Please remember that all broth soups must be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours as discussed. EHS provided Cooling Log for facility to monitor cooling temperatures. **Please email/fax copy of Cooling Log to Health Department once log is completed.
Please remember to update Time Log for Beansprouts daily for use up to 4 hours maximum.
Please remember that all dishware including large pots must be 1) washed, 2) rinsed, and 3) sanitized in 3Vat sink for proper cleaning.
Discussed Active Managerial Control practices with CFM today.
- 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). TEMPERATURES ARE NOT BEING MONITORED FOR COOLING OF BROTH SOUPS.
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. EHS EXPLAINED PROPER PROCEDURES, PROVIDED COOLING LOG FOR VERIFICATION.
- 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: OBSERVED WHOLE COOKED BEEF IN SUPERIOR 2DR UPRIGHT WITHOUT COVERING OR IN CONTAINER. OBSERVED DRY STORAGE FOOD ITEMS INCLUDING SUGAR AND ROCK SUGAR WITHOUT COVERING IN DRY STORAGE ROOM.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. FOOD ITEMS COVERED AND WRAPPED.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): BEANSPROUTS KEPT AT ROOM TEMPERATURE.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. TIME LOG CREATED.
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11/16/2015 | Risk Factor | |
Observed Very Good Examples of Active Managerial Control by CFM. Observed bulletin board encouraging staff of positive behaviors, areas that needs improvement, etc. CFM conducts exceptional training for staff in Food Safety and conducts Employee Health Training every 6 months for all staff. Observed color coded raw item containers, including red-beef, yellow/green- chicken, blue- pork, gray- vegetables. All violations that were observed during inspection were corrected before EHS noted violations and trained staff on proper corrective actions right away. Thank you.
Please remember to label Beansprouts with Time Sticker everyday to be used within 4 Hours Maximum.
EHS provided additional handwashing signs, 3Vat Sink Set up Stickers and AMC handouts.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: 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. SLICER WILL BE TAKEN APART AND RE-WASHED, RINSED, AND SANITIZED.
- 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. OBSERVED FOOD EMPLOYEE REMOVE FATS FROM COOKING BEEF SOUP WITH NET UTENSIL AND DUMP INSIDE TRASH CAN WITH CONTACT WITH INTERIOR AND PLACE BACK IN SOUP TO REPEAT. OBSERVED PAIR OF TONGS STORED UNDERNEATH TABLETOP FYER EQUIPMENT RESTING ON SOILED DEBRIS AND OILS.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. UTENSILS CLEANED AT DISH MACHINE.
- 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: KNIFE. OBSERVED FOOD EMPLOYEE WASH KNIFE IN HANDSINK.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. KNIFE PLACED IN DISH MACHINE TO BE RE-WASHED.
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06/08/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
- 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: summer rolls, slice beef
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.---Talk to the manager and date marking handout was provided.
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11/18/2014 | Risk Factor | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
EHS provided handout for location to get CFM photo ID.
- 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: Large pot of beef soup cooling for over 6 hours in the Walk-in cooler observed at 69°F.
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.---Discarded
- 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) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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07/22/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Dish machine: Tuthill (ADS)
EHS provided manager with cooling handouts.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.---Discarded
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
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: beef stew cooling for over six hours in the True 2dr cooler observed at 60°F.
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.---Discarded
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: deep plastic container and covering cooling items with plastic wrap
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)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device: milk 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.---Milk was moved to a unit to maintain 41F and below.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are damaged: True 2dr cooler
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board in the dry storage area 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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Interior surface of ice bins 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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor junction in the cook-line is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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01/30/2014 | Routine | |
The purpose of this visit is to conduct a follow up inspection. The consumer advisory has been corrected on the menus. The employees are using time stamps to account for the bean sprouts and the rice noodles. The manager stated that she continues to work with her staff to monitor how time is being used as a public health control. All violations have been corrected.
- Critical: Time as a Public Health Control/ Written Procedures Available (repeated violation)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Bean sprouts and Rice noodles
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: eye round steak,
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 asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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11/07/2013 | Follow-up | |
The purpose of this visit is to conduct a risk factor assessment in conjunction with a food borne illness inspection.
Provided information on using time as a public health control.
Signed a time agreement for bean sprouts and rice noodles.
A follow up inspection will be conducted to determine how the recommended changes have been implemented on or about 11.1.13.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. OBSERVED EMPLOYEE RINSING HANDS WITH WATER.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW EGGS STORED OVER RAW VEGETABLES CABBAGE.
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. RAW EGGS WERE PLACED BELOW RAW VEGETABLES.
- Critical: Time as a Public Health Control/ Written Procedures Available
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Bean sprouts and Rice noodles
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: eye round steak,
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 asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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10/22/2013 | Risk Factor | |
The purpose of this visit is to conduct a food borne illness investigation. The manager is not aware of the complaint. There are two managers on duty during the time of the inspection. The manager states that there is one new employee, which he has reviewed the employee health policy with and acquired signature. The food is received from approved commercial vendors.
