The purpose of this visit was to conduct a risk factor assessment. All temperatures observed in compliance during today's visit. Employee health policy was in place as observed today. Sanitizer at dish machine at 100 PPM and quat sanitizer at 3-vat sink was observed at 200 PPM. Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 02/08/2016 | Risk Factor | |
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: Rice was observed hot holding at improper temperatures using a calibrated food temperature measuring device: 118F in cooker.
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. RICE WAS REHEATED TO 201°F and placed to hot-hold above 135°F.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: bean sprouts (overfilled) in 4DRW prep cooler at 57°F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Items were moved to another unit to cold-hold to 41F or below.
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10/09/2015 | Risk Factor | |
Do not fill potentially hazardous foods in pans above the fill line to help maintain foods at 41F or below. Good record-retention for mussel tags was observed during today's visit. Ensure potentially hazardous food items on stove are at a minimum 135F. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knives observed stored in between coolers and wall.
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.
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Box of meat observed stored on floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. Food employee moved the box off the floor.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food items were observed hot holding at improper temperatures using a calibrated food temperature measuring device: lemongrass soup at 125F.
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. Lemongrass soup was placed on stove which was turned on to reheat to above 165F.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: bean sprouts in 4DRW prep cooler at 50F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MOVED TO ANOTHER UNIT TO COOL TO 41F.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Interior of ice machine observed in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the hand sink by the dish machine is functional however is separating from the wall.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Routine Inspection of Premises
Observation: Observed presence of fruit flies in kitchen.
Correction: Insects, rodents and pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of insects, rodents and pests on the premises.
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05/26/2015 | Routine | |
The purpose of this visit was to conduct a risk-factor assessment. Please ensure that curries, stock, and all other food items being hot held are maintained at a temperature of 135F or above. Environmental Health Specialist provided Person in Charge with Employee Health Policy handouts.
Per discussion with Environmental Health Specialist, make sure that all personal items are stored away from food, food contact surfaces, and single-use service items. Also, please remind employees that personal items, such as water bottles, may not be stored in ice maker.
- 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 EMPLOYEE CRACK RAW SHELL EGGS THEN TOUCH RAW READY TO EAT BEAN SPROUTS WITHOUT REMOVING SOILED GLOVES, WASHING HANDS, AND PUTTING ON NEW GLOVES BEFOREHAND.
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. PERSON IN CHARGE NOTIFIED EMPLOYEE TO REMOVE GLOVES AND WASH HANDS PRIOR TO PUTTING ON NEW GLOVES FOR HANDLING READY TO EAT BEAN SPROUTS.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. OBSERVED EMPLOYEE WASH HANDS IN 3-COMPARTMENT SINK IN BAR AREA.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. PERSON IN CHARGED REMOVED ITEMS IN HANDSINK AND INSTRUCTED EMPLOYEE TO WASH HANDS IN DESIGNATED HANDSINK AT BAR AREA.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: COCONUT CURRY #1 (96F), COCONUT CURRY #2 (75), COCONUT MILK WITH CURRY SEASONING (129F)
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. ALL ITEMS WERE REHEATED TO 165F PRIOR TO HOT HOLDING AT 135F OR ABOVE BY THE PERSON IN CHARGE.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: VEGETABLE PEELER, 4 KNIVES STORED ON WALL MOUNTED MAGNETIC STRIPS, BLENDER, MEAT GRINDER.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. ITEMS WERE REMOVED FROM STORAGE AND SET ASIDE TO BE WASHED, RINSED, AND SANITIZED.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the:
1. BAR BEING USED TO STORE BAGGED FOOD ITEMS
2. KITCHEN NEAR PREP SINK BEING USED TO STORE POT OF WHITE RICE
3. KITCHEN NEAR COOKLINE BEING USED TO STORE PAN OF FLOUR.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.ALL ITEMS IN HANDSINKS WERE REMOVED BY THE PERSON IN CHARGE..
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. OBSERVED SPRAY CANS OF BUTANE BEING STORED DIRECTLY ABOVE DRY STORAGE FOOD ITEMS.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. PERSON IN CHARGE REMOVED SPRAY CANS OF BUTANE FROM DRY STORAGE AREA.
