The purpose of the visit is to conduct a routine inspection.
Correct Consumer Advisory on the menu insert in 10 days
- 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. (bar) Open drinking cups were discarded during the inspection.
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 item
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: a package of raw chicken is improperly stored on top of raw beef. The chicken was relocated during the inspection.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths must be stored in sanitizer after each use.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: soups were cooling at room temperature. Soup were placed in the walk-in freezer to cool more rapidly.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the food service operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: sliced of eye-of-round steak on the menu insert. Correct in 10 days.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the stoage area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the dry storage areas.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Designated Areas Provided for Employee Eating, Drinking, Smoking
Observation: Observed that the employees beverages are not located to protect food, equipment, linens, and/or single-service items from contamination.
Correction: Relocate the area designated to accommodate employees' personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. The sanitizer and Windex at the bar were not labeled. The FPM labeled the containers during the inspection.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions +200ppm. The sanitizer at the 3 compartment sink was diluted to 100ppm during the inspection.
Correction: Utilize only chlorine that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
|
09/09/2015 | Routine | |
Sanitizer concentration should be tested before sanitizing equipment/utensils. Chlorine sanitizer concentration at 50-100 ppm would be ideal.
Follow the proper food storage order and thawing procedure.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Non-food contact parts of the meat slicer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food(raw beef, shrimp) stored over ready-to-eat food in the refrigeration unit.
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.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Raw chicken thawed 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, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: Chemical sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. Sanitizer concentration in 3-comp. sink at 200ppm.
Correction: Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
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05/07/2015 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw chicken is improperly stored above cooked noodles. Raw beef was improperly stored with carrots in the reach-in refrigerator. The carrots were moved to the produce reach-in refrigerator and the chicken was relocated to the bottom shelf.
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 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: beef in the walk-in freezer was not covered. The beef was covered during the inspection.
Correction: Foods shall remain covered at all times.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: noodles and sausage. Food items were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Ventilation Hood Systems / Adequacy
Observation: Grease is noted to be accumulating on the walls behind the deep fryer. This appears to be due to insufficient ventilation of the hood system. Place the deep fryer under the exhaust hood immediately.
Correction: Provide an additional hood system or upgrade the current system to adequately ventilate grease and condensation from the establishment.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Chlorine at the 3 compartment sink is being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. the solution is +200ppm. The solution was diluted during the inspection to 100ppm.
Correction: Utilize only chlorine that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
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12/10/2014 | Routine | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Ensure that you are date marking your foods that are prepared and not used within 24 hours.
2) When sanitizing in the 3-compartment sink ensure that you are checking sanitizer levels prior to using. Your sanitizer level should be 50-100ppm. Teach staff responsible for ware-washing how to use the test strips and the concentration levels that they should be using.
3) A raid can was observed under the dish machine. Only licensed pest control operators are allowed to apply pesticides in your restaurant. Please discontinue self-application of pesticides. PIC removed the raid can from the establishment at time of inspection.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: spring rolls in prep unit.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on July 22 they shall be date marked with a "use by" date not exceeding July 29. (Spring rolls in freezer were dated, and some spring rolls in 2 door RIR were dated).
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 sanitizing solutions. Chlorine sanitizer in 3-compartment sink exceeded 200ppm.
Correction: Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces sahll meet the requiremetns specified in 40 CFR 180.940. (Corrected to 100ppm).
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07/22/2014 | Risk Factor | |
This visit was made to conduct a follow-up evaluation in conjunction to the risk factor assessment conducted on March 19, 2014.
Section 14 - 4-601.11(A), Section 20 - 3-501.16(A)(2), and
Section 21 - 3-501.17(A) have been corrected since the previous evaluation. Additionally, a backflow preventer has been installed on the faucet for the mop/utility sink and the 2-door prep refrigerator previously stored in the hallway has been removed from the premises.
No violation noted during this evaluation. | 04/02/2014 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. The Delfield 2-door upright refrigerator is not cold holding at 41
˚
F or less, current ambient air temperature is 56
˚
F. Do not store TCS foods in this unit until it has been properly repaired and cold holds food at 41
˚
F or below.