The specific food consumed was the Tai, Nam, Gau, Gan, Sach Pho. This dish is comprised of slices of eye round steak, well-done flank, fatty brisket, soft tendon, and beef tripe. It is also served with onions, cilantro, bean sprouts, basil, lime, and jalapenos. All beef products were cooked in a large pot for more than 4 hours and cooled using a cooling want yesterday except the eye of round steak with is served raw. There is a consumer advisory on the menu for this item. The menu is lacking a disclosure statement. The manager states that the menu will be reprinted to incorporate the disclosure statement. The bean sprouts are cleaned in a container at the three compartment sink, then placed in the walk in cooler until needed. The bean sprouts are separated into smaller batches and held at the front counter in a bin containing water. The manager states that they keep them on the counter top for a 10 - 15 minutes. The manager says that they use time as a public health control as well as temperature, however the bean sprouts are at 48F and there is no time chart or documentation recording time. The bean sprouts are placed in the refrigerator. The employee at this station uses gloves to dispense the food on to the dishes. The employee rinses his hands at the hand sink with water. At this time, the employee was directed to rewash his hands using soap and water. The managers discussed various ways to improve using time as a public health control and increase proper hand washing. Other violations observed during this inspection included improper storage of utensils such as keeping them in room temperature water. Using paper bag as a liner underneath food in the refrigerator, leaving wet wiping cloths on counter tops as oppose to a sanitizing solution. The manager will also remove some equipment that they do not use to create space to cool soup. There is a follow up inspection scheduled on or about 11.1.13.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. OBSERVED EMPLOYEE RINSING HANDS WITH WATER.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW EGGS STORED OVER RAW VEGETABLES: CABBAGE
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. RAW EGGS WERE PLACED BELOW RAW VEGETABLES.
- Critical: Time as a Public Health Control/ Written Procedures Available
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): BEAN SPROUTS, RICE NOODLES
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: EYE ROUND STEAK
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 asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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10/22/2013 | Complaint | |
The purpose of this visit is to conduct a follow up inspection. All violations from the previous inspection have been corrected.
No violation noted during this evaluation. | 08/02/2013 | Follow-up | |
The purpose of this visit is to conduct a risk factor assessment.
Provided information in Vietnamese on Cooling, Date marking,
Will conduct a follow up inspection to revisit the critical violations.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. OBSERVED EMPLOYEE DRINKING FROM OPEN BEVERAGES WHILE WRAPPING CLEAN UTENSILS AND STORING CLEAN EQUIPMENT.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. EMPLOYEES COVERED BEVERAGES WITH LID AND USED A STRAW.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
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: BEEF BROTH cooling for 12 hours ADJACENT TO THE 2 DR UPRIGHT COOLER AT ROOM TEMPERATURE observed at 86°F, in the SUPERIOR 2 DR UPRIGHT COOLER 4 BEEF BRISKETS WERE COOLING FOR 12 HOURS OBSERVED AT 53F, 52F, 51F, 52F AFTER
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. MANAGER DISCARDED BEEF BROTH, AND 4 BEEF BRISKETS.
- 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: OBSERVED BEAN SPROUTS IN A LARGE CONTAINER SITTING ON PREP TABLE Bean sprouts 73F and in True 2 dr refrigerator: Beef Brisket 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. MANAGER PLACED BEAN SPROUTS IN TWO SHALLOW PANS AND PLACED IN THE TRUE 3 DR REFRIGERATOR and PLACED BEEF BRISKET IN FREEZER.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: 4 Beef brisket.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. MANAGER DISCARDED 4 BEEF BRISKETS.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CFM ARRIVED DURING INSPECTION.
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07/24/2013 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Water heater: State Sandblaster
Model: SBD 100199NET
Dish machine: ADS, AFC Chlorine
- 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: observed cooked chicken uncovered in walk in cooler.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CFM PLACED COVER ON FOOD IN WALK IN COOLER.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: spring onions stored underneath handsink.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. CFM REMOVED SPRING ONIONS, PLACED COVER AND PLACED ON SHELF.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
Observed food stored on the floor:
1. rice
2. onions
3. beef soup containers.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.CFM PLACED STORED FOOD ON SHELVES.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: Knives, scissors, and slicers are not clean.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CFM IS WASHING SOILED UTENSILS.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Walls at food preparation stations.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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. CFM CLOSED DUMPSTER.
- Physical Facilities Good Repair
Observation: Observed that the wall next to hallway door in the kitchen is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/23/2013 | Routine | |
Additional Temperatures: Tomatoes (TPC--39F), Cooked Shrimp (TPC--41F), Milk (BARDC--41F)
ENFORCEMENT ACTION IS NOW WARRANTED DUE TO REPEAT CRITICAL DEFICIENCIES.
- 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 to be used by the person-in-charge to develop a complete 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 "The Big Five Foodborne Illnesses Information Sheet" handout)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed no handwashing by foodservice employees engaged in multiple foodhandling tasks.
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.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (repeated violation)
Observation: (CORRECTED DURING INSPECTION) Unwrapped or uncovered food in the following location where the food is subject to contamination:
1) Walkin units,
2) Reachin units,
3) Prep coolers.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (repeated violation)
Observation: (CORRECTED DURING INSPECTION) The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:
1) Chicken Broth (room temperature overnight--88F, 89F),
2) Beef Broth (room temperature overnight--98F, 96F, 110F, 96F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. PRODUCTS WERE DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Raw Beef (room temperature overnight--64F),
2) Raw Chicken (room temperature overnight--72F)
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. PRODUCTS WERE DISCARDED.
- Critical: Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: (CORRECTED DURING INSPECTION) The following equipment/utensils were observed soiled to sight and touch:
1) Slicer,
2) Food processor,
3) Utensils in storage
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
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.
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11/29/2011 | Risk Factor Assessment | |
Restaurant representatives - add corrected or new information about Pho Hot Restaurant, 7442-A Little River Turnpike, Annandale, VA 22003 »