The purpose of today's visit was to conduct a risk factor assessment inspection. EHS discussed with CFM and provided handouts on the following topics: time as a public health control (as future reference) and active managerial control.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Bean sprouts at 62F sitting out at room temperature,
2) Cooked general tso chicken at 44F in Right 2DR prep cooler,
3) Tofu at 44F, bean sprouts at 43F, cooked chicken at 43F and cooked rice at 43F in Walkin Cooler.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ITEM # 1 DISCARDED AND ITEM 2 & 3 MOVED TO WALKIN FREEZER TO RAPIDLY CHILL.
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11/16/2015 | Risk Factor | |
Today's visit is a follow-up to verify that all units are able to hold at 41F or below. All units and potentially hazardous foods observed at or below 41F. Please continue to monitor and verify that all units continue to hold at or below 41F.
Please note that the two non-critical violations that show on this follow-up report were not assesssed during today's visit and additional time is allowed to correction these observations.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment observed in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the bottom of the screen door. Observed both screen door and back door kept wide open for ventilation at the start of the inspection.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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05/20/2015 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. Upon arrival EHS observed the ambient air temperature inside the kitchen was between 94F - 105F. All refrigeration units holding potentially hazardous foods were holding above 41F. EHS discussed with CFM/Owner that most refrigerators run best at room temperatures below 85F. EHS provided CFM/Owner with and discussed handouts on the followng: Food for Thought Newsletter titled "How Cold Is It" & "Warm Weather is Coming", Equipment Monitoring Log, Food Temperature log, cooling log, cooling sign and cooling methods (English and Chinese), active managerial control (English and Chinese), and Food for Thought Newsletter (July 2013) highlighting the article on page 2 titled Voluntary Closures. CFM/Owner shared that she became aware that the Amerikooler Walkin Cooler was holding above 41F yesterday and that a third party technician attempted to service the unit and that a part needed to be ordered. In the future, in cases of emergencies or extreme circumstances it is the responsibility of the owner to discontinue operations and notify the Health Department.
CFM/Owner voluntary closed due to inadequate refrigeration. Third party technician estimated that Walkin Cooler would be cooled down to 41F within 1-2 hours (around 7:15-8:15 pm). CFM/Owner agreed to take a picture of the unit integral thermometer once holding at or below 41F and send to EHS before re-opening. A follow-up inspection will be conducted tomorrow morning to verify that all units are holding at or below 41F.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:-------
1) Two plastic containers full of cooked general tso chicken cooling covered with plastic wrap in the Right 2DR prep cooler. The unit is frequently opened during busy lunch rush,
2) Cooked noodles and fried wontons both cooling in large bowls covered with plastic wrap in Walkin Cooler,
3) Recently received raw bean sprouts were put in large 20 liter containers with water at 75-77F.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Items from Amerikooler Walkin Cooler: tofu at 51F, cooked sweet & sour shrimp at 53F, cooked whole ducks at 52F, cooked pork wontons at 53F, cooked brown rice at 54F,
2) Cooked mixed vegetables at 47F in Left 2DR prep cooler,
3) Raw bean sprouts at 74F sitting out at room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ALL DISCARDED.
- 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 shell eggs. ---------Observed Amerikooler Walkin holding at 51F. Internal temperature of a cracked raw shell observed at 60F.
