Discussed with the Person-in Charge:
1. ServSafe handout provided
2. Time as a public health
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM)
- Hands - Where to Wash (corrected on site)
Observation: Observed a food employee wash his hands in the 3 compartment sink. PIC instructed the employee to wash his hand in the hand sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) spring rolls in the prep unit and WIC are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Observed no written procedures for the bean sprouts being left out at room temperature. EHS explained the written procedures for time as a public health and the PIC filled out time as a public health paper work.
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.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: The food contact surface of the to-go style bags holding raw beef is not safe. PIC relocated all the raw beef into food grade bags.
Correction: Repair or replace the to-go bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 compartment sink is not sealed to adjoining walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The doors to the prep unit do not close properly.
Correction: Repair the prep unit doors to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The cutting board along the prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: deli slicer, whisk (corrected), and serving spoon (corrected).
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site) (repeated violation)
Observation: The cavity of the microwave oven is observed soiled. PIC cleaned the microwave.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surface equipment has accumulations of grime and debris: exterior of the fryer, grill, prep unit, dishmachine, the shelving holding the bowls and plates, and exterior of the stainless steel holding pans.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: The prep sink was observed to have a small leak from the PVC pipe.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair
Observation: Repair or replace the coving that is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor especially under equipment and in the WIC and the walls are 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.
|
03/17/2016 | Routine | |
Discussed with the person in charge:
- Significant improvement from the previous inspection.
- Walk-in cooler was observed to be in good working order
No violation noted during this evaluation. | 04/28/2015 | Follow-up | |
Discussed with the person in charge:
- Strongly recommended to discard the foods in the walk-in cooler. The walk-in cooler was being repaired during the inspection. Ensure the walk-in cooler is functioning properly before foods are placed in the cooler.
PIC -person in charge, IT - internal temperature, ST - surface temperature, WIC - walk-in cooler, WIF - walk-in freezer, RIC - reach-in cooler
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Hot holding, (2) Cold Holding, and (3) Reheating, (4) Cooling. Discussed proper temperatures with the person in charge.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed food employee handling bean sprouts, lime wedges, basil leaves, and peppers with his bare hands. Discussed with PIC the importance of avoiding bare-hand contact with ready-to-eat foods.
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.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Per PIC, the in-use utensils are washed and sanitized once per day. Discussed with PIC that all in-use utensils should be washed and sanitized at least every 4 hours.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Ensure all in-use utensils are washed, rinsed, and sanitized at least every 4 hours.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed cooked rice (129'F, 113'F) hot holding at improper temperatures. PIC stated that the rice will be discarded.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cooked chicken (50'F), cooked beef (51'F), shell eggs (59'F), and bean sprouts (52'F) cold holding at improper temperatures in the walk-in cooler. PIC stated that the walk-in cooler was in disrepair over night and a repair company was present during the inspection. Discussed discarding the foods in the walk-in cooler with the PIC. PIC stated that all foods will be discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) cooked chicken and cooked beef prepared the day before in the walk-in cooler was not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the sandwich prep cooler and the homestyle reach-in cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the all microwave ovens were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: exterior of food containers of the storage rack, interior and exterior of the sandwich prep unit and the homestyle reach-in cooler, debris in the light shields in the kitchen.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Observed several food containers on the storage rack were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the bar is being used for purposes other than washing hands. Observed two dirty spoons stored in the handsink. PIC removed the items from the handsink.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen. PIC provided soap at the handsink during the inspection.
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 - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors, to include the walk-in cooler and walk-in freezer, walls, and ceiling throughout the facility are 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.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of sanitizer spray bottles in the bar area are not properly labeled. PIC labeled the bottles during the inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
03/18/2015 | Routine | |
Observed good food handling overall during the inspection. Thank you!
Left cooling hand outs and logs with the Person in Charge. PIC stated cooling wands were used when cooling broth. Also recommend smaller pots and leaving broth uncovered during cooling.
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food. Observed cook preparing food with a large watch on his wrist.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Cooling* (corrected on site)
Observation: Broth from yesterday noted not being adequately cooled to prevent the growth of harmful bacteria. Observed broth to be holding at a temperature of 53'F in the walk in cooler. PIC agreed to discard the broth.
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. Observed broth stored in a very large pot and covered with a lid.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelving units inside the walk in cooler are beginning to show signs of wear and tear. Observed paint or plastic coating on shelving units to be peeling and the metal underneath to be rusty.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: a vegetable peeler, several insert pans in clean equipment storage and wire strainers in clean equipment storage. Items were moved to three compartment sink to be cleaned and sanitized after lunch rush.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the side of the fryers and the inside of the prep cooler have an accumulation of grime and debris. The screens of the dish machine gauges are also noted in need of cleaning. There are portions of the exhaust hood that are noted in need of a detailed cleaning.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Coving is peeling in a ffew areas under the three compartment sink and along the wall to the right of the prep sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: In general, floors, walls and ceiling of kitchen area are noted in need of a detailed 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.
|
03/12/2014 | Routine | |
Discussed the following items with the Person in Charge:
1. Facility operates on a currently unwritten employee health policy. Recommend putting policy in writing and reviewing this with the employees on a regular basis.
2. Observed significant improvement in several areas since the previous years inspection. Continue working on repeating observations.
Several Vietnamese and English Food Safety Handouts were left with the Person in Charge.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Observed several squeeze bottles of sauces and oils that were not labled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink and the three compartment sink are no longer completely sealed to the wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the prep cooler is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The interior surfaces of the ice machine was observed soiled with accumulations of grime and debris.
Correction: Clean the interior surfaces of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: the lid to the prep cooler, the interior of the fryer cabinets, and the door gaskets to the prep cooler.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Stainless steel insert pans were found stacked while wet after cleaning and sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the bar area was observed used to rinse stainless steel tumblers after drinks were mixed.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls throughout the facility, but especially in the area of the grill/cook line are 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.
|
02/26/2013 | Routine | |
Restaurant representatives - add corrected or new information about Pho Saigon, 2601 Salem Church Road 105, Fredericksburg, VA 22407 »