The purpose of this visit is to conduct a routine inspection.
A certified food manager must always be present at the establishment. It is my recommendation to obtain more than one certified food manager.
- 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: cooked noodles sitting on the countertop observed at 61F.
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. MANAGER PLACED NOODLES IN THE WALK IN COOLER TO COOL RAPIDLY.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. MANAGER ARRIVED DURING THE INSPECTION.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the DOORS ON THE REFRIGERATION UNITS are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/08/2016 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. There are no violations observed during this inspection.
No violation noted during this evaluation. | 09/02/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Thank you for correcting the violations during the inspection.
- 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 before putting gloves on.
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. Manager washed hands then placed gloves on to prepare ready to eat foods.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: Can opener located at the prep table is soiled.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. MANAGER REMOVED THE CAN OPENER AND PLACED IT IN THE THREE COMPARTMENT SINK TO BE WASHED, RINSED, AND SANITIZED.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Knives were found stored on the wall behind the electrical outlet..
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks. EMPLOYEE REMOVED UTENSIL, PLACED IN THREE COMPARTMENT SINK TO BE SANITIZED AND WILL PLACE ON MAGNET WALL HOLDING THE OTHER KNIVES.
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06/01/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS provided manager with and discussed the following handouts: cooling log and sign in English and cooling methods in English and Chinese, time as a public health control in English and Chinese.
- 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 cooked cut chicken, cooked shrimp and cooked noodles cooling in large plastic containers covered with plastic wrap in Walkin Cooler.
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, SPLIT INTO SHALLOW CONTAINERS AND UNCOVERED.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature contro:-----------bean sprouts sitting on prep table and garlic in oil mixture on spice cart.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
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09/09/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. NOTE TO MANAGER: please place the signed Employee Health agreements in a location that all employees with the CFM card are aware of. Manager on duty agreed to send EHS a copy of the CFM card before end of March 2014.
- 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.
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.
- 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:
1) Cooked sweet & sour chicken in Beverage Air 2DR prep cooler right observed at 45-45F,
2) Garlic in oil sitting on the spice cart at room temperature observed at 44F.
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. ITEM 1) MOVED TO LOWER SECTION OF PREP COOLER SINCE IT WAS SITTING ON TOP OF CONTAINERS IN THE PREP TOP. GARLIC IN OIL WAS REMOVED FROM COOLER 30-45 MINUTES PRIOR AND WAS PLACED ON TIME AS A PUBLIC HEALTH CONTROL BY MANAGER.
- 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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor area near the water heater and dry storage shelving is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: No Reuse of Poisonous or Toxic Material Containers for Food Storage (corrected on site)
Observation: A container previously used to store poisonous or toxic materials is being used to store cooking oil.-----------Observed a spray bottle labeled as previously for cleaning materials containing cooking oil.
Correction: Do not store food in containers previously used to store poisonous or toxic materials. This practice may result in food contamination and subsequent medical consequences to anyone consuming the contaminated food. MANAGER DISCARDED.
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02/18/2014 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. Hot Water Heater: State CSB 526SFEB. Chlorine sanitizer solution concentration in 3 vat sink: 100 ppm.. Documentation on hood showed hood cleaned every 3 months
- 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: raw chicken immediately next to raw shrimp and raw scallops in walk-in cooler. Cooked barbeque ribs (not RTE) placed directly on top of raw chicken.
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). NOTE: PIC corrected storage order.
- Sanitizer Test Kit Required
Observation: Quat test kit located in the facility, while chlorine sanitizer is used for disinfection. .
Correction: Obtain a chlorine sanitizer test kit.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: can opener
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. NOTE: PIC removed can opener for wash/rinse /sanitize.
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07/30/2013 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
Please review the employee health material in the red folder with all your employees, have them read and sign it and keep it for your next Health Department inspection.
Please contact me if you have any questions. Thank you.
NOTES:
Water Heater: State, 12kW
- 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)
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (corrected on site)
Observation: The inside of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Can of WD40 observed on shelf above prep table, near reach-in refrigerators.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Employees' medicines are not properly located to prevent contamination of food and food contact surfaces.
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.
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12/19/2012 | Routine | |
Restaurant representatives - add corrected or new information about Sue's Peking Express, 14701 Lee Highway 102, Centreville, VA 20121 »