Discussed handwashing / Glove use handout with PIC.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site) (repeated violation)
Observation: Improper handwashing observed.
Correction: Food employees must wash their hands with soap and use paper towels to dry their hands.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before putting on gloves.
Correction: Employee must wash hands before and after using disposable gloves to prevent possible cross contamination when changing tasks.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in cooler.
Correction: Store raw foods of animal origin during storage from raw and cooked RTE foods including vegetables and fruit.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination in the walk-in cooler.
Correction: Separate types of raw animal foods such as beef, fish, pork, eggs, and poultry from each other during storage by using separate equipment for each type, and (b) arranging each type of food on shelves / in pans to prevent cross contamination.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Inadequate dry storage equipment.
Correction: Provide adequate approved shelving.
- Thawing (repeated violation)
Observation: Improper methods used to thaw foods.
Correction: Thaw food using the following methods: 1. Ina cooler at 41°F or less
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Plastic bottle racks being used as storage platforms.
Correction: Do not use plastic bottle racks as storage platforms.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Debris on knives and utensils on wall rack.
Correction: Clean and sanitize knives and utensils after use to prevent cross contamination.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing sink in the rear kitchen was blocked preventing access by employees for handwashing.
Correction: Provide access to handwashing sinks during all hours of operation. Remove the bowl preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwashing sink at the cooking line was being used as a dump station.
Correction: Use handwashing sinks for washing hands only
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the kitchen hand washing sinks.
Correction: Provide paper towels at all hand washing sinks to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted at the cooking line.
Correction: Provide at least 50 foot candles of light where employees are working with food.
- Physical Facilities in Good Repair
Observation: Dead ceiling lights in kitchen and storage areas.
Correction: Replace dead lamps.
|
01/27/2015 | Routine | |
Discussed proper storage of raw animal foods and ready-to-eat foods handouts with person-in-charge. 3-vat sink sanitizer concentration OK.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee smoking in rear kitchen.
Correction: Employee may not smoke inside facility.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination in the walk-in cooler.
Correction: Separate types of raw animal foods from each other such as beef, fish, pork, and poultry during storage, by using separate equipment for each type, and/or arranging each type of food on equipment so that cross contamination is prevented.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin stored in a manner that may cause cross contamination of to ready-to-eat food (RTE) in the walk-in cooler.
Correction: Separate raw foods during storage from cooked and raw RTE foods, vegetables and fruit.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or less than 6" above the floor in walk-in cooler and in dry storage area.;Storage food on approved shelving, dunnage racks, or carts with castors or approver 6" legs or casters.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Inadequate storage equipment.
Correction: Provide adequate approved storage equipment. Recommend additional shelves on existing shelving units in rear kitchen and in walk-in cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Meat and seafood in prep cooler at improper cold holding temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: Used 5 gallon detergent pail was being used for food storage.
Correction: Replace the pail with an approved container to prevent the migration of deleterious substances.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Aluminium foil liners on shelves.
Correction: Do not use foil, paper, or linen liners on shelves. Recommend sheet pans or trays on shelves as needed.
- Cooling, Heating, and Holding Capacities
Observation: 3-door prep cooler at 48-62 degree.
Correction: Repair cooler to maintain food at 41 degrees or less.
- Smoking in Non-Smoking Areas (corrected on site)
Observation: Person smoking in kitchen..
Correction: Owner or PIC must prohibit smoking in restaurant.
- Equipment - Good Repair and Proper Adjustment
Observation: Cracked plastic ice scoop.
Correction: Replace broken ice scoop.
- Equipment - Good Repair and Proper Adjustment
Observation: Unnecessary / unused equipment in facility.
Correction: Remove unnecessary / unused equipment from facility.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Food debris on chef knives and utensils on wall storage rack, and between equipment at cooking line.
Correction: Clean and sanitize knives and utensil after use. Store in a clean dry location.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided in the restroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands in the restroom.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the exhaust hood area. Measured 20-30 foot-candles.
Correction: Provide at least 50 foot candles of light at the cooking line. Recommend 100 watt frosted bulbs or the fluorescent lamp equivalent. Clean light globes.
