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 all digital food thermometers at least once a week in an 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 thermometers should be washed, rinsed and sanitized BEFORE and AFTER each use.
3. Management should clean and sanitize the 3-vat sink every morning before use to prepare foods. If foods are prepared at the 3-vat sink ONLY use the sanitize basin and drain board. Once food is prepared, the sinks should be washed, rinsed and sanitized and then the sink set up as needed to manually do dishes. WASH in hot, soapy water. RINSE in hot, clean water and SANITIZE in cold water (65f-75f) and bleach at a concentration of 50-200ppm. Use the required test kit to check the concentration of bleach to ensure it will effectively sanitize. The water at the 3-vat sink and sanitizing buckets for wet towels should be changed at least every 2 hours or more often as needed.
4. Management should ensure all staff are cleaning and sanitizing thoroughly all surfaces, equipment, utensils, sinks, floors, walls, base boards, pipes, refrigerators, freezers, shelving units, etc.
5. Management should ensure all refrigerators and freezers are equipped with thermometers and the refrigerators operate at 36f-38f internally to keep foods cold at 41f or below.
6. Management should label any refrigerators and freezers "employee use only" if not used for the storage of foods for customers.
7. Management stated prepared foods are used within 24 hours. If prepared foods are kept longer than 24 hours then they should be labeled with a "use by" date not to exceed 7 days including the date of preparation.
A follow up inspection will be conducted on or around Wednesday, 2/24/2016. Failure to stay in substantial compliance with the regulations could result in further enforcement action and/or permit revocation. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands
Observation: Food employees failed to wash his or her hands before putting on clean gloves and engaging in food preparation.
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. MANAGER SHALL BE MONITORING AND RE-TRAINING STAFF ON PROPER HAND WASHING PRACTICES.
- Jewelry Prohibition (repeated violation)
Observation: Employees observed wearing jewelry on their arms and hands while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing. DISCUSSED WITH MANAGER. MANAGER SHALL REMIND STAFF AGAIN THAT NO JEWELRY IS ALLOWED ON THE ARMS. REMOVE ALL BRACELETS.
- Hair Restraint Effectiveness (corrected on site) (repeated violation)
Observation: Employee(s) observed working in the food service area without proper hair restraints.
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. DISCUSSED WITH MANAGER. MANAGER SHALL REMIND ALL STAFF PREPARING FOOD THAT HATS OR HAIR NETS SHALL BE WORN AT ALL TIMES.
- Critical: Food Protection from Contamination / Separate Raw from RTE (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw shelled eggs stored on shelves directly above vegetables inside the walk-in refrigerator.
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 THE MANAGER PROPER STORAGE AND ORGANIZATION OF RAW FOODS INSIDE THE WALK-IN REFRIGERATOR.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: 1. Raw chicken stored on shelves above raw seafood or pork inside the walk-in refrigerator.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). DISCUSSED WITH THE MANAGER PROPER STORAGE OF RAW ANIMAL FOODS BY THEIR TYPE AND THEIR COOK TEMPERATURES.
- 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: 1. Observed utensils stored in containers of standing water, 2. Observed tongs hanging on the ledge of the trash can at the grill.
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. DISCUSSED WITH MANAGER. MANAGER SHALL RE-TRAIN STAFF ON PROPER STORAGE OF IN-USE UTENSILS.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
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. Soups: 47f inside the True 2DR Flat Top refrigerator after 12 hours. 2. Curry sauces at 47f-54f inside the True 2DR Flat Top refrigerator after 12 hours. These food items were described by the manager as being hot the day before.
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 THE MANAGER. MANAGER SHALL BE RE-TRAINING STAFF ON HOW TO COOL DOWN HOT FOODS RAPIDLY TO PREVENT BACTERIAL GROWTH. MANAGER WILL DISCARD FOODS.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: 1. Observed large, deep containers of soups and sauces stored covered inside a refrigerator. The soups and sauces were at temperatures of 47f-54f after being inside the refrigerator all night.
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
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1. Storage inside the Delfield 1DR/4DWR refrigerator at the entree station: a. Raw shrimp: 52f, b. Raw pork: 45f, c. Tomatoes: 50f, d. Cooked beef: 46f, e. Fried tofu: 55f. 2. Raw, shelled eggs: sitting out at room temperature.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCUSSED WITH THE MANAGER. MANAGER SHALL ENSURE ALL COLD FOODS ARE HELD AT 41F OR BELOW. MANAGER SHALL RE-TRAIN STAFF ON PROPER COLD FOOD TEMPERATURES AND HOW TO USE A FOOD THERMOMETER.
