The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
If you have any questions or concerns, please feel free to contact 703-246-2444.
Please fax/email a copy of the service repair of the leaking pipe under the hand sink near dishwasher area.
- 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: noodles (45'F, 50'F) in walk-in cooler.
Correction: FOOD ITEM WAS DISCARDED. 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.
- 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 pork, and cooked duck in walk-in cooler
Correction: cooked chicken wings in turbo air one door two drawer cooler #1 at cookline.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the turbo air one door two drawer cooler at cookline #2 damaged.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: CFM ARRIVED TEN MINUTES AFTER INSPECTION STARTED. 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink near three compartment sink being used to store a knife.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. KNIFE WAS REMOVED
- Plumbing / Maintained in Good Repair (corrected on site)
Observation: Observe pipe under handsink near three compartment sink is leaking.
Correction: DISCUSSED WITH MANAGER
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11/18/2015 | Routine | |
- 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:--OBSERVED COOKED DUCK INSDE THE TURBO AIR 2DR UC RI COOLER AT COOKLINE WITHOUT DATE MARKING. OBSERVED CHICKEN WINGS INSIDE THE TURBO AIR 1 DR 2 DRAWER COOLER AT COOKLINE WITHOUT DATE MARKING. OBSERVED COOKED BROWN RICE INISDE THE WALK-IN COOLER WITHOUT DATE MARKING. OBSERVED COOKED BROWN RICE INSIDE THE TURBO AIR 2 DR UC RI DISPLAY COOLER WITHOUT DATE MARKING.
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.--ENVIRONMENTAL HEALTH SPECIALIST (EHS) PROVIDED TRAINING ON DATE MARKING. ALL ITEMS WERE DATE MARKED DURING TIME OF INSPECTION.
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06/22/2015 | Risk Factor | |
| No violation noted during this evaluation. | 12/15/2014 | Routine | |
| No violation noted during this evaluation. | 08/19/2014 | Training | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* Time control policy policy updated at time of inspection for: Garlic & Oil Mix & Bean Sprouts
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: In-use utensils(knives & food scissors) improperly stored between use as follows: between colding holding equipment in direct contact with a surface that is not being cleaned and sanitized.
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. Utensils removed, washed, & sanitized by CFM at time of inspection.
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02/24/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 12/19/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: AO Smith
*Dish Machine: ES 2000, observed with correct level of chlorine
Observed facility clean and organized.
No violation noted during this evaluation. | 06/06/2013 | Routine | |
The purpose of this visit is a risk factor assessment. Inspector obtained cut sheet for the ES-2000 dishmachine and will add the unit to the file. The hot water heater: AO Smith as in file. Pest control is monthly. No evidence of pest infestation noted during today's inspection. Thank you.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures as foodworker washed for less than 5 seconds and then turned off the faucet handles with bare hands.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee, the dishwasher, failed to wash his or her hands before touching clean dishes away after handling soiled utensils, and this could contaminate the food contact surfaces of the utensils.
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.
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12/05/2012 | Risk Factor | |
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