Today I conducted a routine inspection and discussed with the certified food managers the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/temperature relationships for food and Unapproved food sources.
2. Management should calibrate the food thermometers at least once a week in the ice water bath to 32f to ensure accuracy when taking food temperatures. The ice water bath is a cup completely filled with ice and some cold water. The thermometer should be washed, rinsed and sanitized before and after each use.
3. Management should set up the 3-vat sink each morning so soiled equipment and utensils do not co-mingle with sanitized equipment from the dish machine. Therefore WASH (left side of sink) in hot, soapy water. RINSE (middle basin of the sink) in hot, clean water and SANITIZE (right side of sink) in cold water (65f-75f) and bleach at a concentration of 50-200ppm. Change the water at the 3-vat sink and wet towel buckets at least every 2 hours or more often as needed.
4. Management should continue to organize all refrigerators and freezers to prevent cross contamination.
5. Management should utilize one small freezer for the storage of "personal food items." Food used for the restaurant and served to customers shall remain stored separately.
6. Management should continue having the licensed pest control operator dispense commercial chemicals inside the facility as often as needed.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
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. DISCUSSED WITH MANAGER. MANAGER SHALL ENSURE ALL WORK STATIONS ARE PROVIDED WITH TWO BUCKETS. ONE BUCKET CONTAINING HOT, SOAPY WATER AND ONE BUCKET CONTAINING COLD WATER (675F-75F) AND BLEACH AT A CONCENTRATION OF 50-200PPM. CHANGE THE WATER AT THE BUCKETS AT LEAST EVERY 2 HOURS OR MORE OFTEN AS NEEDED.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: 1. Frozen squid was being thawed in a large container with standing water.
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. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF ON THE PROPER WAYS TO THAW OUT FROZEN FOODS.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: 1. Large, deep containers of curry sauces are being cooled in shallow containers with ice and water. The shallow containers will not allow the hot sauce to cool down rapidly.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
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: 1. Prepared sauces, 2. Cooked and portioned noodles and rice, 3. Cooked meats, 4. Cooked dumplings.
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. DISCUSSED WITH MANAGER. ALL PREPARED FOODS SHALL BE LABELED WITH A "USE BY" DATE IF NOT CONSUMED OR SOLD WITHIN 24 HOURS.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 1. 1DR UPR freezer in dry storage (basement), 2. Haier chest freezer (basement), 3. Artic Air 1DR UPR freezer (kitchen).
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. DISCUSSED WITH MANAGER. MANAGER SHALL ENSURE ALL REFRIGERATION AND/OR FREEZER UNITS ARE PROVIDED WITH WORKING THERMOMETERS.
- Food Temp Meas Device, Calibrated (corrected on site)
Observation: The food temperature measuring device was found out of calibration in the range of use. Observed the food thermometer reading 28f in the ice water bath.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F. DISCUSSED WITH MANAGER. MANAGER SHALL ENSURE THE FOOD THERMOMETERS ARE ACCURATE FOR USE TO TAKE FOOD TEMPERATURES. ICE WATER IS ALWAYS 32F.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of other foods. Observed tofu containers being reused for the storage of cooked rice and meatballs.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable. DISCUSSED WITH MANAGER. MANAGER SHALL ENSURE ALL FOODS ARE STORED IN NSF APPROVED FOOD CONTAINERS.
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02/08/2016 | Routine | |
Today I conducted a follow up inspection to ensure substantial compliance with the regulations after the routine inspection on Wedesnday, 9/30/2015. During the follow up inspection the following was discussed with the certified food manager:
1. Maintain proper storage of all raw, potentially hazardous foods inside refrigeration and freezer units to prevent cross contamination.
2. Continue to discuss proper hand washing and glove usage with all staff members.
3. Continue to clean and organize the establishment daily to preclude accumulations of debris and grime.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: The permit holder has installed or replaced a warewashing machine. The current water heater (GE Smartwater, Model # GG75T6A, 75,500 btu's) does not have the capacity to meet an increase in hourly hot water demands required by the addition of the warewashing machine.
Correction: Within 30 days, the permit holder shall replace or upgrade the water heater with a unit that meets the following design and capacity requirements: (1) Commercial grade, (2) Minimum of 50 gallon storage tank, (3) Minimum recovery rate of 102gph of 120f water at a 80f rise, and (4) Specifications and installation meet National Sanitation Foundation (NSF) Standard 5. The permit holder shall provide the Health Department with the specifications (cut sheet) for the replacement water heater and obtain approval prior to purchase and installation. As an option, the permit holder may choose to remove a newly installed warewashing machine to comply with this requirement. Please be reminded that equipment replacement or addition is not allowed without prior approval by the Health Department. DISCUSSED WITH MANAGER. WATER HEATER EITHER NEEDS TO BE UPGRADED OR DISH MACHINE MUST BE REMOVED. MANAGEMENT MAY ALSO APPLY FOR A VARIANCE AND PRESENT IT TO THE DIRECTOR OF THE HEALTH DEPARTMENT.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches. Observed the following factors contributing to the harborage of insects:
1. Excess clutter in the basement of the establishment.
2. Cleanliness of the establishment.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises. DISCUSSED WITH MANAGER. MANAGER SHALL REMOVE ALL UNNECESSARY ITEMS FROM THE BASEMENT AREA AND INSTRUCT STAFF TO CLEAN MORE FREQUENTLY.
