The purpose of htis visit was to conductr a routine inspection. Chlorine sanitizer dishmachine: 50 ppm.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
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. NOTE: PIC placed wet wiping cloth in a sanitizer solution.
- 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 on counter.
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. NOTE: PIC added ice to bean sprouts.
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02/08/2016 | Routine | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer final rinse dishmachine: 75 ppm.
No violation noted during this evaluation. | 10/02/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer final rinse dishmachine: 100 ppm. Chlorine sanitizer wiping cloth bucket: 200 ppm.
- 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.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: frozen beef observed cooling in sink of still water.
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. NOTE: Foods must be thawed in
*1) "running water" at a
*2) termperature that does not exceed 70 degrees F as described in #2 above, and
*3) for a time period that does not allow any portion of the thawed portion of beef to rise above 41 degrees F, if served RTE, or undercooked, and
*4)for a time period that does not allow beef that is to be cooked to rise above 41 degrees F for more than 4 hours.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: cooked chicken in container with 10+ inch product depth.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
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02/12/2015 | Routine | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* Violation(s) corrected during inspection.
* Spoke to mechanical dish-machine maintenance provider at the time of inspection, and maintenance was being conducted at the time of inspection.
* Time control policy implemented at the time of inspection for the following: bean sprouts, spring rolls, pork rolls
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Ice scoop handle(s) being stroed in direct contact with ice at front cooler and kitchen ice machine.
Correction: Ice scoops relocated at the time of inspection by the certified food manager. Ensure the handle portion of the ice scoop is being stored in a manner that will not contaminate the ice.
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: basil leaves stored in walk-in cooler were in direct contact with newspaper while in storage.
Correction: Discarded by certified food manager. Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. Newspaper ink will run and potential contaminate the basil leaves.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: frozen raw beef sumberged in water in 3-compartment & submerged in water in plastic container.
Correction: Beef was relocated to cooler at the time of inspection. 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.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: Cooked beef inside walk-in cooler was observed cooling for greater than ten hours with an internal food temperature of 57 degrees.
Correction: Cooked beef discarded at the time of inspection by the certified food manager. Monitor cooling processes to ensure foods are adequate cooled from 135 degrees to below 70degrees within 2 hours, and from 70 degrees to 41 degrees or below within 4 hours(6 total) to prevent potential for bacterial growth.
- 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: Certified food manager immediately discontinued the use of the mechanical dish-machine and replaced with adequate wash, rinse, sanitize operation in 3-compartment sink. 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 until equipment is serviced or repaired.
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04/11/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at back handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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11/07/2013 | Risk Factor | |
Today's visit is a follow-up to verify that the True 3DR prep cooler was repaired/adjusted to hold at 41F or below. During today's visit, EHS observed that the unit and food were both holding below 41F.
No violation noted during this evaluation. | 06/11/2013 | Follow-up | |
Today's visit is a follow-up to verify that the True 3DR prep cooler was repaired/adjusted to hold at 41F or below. Per manager the unit was repaired on Tuesday, June 4, 2013. During today's visit EHS observed unit holding above 41F. EHS recommends that facility use the equipment monitoring log provided during previous inspection to verify the cooler temperature during the day. A follow-up will be conducted on or about Tuesday, June 11, 2013.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) in the True 3DR prep cooler across from cookline were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Bean sprouts----64F,
2) Cooked tofu----61F
3) Cooked beef----58F.
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.
- 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: ------True 3DR prep cooler across from cookline observed holding at 58F.
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.
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06/06/2013 | Follow-up | |
The purpose of today’s visit was to conduct a routine inspection. EHS provided manager with the following handouts: Food for Thought newsletter titled "How Cold Is It", an equipment monitoring log, food temperature log, cooling log, cooling sign and cooling methods in Vietnamese.
MAINTENANCE:
*Water Heater: AO Smith BTH which uses 154,000 BTU
*Dish Machine: ADS AF
A follow-up inspection will be conducted on or around Friday, June 7, 2013 to verify that the True 3DR prep cooler is holding at 41F and below.
- 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:-----sugar.
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 (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:--------observed rice scoop sitting 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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) in the True 3DR prep cooler across from cookline were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Cooked egg rolls----56F,
2) Cooked shrimp----62F
3) Cooked chicken----61F.
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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:--------observed cardboard lining shelving in multiple locations
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.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: ------True 3DR prep cooler across from cookline observed holding 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.
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05/30/2013 | Routine | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Information on proper cooling methodology has previously been discussed and given to the certified food manager. The information was seen adjacent to the front handsink.
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: AO Smith BTH 154 118 which uses 154,000 BTUs to produce 158 GPH of 120F water at an 80F rise.
Dishmachine: ADS AF, chlorine
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.Receiving temperature of potentially hazardous food -bean sprouts is 41F or below, maintain the bean sprouts at 41F or below
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: Observed frozen shrimp in a container thawing on a 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.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods is not being adequately cooled from 135°F to 70°F within 2 hours. Cooked shrimp cooling for 3 hours on top of the prep containers of the True 3 door prep top observed at 75°F - DISCARDED
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed bean sprouts in a container of melted ice at 60F, on a prep table - DISCARDED
Correction: meatballs at 46F, bean sprouts at 54F on the True 3 door prep top - DISCARDED, cooked pork chops at 46F, eggrolls at 53F - PUT IN THE WALK IN
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of hoisin.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch:meat slicer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- 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:Gaskets of the True 3 door prep refrigerator
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.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Women's bathroom is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
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.
- 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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor/wall juncture of the entire kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- 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.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests - Raid and Hot Shot
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.
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12/10/2012 | Routine | |
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