- 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 to ensure the bleach water solution is always at 50-200ppm to effectively sanitize surfaces, equipment, utensils, etc. DISCUSSED WITH THE MANAGER. MANAGER SHALL OBTAIN THE BLEACH TEST KIT.
- 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. Delfield 1DR/4DWR refrigerator @entree station: 48f, 2. True 2DR Flat Top refrigerator: 46f.
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. DISCUSSED WITH MANAGER. MANAGER WILL CALL FOR SERVICE AS NEEDED. ALL REFRIGERATION SHALL OPERATE AT AN AMBIENT AIR TEMPERATURE OF 36F-38F SO THAT FOOD REMAINS AT 41F OR BELOW. IF FOODS HAVE BEEN EXPOSED TO TEMPERATURE ABUSE FOR MORE THAN 4 HOURS IT IS RECOMMENDED THAT THE FOODS BE DISCARDED. MANAGER WILL PROVIDE INVOICE FOR ANY REFRIGERATION REPAIR DURING THE FOLLOW UP INSPECTION.
- 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. Exteriors of sinks, 2. Exteriors of refrigerators and freezers, 3. Shelving units for storage of equipment in the kitchen, 4. Interiors of refrigerators and freezers including door gaskets, shelves, walls and floors, 5. Fan cover inside the walk-in refrigerator.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. DISCUSSED WITH THE MANAGER. MANAGER. MANAGER SHALL BE INSTRUCTING STAFF TO CLEAN AND SANITIZE EVERYTHING THEY SEE AND TOUCH TO REMOVE VISIBLE SOIL AND DEBRIS. CLEAN OFTEN.
- Critical: Certified Food Manager/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. DISCUSSED WITH THE MANAGER. A CERTIFIED FOOD MANAGER SHALL BE PRESENT DURING ALL HOURS OF OPERATION TO AVOID CLOSURE TO THE ESTABLISHMENT BY THE HEALTH DEPARTMENT REPRESENTATIVE.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas. Observed the light bulb burnt out inside the walk-in refrigerator.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas. DISCUSSED WITH MANAGER. MANAGER SHALL CHANGE THE LIGHT BULB INSIDE THE WALK-IN REFRIGERATOR.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the kitchen walls, base boards and/or plumbing 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 THE MANAGER. MANAGER SHALL INSTRUCT STAFF TO CLEAN AND SANITIZE EVERYTHING THEY SEE AND TOUCH TO REMOVE FOOD RESIDUE, GREASE, ETC.
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02/09/2016 | Routine | |
Today I conducted a follow up inspection to ensure substantial compliance with the regulations. During my inspection the following was discussed with the certified food manager:
1. Management should reiterate the Employee Health Policy with all staff members.
2. Management should discuss with staff hand washing procedures and practices and usage of clean, single use gloves.
3. Management should calibrate all metal stemmed food thermometers at least once a week in an ice water bath at 32f to ensure accuracy.
4. Management should use the bleach test kit to check the concentration of bleach used in the wet towel buckets and sanitize basin of the 3-vat sink. Bleach should be used at a concentration of 50-200ppm to effectively sanitize surfaces that have been cleaned.
5. Management shall maintain a record keeping system for all fresh shell stock tags. Tags remain with the original product at all times. Once the last shell stock is sold the tag shall be labeled with the date when the shell stock is sold and the tags shall be retained for 90 days.
6. Management stated that all food is used within a 24 hour period. If any food remains in storage for more than 24 hours the food shall be labeled with a "use by" date that does not exceed 7 days including the date of preparation.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach (chlorine) test kit to ensure the concentration of bleach used in the 3-vat sink and wet towel buckets is at 50-200ppm to properly sanitize. DISCUSSED WITH MANAGER. MANAGER SHALL PURCHASE TEST KIT FOR BLEACH AND TRAIN STAFF TO USE IT.
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11/03/2015 | Follow-up | |
Today I conducted a routine inspection and discussed the following with the certified food manager:
1. Management should reiterate the Employee Health Policy with all staff members.
2. Management should discuss with staff hand washing procedures and practices and usage of clean, single use gloves.
3. Management should calibrate all metal stemmed food thermometers at least once a week in an ice water bath at 32f to ensure accuracy.
4. Management should use the bleach test kit to check the concentration of bleach used in the wet towel buckets and sanitize basin of the 3-vat sink. Bleach should be used at a concentration of 50-200ppm to effectively sanitize surfaces that have been cleaned.
