Observed Facility Clean and Organized. Observed very good examples of Active Managerial Control with Datemarking and proper Food Storage. Observed all food items properly labeled and stored in refrigeration units. Observed digital Refrigeration Equipment thermometers in all Refrigeration units to ensure that all units are working properly and cold holding at correct temperatures. Thank you.
**Please remember to ALWAYS monitor Cooking and Reheating Temperatures for Cooked items from Raw including Chicken and Beef Bulgogi. EHS provided additional handouts regarding proper cooking temperatures.
- Duties / Monitor Cook Temperatures of PHF(TCS) (corrected on site)
Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food. PER DISCUSSION WITH CFM, FOODS ARE CONSIDERED COOKED BY SMELLING AND LOOKING FOR CHANGE OF COLOR. NO TEMPERATURES ARE BEING TAKEN FOR COOKED FOODS.
Correction: The Person in Charge or certified food manager shall be designating employees to monitor the cooking and reheating temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165°F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155°F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145°F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165°F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135°F for at least 15 seconds. EHS EXPLAINED PROPER COOKING PROCEDURES.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device. ONLY FOOD THERMOMETER AVAILABLE DOES NOT HAVE BATTERY.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
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07/28/2015 | Routine | |
Observed proper handwashing by food employees.
Please ensure that all soups held in rice pots are always plugged in and kept hot at 135F to ensure a safe temperature for consumption.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: HOT CHILI SOUP 85F, CREAM & BROCCOLI SOUP 115F - IN UNPLUGGED RICE POTS.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. SOUPS DISCARDED. PLEASE KEEP RICE POTS PLUGGED IN AND FOOD KEPT HOT AT 135F AT ALL TIMES.
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01/27/2015 | Risk Factor | |
AS DISCUSSED TODAY, ALL WORKERS, MUST BE TRAINED AND IT IS RECOMMENDED TO HAVE AN EMPLOYEE ILLNESS REPORTING AGREEMENT (FORM #2) SIGNED BY EACH PERSON, AND REFER TO THE PROVIDED EMPLOYEE ILLNESS DECISION GUIDE, TO DETERMINE IF A WORKER CAN COME TO WORK WHEN AN ILLNESS IS REPORTED. PLEASE FAX OR EMAIL A LIST OF EMPLOYEES NAMES THAT HAVE GONE THROUGH THE TRAINING, TO 703-653 9448, WITH-IN 10 DAYS.
Please indicate facility name and inspector name on communication
.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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: 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. OBSERVED WORKERS PUTTING ON NEW GLOVES WITHOUT WASHING HANDS.
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. ORAL & WRITTEN INFO. PROVIDED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
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: STEAK & COOKED VEGGIES.
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. ORAL & WRITTEN INFO. 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 3 COMPARTMENT SINK with a concentration of 0.0ppm 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. ORAL & WRITTEN INFO. PROVIDED.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the WASH CLOTH BUCKET solution was measured at >200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of CHLORINE solution at 50 - 100ppm. Verify concentration using the appropriate test kit. ORAL & WRITTEN INFO. PROVIDED.
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07/21/2014 | Routine | |
Fax or email a picture of the 3 vat sink to show the removal of the soap and paper towel dispensers.
The Health Department will ask the Fire Marshal to review the use of a tabletop grill used for eggs on the breakfast menu. Current owner stated that limited use of the grill had been permitted because there was an exhaust fan in close proximity to the grill. If the Fire Marshal approves the use of the grill, it may be used. If the Fire Marshal does not appove the use of the grill, the grill must be removed.
The Health Department has been notified that settlement on a change of ownership will occur on June 24, 2014. This inspection was conducted to facilitate the issuance of a Health Department Permit to Operate during the change of ownership at this establishment. At the time of this inspection, the establishment is in compliance with Chapter 43.1, Fairfax County Food Code. The current permit is not transferable. In order for a Permit to Operate to be issued after settlement, please contact Ron Campbell, Environmental Health Specialist III, at 703-246-8427. A first routine inspection will be conducted approximately 30 days after the Permit to Operate is issued. All outstanding violations from this pre-opening inspection must be corrected by the time of the first routine inspection.
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Handwashing / Where to Wash
Observation: It was observed that soap and paper towel dispensers had been mounted above the wash drainboard of the 3 vat sink.
Correction: Remove the soap and paper towel dispensers above the 3 vat sink. Food employees shall wash their hands in ONLY a designated handsink.
- Ventilation Hood Systems / Adequacy
Observation: There is not a grease removal hood system above the tabletop grill.
Correction: The fire marshal will be notified to assess the need for a grease removal system above the tabletop grill.
- Equipment / Good Repair / Components / Gaskets (corrected on site)
Observation: The right side door of the 2DR prep refrigerator has a broken hinge - the door does not open and close properly.
Correction: Replace or repair the broken hinge. Part is in the facility - just needs to be installed.
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06/23/2014 | Pre-Opening | |
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