cooling violations corrected, walk in cooler and prep cooler have been repaired and all temperatures are good
- Physical Facilities in Good Repair (repeated violation)
Observation: sink at the dish machine is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.correct within 90 days
|
02/05/2016 | Follow-up | |
please obtain thermometers for inside your coolers so you can monitor the temperatures better, please call as soon as coolers are repaired
- Critical: Cooling* (repeated violation)
Observation: prepared broth for Pho noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. In large pots in the walk in cooler
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: items in prep cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. correction initiated maintenance scheduled on cooler
- Physical Facilities in Good Repair (repeated violation)
Observation: sink at the dish machine is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.correct within 90 days
|
02/02/2016 | Follow-up | |
renew permit asap, facility needs work, follow up will be conducted to ensure violations are maintained corrected
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw beef sotred over open stock containers
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw shrimp
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Cooling*
Observation: prepared broth for Pho noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate. In large pots in the walk in cooler
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: multiple food items in prep cooler as well as stock in the walk in cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC initiated correction by adjusting said cooler temperature
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Facility using time as a public health control for the spring rolls during the lunch rush
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the Dish washing area
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair
Observation: sink at the dish machine is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.correct within 90 days
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor under equipment as well as walls in the kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
01/27/2016 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands in that food employee observed making ready to eat summer roll using bare hands. Summer rolls do not undergo heat treatment after it is rolled.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Operator voluntarily discarded said food.
- Thawing (corrected on site)
Observation: Improper methods used to thaw in that raw pork observed being thawed at room temperature in one of the compartment of three compartment sink.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station next to the ice machine is being used for purposes other than washing hands in that a bowl of basil leaves in the sink.
Correction: The handwash facility identified above is to be used for washing hands only.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the kitchen is clogged and does not drain.
Correction: Plumbing systems and components shall be maintained in good repair.
|
01/05/2015 | Routine | |
Case ID# 35816
A complain was received on 7/15/14 stating that the complainant ordered #5 Pho Tai Chin (with thin sliced eye round steak and well done brisket) twice within two weeks for take out and got sick after eating said food at home those nights. The complainant had symptoms of horrible diarrhea and stomach pain all night for 12 hours.
A complain inspection was conducted on 7/24/14. Operator was unaware of the complain and had not received any other complain in last month. Operator provided the sales report that indicated that 185 orders of #5 Pho had been sold between 7/1/14 to 7/23/14. No other complain of food borne illness has been received in last 30 days. As per the operator none of the employee had called out sick in July. As per the complainant no stool test or doctor's visit was conducted to support the allegation.
Hence complain was not found.
No violation noted during this evaluation. | 07/24/2014 | Complaint | |
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. Operator voluntarily provided paper towels in all handwashing facilities.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at lavatories in restrooms, front food prep area and in kitchen used by food employees
Correction: Operator voluntarily provided signs that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
07/24/2014 | Risk Factor | |
All potentially hazardous food tested at adequate temperature. Hand washing facilities adequately supplied. All previous violations observed corrected and must remain corrected.
No violation noted during this evaluation. | 04/04/2014 | Follow-up | |
Food manager's or employee must obtain and present a valid certification during inspection
- Critical: Cooling* (corrected on site)
Observation: Beef Pho was noted not being adequately cooled to prevent the growth of harmful bacteria. It was tested at 45 degrees F in large containers in walk in refrigerator. Said food had been in said unit for more than 12 hours.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Operator shall use smaller metal containers and cool them in ice bath first to reach the required temperature.Operator instructed to discard said food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic and oil and sprout cold holding at improper temperatures, tested at a range of 50-60 degrees F left at room temperature in food prep area in kitchen.
Correction: Operator relocated said items in cooler holding less than 41 degrees F. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
03/26/2014 | Risk Factor | |
Once garlic is mixed with oil it must be cold held at or below 41 degrees F or hot held at or above 135 degrees F.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Hands not washed between changing gloves.
Correction: Instruct food employees to wash their hands when changing gloves.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food, mint leaves over sprouts with their bare hands.
Correction: Said mint leaves were discarded. Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: PHF cold holding at improper temperatures in that sprouts tested at 68 degrees F in a container in food prep sink.
Correction: Operator voluntarily added ice to sprouts to maintain the temperature at 41 degrees F. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods in that summer rolls with shrimp (TPHC item as per the operator) not provided with label or log with name of the item, quantity and start and discard time.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
|
10/09/2013 | Routine | |
Correct the above item today. Maintain the corrected items as corrected.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Some foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
|
02/05/2013 | Follow-up | |
Correct the remaining items within 24 hours. Observed packaged food stored on the floor - store food six or more inches above the floor.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Multiple foods observed not bearing date marks.
Correction: Mark the date on foods prepared greater than 24 hours in advance to indicate a maximum holding period of seven days, including the day of preparation.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Cleaning chemicals stored above food.
Correction: Store chemicals below and away from food and clean equipment.
|
01/29/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Pho Royal Restaurant, 542 Fort Evans Rd Ne, Leesburg, VA 20176 »