The purpose of this visit was to conduct a follow-up inspection. Thank you for accompanying me through the inspection.
The following actions were taken to correct the previous inspection:
1) Separating dented cans
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premise -- clutter in bathroom, additional unused containers, and ladders blocking mop hanger
Correction: EHS DISCUSSED WITH MANAGER TO REMOVE CLUTTER TO HAVE MORE ROOM FOR STORAGE. ALSO, IT HELPS PREVENT HARBORAGE CONDITION. A FOLLOW-UP INSPECTION WILL BE CONDUCTED. Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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01/28/2016 | Follow-up | |
The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
Please fax or email a copy of the pest control service by January 28, 2016.
Please fax or email a copy of the invoice service for the leaking pipe by February 9, 2016.
If you have any questions or concerns, please feel free to contact 703-246-2444.
*Note: Time on report reflects inspection time only.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: Observed food employee handling soiled dishes and utensils then handling clean dishes from the dishwasher without washing hands.
Correction: DISCUSSED WITH FOOD EMPLOYEE. EHS TRAIN EMPLOYEE TO WASH HANDS WHEN CONTAMINATED AND MOVING TO ANOTHER TASK SUCH AS HANDLING CLEAN ITEMS. 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: Package Integrity & No Dented Cans/ Specifications for Receiving
Observation: Observed dented cans in dry storage area.
Correction: EHS SUGGESTED FOOD MANAGER TO CHECK CANS WHEN RECEIVED. ALSO, EHS RECOMMENDED MANAGER TO CREATE A SEPARATE AREA FOR DENTED CANS. THE RESTAURANT CURRENTLY DOES NOT HAVE SPACE, MANAGER NOTED THAT THEY WILL REMOVE CLUTTER TO HAVE A SEPARATE SECTION FOR DENTED CANS. A FOLLOW-UP INSPECTION WILL BE CONDUCTED. Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows:
True 4 Dr Prep Cooler -- open container of raw calamari stored right next to bags of ready-to-eat noodles
Correction:
Walk-in Cooler -- raw beef stored next to ready-to-eat vegetable, raw chicken next to ready-to-eat noodles, raw beef stored directly above bean sprouts.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Uncovered bucket of noodles placed under dishwasher sink next to chemicals where the food is subject to contamination:
Correction: MANAGER MOVED BUCKET OF NOODLES TO THE PREP TABLE. Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter. Observed food employees rinsing wet towels under water and reusing it to wipe areas down..
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. MANAGER PROVIDED BUCKET OF CHEMICAL SANITIZER SOLUTION.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Observe food employee wearing gloves to clean then washing their hands with gloves on.
Correction: EHS INFORMED FOOD EMPLOYEE TO NOT WASH GLOVES AND TO NOT REUSE GLOVES. IT IS IMPORTANT TO WASH HANDS AND CHANGE GLOVES TO PREVENT CONTAMINATION. If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Observed bucket of noodles, raw chicken, and raw beef stored directly on the kitchen floor. Alcohol stored directly on the floor in the bar area.
Correction: MANAGER REMOVED ITEMS FROM THE FLOOR AND STORED THEM AT LEAST 6 INCHES OFF THE FLOOR. EHS SUGGESTED MANAGER TO REMOVE CLUTTER TO HAVE MORE ROOM FOR FOOD STORAGE. 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.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: frozen chicken and frozen beef thawed at room temperature.
Correction: MANAGER REMOVED ITEMS TO COOLER. EHS DISCUSSED WITH MANAGER THE PROPER METHODS FOR THAWING. HANDOUTS WERE DISTRIBUTED. 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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Beverage Air 2 Dr Prep Cooler -- raw chicken (50’F) overstocked above the fill line which prevented proper cold holding
2) Walk-in Cooler -- bean sprouts (46'F), brown rice (45'F), green curry (46'F)
Correction:
3) 2 Dr Cooler (bar) – half and half (46'F)
4) True 4 dr prep cooler -- springrolls (70’F) not directly inside the prep cooler because they want to keep it at room temperature
5) bean sprouts 56’F (sitting on top of ice)
- 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: walk-in cooler (46'F) and 2 dr cooler in bar area (46'F)
Correction: A FOLLOW-UP INSPECTION WILL BE CONDUCTED. 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.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination -- food employee moved a container of noodles from the floor then placed it on the food prep table. Towels were used to wipe down food contact surfaces, wash rinse and sanitize was not put in place. Also, the can opener was full of food and debris.
Correction: MANAGER INFORMED FOOD EMPLOYEE THAT THEY NEED TO BE CAUTIOUS WITH WHERE FOOD ITEMS ARE PLACED. EHS TRAINED FOOD EMPLOYEE TO WASH RINSE AND SANITIZE BOTH THE CONTAINER OF NOODLES AND THE FOOD PREP TABLE. MANAGER REMOVED CAN OPENER TO BE CLEANED. EHS REMINDED MANAGER TO CLEAN CAN OPENER AFTER USE. Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: three compartment sink drain, walls behind dishwasher, walls behind wok station, and mop area
Correction: A FOLLOW-UP INSPECTION WILL BE CONDUCTED. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connection under the three compartment sink piping is leaking.
Correction: A plumbing system shall be maintained in good repair. MANAGER WILL FAX INVOICE REPAIR.