2. The deli slicer had both raw and cooked debri in the food contact surfaces, and the cutting board on the Traulsen prep refrigerator was observed soiled to sight and touch (pink stains/pooled food). Equipment food contact surfaces and utensils shall be cleaned to sight and touch. Civil penalty issued - F-14-04259 (4-601.11(A)).
3. No backflow preventer on the faucet at the mop sink. Provide a backflow preventer for this faucet.
4. Unnecessary equipment stored in the back hallway. There was a 2-door prep refrigerator in the hallway. As per CFM, unit was purchased but does not work and they plan to remove the equipment from this food facility.
5. Observed a fryer on shelf not under the hood system. This is a new piece of equipment since the last inspection conducted on November 5, 2013. Contact the fire marshall for compliance.
6. At the beginning I observed the following foods being stored on the floor
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: observed raw beef slices stored on shelf above lettuce in the True 2-door upright refrigerator.
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. Corrected by moving the raw beef to the shelf below and away from ready-to-eat foods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food items were measured at improper temperatures in the Delfield 2-door upright refrigerator: pork cakes were 59˚F, shredded pork was 59˚F, sliced pork was 51˚F, and shrimp was 52˚F. As per Certified Food Manager the foods were not cooked today and have been in this unit since yesterday. Ambient air temperature at the time of the inspection was 56˚F (tested with thermocouple). Refrigeration thermometer read 28˚F (not working properly).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Corrected by discarding the above food items. Do not store Time/Temperature Control for Safety foods (TCS) in this unit until repairs have been made and the unit is properly cold holding at 41˚F or below.
Note: This unit has been added to their equipment list since their previous inspection. This unit was not approved at their pre-opening inspection conducted on July 22, 2013.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: cooked red beans used for Che 3 Mau (coconut milk drink and dessert), cut lettuce, and bean sprouts.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on March 1 they shall be date marked with a "use by" date not exceeding March 7.
- Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: 1. Observed raw beef particles and cooked beef particles on the deli slicer. As per Certified Food Manager (CFM) the deli slicer is wiped down with a paper towel between use and at the end of the night it is broken down and washed, rinsed and sanitized. 2. The cutting board on the Traulsen prep refrigerator has pink stains/pooled food on top.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Corrected by discussing with the CFM cleaning schedules and the deli slicer and cutting board were washed, rinsed, and sanitized during the inspection.
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03/19/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. No bare hand contact with ready-to-eat foods is allowed.
2. Expectation is for all food employees to know reportable symptoms and big 5 illnesses.
3. Food employees shall wash their hands upon entering the kitchen, after using the restroom, handling trash, handling raw meats, or engaging in any activity that may contaminate their hands.
4. Time as a Public Health Control will be used for bean sprouts. Certified Food Manager (CFM) would like to use small portions of bean sprouts, put them out on the counter, mark them with a 4 hour expiration time, and then discard any remaining sprouts after time has expired. See Time as a Public Health Control Form on file.
5. At the time of the inspection, observed Pho broth cooling in large pots in the walk-in freezer. One pot was cooked and cooled the previous day and was 40F, second pot was 68F and as per CFM was placed in the walk-in freezer approximately 2 hours ago.
Cooked Potentially Hazardous Foods (PHFs) shall be cooled within 2 hours from 135-70F and within a total of 6 hours from 135-41F or less. Approved methods for cooling PHFs are as follows:
-placing the food in shallow pans
-separating the food into smaller or thinner portions
-using rapid cooling equipment
-stirring the food in a container placed in an ice water bath
-using containers that facilitate heat transfer
-adding ice as an ingredient
-or other effective means.
Make sure your food facilities method for cooling PHFs can accomplish in accordance with the time and temperature criteria specified above.
6. As per CFM, the food facility sanitizes all cutting boards, counter tops and equipment (deli slicer) using Clorox disinfecting wipes. These wipes are not an approved sanitizer for food facilities. Approved sanitizers are chlorine, quaternary ammonia or iodine. Make sure facility uses approved sanitizers to properly sanitize equipment and utensils. As per CFM, food facility will begin using chlorine as approved sanitizer.
