The purpose of this visit is a follow up to determine repair of the 1) 2-door prep cooler #3: 2) two door prep cooler #4
No violation noted during this evaluation. | 08/21/2015 | 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.Time is for inspection only.
IMPORTANT: A FOLLOW-UP WILL BE CONDUCTED TO CHECK ON THE REPAIR OF THE DISHMACHINE, AND TWO PREP COOLERS ON 21 AUGUST, 2015. DO NOT USE THESE UNITS UNTIL THE REPAIRS ARE ADEQUATE TO ALLOW FOR PROPER OPERATION.
EHS provided additional training and written instructions on:
-Set up of three vat sink
-alternative methods to maintain foods within acceptable limits--e.g. ice bath for garlic in oil, Ice water bath to store foods until the prep coolers are repaired today.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- 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: cooked noodles 50f, tofu 49f in unit #3
Correction: cooked noodles 50f, cooked noodles 52f, raw beef 49f, raw shrimp 50f, scallops 49f in unit #4. Garlic in oil on countertop 74f.
- Equipment / Good Repair / Operation
Observation: The following refrigeration units are not operating properly and is unable to maintain cold food at or below 41°F: Two door prep #3 50f
Correction: Two door prep #4 54f
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
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: Three vat sink assembled. Sanitizer measured 100ppm chlorine. Manager called for service of dishmachine. 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 (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: The utensils being washed, rinsed and sanitized at the dishmachine which was not working properly.
Correction: The three vat sink assembled. Chlorine measured 100ppm in sanitize basin. All utensils in clean storage were resanitized in the sanitizer solution. Remaining utensils to be washed, rinsed and sanitized at the three vat sink.All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
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08/20/2015 | Risk Factor | |
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.
*Please avoid repeated violations.
*Do not eat lunch in the kitchen. Do not drink from open containers in the kitchen.
*To avoid cold holding violation:
-Do not leave potentially hazardous foods outside. Cut tomato should be at 41F and below so if in prep top, it should be in the refrigerated bowl.
-Close prep top after lunch rush to bring elevated temperature back down
-Close the open gaps between containers on prep top to prevent loss of refrigeration
*To avoid cross contamination:
-Organize refrigerators
-Identify average quantities of raw animal products, vegetables and cooked foods. Provide a regular location for raw meats and raw eggs at bottom shelves. Provide a regular location for cooked foods and raw vegetables above or next to raw animal foods.
-Remember to store raw chicken on the bottom.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- 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: raw shrimp over curry in 2dr prep cooler - left, raw beef over lettuce in 2dr prep cooler - right, raw beef over hot sauce in 2dr reach-in cooler.
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. Relocated.
- 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: tofu (46F), cooked cabbage (43F) in 2dr prep cooler - right. bean sprouts (48F) on prep top
Correction: curry (47F) in 2dr prep cooler - left.
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08/26/2014 | Risk Factor | |
This is a routine inspection. Thank you.
Dish machine: Auto Chlor U-34. Chlorine
*Be sure to performed sanitizing step while manually dish washing.
*Oil and garlic mix must be cold holding at 41F and below.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor: canned foods.
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.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: paperboard lining shelves.
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Equipment / Non Food / Design / Easy Clean
Observation: Milk crates and soda crates were found used for the following purpose(s): to hold up foods.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Critical: Sanitize / Hot Water / Manual/Immersion for 30 seconds at 171°F (corrected on site)
Observation: Employee was not performed sanitizing step during dish washing. Therefore surfaces are not effectively sanitized.
Correction: After being cleaned, the food-contact surfaces of equipment and utensils shall be sanitized in manual hot water operations by immersion for at least 30seconds at a water temperature of at least 171°F. 3-vat was properly setup and sanitizing step was performed.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that following are in need of cleaning: floor, vent and outside of bulk container
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/20/2014 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation and putting on gloves.
Correction: ALL food employees shall wash 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 of foodborne illness.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in 3-vat sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: cooked rice cooling for over 6 hours in the 2dr reach-in cooler observed at 50°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Discarded.
- 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: bean sprout (49F) on counter - moved back to cooler. Garlic and oil mix (73F) on counter - discarded.
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. EHS discussed what items are potentially hazardous food and should be kept 41F and below.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dish machine with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. Maintenance personnel came and fixed it during the inspection and EHS confirmed chlorine level of 100ppm.
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09/27/2013 | Risk Factor | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures: washed hands with gloves on.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after handling partially cooked chicken and before continuing cooking.
Correction: ALL food employees shall wash 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 of foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken and raw shrimp over sauces in 2dr prep cooler - left, raw beef over tofu in 2dr prep cooler - right.
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.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scooper touching ice, rice scooper in standing water.
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: Raw Animal Foods Cooked to 165°F (corrected on site)
Observation: The following poultry item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: partially cooked chicken was not fully cooked before service. EHS observed cook temperature of 145F - manager discarded and cooked the dish again with good cooking temperature
Correction: Raw animal foods such as poultry, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing any of these raw animal foods shall be cooked to a minimum internal temperature of 165°F for at least 15 seconds.
- 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: bean sprouts (55F) on counter - swapped out and placed into prep top.
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pot. After washing pot, employee did not perform sanitizing step.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the bar being used hold dirty dishes.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Physical Facilities Good Repair
Observation: Observed that following is not in good repair: cracked flooring in dry storage area.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that following are in need of cleaning: ceiling, vents and walls.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/04/2013 | Routine | |
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