- Critical: Direct Connection Not Allowed / Backflow Prevention Required/ 3-Vat Sink & Food Equipment (corrected on site)
Observation: A direct connection exists between the drain lines of the three compartment sink and the sewer line
Correction: food employee placed a plastic container to block the airgap to prevent splash.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents and pests.
Correction: EHS INFORMED MANAGER TO FAX/EMAIL THE NEXT PEST CONTROL INVOICE. Insects, rodents and pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of insects, rodents and pests on the premises.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control drain flies.
Correction: EHS RECOMMENDED MANAGER TO DEEP CLEAN THE FACILITY
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premise -- clutter in bathroom, additional unused containers, and ladders blocking mop hanger
Correction: EHS DISCUSSED WITH MANAGER TO REMOVE CLUTTER TO HAVE MORE ROOM FOR STORAGE. ALSO, IT HELPS PREVENT HARBORAGE CONDITION. A FOLLOW-UP INSPECTION WILL BE CONDUCTED. Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Mops in Air-dry Position (corrected on site)
Observation: Observed mop improperly stored between use, wet mop was facing down on the floor.
Correction: MANAGER HUNG THE MOP. Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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01/21/2016 | Routine | |
- 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 and after engaging in any activity that could contaminate the hands -- peeling raw shrimps and switching to 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. DISCUSSED WITH MANAGER
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: lettuce
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. ITEM WAS DISCARDED
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor -- Shrimp and flat noodles.
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. -- ITEMS WERE MOVED TO ENSURE STORAGE OF AT LEAST 6 INCHES OFF THE FLOOR.
- 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: Springrolls with shrimp (70'F) in True 4 Dr Prep Cooler for 3 hours.
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. DISCUSSED WITH CERTIFIED FOOD MANAGER. TIME AS A PUBLIC HEALTH CONTROL WILL BE USED WITH THE SPRINGROLLS, TIME WAS ATTACHED. ITEM WILL BE DISCARDED ONCE REACHED TO 4 HOURS.
- Food Temp Meas Device with Small-Diameter Probe, when Required
Observation: The certified food manager could not provide a small diameter food temperature measuring device.
Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets.
- Single-Service & Single-Use, Displayed & Dispensed / Prevent Contamination (corrected on site)
Observation: Straws were found to be handled with lip-contact surface.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented. DISCUSSED WITH MANAGER. STRAWS WILL BE HANDLED WITH NAPKINS.
- Single Service for Customer Self-Service / Wrapped, Dispensed
Observation: Unwrapped single-service items were provided at the consumer self-service counter -- Straws
Correction: Single-service items that are intended for food or lip contact (such as straws or coffee stirrers) shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. STRAWS WERE REMOVED
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09/09/2015 | Routine | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: OBSERVED DENTED CANS FOR USE AT DRY STORAGE AREA.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. EHS EXPLAINED PROPER PROCEDURES, CANS SEPARATED FROM DRY STORAGE AREA FOR RETURN.
- 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: beansprouts 44F in container on ice layer at countertop
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. BEANSPROUTS MOVED TO WIC. PLEASE ENSURE THAT CONTAINER IS SUBURGED IN ICE TO EFFECTIVELY COLD HOLD.
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01/07/2015 | Risk Factor | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* Ensure employees are wearing gloves or using utensils to handle ready-to-eat foods.
* Monitor sanitizer concentrations by using test strips every time sanitizer is made to prevent potential for cross-contamination.
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Employee observed handling lettuce & cooked broccoli with bare hands while plating dishes.
Correction: Discarded. Employees shall not handle ready-to-eat foods with bare hands. Ensure employees are using untensils, gloves, and/or other approved physical barriers to handle ready-to-eat foods to prevent potential cross-contamination.
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: honey, water, sugar, and other sauces for cooking.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name to prevent potential misuse.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The chlorine sanitizer solutions on the cook-line and prep-line were in excess of 200ppm at the time of inspection.
Correction: Chlorine sanitizer solution was corrected to 50-100ppm at the time of inspeciton. Ensure BLEACH sanitizer solutions are maintained between 50-200 ppm by verifying with adequate chlorine sanitizer test kit to prevent potential cross-contamination.
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03/24/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS provided cooling methods handout in English, Thai and Spanish.
- Duties / Monitor Cooling Procedures of PHF(TCS) (corrected on site)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).-----------Observed extra large plastic bowl of cooked spring roll mix covered with plastic wrap cooling in Walkin cooler at 88F after 1.5 hours.
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores. DISCUSSED WITH MANAGER AND SPLIT INTO SMALLER CONTAINERS, UNCOVERED AND PLACED IN FREEZER TO RAPIDLY CHILL.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink next to warewashing area being used by food employee to pour water from container holding utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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12/02/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: Rheem Ruud G75-125 which uses 125,000 BTU
*Dish Machine: Ecolab ES 2000, observed with correct level of Chlorine
NOTE TO MANAGER: Please conduct an employee health training and fax the signed agreements no later than Wednesday, May 8, 2013. Faxed copies will not be kept by the Health Department. Please keep signed copies of employee health agreements on record in the facility.
- 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)
- Ice Used as Exterior Coolant, Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food.--------Observed employee drink bottles being stored in ice cooler.
Correction: After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:-------in still room temperature 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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
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04/24/2013 | Routine | |
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