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10/14/2015 | Follow-up | |
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: Observed no employees wash their hands during the inspection.
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. DISCUSSED WITH THE MANAGER. ALL EMPLOYEES SHALL BE PROPERLY WASHING THEIR HANDS FREQUENTLY BEFORE PUTTING ON CLEAN GLOVES. MANAGER SHALL MONITOR HAND WASHING PRACTICES OF STAFF.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food stored over ready-to-eat foods inside the following refrigeration and freezer units:
1. Continental 3-DR cooler at the cook line: Observed raw eggs stored on a shelf above cooked noodles..
2. Superior 3-DR cooler at the cook line: Observed raw beef, poultry, etc. stored on shelves above cooked foods, vegetables or sauces.
3. True 2-DR freezer: Observed frozen, raw poultry, beef, seafood stored on shelves above frozen vegetables.
4. 1-DR freezer units in the basement and kitchen: Observed frozen raw meats stored on the same shelves with frozen vegetables, sauces or cooked foods. Observed frozen, raw meats stored on shelves above frozen vegetables, sauces or cooked foods.
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. DISCUSSED WITH MANAGER THE PROPER STORAGE OF RAW, POTENTIALLY HAZARDOUS FOODS. MANAGER SHALL ORGANIZE THE UNITS AND MONITOR STAFF ON HOW THEY STORE FOODS INSIDE REFRIGERATORS AND FREEZERS.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
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. DISCUSSED WITH MANAGER. TOWELS ARE EITHER CLEAN AND DRY. SOILED AND IN THE LAUNDRY TO BE WASHED. OR IN BLEACH WATER AT A CONCENTRATION OF 50-200PPM. MANAGER SHALL INSTRUCT STAFF ON HAVING A BUCKET WITH BLEACH WATER AT EACH STATION FOR STORAGE OF WET TOWELS.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour:
1. Cooked noodles cooling overnight in the walk-in cooler: 44f.
2. Deep fried tofu cooling overnight in the Continental 3-DR cooler: 53f.
3. Partially cooked chicken cooling overnight in the Continental 3-DR cooler: 45f.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. DISCUSSED WITH MANAGER PROPER COOLING METHODS AND TEMPERATURES. MANAGER SHALL INSTRUCT STAFF ON PROPER COOLING OF HOT FOODS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1. Raw shrimp stored in the Superior 3-DR cooler at the cook line: 43f.
2. Raw chicken stored in the Superior 3-DR cooler at the cook line: 43.
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. DISCUSSED WITH MANAGER. MANAGER SHALL INFORM STAFF THAT ALL COLD FOODS SHALL BE 41F OR BELOW. MANAGER SHALL TRAIN STAFF ON HOW TO USE THE FOOD THERMOMETER TO CHECK FOOD TEMPERATURES REGULARLY AND IMPLEMENT USE OF FOOD LOGS.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked:
1. Sauces.
2. Coconut milk.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO PROPERLY LABEL AND DATE OPEN CONTAINERS OF FOODS THAT HAVE BEEN TRANSFERRED INTO ANOTHER CONTAINER.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
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:
1. Cooked rice portioned into servings.
2. Cooked noodles portioned into servings.
3. Cooked dumplings.
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. DISCUSSED WITH MANAGER. ANY FOODS MADE HERE IN ADVANCE AND NOT USED WITHIN 24 HOURS SHALL BE LABELED WITH THE NAME OF THE FOOD AND THE DATE OF PREPARATION. MANAGER SHALL TRAIN STAFF ON PROPER LABELING AND DATE MARKING.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment:
1. 1-DR Freezer located in dry storage (basement).
2. 1-DR Freezer located in the kitchen.
3. 1-DR Bar cooler.
4. Sliding door cooler at the bar.
Correction: Cold holding equipment (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. DISCUSSED WITH MANAGER. ALL REFRIGERATION AND FREEZER UNITS SHALL BE EQUIPPED WITH THERMOMETERS. MANAGER SHALL PURCHASE 4 THERMOMETERS TO PLACE INSIDE THE UNITS LISTED ABOVE.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1. All fans in the kitchen.
