- Safe, Unadulterated, and Honestly Presented/Condition (corrected on site)
Observation: The packages of dry rice noodles in the storage room with mouse droppings are not safe, unadulterated, and/or honestly presented
Correction: these packages were inspected for knaw markings and cleaned with sanitizer.
- Food Storage/Preventing Contamination from the Premises
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Bag of sugar on floor in the dry food storage room.
Correction: Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
- Cooling, Cooked Food (corrected on site)
Observation: Satay sauces in the walk-in refrigerator found in plastic, covered, and stacked containers with a food product depth greater than four inches were not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less
- Cooling Methods
Observation: Methods used for cooling satay were not be accomplished with the time and temperature criteria.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Cooling Methods, Food containers (repeated violation)
Observation: Food containers of satay was not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling.
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Foods inside the walk-in refrigerator cold holding at the improper temperatures of 43-47 F
Correction: a refrigerator technician was called to repair/adjust the unit to hold foods 41 F and below.
- RTE, TCS, Date Marking/On-Premises Preparation (corrected on site)
Observation: Some satay and fried tofu prepared and held in the food establishment for more than 24 hours were marked with a date (2/22) past the seven days by which the food shall be consumed on the premises, sold, or discarded
Correction: was discarded.
- Consumer Advisory/Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens
Observation: The food establishment serves salmon and steak cooked to order and does not disclose these items to the menu reminder statement.
Correction: The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Food-Contact Surfaces/Cleanability
Observation: Some food containers and lids are not free of breaks/cracks.
Correction: Multiuse food-contact surfaces shall be: (1) Smooth
- Temperature Measuring Devices, Food/Accuracy
Observation: The Fahrenheit food temperature measuring device for taking internal food temperatures was not accurate
Correction: was 10 F too low. Obtain a new metal stem food thermometer or calibrate to 32 F in three parts ice and one part water.
- Equipment/Good Repair and Proper Adjustment
Observation: The walk-in refrigerator can't handle the high volume of food nor constant opening and closing of the door to maintain foods at or below 41 F nor properly cool foods.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The nonfood-contact surfaces of the shelves inside the prep refrigerator across from the woks, the shelves in the dry food storage room and the shelves in the walk-in refrigerator are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Plumbing System/Maintained in Good Repair
Observation: The three part sink stoppers and faucet are not in maintained good repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Intensity/Lighting (repeated violation)
Observation: The light intensity is below 50 foot candles where a food employee is working with food in the kitchen
Correction: the ceiling and walls have stained a darker color (gray), should clean/paint white.
- Physical Facilities/Repairing
Observation: There is a water damaged ceiling tile in the dry food storage room.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests
Observation: Insect, rodent, and/or other pest harborage conditions were observed on the premises. Mouse droppings were observed on the floors and shelves of the dry food storage room.
Correction: The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by eliminating harborage conditions.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: The floors are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/10/2016 | Routine | |
| No violation noted during this evaluation. | 02/02/2016 | Follow-up | |
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Rice noodles and sprouts cold holding at the improper temperatures of 69 F and 51 F by the woks on ice
Correction: were discarded. Half 'n' half and whipped cream cold holding at the improper temperatures of 50 F and 46 F inside the bar refrigerator
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11/04/2015 | Risk Factor | |
- Specifications for Receiving/Temperature
Observation: Refrigerated sprouts received at a temperature above 41ºF (delivered today around 11 a.m., found in the walk-in refrigerator 52-55 F). Ensure refrigerated foods are 41 F or below when they are delivered
Correction: if not, do not accept them, if so, refrigerate promptly.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Half 'n' half and whipped cream cold holding at the improper temperature of 52 F inside the bar refrigerator
Correction: relocated to a kitchen refrigerator.
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07/29/2015 | Follow-up | |
- Shellstock, Maintaining Identification (repeated violation)
Observation: The date when the last shellstock from the container was sold or served is not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Shellstock, Maintaining Identification
Observation: Shellstock tags are missing from the shellstock containers.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods (A bag of sprouts was found placed on top of a package of raw beef in the walk-in refrigerator).
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Cooling, Cooked Food (corrected on site) (repeated violation)
Observation: Broth in large pots were not cooling properly in the storage room
Correction: and fried tofu and rice noodles in plastic, covered, stacked containers greater than 4 inches in depth in the walk-in refrigerator were not cooling properly.
- Cooling, Ambient Ingredients
Observation: Halved cherry tomatoes at 60 F in a plastic container stacked above another plastic container stored inside the top portion of the "True" prep refrigerator across from the stove
Correction: relocate these tomatoes to the bottom/inside portion of this unit.
- Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Grilled chicken under the heated lamp/wire unit hot holding at the improper temperature of 116-123 F
Correction: the facility was instructed to reheat to 165 F.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Garlic in oil found in a prep refrigerator cold holding at the improper temperature of 71 F
Correction: discard this product. A can of whipped cream found at 48 F in the bar refrigerator
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Surfaces inside the ice machine and inside the "Continental" prep refrigerator are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Handwashing Sink/Using/Operation and Maintenance (repeated violation)
Observation: The handwashing sink located at the bar is not maintained so that it is accessible at all times for employee use (items stored inside).