Repeat violations are subject to civil penalties.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Certified Food Manager (CFM) did not know reportable symptoms or the Big 5 illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- 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. Observed food employees leave kitchen and not wash their hands after returning to the kitchen.
Correction: ALL food employees shall be washing 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 foodborne illness. Corrected by having employees wash their hands and discused with the Certified Food Manager when food employees are required to wash their hands.
- Critical: No Bare Hand Contact with RTE Foods
Observation: Food employee(s) were observed handling the following ready-to-eat foods using their bare hands:
-food employee making spring rolls
-food employee making shrimp rolls.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Corrected by having food employees put on gloves and discussing no bare hand contact with ready to eat foods policy with the Certified Food Manager.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures:
-bus tub full of bean sprouts in water at 76F on counter adjacent to kitchen handsink.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Corrected by discarding the bean sprouts and discussing with Certified Food Manager (CFM) proper cold holding requirements and the use of Time as a Public Health Control (TPHC). The CFM will begin using TPHC for bean sprouts (see form in file).
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: cooked chicken, spring rolls, cooked meatballs, cooked noodles, cooked shrimp, and red beans.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on November 1 they shall be date marked with a "use by" date not exceeding November 7. Corrected by discussing with the Certified Food Manager date marking requirements and showing her how to properly date refrigerated, ready-to-eat, PHFs.
- Critical: Sanitizer / Alternate Solution / Approval (corrected on site)
Observation: The operator is using a sanitizer that is not chlorine, iodine, or quaternary ammonium compound, and has no documentation on site that indicates the product is approved for use and has no documentation on how to use the product (Clorox Bleach Free Disinfecting Wipes).
Correction: If another solution of a chemical is used the permit holder shall demonstrate to the Health Department that the solution achieves sanitization and the use of the solution shall be approved. Corrected by discussing with the Certified Food Manager approved sanitizers to be used in a food facility.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch:
-deli slicer
-cutting board on Traulson prep refrigerator.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Corrected by discussing with Certified Food Manager cleaning (wash, rinse, and sanitize) schedules for soiled equipment.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing sink in the kitchen is blocked with a chair and boxes, 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. Corrected by relocating the chair and boxes.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the kitchen handsink at the beginning of the inspection.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Corrected by providing hand soap for the kitchen handsink.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided for the kitchen hand sink at the beginning of the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Corrected by providing paper towels.
|
11/05/2013 | Risk Factor Assessment | |
This is a pre-opening inspection. All 20 items to be corrected were made.
*The hand sprayer at the 3 compartment sink was removed to meet at least 80% of the water peak demand.
*Recommended the issuance of the Alexandria health Department permit.
*OK for CO
No violation noted during this evaluation. | 07/22/2013 | Pre-Opening | |
This is a pre-opening for a change of ownership. The following needs corrections:
1.Missing paper towel dispensers at the hand sink.
2. Hand sink hot knob faucet fixture is hard to use( very tight).
3. Kitchen walls, ceiling tiles, and shelving units are all greasy and dusty.
4. Damaged wall at the end near the small window.
5. The following are not sealed: a) Rice cooker stand b). Small window covering.
6. The prep areas is less than 50 ft. candle lights.
7.All cloth/fabric mittens are soiled and damaged.
8. Ice machine interior is soiled.
9. Missing one plug/stopper for the 3 compartment sink.
10. Shelving units are tied with strings.
11. Missing mop rack.
12. Burnt lights over the coffee bar.
13. The 3 compartment sink caulking is deteriorating.
14. drinking straws are not covered.
15. Bar ceiling tiles at the corner is heavily soiled.
16.Dining room exhaust grill is heavily dusty.
17. Adjust the temperature of the display True unit to 41F or below.
18. The 3 compartment sink bowls are not large enough to wash, rinse, and sanitize the pots the establishment is using to cook.
19. Hot water tank is insufficient at 50%.
20. The 2 door unit gaskets are soiled and damaged.
*Employee health policy is up to date.
*Hand sprayer will be removed to meet at least 80% of the water peak demand.
*Follow-up July 22 at 8:00 AM
No violation noted during this evaluation. | 07/15/2013 | Pre-Opening | |
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