- Critical: Handwashing / When to wash hands (corrected on site)
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 FINISH EATING MEAL AND PROCEED TO PUT ON NEW GLOVES WITHOUT WASHING HANDS WHEN RETURNING TO COOKLINE.
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. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, FOOD EMPLOYEE WASHED HANDS BEFORE PUTTING ON NEW GLOVES.
- 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 IN LARGE POT cooling for OVERNIGHT hours in the WIC observed at 50°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. FOOD ITEM DISCARDED.
- 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: COOKED BEEF 44F - IN TRUE 2DR PREP COOLER ON TOP OF FOOD ITEM CONTAINERS, BEANSPROUTS 56F - IN CONTAINER AT ROOM TEMPERATURE
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. COOKED BEEF PLACED INSIDE TRUE 2DR PREP COOLER UNIT. ICE ADDED TO BEANSPROUTS.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Observed SLICER AND COOKING UTENSILS IN BUCKET ARE USED THROUGHOUT THE DAY AND ARE ONLY RINSED IN BETWEEN BEFORE CLEANED WITH SANITIZER ONCE BEFORE CLOSING are not being cleaned at least every 4 hours.
Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth. EHS EXPLAINED PROPER CLEANING PROCEDURES, ITEMS PLACED BY 3VAT FOR DISH WASHING IN DISHMACHINE.
|
03/04/2016 | Routine | |
PLEASE REMEMBER TO MONITOR FOOD TEMPERATURES WHEN 1)COOKING BEEF/CHICKEN ON GRILL TOP, 2) COOLING BROTH SOUP FOR USE NEXT DAY (BEFORE PLACING IN WIC).
EHS provided additional handouts on proper Cooling, Handwashing Sign, Dish Washing, Employee Health Policy, and Proper Cooking Temperatures in Vietnamese.
Please replace/repair cracked floor tiles by next inspection. 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: CUT TOMATOES FOR PLATING. OBSERVED FOOD EMPLOYEE CUT TOMATOES WITH ONLY ONE GLOVE ON ONE HAND, SECOND HAND BARE.
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. EHS EXPLAINED PROPER PROCEDURES, FOOD EMPLOYEE PUT ON NEW GLOVE ON SECOND HAND.
- 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: BEANSPROUTS 72F - AT FRONT COUNTERTOP AT ROOM TEMPERATURE
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CFM ADDED ICE TO BEANSPROUTS.
|
09/03/2015 | Risk Factor | |
Traulsen 1DR upright refrigerator
currently not operating and will not be prepared. Please remove unused equipment from kitchen. CFM Called for removal.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: cooking units, fryer.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the FLOORS IN BETWEEN AND BEHIND COOKLINE is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
03/13/2015 | Routine | |
NOTE: All foods observed during inspection prepared and made today.
OBSERVED COCKROACH IN KITCHEN DURING INSPECTION ALONG WITH RAID IN OFFICE. DISCUSSED PEST CONTROL WITH CFM. THE FACILITY CURRENTLY HAS NO OUTSIDE PEST CONTROL COMPANY THAT COMES TO PERFORM ROUTINE VISITS.
**PLEASE CONTACT A PEST CONTROL COMPANY AND SEND INVOICE FOR FIRST SERVICE TO HEALTH DEPARTMENT WITHIN 10 BUSINESS DAYS.**
- Critical: Food Contact with Equipment & Utensils That Are Cleaned & Sanitized or with Single-Service/Single-Use Articles (corrected on site)
Observation: The following food item(s) were found stored in contact with soiled equipment or utensils: OBSERVED WATER BOTTLES STORED IN ICE MACHINE WITH ICE USED FOR BEVERAGES.
Correction: Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items. CFM REMOVED WATER BOTTLES FROM ICE. EHS EXPLAINED PROPER PROCEDURES.
- 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: Bean Sprouts 68F in container at room temperature
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. CFM MOVED BEAN SPROUTS TO WIC.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide
Observation: Restricted, commercial use pesticides present in the facility are applied by the operator who is not a certified pesticide applicator. OBSERVED PESTICIDE IN FACILITY FOR SELF USE.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. PEST CONTROL COMPANY TO BE CONTACTED AND USED AS ROUTINE PEST CONTROL INSPECTIONS ARE NECESSARY.
|
09/11/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Discussed with manager cooling methods. Provided information on cooling to be certain that correct temperatures are being reached. Provided a cooling log to determine how cooling was being attained.
Fax or email cooling log by next week 4.7.14. Upon receipt of cooling log a follow up phone call will be conducted to confirm receipt and discuss details on the cooling log.
Thank you.
Dishmachine: Chemical Sanitizer
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Salt, Rice, flour, seasonings.
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. MANAGER LABELED ALL CONTAINERS.
- 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: Traulsen 1dr upright refrigerator.
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.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the FLOORS in the KITCHEN ARE in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
03/31/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Provided cooling information
- 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: 2dr reach in cooler: Beef 46F, Chicken 45F
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. EMPLOYEE PLACED IN TRAULSEN 1 DR REFRIGERATOR.
- 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: Penn WIC: chicken, shrimp, chicken broth
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. EMPLOYEE LABELED FOOD.
|
07/22/2013 | Risk Factor | |
Do not use the True 2DR refrigerator for the storage of potentially hazardous foods - chicken, fish, beef, cooked noodles - until the unit has been serviced and is maintaining 41F or less ambient air temperature.
Fax a copy of the service work order for the repair of the True 2DR refrigerator to the Health Department within 24 hours.
Fax a copy of the service work order for the repair of the dishwasher to the Health Department within 2 days.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Hot water is provided by TWO water heaters installed in parallel - one water heater is in the ceiling above the other. Models are:1) Bradford White 75T803N
- Equipment / Good Repair / Operation
Observation: The True 2DR refrigerator is not maintaining 41F ambient air temperature. Measured temperature was 44F.
Correction: Service the refrigerator. All refrigerators must maintain 41f or less ambient air temperature. Do not use the refrigerator for the storage of potentially hazardous foods - chicken, fish, beef, cooked noodles - until the unit has been serviced and is maintaining 41F or less ambient air temperature.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: The mechanical dishwasher is not providing adequate concentration of chemical sanitizer, per the manufacturer's specifications. There was no measurable concentration observed.
Correction: Service the dishwasher. The sanitizer must be measurable between 50-100ppm chlorine with the chlorine test kit.
- 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: Emerson microwave oven.
Correction: Remove the microwave oven. Food equipment must be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program such as NSF.
- Cleaning Frequency for Physical Facilities
Observation: The fan guards on the fans in the walkin refrigerator are in need of cleaning.
Correction: Clean the fan guards.
|
06/06/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Pho Loc, 7133b Columbia Pike, Annandale, VA 22003 »