipment/Good Repair/Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at 41F or below: beverage air 3dr cooler by bar 47F
Correction: Repair/adjust the unit so it is able to maintain foods at 41F or below. Do not use the unit to store potentially hazardous foods while it is not operating properly.
During discussion with CFM, CFM has agreed not to use and store any potentially hazardous foods in the beverage air 3dr cooler.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- 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: lettuce
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. food employee wore gloves and rewashed lettuce
- 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: 1) bean sprouts 49F, cooked beef 50F, cooked chicken 46F in M3 3dr preptop cooler, 2) milk 51F in Beverage Air 3dr cooler by bar, 3) bean sprouts 45F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. all items in M3 3dr preptop cooler were placed in walkin cooler to cool down, millk was discarded, more ice was added to bean sprouts
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured at over 200ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution at 50-200ppm. Verify concentration using the appropriate test kit. CFM recreated solution to 100ppm
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed employee drinks stored in such a way that they could contaminate ice in the ice machine.
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.
|
12/02/2014 | Risk Factor | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: 1) Raw Beef stored over cooked beef, 2) raw beef over raw shell eggs in walk in cooler.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. FOOD EMPLOYEE REARRANGED RAW MEATS AND STORED UNDER READY TO EAT FOODS.
- 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: raw beef, raw chicken in preptop cooler unit and tofu in walk in refrigerator unit.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. EMPLOYEE COVERED UNCOVERED FOOD ITEMS WITH PLASTIC WRAP.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Bev Air 3DR cooler by bar, 2DR cooler by cookline
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Single-Service & Single-Use, Displayed & Dispensed / Prevent Contamination (corrected on site)
Observation: Single service plastic forks were found with lip-contact surface facing handles.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented. EMPLOYEE REARRANGED FORKS TO HAVE HANDLES ALL FACING SAME DIRECTION.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (repeated violation)
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: microwaves
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Plumbing / Maintained in Good Repair
Observation: The sink basin by the dish machine is not connected to the drain pipe and is nonworking.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at the handwashing sink by cook line.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
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.
|
01/24/2014 | Routine | |
- 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: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: A) raw chicken over raw squid in beverage air 3dr preptop cooler by cookline, B) raw chicken over raw beef, raw shrimp and pickled veggies in walkin cooler
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). PIC REARRANGED ITEMS.
- 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: A) bean sprouts 63F, B) milk 46F in bev air 3dr bar, C) raw chicken 47F and raw squid 46F in bev air 3dr cookline
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. PIC ADDED MORE ICE TO BEAN SPROUTS, MILK, RAW CHICKEN AND RAW SQUID WERE PUT BACK IN WALKIN COOLER
- Food Temperature Measuring Device Required & Readily Accessible
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.
- 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: A) 1dr preptop cooler by cookline 48F, B) Beverage Air 3dr preptop cooler by cookline 47F, C) Beverage Air 3dr prep cooler by 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. All potentially hazardous food items were taken out and out in walkin cooler in Beverage Air 3dr preptop cooler and 1dr preptop cooler by cookline and they were turned down by PIC and air temperature came to 41F. Potentially hazardous food items in Beverage Air 3dr prep cooler by bar were taken out and put in walkin cooler.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets and inside area at all coolers
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Clean utensils were observed stored with the food-contact surface facing upward throughout facility
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Rival Microwave (prep line)
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the handwashing sink by bar.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at some 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.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed personal employee items stored in such a way that they could contaminate food and plates on the cookline area.
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.
|
07/16/2013 | Routine | |
FINAL INSPECTION AFTER RENOVATIONS AND CHANGE OF OWNER - FOLLOW UP
*Items listed on inspection report dated 06-17-13 have been corrected. We thank you.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 06/19/2013 | Follow-up | |
FINAL INSPECTION AFTER CHANGE OF OWNER AND RENOVATIONS
1. Light fixture shield located under the exhaust hood system is missing.
2. Lighting at the two sandwich stations is only 30 foot candles. You need at least 50 foot candles.
3. Paper towel dispensers have not been installed at two hand washing sinks.
4. The space between the walk-in freezer and walk-in refrigerator has not been sealed.
5. Two door upright reach-in refrigerator is not working.
6. A back-flow preventer has not been installed at the mop sink faucet.
7. A mop rack has not been installed at the mop sink.
8. A locker or cloth hooks for storage of employees' personal belongings has not been provided.
9. Lighting fixture over the mop sink is not working.
10. Dumpster has no lid.
*Owner/Contractor shall correct the above listed items and schedule for a final follow up Health Department inspection.
No violation noted during this evaluation. | 06/17/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Pho Deluxe Tysons, 1577 Spring Hill Road, Vienna, VA 22182 »