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12/29/2014 | Risk Factor | |
The purpose of today's visit is to conduct a complaint investigation in conjunction with a routine inspection. The complainant alleged finding hair in the food that they ordered.
- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints. It was observed that the kitchen staff at the cookline was wearing hat and/or other hair restraint. However, the serving staff was not wearing proper hair restraint. Since the servers at this facility scoop rice and handle food they are required to wear proper hair restraint.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff. Note: I discussed this with the manager and the violation was corrected during inspection.
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04/15/2014 | Complaint | |
The purpose of today's visit is to conduct a routine inspection in conjunction with a complaint investigation.
REMINDERS:
1) Do not overfill containers on prep top, do not double pan the containers and pre-chill all potentially hazardous foods before putting it on prep top.
2) Bean sprout should be maintained at 41F or below. It should be received at 41F or below.
3) Do not leave food on the floor.
RECOMMENDATION:
Observed that the facility has only 1 3DR upright refrigerator and 2 prep refrigerators in the kitchen. The upright refrigerator was packed with cooked food and produce. This could result in poor air circulation and cold holding violations. Please get more frequent deliveries to prevent cold holding and cooling violations. Cook small portions.
**Review pest control invoice to make sure that the items that needs to be fixed by the restaurant is taken care of to prevent infestation.
Facility Data:
Dishmachine: CMA A2
Pest Control: Every 2 weeks, latest invoice dated 4/12/12
Hood: Every 3 months and filters every week.
Grease trap: Every month.
(Time includes inspection time only)
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." Note: The manager could not find the signed documents.
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: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. Note: Disscussed with manager and employee in detail.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken above tofu and raw beef.
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.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Observed ice scoop touching the ice at the bar. Tongs hanging on trash can.
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.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Cans of coconut milk on the floor in dry storage area.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed cooked chicken stored in deep container completely covered in kitchen and in 4 drawer prep refrigerator.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: coconut red curry 77F and coconut curry 75F on table across fryer.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Note: Put back in refrigerator.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: dumpling 46F, veg. roll 58F in foam to go box (double pan)--2DR prep top. Fried tofu 47F, diced tomatoes 45F-- 4 drawer prep top. All items on prep top over filled. Bean sprout on prep table 53F.
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. Note: Put all items inside the refrigerator.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (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: cooked chicken and sticky rice
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.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit. Note: Provided some during inspection and the manager will fax a receipt within 10 days for purchasing new test strips.
- Equipment / Fixed / Space / Seal
Observation: The caulking for hand sink at the cookline does not exist, leaving gap between wall and the hand sink.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage. Note: Caulk and seal the gap between the all and hand sink.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting boards along the prep refrigerator at cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site) (repeated violation)
Observation: Observed disposable spoons and forks arranged in different direction that could result in contaminating the food contact surface at the server station.
Correction: Arrange the spoons and forks inverted in a container all they all should be in one direction to prevent contamination of food contact surface.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: brown rice warmer
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the cookline is blocked with a pan in the sink and the one near dish machine was blocked with boxes on the floor.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at handwashing sink at bar.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Observed that the tiles along the wall across the fryer and cookline is not maintained in good repair.
Correction: Replace the tiles.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the the mop sink room and area around the water heater, hood filters and the area around hood filter in the kitchen, floor under the prep refrigerator and other equipment is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food and preventing pests.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the chlorine solution was measured at more than 200 ppm in bucket. 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 50-100 ppm. Verify concentration using the appropriate test kit.
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04/15/2014 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: State CSB5220BSFEX
Dish machine: CMA A2
EHS provided manager with employee health policy.
EHS observed pest control service for fruit flies on 07/15/13.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knives in-between hand sink and the wall.
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.--Knives removed and cleaned.
- 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: raw chicken(1) 51F, raw shrimp 50F, raw beef 50F,
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 the freezer to chill.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: hood interior
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Controlling Pests by Eliminating Harborage Conditions (repeated violation)
Observation: Harborage conditions exist. Observed fruit flies in the kitchen, water heater room and some at the bar.
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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors at the cookline, under the dry storage shelving in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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07/15/2013 | Routine | |
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