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. PER CFM /OWNER, ALL TEN CARTONS OF EGG (EACH CONTAINING 30 RAW SHELL EGGS) WERE RECEIVED WITHIN LAST TWO HOURS. EHS RECOMMENDED ALL EGGS BE DISCARDED. CFM MOVED ALL EGGS TO FREEZER WHILE TO WALKIN COOLER IS REPAIRED.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1) Amerikooler Walkin Cooler at 51F, 2) Left 2DR prep cooler at 44-46F and 3) Right 2Dr prep cooler at 58F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. A THIRD PARTY TECHNICIAN WAS CALLED IMMEDIATELY AFTER THE WALKIN COOLER WAS OBSERVED AT 51F AND ARRIVED WITHIN TEN MINUTES. TECHNICIAN OBSERVED IN FACILITY FOR TWO HOURS REPAIRING ALL UNITS. LEFT 2DR PREP COOLER OBSERVED AT 41-42F AT END OF INSPECTION.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment observed in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the bottom of the screen door. Observed both screen door and back door kept wide open for ventilation at the start of the inspection.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions (corrected on site)
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency:---------inadequate refrigeration to hold potentially hazardous foods at 41F or below. All three refrigerators used to hold potentially hazardous foods holding above 41F. Amerikooler Walkin Cooler holding at 51F, Right 2DR prep cooler holding at 58F and Left 2DR prep cooler holding at 44-46F
Correction: A permit holder shall immediately discontinue operations and notify the Health Department when in cases of imminent health hazards. CFM/OWNER VOLUNTARY CLOSED FACILITY AND HAS BEEN INSTRUCTED TO REMIND CLOSED UNTIL WALKIN COOLER IS HOLDING BELOW 41F.
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05/19/2015 | Routine | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Uncovered rapped food c containers and boxes were observed inside the walk-in refrigerator where the food is subject to contamination.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.( Cover each food container properly to protect the food from contamination. Each food container was covered during the inspection).
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of utensils and equipment were not observed sanitized due to operation of the ware washing machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. After the ware washing machine has been fixed, wash all utensils and equipment cleaned in the machine earlier today for proper sanitizing.
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08/21/2014 | Risk Factor | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the walk-in 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. (Raw animal food stored below vegetables and cooked food)
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: sugar, flour, salt, and other spices.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc (labeled).
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside the walk-in refrigerator and walk-in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Single-Service and Single-Use Articles / No Reuse (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of vegetables and other foods.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable. (Tofu cans replaced and discarded
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04/16/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Provide a chart to monitor cooling of the peking duck.
Remember to wash hands as often as possible.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. OWNER CLEANED ICE BIN.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
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 in the restroom.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. OWNER POSTED HAND WASHING SIGNS IN THE RESTROOMS.
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10/24/2013 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the cooklin e refrigerator damaged or broken.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. Chlorine concentration was noted to be a zero ppm.
Correction: Due to improper operation of the warewashing machine equipment food-contact surfaces and utensils are therefore not adequately sanitized after cleaning due to improper function of the warewashing machine. do not use this machine until repairs have been completed and its sanitizing utensils ans equipment properly.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottles containing cleaning chemical solutions were not labeled to identify contents.
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.
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04/24/2013 | Routine | |
The Health Department has been notified that settlement on a change of ownership will occur on January 15, 2013. This inspection was conducted to facilitate the issuance of a Health Department Permit to Operate during the change of ownership at this establishment. At the time of this inspection, the establishment is in compliance with Chapter 43.1, Fairfax County Food Code. The current permit is not transferable. In order for a Permit to Operate to be issued after settlement, please contact Ron Campbell, Environmental Health Specialist III, at 703-246-8427. A first routine inspection will be conducted approximately 30 days after the Permit to Operate is issued. All outstanding violations from this pre-opening inspection must be corrected by the time of the first routine inspection.
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood was cleaned in January 2013.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: Rheem G91-200
- Equipment / Good Repair / Components / Gaskets
Observation: There are not three stoppers for the 3 vat sink.
Correction: Provide a stopper for each sink of the 3 vat sink. Each sink must be able to hold water.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (corrected on site)
Observation: Shelf above the 3 vat sink is in need of cleaning.
Correction: Clean the shelf above the 3 vat sink.
- Critical: Certified Food Manager/Presence Required
Observation: During this inspection, the only CFM present was the seller. He will not continue as part of the operation after the sale of the food establishment to the buyer.
Correction: In order for a permit to operate to be issued, the buyer must provide evidence that a member of the new work staff has a certified food manager ID card as required in Fairfax County. FAX a copy of the CFM card to the Health Department before settlement.
- Physical Facilities Good Repair
Observation: The caulk along the back of the 3 vat sink is damaged.
Correction: Re-caulk along the back edge of the 3 vat sink.
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01/11/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Red Pepper, 13075 Fair Lakes Shopping Ctr, Fairfax, VA 22033 »