The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer final rinse dishmachine: 100 ppm.
- 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 chicken stored over cooked food in walk-in cooler.
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. NOTE: PIC had proper storage order restored.
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03/01/2016 | Routine | |
Today I conducted a routine inspection at the above named establishment and discussed the following items with the certified food manager:
1. All food employees working in the kitchen should wear proper hair restraints.
2. Any wet wiping cloths should remain in containers of bleach water at a concentration of 50-200ppm in between uses.
3. Organize the walk-in refrigerator and freezer to prevent food storage on the floor.
4. Maintain the bean sprouts in the ice water bath at a temperature of 41f or below at all times.
If you have any further questions or concerns do not hesitate to contact me at 703-246-2444. Thank you and keep up the great work.
- 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 AN EMPLOYEE PUT ON GLOVES TO HANDLE FOODS BUT DID NOT WASH HIS HANDS FIRST.
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 THAT ALL EMPLOYEES ENTERING THE KITCHEN SHALL PROPERLY WASH THEIR HANDS AT HAND SINKS USING WARM WATER, SOAP AND PAPER TOWELS BEFORE PUTTING ON GLOVES.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: OBSERVED RAW BEEF, RAW CHICKEN OR RAW SHELLED EGGS IMPROPERLY STORED INSIDE REFRIGERATION UNITS AT THE COOK LINE AND INSIDE THE WALK-IN.
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. DISCUSSED WITH MANAGER AND REMINDED HIM TO DISCUSS WITH STAFF PROPER STORAGE OF ANY RAW FOODS INSIDE THE REFRIGERATION UNITS. ALL RAW FOODS SHALL BE STORED BELOW COOKED FOODS, VEGETABLES, ETC.
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08/13/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer solution in dishmachine/wiping cloth bucket: 100/200 ppm.
No violation noted during this evaluation. | 03/19/2015 | Risk Factor | |
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: cook beef, summer rolls
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.---Date marking handout provided.
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12/05/2014 | Risk Factor | |
The purpose of today's visit is to conduct a follow-up inspection to observed corrective action on non-critical violation that was not corrected during the routine inspection on 03/24/2014. EHS observed wall junction at the cook-line, shelves, mobile shelving rack, hood filters, and underneath meat slicer clean. The CFM has reorganize the kitchen facility and implemented better cleaning routines to help prevent accumulation food debris in the future.
No violation noted during this evaluation. | 04/14/2014 | Follow-up | |
The purpose of today's visit is to conduct a routine inspection.
Dish machine: CMA C-2
Note to Manager: EHS will conduct a follow-up inspection on the non-critical repeats observed on or about April 9, 2014.
1. Use sanitizer buckets to store wiping cloths
2. Clean the area's that have accumulated food residue to prevent a food source for pest.
3. To avoid contamination, make sure the food employees are using drinking containers with a lid and straw.
- 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.---Open container stored at the clean tableware shelf.
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.---CFM removed
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: tongs submerged in the beans sprouts.
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.--Removed and placed on the side of the container.
- Wiping Cloths/Use Limitation/Wet Towel Storage (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.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor in the Walk-in cooler.
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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Rice 119F
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.---Discarded
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: underneath the meat slicer, first shelving on the prep tables in the kitchen, mobile shelving rack, and hood filters.
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 wall junction at the cook-line 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.
- 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.--three residential pesticides
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.---Removed from the facility
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03/24/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
- 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)
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09/16/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: State SUF100-199NE100
Dish machine: CMA C-2
EHS provided CFM hand washing information handouts.
- 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: 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.---Food employee use tissue to blow nose and handle banana leaves after.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the rest-room, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper hand washing frequencies will aid in the reduction of foodborne illness.---Food employee washed hands.
- Wiping Cloths/Use Limitation/Wet Towel Storage
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.
- Wiping Cloths / Use Limitation / Soiled Cloths (corrected on site)
Observation: Heavily soiled wiping cloths in use.
Correction: Dry and wet wiping cloths shall be free of food debris and visible soil.--Discarded
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: slicer, peelers, prep table
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.---All items above was cleaned.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: hood filters, interior hood system.
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
Observation: Observed that the shelving and walls at the cook-line 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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04/26/2013 | Routine | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: State SUF 100199NE 100 which uses 199,900 BTU, recovery rate of 230.18 GPH
*Dish Machine: CMA C-2 chlorine sanitizer observed with correct level of chlorine.
EHS provided manager with the following handouts: updated Employee health handouts (red folder) in English and Vietnamese and cooling log/sign (English)
EHS recommends the use of the cooling log to verify that cooked foods/soups are cooled properly. Please use the cooling log for the next two weeks and fax to EHS for review.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. Manager explained processed as rinse and sanitize.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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)
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: ----frozen raw chicken thawing at room temperature.
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. DISCUSSED WITH MANAGER AND RETURNED TO WALKIN COOLER.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (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:-----observed steamed rice cooling four hours in Beverage Air 2DR flat top cooler at 72F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:----observed extremely large pot of beef soup cooling in Norlake walkin cooler at 67-69F after four hours of cooling.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:---observed chicken broth #1 on stove at 132F.
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. REHEATED TO 210F
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12/21/2012 | Routine | |
Restaurant representatives - add corrected or new information about Pho Ngoc Hung Restaurant, 3508 Courtland Drive, Falls Church, VA 22041 »