This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful and the establishment was very clean and organized. Please note the following issue that requires attention:
1. Please monitor the temperature of the Walk in Refrigerator to ensure that it is maintaining temperatures of 41°F or below. Time/temperature control for safety foods must be held cold at 41°F or below
2. As a reminder, in use utensils if kept in a container of water on the cookline must be in water that is at least 135°F or higher.
*Repeat Observations are Subject to Civil Penalty
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Observed that utensils used to cook food were in containers of water between 75-90°F.
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.
- 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: rice noodles, tofu and raw chicken in Walk in Refrigerator outside were above 41°F
Correction: Time/temperature control for safety foods, (TCS foods) shall be held cold at a temperature of 41°F or below. Person in Charge adjusted the temperature of the walk in refrigerator and at end of visit, the ambient temperature was 37°F. Please continue to monitor the temperature of this unit.
- Wall / Ceiling Covering / Attached & Cleanable
Observation: Observed that there are missing ceiling tiles in the storage area downstairs where paper goods are stored.
Correction: Wall and ceiling covering materials shall be attached so that they are easily cleanable. Please install ceiling tiles to cover the ceiling that are smooth and easily cleanable.
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03/03/2016 | Routine | |
This visit was made to conduct a routine assessment. Good cold holding and cooling methods were observed during the visit.
The following items require your attention:
1. The leak under the handwashing sink next to the cookline shall be repaired within 10 days.
2. During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: in a container of water if the water temperature is maintained at 135 F or above, or in a clean dry surface.
3. Sanitizing solution using chlorine bleach solution shall be 50-100 ppm
4. Please discuss the symptoms of foodborne illnesses with all staff
5. Please keep all personal items stored in a location separate from food items
*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: employee was not aware of the key symptoms of foodborne 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, Nontyphoidal Salmonella, E. coli, or Shigella)
- 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 shelled eggs were stored above raw onions in walk in unit outside.
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. Onions were relocated to another location in the unit.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Utensils used for cooking on wok were stored in water that was not 135 F or above.
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. PIC removed utensil and put in 3 compartment sink for washing and replaced with new utensil.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connection under the handwashing sink by cookline is leaking. There is a bucket collecting the water currently placed under the sink.
Correction: A plumbing system shall be maintained in good repair. PIC informed us that repair person had been contacted.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. No handwashing sign provided at handwashing sink next to 3 compartment sink.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Lockers or Employee Storage in Designated Room/Area (corrected on site)
Observation: Observed that lockers and personal storage facilities are not located to protect food, equipment, linens, and/or single-service items from contamination. Observed personal belongings and tools above and next to food items in dry storage pantry.
Correction: Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items. PIC will move all personal items to a separate area in the dry storage pantry.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Chlorine bleach solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. Chlorine bleach solution used to sanitize was measured > 200 ppm
Correction: Utilize only Chlorine bleach solution that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces. Chlorine bleach solution used to sanitize shall have concentration between 50 to 100 ppm. Employee corrected to 100 ppm.
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07/24/2015 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Store foods based on cook temperatures. Ready-to-eat foods on top, then seafood, then pork/beef, then chicken.
2) Remember if you want to store your rice scoop in water (without the use of a dipper well) you will need to keep the water at 135F or above.
3) FPM was knowledgeable and very helpful during the inspection. Thank you.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored over raw beef.
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).
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: rice scoop stored in ambient temperature water (64F).
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.
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01/20/2015 | Routine | |
This visit was made to conduct a training inspection. There were no risk-factor/public health intervention violations observed.
No violation noted during this evaluation. | 09/03/2014 | Training | |
This visit was made to conduct a risk factor assessment. Certified Food Manager/owner was very helpful and knowledgeable. The following items require attention:
1. Expectation is for food employees to know reportable symptoms and big 5 illnesses. Employee Health Poster provided.
2. Owner aware CFM card is about to expire this July. CFM guidance handout provided.
--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 the reportable symptoms or 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)
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05/07/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Repeat violations are subject to civil penalties.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Chlorine sanitizer at 0ppm, as per test strip, in the sanitize compartment of the 3-compartment utensil washing sink.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Corrected by draining water and making new sanitizer solution (tested with chlorine test strip at 100ppm).