- Maintenance Tools - Storing Maintenance Tools (corrected on site)
Observation: Broom stored with food items.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food items and clean equipment.
|
02/05/2014 | Routine | |
Note: Small wire shelving unit installed in HWH / mop sink area. Wire shelving unit installed adjacent to pan rack in WIC.
- Critical: Package Integrity* (corrected on site)
Observation: Dented can of hoisan sauce
Correction: Return damaged can for refund.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Food debris on mandolins on rack.
Correction: Clean & sanitize utensils after use.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Dented can stored with food items.
Correction: Store (dented) can separate from food items.
|
12/13/2012 | Follow-up | |
Demonstrated proper wash, rinse, sanitize technique for 3-vat sink. Discussed Critical items, Raw Animal Food Storage chart & list with operator. Also, Sanitizer Test Kit Resources.
- Person in Charge (corrected on site)
Observation: 3-vat sink not set up properly by PIC.
Correction: Use wash, rinse, sanitize technique for 3-vat sink.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Cloth towels used to clean hands.
Correction: Use handsink with soap & towels for handwashing.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Open employee drink over clean equipment.
Correction: Cover drink & store separately from food items & clean equipment.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal foods not stored separate from Ready-To-Eat food & produce.
Correction: Store raw animal food separate from RTE foods.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal foods not stored separately.
Correction: Store animal foods separately.
- Food Storage - Clean and Dry Location
Observation: Inadequate storage in walk-in cooler.
Correction: Install approved shelving unit in walk-in cooler next to pan rack.
- Food Storage - Clean and Dry Location
Observation: Inadequate dry storage.
Correction: Install shelving unit in front cooking area. (Move small wire shelf into walk-in), or install tall 3-4 tier unit (shelving).
- Food Storage - Clean and Dry Location
Observation: Inadequate storage for cleaning supplies.
Correction: Install a cart in mop sink area.
- Thawing (corrected on site)
Observation: Improper method used for thawing chicken, shrimp & fish.
Correction: Thaw in walk-in cooler, or under cold draining water in prep sink.
- Sanitizing Solutions, Testing Devices
Observation: No sanitizer test kit for 3-vat sink.
Correction: Provide a sanitizer test kit.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused fryer in restaurant.
Correction: Remove fryer from premises.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Food debris on food chopper on storage rack.
Correction: Clean & sanitize food chopper.
- Critical: Backflow Prevention Device, When Required*
Observation: Prep sink lacks an air gap.
Correction: Install an air gap for prep sink, or install a separate drain line with air-gap for prep sink.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Inadequate coat hooks for employees.
Correction: Provide large coat rack and/or storage bin for employees.
|
12/10/2012 | Routine | |
Purpose of site visit: Evaluate facility for foodservice permit:
Correct the following items:
1) Move wire shelving platform from walk-in cooler to space between table by 3-vat sink & walk-in cooler.
2) Install a 6 foot 4-tier shelving unit, a sheet pan rack, and a short square stainless steel equipment stand in walk-in cooler.
3) Remove plastic racks and wooden platforms in walk-in cooler from restaurant.
4) Move 24" steel wall shelf (next to hot water heater) to wall opposite char-broiler.
5) Add a 4-tier shelving unit next to the rear kitchen handsink.
6) Move 1-door work-top cooler opposite the char-broiler.
7) Move small stainless steel table to corner opposite service counter.
8) Install a deep wall shelf over the ice maker.
8) Install a wall shelf over the rear kitchen prep table.
9) Paint cinderblock wall in mop sink area.
10) Install approved legs on ice maker.
11) Install two large carts, or two shallow 4-tier shelving units opposite mop sink & ice maker.
12) Air gap drain line from prep sink.
13) Install missing filter and grease cup in exhaust hood.
14) Remove extra fryer from premises
Discussed Critical Items - Risk factors That Cause Illness; Employee Health Policy Agreement; and Breathe Easy VA handouts with operator.
Note: Kitchen equipment layout does not match plans on record.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area.
|
12/03/2012 | Other | |
Restaurant representatives - add corrected or new information about Pho Sapa, 9983 Sowder Village Sq, Manassas, VA 20109 »