2. All shelving units used for storage of food or equipment in the kitchen.
3. All door gaskets on refrigerators and freezers.
4. Inside all refrigerators and freezers including floors, walls and shelves.
5. Exteriors of all equipment such as ovens, grills, deep fryers.
6. Exteriors of food containers for storage of rice, sugar, flour, starch, salt, spices, etc.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT STAFF TO CLEAN EVERYTHING THEY SEE AND TOUCH DAILY TO REMOVE DIRT, DEBRIS, GREASE, ETC.
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: The permit holder has installed or replaced a warewashing machine. The current water heater (GE Smartwater, Model # GG75T6A, 75,500 btu's) does not have the capacity to meet an increase in hourly hot water demands required by the addition of the warewashing machine.
Correction: Within 30 days, the permit holder shall replace or upgrade the water heater with a unit that meets the following design and capacity requirements: (1) Commercial grade, (2) Minimum of 50 gallon storage tank, (3) Minimum recovery rate of 102gph of 120f water at a 80f rise, and (4) Specifications and installation meet National Sanitation Foundation (NSF) Standard 5. The permit holder shall provide the Health Department with the specifications (cut sheet) for the replacement water heater and obtain approval prior to purchase and installation. As an option, the permit holder may choose to remove a newly installed warewashing machine to comply with this requirement. Please be reminded that equipment replacement or addition is not allowed without prior approval by the Health Department. DISCUSSED WITH MANAGER. WATER HEATER EITHER NEEDS TO BE UPGRADED OR DISH MACHINE MUST BE REMOVED. MANAGEMENT MAY ALSO APPLY FOR A VARIANCE AND PRESENT IT TO THE DIRECTOR OF THE HEALTH DEPARTMENT.
- Outer Openings, Protected / Screen Requirements (corrected on site) (repeated violation)
Observation: Observed the back door to the kitchen wide open.
Correction: Maintain rear kitchen doors and windows closed at all times unless protected by a screen that prevents insect entry. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT STAFF TO KEEP THE KITCHEN SCREEN DOOR CLOSED AT ALL TIMES.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed no hand washing sign posted at the bar hand sink.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. DISCUSSED WITH MANAGEMENT. MANAGERS SHALL PROVIDE A NEW HAND WASHING SIGN.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches. Observed the following factors contributing to the harborage of insects:
1. Excess clutter in the basement of the establishment.
2. Cleanliness of the establishment.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises. DISCUSSED WITH MANAGER. MANAGER SHALL REMOVE ALL UNNECESSARY ITEMS FROM THE BASEMENT AREA AND INSTRUCT STAFF TO CLEAN MORE FREQUENTLY.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the kitchen walls, pipes under sinks and floor drains are in the need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT STAFF TO CLEAN AND SANITIZE EVERYTHING IN THE KITCHEN DAILY TO REMOVE GREASE BUILD UP AND DEBRIS.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT STAFF MEMBERS TO RINSE OUT AND SANITIZE THE MOP HEAD AFTER USE. ONCE SANITIZED HANG THE MOP TO ALLOW AIR DRYING.
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09/30/2015 | Routine | |
BE AWARE THAT REPEAT CRITICAL VIOLATIONS WILL RESULT IN ENFORCEMENT ACTION BEING TAKEN.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: Observed no handwashing in between glove changes by food service employees engaged in multiple foodhandling tasks.
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. DISCUSSED WITH MANAGER.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed evidence of eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. DISCUSSED WITH MANAGER.
- Wiping Cloths/Use Limitation/Wet Towel Storage
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.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: 1) Samosas thawing at room temperature.
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. PRODUCTS WERE PLACED IN A COOLER TO THAW.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours chicken cooling for 2 hours in the prep cooler observed at 89-90°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. PRODUCT WAS REHEATED TO PROPER TEMPERTURES.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: 1) Chicken was being cooled in a 4 inch deep plastic container in the prep cooler.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: 1) Fried tofu (53F), Raw scallops (44-46F), Calamari (45F), and Cooked pork (43F)--(CPC), 2) Fried Tofu (46F)--(WC)
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. PRODUCTS WERE EITHER DISCARDED OR PLACED IN A UNIT THAT MAINTAINS 41F AND BELOW.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: Observed cooked, ready-to-eat foods held in refrigerated storage longer than 24 hours not labeled with a date.
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.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site) (repeated violation)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): 1) Spring rolls in the wait station.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. PRODUCTS WERE LABELED ACCORDINGLY.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1) Continental prep cooler (48F)
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. PRODUCTS WERE REMOVED FROM THE UNIT.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: 1) Vegetable Slicer, 2) Knives in storage
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Exterior of equipment,
2) Shelving,
3) Gaskets on the reachin/walkin units,
4) Interior of the reachin/walkin units,
5) Ventilation hood/filters
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Plumbing / Maintained in Good Repair
Observation: Observed the following to be in disrepair:
1) Three compartment sink (leaking)
Correction: A plumbing system shall be maintained in good repair.