5. Management shall maintain a record keeping system for all fresh shell stock tags. Tags remain with the original product at all times. Once the last shell stock is sold the tag shall be labeled with the date when the shell stock is sold and the tags shall be retained for 90 days.
6. Management shall ensure chemicals are always properly labeleld and stored.
7. Management shall designate one location separate from all food, equipment, utensils, single service items and linens for storage of employees' personal belongings.
8. Management stated that all food is used within a 24 hour period. If any food remains in storage for more than 24 hours the food shall be labeled with a "use by" date that does not exceed 7 days including the date of preparation.
A follow up inspection will be conducted within 10 business days to ensure substantial compliance with the regulations. The follow up inspection will occur on or around Tuesday, 11/3/2015. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Jewelry Prohibition
Observation: Employees observed wearing jewelry on their arms and hands while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO NOT WEAR ANY JEWELRY, WATCHES, RINGS, ETC.
- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
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. DISCUSSED WITH MANAGER. MANAGER SHALL ENSURE THAT ALL STAFF COOKING AND PREPARING FOOD WEAR APPROPRIATE HAIR RESTRAINTS.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container. Observed fresh mussels stored in a stainless steel container at the appetizer station and no tag was provided for the fresh shell stock.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO KEEP SHELL STOCK TAGS WITH THE FRESH SHELL STOCK AT ALL TIMES.
- Critical: Food Protection from Contamination / Separate Raw from RTE (repeated violation)
Observation: Raw animal food improperly stored inside the following refrigeration and freezer units: 1. Raw meats, poultry, seafood, etc stored on shelves above vegetables or sauces inside the cook line refrigerators, 2. Raw meats, poultry, seafood, etc stored on shelves above vegetables and sauces inside the walk-in refrigerator, 3. Raw frozen meats, poultry, seafood, etc stored on shelves above frozen vegetables inside the True 2DR freezer and Fagor 2DR freezer.
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. MANAGER SHALL TRAIN STAFF TO PROPERLY ORGANIZE THE REFRIGERATORS AND FREEZERS TO PREVENT CROSS CONTAMINATION.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1. Utensils stored in buckets of standing water.
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. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO KEEP IN-USE UTENSILS IN CLEAN, DRY CONTAINERS BETWEEN USES. STAFF SHALL PROPERLY WASH, RINSE AND SANITIZE UTENSILS AS NEEDED TO PREVENT CROSS CONTAMINATION.
- 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. DISCUSSED WITH MANAGER. MANAGER SHALL ENSURE ALL STATIONS ARE PROVIDED WITH A BLEACH BUCKET CONTAINING A CONCENTRATION OF BLEACH AT 50-200PPM. WET TOWELS SHALL REMAIN IN THE BUCKETS WHEN NOT BEING USED.
- 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. Delfield 4DWR/1DR refrigerator @appetizer station, 2. Delfield 4DWR/1DR refrigerator @entree station, 3. True 2DR refrigerator, 4. Chest freezer, 5. Delfield 1DR refrigerator @wait station, 6. Ice cream freezer @wait station, 7. 3DR refrigerator @bar.
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 AND PROVIDED SOME AMBIENT AIR THERMOMETERS. MANAGER SHALL PURCHASE MORE AMBIENT AIR THERMOMETERS AND HANG THEM INSIDE EVERY REFRIGERATOR AND FREEZER WHERE THEY ARE EASILY SEEN.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach (chlorine) test kit to ensure the concentration of bleach used in the 3-vat sink and wet towel buckets is at 50-200ppm to properly sanitize. DISCUSSED WITH MANAGER. MANAGER SHALL PURCHASE TEST KIT FOR BLEACH AND TRAIN STAFF TO USE IT.
- 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. Delfield 4DWR/1DR refrigerator @appetizer station: 50f, 2. Delfield 1DR refrigerator @wait station: 44f.
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. DISCUSSED WITH MANAGER. MANAGER SHALL MONITOR AMBIENT AIR TEMPERATURES OF ALL REFRIGERATION UNITS TO ENSURE THEY ARE OPERATING AT 41F OR BELOW. CALL FOR SERVICE IF UNITS DO NOT COME DOWN IN TEMPERATURE AND REMOVE ANY TCS FOODS FROM THE UNITS AND STORE IN WORKING REFRIGERATORS.