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: Observed a dirty pan stored in the hand sink basin located next to the 3-compartment utensil washing sink.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Corrected by moving the dirty pan out of the hand sink basin.
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01/06/2014 | Risk Factor | |
Establishment voluntarily closed due to insufficient refrigeration units to successfully operate fast food line. 3 refrigeration units malfunctioning at front line. Units must be repaired or replaced. Establishment must remain closed until reopened by AHD.
- Critical: Employee Health Policy Requirements
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: manager could not locate the employee health policies. Gave new forms.
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.
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.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
- 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: beef @ 53F, noodles @ 52F, shrimp @ 56F, spring rolls @ 55F, chicken @ 50F, tofu @ 70F. (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed an ambient temperature above 45°F in the refrigeration unit holding raw shells eggs. Egg @ 56F. (discarded)
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. 3 mal-functioning refrigeration units, flip top unit @ 49F, flip top unit not working at all, single door glass front @ 56F.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. No sanitizer in the 3rd compartment of the 3 compartment sink.
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F.
- Outer Openings, Protected
Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents. Self-closure requires an adjustment to close completely.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
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09/06/2013 | Routine | |
New Flip top unit installed and temperature of the unit @ 38F. Upright single glass door unit @ 38F. 2 malfunctioning flip top units have been removed. Establishment may reopen.
No violation noted during this evaluation. | 09/06/2013 | Follow-up | |
Do not use prep unit of left until it is repaired or replaced. Call 703-746-4868 for a follow-up when unit is operating properly.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: container being used as scoop in sugar.
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.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer.( cut cabbage cooling in tightly covered container)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- 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: chicken, eggs, beef, shrimp, bean sprouts,noodles.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. (prep unit on left)
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Chlorine sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010.(too strong > 200 ppm)
Correction: Chemical sanitizers shall be used in accordance with the CFR. High concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain.
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05/16/2013 | Routine | |
This visit was conducted to complete your change of ownership application. Considerable progress had been made in bringing the premises into compliance with the FDA Food Code 20009.
The following items must be complete before your first routine evaluation in 30 days:
1. The gasket to the prep table which is on order, must be fitted.
2. A fly screen must be reinstated at the external door in your rear preparation area.
Change of ownership approved. Ok for C/O
No violation noted during this evaluation. | 03/19/2013 | Pre-Opening | |
This visit was undertaken to complete a change of ownership evaluation. At the time of the evaluation, work was required to comply with the FDA 2009 Food Code, as suc h, a Food Permit can not be issued today. Please fix the following issues within the next 10 days so that I can reinspect:
1. Repair / Replace all rusting shelving, this includes in the walkin cooler, inside prep refrigerators and shelving in the wash up area.
2. The external door in the preparation kitchen has no longer self closing. Repair so that the door self closes.
3. Repair the missing and damaged ceiling tiles in the preparation area, especially around the ventilation system.
4. Repair / replace damaged floor tiles throughout the premises.
5. Clean the grills to the extract canopy in the preparation area.
6. Repaint the exposed wood panel leading from the line to the preparation area.
7. Replace the discolored and worn calking to the three compartment sink, to leave a smooth washable finish.
8. Replace the damaged gasket to the left hand side door of the Kairak preparation counter in the kine area.
9. Repair the True preparation refrigerator in the line area so that it can maintain a temperature of 41
°F or below.
10. Provide a storage rack to allow mops to air dry and be stored whilst not in use.
11. Increase the lighting levels in the rear preparation area to provide at least 50 foot candles illumination at preparation tables.
Please contact me as soon as these works are complete as you are currently trading without a valid Food Permit.
No violation noted during this evaluation. | 02/15/2013 | Pre-Opening | |
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