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Poisonous or Toxic Materials/Common Name/Working Containers (repeated violation)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material (a spray bottle with a green liquid under the kitchen hand washing sink).
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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06/29/2015 | Risk Factor | |
According to management on duty, facility ceased dog dining.
- Shellstock, Maintaining Identification (corrected on site)
Observation: The date when the last shellstock from the container was sold or served is not recorded on the tag or label. Corrected by instruction.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Shellstock, Maintaining Identification (corrected on site)
Observation: Inadequate record keeping system for Shellstock when removed from their tagged or labeled container. Shellstock tags were observed out of chronological order. Correction by instruction.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container with different certification numbers
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: Food preparation and dispensing utensils are improperly stored. Scoops in dipper well that was not in operation.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Cooling Methods (corrected on site)
Observation: Methods used for cooling tightly wrapped garden rolls and tightly wrapped rice noodles can not be accomplished with the time and temperature criteria. Corrected by instruction.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Equipment and Utensils/Durability and Strength
Observation: The Cuisinart food processor is(are) not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Equipment/Good Repair and Proper Adjustment
Observation: The hand sink next to the ware washing machine and the 3 part sink assembly were in need of re-sealing to wall.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surface of the hood filters is not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment and Utensils, Air-Drying Required
Observation: After cleaning and sanitizing, equipment and utensils are not air-dried, adequately drained, and/or they are cloth dried before contact with food.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Equip/Utensils/Linens/Single-Service/Storage/Prohibitions (corrected on site)
Observation: Clean equipment/utensils were found stored under the 3 part sink.
Correction: Discontinue storage of clean equipment and utensils under sources of possible contamination or in other areas subject to contamination.
- Handwashing Sink/Using/Operation and Maintenance
Observation: The handwashing station at the 3 part sink is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Permit to Operate/Responsibilities of Permit Holder
Observation: The 2014 permit is not posted in a location in the food establishment that is conspicuous to consumers. 2013 permit is posted.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
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07/09/2014 | Routine | |
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site) (repeated violation)
Observation: Employees observed eating their lunches in kitchen on prep refrigerators.
Correction: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food
- Critical: Potentially Hazardous Food, Hot Holding (corrected on site)
Observation: Grilled chicken fillet hot holding at the improper temperature of 109F in a tightly closed plastic container. Grilled onions were found inside a microwave oven at 87F.
Correction: (discarded) - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Summer rolls cold holding at the improper temperature of 77F (discarded)
Correction: Mungbean sprouts (47F) on ice were observed at improper cold holding temperature.
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11/07/2013 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: The dish washer is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Cooked salmon at 46oF, fried tofu at 46oF, sliced tomatoes at 46oF in Continental 2 door prep unit. Items moved to interior of unit.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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07/29/2013 | Risk Factor | |
**Dog Dining Variance**
#1- Agree
#2- Agree
#3- A sign was provided during the meeting
#4- Agree
#5- Owner will stop presetting tables outside.
#6- Owner will use plastic "to-go" cups for the dogs.
#7- Agree
#8- Owner agreed dogs will not be allowed on laps.
#9- Agree
#10-Sanitizer will be used to clean outdoor tables.
#11- Agree
#12- Agree
#13- Owner will talk to her insurance company. Incident log was given to the owner.
#14- Agree
Do not start dog dining until you obtain your variances.
No violation noted during this evaluation. | 04/29/2013 | Other | |
- Critical: Eating, Drinking, or Using Tobacco/Food Contamination Prevention
Observation: One kitchen employee was eating in the kitchen.
Correction: All employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Gloves, Use Limitation
Observation: Single-use gloves used for more than one task, are damaged, soiled, or saved for re-use.
Correction: If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Soiled gloves can directly contaminate food if stored with ready-to-eat food or may indirectly contaminate food if stored with articles that will be used in contact with food.
- Critical: Potentially Hazardous Food, Cold Holding (repeated violation)
Observation: Haft cooked chicken at 50 F.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Characteristics/Multiuse
Observation: The food-contact surface of the rice cooker is not durable, corrosion-resistant, and/or nonabsorbent.
Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbent. Inability to effectively wash, rinse, and sanitize the surfaces of food equipment may lead to the buildup of pathogenic organisms transmissible through food. Studies regarding the rigor required to remove biofilms from smooth surfaces highlight the need for materials of optimal quality in multiuse equipment.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The women's bathroom vent is heavily dusty.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Cleaning, Frequency and Restrictions
Observation: The floor behind the cooking line needs cleaning.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Drying Mops
Observation: After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
Correction: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
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02/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about T.H.A.I. In Shirlington Restaurant, 4029 Campbell Ave, Arlington, VA 22206 »