The purpose of this visit was to conduct a risk factor assessment. Employee health policy forms provided to person in charge. Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 12/22/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. Bleach is being mixed with soap to sanitize utensils. Training was provided by EHS during today's inspection.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: in-use tongs for cooking observed hanging on trash can lip
Correction: rice scoop observed in room temperature water.
- 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: beef at 49F in 2DR prep cooler was filled too high preventing adequate temperature control. Person in charge removed beef which was stored too high. Bean sprouts on ice were observed at 68F. Ice had mostly melted during today's visit. Employee indicated the bean sprouts had been left on ice by prep area for approximately one hour. New ice was added to bean sprouts.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located nearest to the 3-vat sink is blocked, 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. Items blocking hand sink were removed by food employees.
- Handwashing Sink / Used for Hand Wash Only
Observation: Hand sink was used to add water to rice scoop container. Discussed with employee.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. Employee provided paper towels during inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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06/22/2015 | Routine | |
The purpose of today's visit is to conduct a follow-up inspection. Reviewed pest control invoice from December 2014, no pest activity noted.
- Equipment / Non Food / Design / Easy Clean (repeated violation)
Observation: Soda crates found used for the following purpose: elevating and storing food in walk-in freezer.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
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12/23/2014 | Follow-up | |
A follow-up inspection will be conducted within 10 days to assess the pest activity and verify compliance on cleaning the facility to prevent further mice infestation.
Note: Per manager they call pest control every 2 weeks. Reviewed invoice for September and October. Call pest control company to treat for mice within 10 days.
- 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: egg roll
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. Note: Discard
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs stored above butter and other ready to eat food --prep refrigerator cookline.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- 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: uncovered egg roll and green onion in prep refrigerators. (on the shelf without any tray).
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Note: Discarded both items.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Spoon for rice sitting in standing 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.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: raw beef thawing in standing 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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: egg roll and cooked chicken
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.
- Equipment / Non Food / Design / Easy Clean (repeated violation)
Observation: Soda crates found used for the following purpose: elevating and storing food in walk-in freezer.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: metal stand for broth pots in walk in refrigerator and walk-in refrigerator wall is visibly unclean.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Physical Facilities Good Repair
Observation: Observed that the door for mop sink room and cove moldings in the kitchen (outside walk-in refrigerator) is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Observed mice droppings in the dry strorage area, on the cans, under the front display refrigerator.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. Call pest control service within 10 days and clean and remove all the droppings and spilled dry food.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the shelves for pots and pans, dry storage rack and dry storage area in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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12/08/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment.
DO NOT LEAVE POTENTIALLY HAZARDOUS FOODS OUT AT ROOM TEMPERATURE. (E.G. BEAN SPROUT, COOKED EGG, ROLLS, CHICKEN)
Note: Provided handouts for no bare hand contact, hot and colding holding, datemarking and handsink for hand washing only sign. Recommend putting a thermometer for ambient temperature inside the walk-in refrigerator.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw.
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Observed the employee handling pre-cooked chicken with bare hands, per the CFM they will cook it again in broth.
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw shell eggs stored above soup and tofu prep refrigerator cookline.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- 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: cooked chicken 58F--True 2DR prep top
Correction: cooked noodles 67F, cooked chicken 57F, portioned soup 56F, bean sprout 53F--prep table
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the cookline and 3-vat sink 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the cookline being used to wash spoon.
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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11/07/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Facility Data:
Water Heater: Rinnai (tankless) RC98HP
Dishmachine:Autochlor A4
Grease trap: Weekly
Hood: Every 6 months and filters once in 2 weeks.
Pest control: Every month.
REMINDERS:
**Focus on CRITICAL and REPEAT violations to avoid future enforcement actions. Some violations may require TRAINING and MONITORING of employees to ensure that they remain corrected.
**Employee Health Policy information should be at the facility. Kindly train employees to make sure they understand and follow the employee health policy. Note: Per owner the employees are trained but the paperwork is at home.
**Train employees about handwashing, sanitizing, and datemarking.
- 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)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures. Observed an employee washing hands without using soap.
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) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw shell eggs stored above cooked noodles in prep refrigerator at cookline and raw shell eggs stored above tofu in walk-in refrigerator.
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 Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Observed raw meat on the floor--walk-in freezer. Bags on onion on floor outside walk-in refrigerator.
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.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: Raw shrimp thawing in a small bucket @ 3-vat sink. Note: Put in walk-in refrigerator.
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: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: beef broth and chicken broth 119F and 130F. Note: Reheat
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.
- 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: Bean sprout in ice water 49F. Note: Add more ice. sliced tomatoes 44F, summer roll 65F. Note: Put back in refrigetor.
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.
- 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: Spring rolls--2 DR prep refrigerator and walk-in refrigerator.
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.
- Equipment / Non Food / Design / Easy Clean
Observation: Milk crates found used for the following purpose: to elevate food in walk-in freezer.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the fan used on the floor was covered with grime and the floors in the walk-in freezer is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Observed spray can for roaches under the shelf. Note: Discarded. Discussed importance on not spraying household pesticide and the need to call the pest control services.
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.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured at more than 200 ppm. 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 (bleach) solution between 50 to 100ppm. Verify concentration using the appropriate test kit.
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02/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Pho New, 2441 Centerville Road F3, Herndon, VA 20171 »