Cold hold TCS food product at 41 F or below. The rest-room was observed out of order. Currently customers are able to use the rest-room in a vacant room that has been made available by management of the attached hotel.
- Wiping Cloths, Use Limitation (corrected on site) (repeated violation)
Observation: Cloths in-use for wiping counters and other equipment surfaces observed not properly held between use in a chemical sanitizer solution of proper concentration.
Correction: Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Container of raw shrimp (51 F) and a container of calamari (51 F) in the cook-line preparation unit observed cold holding at improper temperature (ice was added to the product by the person in charge).
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment/Good Repair and Proper Adjustment
Observation: The cook-line preparation unit was observed not properly cold holding at 41 F or below (a service order has been placed by the person in charge).
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Ventilation Systems/Cleaning/Nuisance and Discharge Prohibition
Observation: Kitchen cook-line hood system observed in need of cleaning.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. Both intake and exhaust ducts can be a source of contamination and must be cleaned regularly. Filters that collect particulate matter must be cleaned or changed frequently to prevent overloading of the filter.
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03/09/2016 | Routine | |
Kitchen hood filters observed in need of cleaning. Exterior of the chicken stock pot on the cook-line observed in need of cleaning. Plumbing leak observed around the grease trap connection(s). Some kitchen lights observed in need of replacing.
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: Employee observed improperly eating (bread) in the food preparation area.
Correction: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: Employee observed drinking from an uncovered beverage container in the food preparation area.
Correction: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Reheating for Hot Holding (corrected on site)
Observation: Container of peanut sauce (123 F) observed not properly reheated to 165 F before placing on the hot holding steam table. Product was reheated to 165 F + by person in charge.
Correction: Time/temperature control for safety food that is cooked, cooled and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 74ºC (165ºF) for 15 seconds. When food is held, cooled, and reheated in a food establishment, there is an increased risk from contamination caused by personnel, equipment, procedures, or other factors. If food is held at improper temperatures for enough time, pathogens have the opportunity to multiply to dangerous numbers. Proper reheating provides a major degree of assurance that pathogens will be eliminated. The potential for growth of pathogenic bacteria is greater in reheated cooked foods than in raw foods. This is because spoilage bacteria, which inhibit the growth of pathogens by competition on raw product, are killed during cooking. Subsequent recontamination will allow pathogens to grow without competition if temperature abuse occurs.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site) (repeated violation)
Observation: Beverage dispensing nozzle at the bar observed in need of cleaning and sanitizing.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: Soiled knife observed improperly stored on the kitchen handsink basin.
Correction: The handwashing facility identified above is to be used for washing hands only.
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11/16/2015 | Risk Factor | |
Provide a properly functioning stem thermometer for measuring internal food temperatures. Shellstock tag: RI 359 SS
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: Uncovered cup of employee coffee observed on the cook-line preparation table.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Small container of bean sprouts (57 F) observed at improper temperature on the cook-line counter. Product was placed under refrigeration by the person in charge.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Handwashing Cleanser, Availability (corrected on site)
Observation: Upon arrival of inspection, handsoap was observed not properly provided at the kitchen handsink.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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07/23/2015 | Risk Factor | |
ROP packages were not re-dated properly after moving from freezer to cooler. (Corrected during inspection)
Observed rodent droppings throughout kitchen (non-food contact surfaces).
- Critical: Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Observed rice hot holding at the improper temperature of 119 F-133 F in the 2 drawer warming unit. Food was discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Observed rice (54 F), wide rice noodle (47 F), and lo mein noodles (47 F) in the two door prep unit. Temperature was adjusted on unit and was lowered to 40 F. Foods were discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- RTE, TCS, Date Marking/On-Premises Preparation (corrected on site)
Observation: Foods which are prepared on site were not date marked properly.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Observed the inside of ice machine and the soda gun nozzle with an accumulation of slime and/or mold.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing sink located at back prep area is not maintained so that it is accessible at all times for employee use. Observed several knives in sink and a stool in front of sink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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11/17/2014 | Risk Factor | |
Facility has ceased ROP. VDH questions from the field #258 was discussed with the manager on duty and a copy was left. Ensure that proper date marking procedures are carried out. The cook-line preparation unit has been serviced and was observed cold holding at 41 F or below.
No violation noted during this evaluation. | 08/06/2014 | Follow-up | |
Mussel tag: PE 2329 SS. Discontinue the use of the vacuum packaging machine and do not use ROP product in the establishment. Proper procedures may be discussed with the health department. A recheck will be conducted. NOV will be issued. Service the preparation unit to properly cold hold at 41 F or below.