- 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. Exteriors of equipment like refrigerators and freezers, 2. Interiors of refrigerators and freezers including floors, shelves and walls, 3. Door gaskets on refrigerators and freezers, 4. Shelving units for storage of canned foods, dry items, linens, 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 ENSURE ALL SURFACES THAT ARE SEEN AND TOUCHED ARE CLEANED AND SANITIZED AS OFTEN AS NEEDED TO PREVENT BUILD UP OF DEBRIS AND GRIME. MANAGEMENT SHALL NOT LINE SURFACES WITH MATERIALS LIKE ALUMINUM FOIL.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the following location being used for the storage of equipment and/or utensils: 1. Bar hand sink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH MANAGER. MANAGER SHOULD TRAIN STAFF TO USE HAND SINKS FOR HAND WASHING ONLY AND NOTHING ELSE.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at the following hand sinks used by food employees: 1. Bar hand sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. DISCUSSED WITH MANAGER. MANAGER SHALL ENSURE ALL HAND SINKS USED BY FOOD EMPLOYEES ARE SUPPLIED WITH SOAP.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the following hand sinks used by food employees: 1. Bar hand sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. DISCUSSED WITH MANAGER. MANAGER SHALL ENSURE ALL HAND SINKS USED BY FOOD EMPLOYEES ARE SUPPLIED WITH PAPER TOWELS.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the following handwashing sinks used by food employees: 1. Cook line hand sink next to the entree station, 2. 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 MANAGER. MANAGER SHALL PROVIDE HAND WASHING SIGNS AT ALL HAND SINKS USED BY FOOD EMPLOYEES.
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10/20/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. The following are repeat violations that were mentioned in your previous inspection report:
1. Certified Food Manager (CFM) presence required,
2. Date of last sale written on molluscan shellstock tags,
3. Storage of raw over ready-to-eat foods,
4. Improper cold holding of potentially hazardous foods.
Explained that a CFM must be present during ALL HOURS of FOOD PREPARATION, even if food establishment is not currently serving any customers. Suggested having multiple CFMs on site in the event that one needs to leave the food establishment for any reason. Thoroughly explained how to date label shellstock tags. Please remember to record date on tag attached to shellstock bag upon the date of last sale prior to removing and storing for record keeping. Explained public health rationale for date marking shellstock tags. Also provided training to employees and manager on how to properly store ready-to-eat and raw foods in order to prevent cross contamination. Provided "How To Prevent Cross Contamination" documents in English, Thai, and Spanish. There were no thermometers present in any coolers, other than the walk-in cooler. Strongly suggested getting thermometers before next inspection as a means to verify that prep coolers are able to maintain temperatures of 41F or below. Provided temperature logs in English and Spanish.
The following items are required to be sent to the Health Department via fax or email within 14 days:
1. Food Temperature Logs for each cooler unit
2. Service invoice for 4 drawer/1 Door prep unit (R)
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. EMPLOYEE WAS EATING RICE AND DRINKING WATER WHILE PREPPING ITEMS TO BE STORED IN COLD WELL.
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, drink, or use tobacco in the kitchen areas especially while preparing food for customers. EXPLAINED PUBLIC HEALTH RATIONALE BEHIND EATING IN KITCHEN ESTABLISHMENT. INSTRUCTED EMPLOYEE TO REMOVE GLOVES AND WASH HANDS PRIOR TO RESUMING TASK.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
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. PROVIDED TRAINING HOW TO PROPERLY DATE MARK SHELLSTOCK TAGS, EXPLAINED PUBLIC HEALTH RATIONALE.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: IN WALK-IN COOLER, RAW SHELL EGGS STORED ABOVE READY TO EAT LETTUCE.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods. PROVIDED TRAINING ON FOOD STORAGE TO PREVENT CROSS CONTAMINATION, EGGS MOVED BELOW LETTUCE.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: OBSERVED RAW CHICKEN BEING STORED OVER RAW SHELL EGGS IN WALK-IN COOLER.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). CHICKEN MOVED BELOW RAW SHELL EGGS.
- 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: IN PREP TOP- CUT TOMATO X3 (51F, 48F, 49F). IN DELFIELD 4 DRAWER/1 DR COOLER (L)- CUT TOMATO, FRIED TOFU, RAW CHICKEN, RAW SCALLOPS, RAW BEEF (57F, 52F, 51F, 46F, 48F)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL ITEMS IN DELFIELD 4 DRAWER/1DR COOLER DISCARDED. ALL TOMATOES IN PREP TOP PLACED IN WALK-IN COOLER.
- 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: IN TRUE 2 DR COOLER- MULTIPLE LARGE POTS OF CURRY.
