This visit was made to follow up on the risk based assessment conducted on September 3, 2015. The following corrective actions have been taken by the Person in Charge:
1. Observed raw meats properly stored in the True 2 door refrigerator. Chicken was stored on the bottom two shelves below beef and shrimp.
2. Person in Charge has been implementing Risk Control Plan and has documented the proper storage of raw meats in the refrigerator on the monitoring sheet provided and documented any corrective actions needed
Thank you for taking these steps and please continue to monitor the situation closely.
- Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: Observed live cockroach on prep table where food is prepared.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
|
09/17/2015 | Follow-up | |
This visit was made to conduct a risk based assessment. The Person in Charge was very helpful and quick to make corrections during the inspection. The following issues require attention:
1. Observed improper storage of raw meats in one of the refrigerator units that could lead to cross contamination. Discussed proper storage with Person in Charge and will implement a risk control plan with them. Document provided to Person in Charge on how to monitor storage of food items in the refrigerators and risk control plan documents signed and on file. A follow up visit will be conducted in approximately 2 weeks to follow up with this risk control plan.
2.Observed live roach on food prep surface at the time of inspection. Please follow up with Pest Control company and monitor the situation.
Note:
- Please conduct regular cleaning of the establishment and food contact equipment and surfaces.
- Provided poster on foodborne illnesses to Person in Charge and discussed changes and employee health policies.
- Time rather than temperature is being used for the cut cabbage, garlic in oil and rice noodles on the cookline. Provided Time as a Public Health Control Procedure to the Person in Charge and discussed its implementation. Document is on file.
*Repeat Observations are Subject to Civil Penalty.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken was stored above raw beef and cooked shrimp in True 2 door refrigerator unit adjacent to 3 compartment sink.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Person in Charge relocated chicken to be below beef and shrimp. Discussed proper storage of products in refrigerator and will implement a risk control plan with Person in Charge.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: raw low mein noodles that had been thawed were observed in back room at 80°F, cut cabbage and rice noodles in water on side table by cook line and garlic in oil on cook line were all observed at room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Noodles were placed into refrigerator by Person in Charge. Cut cabbage, garlic in oil and rice noodles will be used or discarded within 4 hours as per discussion with Person in Charge.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: Observed live cockroach on prep table where food is prepared.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
|
09/03/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
Use diagram provided in English, Spanish, and Chinese to train employees on proper storage of raw meats.
*Repeat violations are subject to civil penalty*
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. (Observed raw chicken over cooked noodles in the prep top, as well as raw ribs above rice noodles in the 3 door reach-in).
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. (PIC moved all raw meats to a separate area of the fridge)
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: chicken stored above shrimp and beef
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). (PIC rearranged meats so that they are in the correct order)
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: dry ingerdient storage bins, freezer doors, 3 comp sink.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected (repeated violation)
Observation: Openings to the exterior of the building are present along the side and bottom of the back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
|
05/06/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
*Repeat violations are subject to civil penalty*
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed an open glass of tea on the slicer in the prep table in the kitchen belonging to one of the cooks.
Correction: Employee beverage shall be in a container with a cover and straw, and shall be stored to prevent contamination of food. (PIC discarded beverage)
- 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: Observed raw chicken and beef over cooked chicken in the 3 door reach-in.
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. (PIC moved raw meats to the raw meat section of the fridge)
- Lockers or Employee Storage in Designated Room/Area (corrected on site)
Observation: Observed that personal items are not located to protect food, equipment, linens, and/or single-service items. (Observed phone stored on top of slicer in the kitchen)
Correction: Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items. (PIC moved phone to personal storage area)
|
01/14/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation. The following items require immediate attention:
1. Utilize the poster and information provided to implement an employee health policy that allows managers to know the big 5 illnesses, and employees to know reportable symptoms.
2. Hands shall be washed upon entry into the kitchen, when switching tasks, before putting on new gloves, when contaminated, and frequently throughout a task.
3. Cooked items shall be cooled from 135 degrees F to 41 degrees F within 6 hours, and from 135 to 70 degrees F in 2 hours. Spread these items out on a tray or in shallow containers and put in fridge or freezer. Utilize resources provided to enforce this.
4. The 2 door prep unit shall be serviced so that in maintains food at a temperature of 41 degrees F or less. A follow up will be conducted on or about 3 days to check this unit.
* Repeat violations are subject to civil penalty*
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: (Manager could not tell big 5 illnesses or reportable symptoms)
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- 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, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. (Employees and managers did not wash hands upon entering kitchen, and did not wash hands when swtiching tasks from cleaning to preapring food)
Correction: ALL food employees shall be washing 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 foodborne illness (Employees washed hands upon request).
- 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 (Open coffee cups and water bottles on plate storage shelf above soup hot hold well).
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 (PIC moved cups to front register area).
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. (Person in charge reported that frozen noodles sitting at room temeprature were thawing)
Correction: 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, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: cooked chicken, noodles, and egg rolls were left out at room temperature for several hours before being placed in a refrigerator or freezer. These items were also covered and stacked from room temperature before being placed in a refrigerator unit. Raw meats prepared about 2 hours ago were also covered and placed in the 3 door fridge stacked.)
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. (Chicken, egg rolls, and noodles were uncovered, spread out, and placed in the fridge or freezer. Meats were uncovered in the fridge)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: Items in 2 door prep top including raw chicken, raw beef, raw chicken (inside), and bean sprouts.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Items were moved to another unit until that one is funtioning to maintain a temperature of 41 degrees F)
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 2 door prep top unit.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (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. (A thermometer was given)
- 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: pots and pans. (Cook reported that pots and pans are washed in the 3 comp sink with just soap, and could not describe how to prepare sanitizer solution).
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (Cook was shown how to prepare chlorine sanitizer solution for the 3 comp sink and sanitizer buckets)
- Outer Openings, Protected
Observation: Openings to the exterior of the building are present along the bottom of the screen door in the back.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor and wall behind the cook line is in need of cleaning. (There are food and grease deposits behind the cook line)
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
10/10/2014 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: Beef at 47F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: cooked chicken and pork
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Cardboard being used as shelf liner.
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.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at the back is being used as a dump station.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the kitchen floors is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
06/10/2014 | Routine | |
Employee health policy up to date
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Duck
Correction: 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 (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures:chicken and pork at 47F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: all fried foods in the True unit.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the back of the kitchen is being used as a dump station.
Correction: A hand washing sink may not be used for purposes other than hand washing.
|
02/10/2014 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures:egg rolls @ 58F, chicken @ 57F, noodles @ 67F left on the counter.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
|
10/09/2013 | Risk Factor Assessment | |
Several employees recently took the Certified Food Managers exam. Obtain photo ID within 10 days.
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- 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: food stacked on top of other food without protective covering.
Correction: Foods shall remain covered at all times.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: chicken @ 100F. Leaving numerous food products at room temperature after being cooked. (placed inside refrigeration unit)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Outer Openings, Protected
Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents. No self-closure on the outer screen/storm door.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
|
07/17/2013 | Routine | |
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: cooked chicken
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
|
03/08/2013 | Risk Factor | |
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Thawing ion room temperature of frozen fried chicken
Correction: 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.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: chicken and pork
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
|
12/28/2012 | Routine | |
Restaurant representatives - add corrected or new information about South China Restaurant, 1302 Mt. Vernon Ave, Alexandria, VA 22301 »