This is a follow-up inspection to routine inspection perfomed on March 4, 2016 for following items:
-Rearrange shelves in the walk-in cooler to prevent cross contamination
-Rearrange preptop at cookline to prevent potentially hazardous food being left out on counter/cold holding violation
-maintenance for quaternary ammonium (observed the facility had decided to use chlorine based sanitizer at 3-vat instead.
-datemarking. Observed date marking.
*Please continue to work on walk-in cooler storage of raws and rearranging the prep top at cookline.
*Thank you for translating instructions to Chinese and posting to train employees.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken over tofu, raw chicken over sauces in walk-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. Need relocation of shelving.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Observed food on the floor in walk-in cooler 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. May need rearrange shelving for improved storage space.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: aluminum lining shelvings, rusted shelves, and soda crates used to hold up food.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions
Observation: When tested, the quaternary ammonium compound-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 3-vat sink with a concentration of less than 100 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Requested maintenance invoice.
- Window & Doors Screened if Kept Open for Ventilation
Observation: Kitchen backdoor is kept open for ventilation
Correction: Need to keep closed to prevent entrance of pests.
- Cleaning Frequency for Physical Facilities
Observation: Observed that following are in need of cleaning: floor, outside of th equipment, shelves, and gasket
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/17/2016 | Follow-up | |
Today’s inspection was to conduct a routine 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.
Additional training provided:
-How to test quaternary ammonium sanitizer solution
-Cross contamination
EHS will perform a follow-up on or about March 18, 2016 to observe corrections of:
-Re-arranged shelving in walk-in cooler.
-Rearranged preptop at cookline (cooked noodle, cooked chicken on prep top) and iced raw egg and garlic/oil mix at chef's table
-Maintenance invoice for the quaternary ammonium dispenser
-Date marking of cooked foods
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
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken over tofu, raw chicken over sauces in walk-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. Need relocation of shelving.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Observed food on the floor in walk-in cooler 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. May need rearrange shelving for improved storage space.
- 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: garlic and oil mix (47F) on chef's table
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Set up iced container to place raw garlic and oil in it.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: cooked duck, cooked tofu in walk-in cooler
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. Dated
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: aluminum lining shelvings, rusted shelves, and soda crates used to hold up food.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions
Observation: When tested, the quaternary ammonium compound-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 3-vat sink with a concentration of less than 100 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Requested maintenance invoice.
- Window & Doors Screened if Kept Open for Ventilation
Observation: Kitchen backdoor is kept open for ventilation
Correction: Need to keep closed to prevent entrance of pests.
- Cleaning Frequency for Physical Facilities
Observation: Observed that following are in need of cleaning: floor, outside of th equipment, shelves, and gasket
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/04/2016 | Routine | |
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.
Additional violation observed:
-4.501.11 Equipment in good repair: 2dr prep cooler - right observed at 45F and was unable to hold at 41F or below.
Provided training on:
-dented cans
-how to make and test chlorine sanitizer solution
-date marking
*Please fax and provide a copy of NoVA CFM certification by July 24, 2015.
*Please fax and provide a copy of dishmachine maintenance invoice by July 24, 2015.
*Please fax and provide a copy of 2dr prep cooler - right maintenance invoice by July 24, 2015.
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 Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) is observed to be unsound or adulterated: opened can food and other bowls of foods were cold holding in the ice maker used for consuming ice.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. Foods were removed and ice was discarded.
- 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: garlic and oil (65F) and cooked vegetable egg roll (64F) on prep top of 2dr prep cooler - right.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Cooler was observed at 49F. Thermostat was lowered but still observed at 45F. Cooler was emptied out and maintenance called.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked chicken, cooked duck in walk-in cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. Dated and trianing on datemarking provided.
- 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 dishmachine with a concentration of 10 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. Made chlorine sanitizer at 3-vat for use in the mean time.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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07/10/2015 | Risk Factor | |
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