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. ITEMS DATE MARKED WITH DATE F PREPARATION BY CHEF.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager (CFM) 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. CFM WAS OUT SHOPPING FOR GROCERIES UPON BEGINING OF INSPECTION. APPEARED IN FOOD ESTABLISHMENT 20 MINUTES INTO INSPECTION.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located ACROSS FROM DISHMACHINE is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. INSTRUCTED CFM TO MOVE TOWEL/LINENS STORAGE FROM IN FRONT OF HAND SINK.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
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. PROVIDED HAND WASHING SIGNS IN SPANISH AND ENGLISH FOR HAND SINK NEAR DISHMACHINE AND AT COOKLINE.
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05/19/2015 | Risk Factor | |
Note to manager: Do not hold bottles in the same ice as the ice used for consumption at the bar.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label. OBSERVED MUSSEL TAGS WITHOUT DATE OF LAST SALE.
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. DISCUSSED MARKING TAGS WITH DATE OF LAST SALE WITH THE CFM.
- 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: OBSERVED RAW SHELL EGGS STORED OVER CABBAGE IN THE 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) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: DELFIELD 4 DRAWER/1DR PREP COOLER (1) COOKED CHICKEN AT 57F (2) GROUND CHICKEN AT 60F (3) RAW CHICKEN SATAY AT 56F (4) KA NOM JEEB AT 55F (5) COOKED BEEF AT 56F (6) EGG ROLL AT 52F.
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 FOOD TO WALK-IN-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. SUMMER ROLL WAS NOT MARKED WITH THE TIME.
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. DISCUSSED WITH THE CFM AND TIME MARKED.
- 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: DELFIELD 4 DRAWER/1DR PREP COOLER (L) AT 51F.
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.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: OBSERVATION: 42.1-3-3(a) Presence of Certified Food Manager. THERE IS NO CERTIFIED FOOD MANAGER (CFM) PRESENT AT THE BEGINNING OF THE INSPECTION.
Correction: CORRECTIVE ACTION: A CFM IS REQUIRED ON SITE DURING ALL HOURS OF OPERATION INCLUDING FOOD PREPARATION, FOOD SERVICE, AND CLEANING/SANITIZING OF EQUIPMENT/UTENSILS. FAILURE TO HAVE A CFM WILL RESULT IN IMMEDIATE CLOSURE OF THE FOOD ESTABLISHMENT. CFM ARRIVED DURING THE INSPECTION.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the CEILING TILES in the KITCHEN ARE in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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11/10/2014 | Routine | |
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the WALL BY THE HANDSINK AT THE PREPLINE is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/09/2014 | Follow-up | |
Discussed sanitization and proper thawing, cold holding and cooling methods.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
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. DISCUSSED WITH CFM.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: OBSERVED PORK THAWING IN A PAN OF 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 PROPER THAWING METHODS. PORK THAWED UNDER RUNNING WATER.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED (1) COOKED CHICKEN COOLING IN SEALED PLASTIC BAGS 4 DRAWER/1 DOOR PREP COOLER #1 AT 51F FOR 5 HOURS AND WALK-IN-COOLER AT 53F FOR 5 HOURS (2) GROUND CHICKEN IN 4 DRAWER/1 DOOR PREP COOLER #1 AT 76 F FOR 2 HOURS WITHOUT PROPER PRECHILL (3) SPRING ROLL IN 4 DRAWER/1 DOOR PREP COOLER #1 AT 70F FOR 4.5 HOURS(4) BROWN RICE IN DELFIELD 1DR COOLER AT 55F FOR 5HR.
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 items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 4 DRAWER/1 DOOR PREP COOLER #1 (1) CUT TOMATO 61F (2) ROAST PORK 54F (3) KANOM JEEB 54F (4) RAW SCALLOP 56F (5) RAW SHRIMP 57F (6) SHRIMP CAKE 54F
Correction: 4 DRAWER/1 DOOR PREP COOLER #2 (7) COOKED NOODLE 61F
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: (1) 4 DRAWER/ 1DR PREP COOLER #1 (2) 4 DRAWER/ 1DR PREP COOLER #2 (3) 2DR COOLER (4) DELFIELD 1DR COOLER
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.
- 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) 4 DRAWER/1DR COOLER #1 AT 57F (2) DELFIELD 1DR COOLER AT 57.
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 HAVE THE UNITS SERVICED WITHIN 10 DAYS FOR REINSPECTION. DO NOT PUT TEMPERATURE CONTROL FOR SAFETY FOODS IN THESE UNITS UNTIL THEY CAN HOLD FOOD AT 41F OR BELOW.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: 6 KNIVES AND PEELERS ON TOP OF HEATING UNIT AT PREP LINE..
