The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
If you have any questions or concerns, please feel free to contact 703-246-2444.
*Note: Time on report reflects inspection time only.
- 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: two door prep cooler -- raw chicken over sauce and green onions
Correction: walk-in cooler -- raw chicken over vegetables
- 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
Correction: MANAGER NOTED THAT THEY WOULD LIKE TO KEEP BEAN SPROUTS OUT. MANAGER TAPED TIME IN AND TIME OUT FOR BEAN SPOUTS. EHS INFORMED THAT THEY ARE TO CREATE A LOG FOR BEAN SPOUTS. 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.
- 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: MANAGER WILL FAX/EMAIL A COPY OF THE PHOTO ID FROM ORS INTERACTIVE INC. 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.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use. Mops were facing downwards.
Correction: MANAGER FACED MOPS UPSIDE DOWN TO ALLOW DRYING. Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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03/15/2016 | Routine | |
The purpose of this visit was to conduct a risk factor inspection. Thank you for accompanying me through the inspection.
For the future menu, please ensure to have disclosure and reminder for food items that are served raw or undercooked.
Please ensure to keep rice scoop dry, in running water of sufficient velocity to flush particulates to drain, or in water maintained at a temperature of 135'F.
Please ensure to use proper thawing methods.
If you have any questions or concerns, please feel free to contact 703-246-2444.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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 employee multitasking without washing hands -- putting soiled dishes in dish machine, cutting green onions, and then removing clean dishes from dish machine without 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. DISCUSSED WITH MANAGER, MANAGER INFORMED FOOD EMPLOYEE WHEN TO WASH HANDS, GLOVE USE WAS DISCUSSED
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (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 and to 41°F within a total of six hours -- deep containers of beef broth (45'F, 46'F, and 48'F) overnight in walk-in cooler.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. MANAGER DISCARDED TWO CONTAINERS, MANAGER KEPT ONE CONTAINER. METHODS OF COOLING WAS DISCUSSED, MANAGER DECIDED TO DIVIDE BROTH IN SMALLER PORTIONS TO ENSURE PROPER COOLING.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility in the kitchen is blocked by rice pot, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
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11/03/2015 | Risk Factor | |
| No violation noted during this evaluation. | 05/04/2015 | Routine | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* Ensure employees are washing hands as needed to prevent the potential of cross-contamination.
* Ensure all dishes, utensils, and other food contact surfaces are being washed, rinsed, and sanitized as needed to prevent potential of cross-contamination.
* Observed a very cleaned and maintained kitchen area.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Employee observed handling raw shrimp followed by handling food contact surfaces prior to washing hands.
Correction: Ensure employees are washing hands after any potential contamination or as needed to prevent potential of cross-contamination.
- 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 colored strainers.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Strainers sanitized at the time of inspection.
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03/20/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS provided manager with cooling log, sign and methods. EHS requested that manager use the cooling log daily and fax cooling logs weekly for feedback until the end of December.
- Duties / Monitor Cooling Procedures of PHF(TCS) (corrected on site)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores. DISCUSSED WITH MANAGER AND PROVIDED HANDOUTS AGAIN.
- 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 food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:-------------observed three extra large deep metal pots of beef broth cooling overnight in Mr. Winter walkin cooler at 48F, 46F and 47F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control----------bean sprouts.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. MARKED.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the waiter's area holding wiping clothes.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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12/09/2013 | Risk Factor | |
Today's visit is a follow-up to the routine inspection conducted on April 26, 2013. All violations have been corrected.
No violation noted during this evaluation. | 05/06/2013 | Follow-up | |
The purpose of today’s visit was to conduct a routine inspection. Observed facility clean and organized.
MAINTENANCE:
*Water heater: State SBF75120NE
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (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)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:------observed rice scoop in still room temperature water.
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 41°F within 6 Hours Total
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours-------observed large metal pots of beef broth cooling overnight in Mr. Winter walkin cooler at 54-56F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:----------observed extra large metal pots with beef broth cooling overnight in Mr. Winter walkin cooler.
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:-------observed bean sprouts sitting out at room temperature at 47F.
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. PLACED ON TIME AS PUBLIC HEALTH CONTROL SINCE OUT OF COOLER LESS THAN ONE HOUR.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the waiter area was blocked, preventing access by employees for easy handwashing.------Observed handsink filled with water and wiping cloths.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at handwashing sink in kitchen.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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04/26/2013 | Routine | |
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