Today a ROUTINE INSPECTION of your facility was conducted.
NOTE: At today's inspection further time was taken to discuss correct sanitizer concentrations with the Certified Manager.
QUESTIONS: Please call 703-246-2444
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the BLEACH SANITIZER solution IN THE 3 VAT SINK was measured at >200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of BLEACH SANITIZER solution at 50-150 ppm. Verify concentration using the appropriate test kit. EHS WORKED WITH MANAGER TO ADJUST THE CONCENTRATION OF THE SANITIZER TO 100 PPM WHEN TESTED WITH A CHLORINE TEST STRIP.
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03/31/2016 | Routine | |
A RISK FACTOR inspection of your facility was conducted today. Thank you for accompanying me during this visit as your participation allows me to assess areas of your facility that may require further assessment.
NOTE: Discussed with the manager and reviewed Employee Health Policy and guidelines. Also discussed that raw shell eggs have to be kept at an ambient temperature of 45 F . Do not keep on the counter .
QUESTIONS: Please call 703-256-2444
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature. OBSERVED A CONTAINER OF RAW SHELL EGGS STORED ON THE PREP COUNTER AT ROOM TEMPERATURE
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.DISCUSSED WITH MAANGER THE PUBLIC HEALTH REASON OF STORING EGGS AT TEMPERATURES ABOVE 45 F. THE EGGS WERE MOVED TO THE PREP REFRIGERATOR.
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09/28/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for your participation as this allows me to clarify processes at your facility that may require further assessment.
NOTE: At this inspection EHS discussed with the manager that all hand sinks should be made available and used only for hand washing. Also do not place any ready to eat food items on the 3 VAT sink area where it may be subject to contamination.
Questions: Call: 703-246-2444
- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.MANAGER WAS OBSERVED MAKING SANDWICHES WITHOUT ANY FORM OF HAIR RESTRAINT.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.DISCUSSED WITH MANAGER WHO WORE A CAP THROUGH THE REMAINING DURATION OF THE INSPECTION.
- Critical: 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: OBSERVED AN UNCOVERED CONTAINER OF HARD BOILED EGGS AT THE 3 VAT SINK AREA NEAR THE SANITIZE COMPARTMENT.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. DISCUSSED WITH MANAGER, EGGS WERE COVERED AND MOVED TO THE PREP REFRIGERATOR.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the BACK NEAR THE TRUE UPRIGHT FREEZER is blocked, preventing access by employees for easy handwashing. OBSERVED THE SINK COMPLETELY BLOCKED BY A HAND CART AND A LARGE TRASH CAN .
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. DISCUSSED WITH MANAGER THE PUBLIC HEALTH REASONS FOR HAVING THE SINK AVAILABLE FOR HAND WASHING. THE ITEMS WERE MOVED TO PROVIDE ACCESS TO SINK.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the back near the True Upright freezer is being used to store baskets .
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. EHS DISCUSSED WITH THE MANAGER TO KEEP THE SINK FREE FOR HAND WASHING AT ALL TIMES. THE BASKETS WERE REMOVED.
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04/27/2015 | Routine | |
The purpose of this visit was to perform a routine inspection.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking container stored in the prep containers on the Turbo Air 2 door prep top with RTE food.
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 items. DRINK COVERED AND MOVED
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee was observed handling the following ready-to-eat foods using their bare hands:sliced lunch meat heated on the cooktop touched with bare hands
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. DISCUSSED NO BARE HAND CONTACT WITH RTE FOOD
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced american cheese at 51F on the Turbo Air 2 door prep top
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. PUT IN REFRIGERATION TO COOL TO 41F OR BELOW
- Mechanical Ventilation Required
Observation: Ventilation is not sufficient to keep room free of grease build up on the ceiling tiles above the cook tops.
Correction: Provide mechanical ventilation at a sufficient capacity to minimize soiling of walls, ceilings, and equipment
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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12/01/2014 | Routine | |
The purpose of this visit was a follow up to assess the presence of sanitizer and its use. Chlorine is present and is set up in the 3-vat sink.
No violation noted during this evaluation. | 05/23/2013 | Follow-up | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
A follow up will be conducted on or about May 23, 2013 to assess the presence and use of sanitizer.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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 had employee sign the forms.
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)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures - no soap used, only under the water for approximately 5 seconds
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced american cheese at 50F on the top of the prep containers at the Turbo Air 2 door prep top - PUT IN THE REFRIGERATOR
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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: Observed no sanziting solution present in the facility. No raw food is present
Correction: before the facility may open tomorrow May 23, 2013 chlorine must be purchased, at the facility and the food contact surfaces must be washed, rinsed and sanitized.
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05/22/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
EHS provided employee health and safe cooking temperatures in Korean.
EHS discussed calibrating thermometers and the process of raw shell eggs stored at room temperature for 4hrs.
EHS also discussed proper cooking temperatures.
- 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. These can be found online at www.vdh.virginia.gov/breatheeasy
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- 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)
- Critical: 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.
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 items.
- Cleaning of Plumbing Fixtures (corrected on site)
Observation: Observed that handwashing sink located by the 3vat sink is unclean and faucet at 3vat sink are not being maintained.
Correction: Maintain handwashing sinks and plumbing fixtures in sanitary and operable condition.
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12/05/2012 | Routine | |
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