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CLEANED
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 2DR COOLER.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Certified Food Manager/Certificate Process (repeated violation)
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. PLEASE HAVE THE CFM CARD READY WITHIN 10 DAYS FOR REINSPECTION.
- Physical Facilities Good Repair
Observation: Observed that the WALL BY THE HANDSINK AT THE PREPLINE is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/29/2014 | Routine | |
The purpose of today's visit was a follow-up on the risk factor assessment inspection of 12-Dec-2013. Thank you for your assistance in this process.
SEND A COPY OF AN ORS PHOTO ID CFM CARD WITHIN 10 BUSINESS DAYS (BY JANUARY 3 , 2013) BY FAX TO: 703-385-9568, Attn: John Vander Voort, RE: Tara Thai Leesburg Pike, OR BY EMAIL TO: John.Vandervoort@fairfaxcounty .gov. FAILURE TO PROVIDE A COPY OF THE PHOTO IDENTIFICATION CARD WILL LEAD TO FURTHER ENFORCEMENT ACTION. A CFM WITH AN ORS PHOTO IDENTIFICATION CARD MUST BE ON PREMISES AT ALL TIMES OF FOOD HANDLING BY ANY EMPLOYEE, INCLUDING FOOD PREPARATION AND FOOD SERVICE. ALSO PRESENT WAS Gunlaya Boonyaket, (ORS CFM F-106333, EXPIRED 25-Jun-2013)
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following units are damaged: Norlake Walk-In Cooler, Delfield 1-Door/4-Drawer Prep Cooler #1 (front).
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Damaged gaskets must be replaced.
- Certified Food Manager/Certificate Process (repeated violation)
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. SEE BELOW FOR INSTRUCTIONS ON DOCUMENTATION.
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12/18/2013 | Follow-up | |
The purpose of today's inspection was to perform a risk factor assessment.
Dish Machine CMA-18 passed Thermolabel test.
A FOLLOW-UP INSPECTION WILL BE CONDUCTED NO OR ABOUT WEDNESDAY 18-DEC-2013. ALL VIOLATIONS NOTED ABOVE MUST BE CORRECTED TO AVOID FURTHER ENFORCEMENT ACTION, POTENTIALLY INCLUDING SUSPENSION OR REVOCATION OF FOOD ESTABLISHMENT PERMIT.
- 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." Observed Employee Health Policy materials supplied by health Department in Red Folder at register behind bar, but no action had been taken.
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) (repeated violation)
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. Discussed with manager.
- 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 STORED ABOVE COOKED BEEF AND VEGETABLES IN NORLAKE 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.
- 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: In Norlake Walk-In Cooler: cooked beef at 44F, raw chicken at 43F (ambient 44F, damaged door gaskets)
Correction: Delfield 1DR/4DRWR Prep Cooler (front): raw beef at 44F (ambient 44F, damaged door gaskets)
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- Certified Food Manager/Certificate Process (repeated violation)
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess a valid CFM card issued by ORS Interactive, Inc., as the card has expired.
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, ATTN: John Vander Voort, RE: Tara Thai, or email to John.Vandervoort@fairfaxcounty.gov. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (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. Signs were provided by EHS.
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12/12/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection
- 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. EXPLAINED NEED TO RECORD LAST DATE OF SALE OR DISPOSAL ON RETAINED TAGS
- 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: Raw beef was observed stored over vegeetables in Norlake 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. CORRECTIVE ACTION: beef was moved.
- 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: In prep top of Delfield Prep Cooler #2: one cut tomato at 48F.
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. CORRECTIVE ACTION: tomato was discarded.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit are, damaged and soiled.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. CORRECTIVE ACTION: Replace damaged and clean soiled gaskets to improve temperature control and save electricity.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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. CORRECDTIVE ACTION:CFM arrived.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the front and back locations in the kitchen was blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. CORRECTIVE ACTION: Blocking carts and other items were removed.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the back of the kitchen being used for disposal of ice. Ice was observed in the sink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Cleanser, Available at Handwashing Facilities (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink. Observation: there was no handwashing cleanser at the front sink in the kitchen.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- 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. This includes sinks in kitchen and bar areas and bathrooms.
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05/13/2013 | Routine | |
Restaurant representatives - add corrected or new information about Tara Thai Restaurant, 7501e Leesburg Pike, Falls Church, VA 22043 »