- Critical: Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Small containers of cooked rice observed stored at improper temperature on the service station table (101 F - 104 F). Prepped small containers of rice in the warming drawers observed holding at improper temperature (126 F). Product was discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Small containers of raw chicken, raw scallops, and raw beef observed cold holding at improper temperature in the cook-line preparation unit (45 F - 47 F). Raw product was relocated to the walk-in refrigerator. Container of rice noodles and a container of coconut milk observed cold holding at improper temperature in the cook-line preparation unit (44 F - 45 F). Product was discarded.
Correction:
- Reduced Oxygen Packaging, Criteria/HACCP Plan (repeated violation)
Observation: The food establishment observed packaging cheese and meats using a reduced oxygen packaging method without an approved HACCP plan. Manager instructed to cease operation.
Correction: A food establishment that packages potentially hazardous food (time/temperature control for safety food) using a reduced oxygen packaging method shall have a HACCP plan that contains the information specified under paragraph 8-201.14(D) and that: (1) Identifies the food to be packaged
- Critical: Reduced Oxygen Packaging, Criteria/Fish (repeated violation)
Observation: Scallops observed packaged using a reduced oxygen packaging method. Manager instructed to cease ROP operation.
Correction: Except for fish that is frozen before, during, and after packaging, a food establishment may not package fish using a reduced oxygen packaging (ROP) method. Unfrozen raw fish and other seafood are specifically excluded from ROP because of these products' natural association with C. botulinum type E which grows at or above 3ºC (37-38ºF).
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Soda gun nozzle observed in need of cleaning.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
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07/22/2014 | Risk Factor | |
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Noodles (45F) and flat rice noodles (45F) were observed at improper cold holding temperature in 2-dr prep refrigerator.
Correction: (moved into WIC) - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Reduced Oxygen Packaging, Criteria/HACCP Plan
Observation: The food establishment packages potentially hazardous food (roasted duck and roasted pork) using a reduced oxygen packaging method without an approved HACCP plan.
Correction: A food establishment that packages potentially hazardous food (time/temperature control for safety food) using a reduced oxygen packaging method shall have a HACCP plan that contains the information specified under paragraph 8-201.14(D) and that: (1) Identifies the food to be packaged
- Critical: Reduced Oxygen Packaging, Criteria/Fish
Observation: The establishment does not have an approved HACCP plan for the food (roasted duck and roasted pork) that is packaged using the reduced oxygen packaging (ROP) process.
Correction: Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method.
- Critical: Reduced Oxygen Packaging, Criteria/Fish
Observation: Fish is packaged using a reduced oxygen packaging method.
Correction: Except for fish that is frozen before, during, and after packaging, a food establishment may not package fish using a reduced oxygen packaging (ROP) method. Unfrozen raw fish and other seafood are specifically excluded from ROP because of these products' natural association with C. botulinum type E which grows at or above 3ºC (37-38ºF).
- Temperature Measuring Devices
Observation: The "Bev Air" reach-in (air bar) and 2-dr prep refrigerators are not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Physical Facilities/Repairing (repeated violation)
Observation: Ceiling paint observed chipping off in the kitchen.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests (Critical)
Observation: Mouse droppings were observed in the corner behind ice machine.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
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02/24/2014 | Routine | |
Keep it clean poster given to the CFM
- Food Storage/Preventing Contamination from the Premises (repeated violation)
Observation: Food stored on the floor in the walk in freezer and dry storage area are not protected from contamination.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Contamination/Miscellaneous Sources of (corrected on site)
Observation: A container of tomatoes was observed stored in contact with onions.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: The following foods were observed cold holding at improper temperatures. 1. Noodles(44ºF) and pork(44ºF) in the 2 door prep refrigerator. 2. Bean sprouts on the counter at 70ºF[discarded].
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink located in the kitchen is blocked by a stool and a cutting board and is not maintained so that it is accessible at all times for employee use.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Floors, Walls, and Ceilings/Cleanability
Observation: The raw wood panels on the ceiling above the warewashing area are not designed, constructed, and installed so that it is smooth and easily cleanable.
Correction: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable except for anti-slip floor coverings or applications that may be used for safety reasons and except as specified under section 6-201.14. Floors that are of smooth, durable construction and that are nonabsorbent are more easily cleaned. Requirements and restrictions regarding floor coverings, utility lines, and floor/wall junctures are intended to ensure that regular and effective cleaning is possible and that insect and rodent harborage is minimized.
- Physical Facilities/Repairing
Observation: A few damaged walls and floor tiles were observed not maintained in good repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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07/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about Rincome Thai Cuisine, 3030 Columbia Pike, Arlington, VA 22204 »