- Outer Openings, Protected / Screen Requirements (corrected on site) (repeated violation)
Observation: Door is kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. DOOR WAS SHUT.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the following is not maintained in good repair:
1) Walls,
2) Ceiling,
3) Floor tiles,
4) Mildew overgrown caulking along the three compartment sink,
5) Missing light bulbs
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the following is in need of cleaning:
1) Walls,
2) Ceiling,
3) Floor tiles,
4) Floor/wall junctures underneath and behind equipment and shelving.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed cleaners stored next to food.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Observed residential pesticides in the facility.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. PRODUCTS WERE DISCARDED.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the chlorine 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.
- Critical: Falls Church City Code/CFM 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.
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06/30/2015 | Routine | |
- 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 SHELL EGGS STORED OVER LETTUCE 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. REARRANGED FOOD.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device: BEAN SPROUTS AT ROOM TEMPERATURE AT 62F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MOVED FOOD TO COOLER.
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12/09/2014 | Risk Factor | |
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED THREE KNIVES STORED BETWEEN PREP TOPS.
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. REMOVED THE KNIVES.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED COOKED NOODLES PORTIONED IN PLASTIC BAGS AT 80F AFTER 1.5 HOURS OF COOLING IN THE WALK-IN-COOLER.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 3DR CONTINENTAL PREP COOLER (1) FRIED TOFU AT 58F (2) COOKED SHRIMP AT 45F (3) COOKED SQUID AT 55F (4) SLICED COOKED MUSHROOM AT 62F
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. MOVED TO ANOTHER COOLER
- 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 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 control. FRESH ROLL
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. TIME INDICATED ON THE CONTAINER.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: BEEF IN NUA YANG NEEDS A DISCLOSURE STATEMENT. UPDATE THE CARRYOUT MENU WITH A CONSUMER ADVISORY FOR THE NUA YANG.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. PLEASE EMAIL A COPY OF THE CORRECTED MENU TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- 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: OBSERVED (1) TOWELS (2) FOIL LINING SHELVING AND CART AT COOKLINE.
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. REMOVED TOWELS AND FOIL.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: (1) 3DR CONTINENTAL PREP COOLER AT 58F (2) REPAIR HOT WATER KNOB ON THE 3 VAT SINK.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Microwave Ovens Meet Safety Standards of 21CFR
Observation: The microwave oven was found in a state of repair and condition that may result in human exposure to radiation leakage. OBSERVED AMANA MICROWAVE HAS A DAMAGED INTERIOR.
Correction: Microwave ovens shall meet the safety standards specified in 21 CFR 1030.10 Microwave ovens. REMOVE OR REPLACE THE MICROWAVE.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that clean (1) TEA CUPS (2) TEA POTS were stored NEXT TO THE HANDSINK BY THE BAR that exposed the items to contamination.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. RELOCATED ITEMS.
- Physical Facilities Good Repair
Observation: Observed that the HANDSINK BY THE 1DR ARCTIC AIR FREEZER is not maintained in good repair. HANDSINK IS MISSING. CAULK THE 3 VAT SINK AREA.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. REPLACE THE MISSING HANDSINK. PLEASE FAX A COPY OF THE REPAIR INVOICE TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the BLEACH solution was measured at GREATER THAN 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 BLEACH solution at 50-200 ppm. Verify concentration using the appropriate test kit. BLEACH CONCENTRATION CORRECTED TO 100PPM.
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06/18/2014 | Routine | |
NOTES:
* The purpose of today's visit was to conduct a follow-up inspection to the routine that took place 12-11-13.
* All violations have been corrected at the time of inspection.
No violation noted during this evaluation. | 12/19/2013 | Follow-up | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* All critical violations should be corrected immediately and no later than the time of the next inspection.
* All non-critical violations should be corrected within 30 days and no later than the time of the next inspection.
* A follow-up inspection will take place on or around 12-19-2013.
* Please fax or email CFM card, and verification of employee health policy implementation to Fairfax County Health Department. Brian.Flaherty@fairfaxcounty.gov
- 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 handling soiled utensils that could contaminate the 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. Discussed with manager.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Chicken in right make-up table.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: whire rice, noodles in walk-in cooler, and cooked chicken inside right make-up table.
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. Discussed with manager.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site) (repeated violation)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Spring Rolls containing tofu.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. Discussed with manager.
- Critical: Consumer Advisory, Reminder Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement: Nua Yang (marinated steak)
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- 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: metal food bowls, metal food containers, culnary knives.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Discussed with 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. Discussed with manager.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back kitchen door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Discussed with manager.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Discussed with manager.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors and walls in the kitchen area are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Discussed with manager.
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12/11/2013 | Routine | |
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