Today’s inspection was to conduct a risk factor assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you
- 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 and 3-vat.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. All three employees were re-directed to wash hands at the handsink.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: raw egg was observed over tofu in walk-in cooler.
Correction: Relocated.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. Discarded.
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08/28/2015 | Risk Factor | |
Today’s inspection was to conduct a routine assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
EHS provided additional training and written instructions on:
-Importance of no barehand touching ready to eat food and washing hands.
-How to make and test chlorine sanitizer solution at 3-vat
-Cross contamination/walk-in storage configuration
-Dented can
-glove use
-drinking/eating in the kitchen
*Please make room for potentially hazardous foods (bean sprouts, cooked egg noodles, oil and garlic mix) on prep top to cold hold properly by placing out raw vegetables such as cut spring onion, bell peppers, celery, and onions.
*Please purchase chlorine sanitizer test kit.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: cans of waterchestnuts, babycorn.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. Pulled out to not use. EHS provided training on hazards of dented can and what to do with freshly dented can/known history.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands:cooked egg noodles.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. cooked egg noodles were discarded.
- 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: cooked egg noodles (53F) on counter and garlic and tofu mix on chef's table (63F)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Both were discarded and replacement was made room in the preptop for proper cold holding.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Manager had pool chlorine test kit which only measured up to 10ppm chlorine.
Correction: Obtain a BLEACH test kit.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for chlorine sanitizing solution. Employee was washing dishes without performing sanitizing step.
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization. Chlorine sanitizer was made and dishes were sanitized.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Clean plastic spoons and forks were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following are in need of cleaning: floor, wall, and outside of the equipments.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/06/2015 | Routine | |
The purpose of this visit is a first risk factor assessment. Observed one employee wash hands properly. Employee Health Policy in place. Proper wash, rinsing and sanitizing of utensils observed during inspection. Facility observed neat and organized. Please remember to seal the bottom and sides of back door to prevent pests from entering.
4-501.11A: Equipment good repair: (CORRECTED DURING INSPECTION) The Beverage air two door prep cooler had an ambient air temperature of 51f. Per manager, the staff forgot to plug in the unit in the morning. By the end of the inspection, the unit had lowered to 41f. The staff relocated all TCS foods to the walk in refrigerator until the unit lowered to 41F.
- 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:cooked pork 50f-51f, cooked shrimp 47f-49f in the Beverage air prep cooler #2 along cookline
Correction: Spring roll 48f, cooked pork rib 43f, Gen tso chicken 50f all in overfilled containers in the top portion of the Beverage air prep cooler #1 along cookline
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07/22/2014 | Risk Factor | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Equipment / Good Repair / Operation
Observation: Observed the following to be in direpair:
1) Interior shelving of the walkin cooler (rusted)
Correction: Shelving in the walkin cooler needs to be replaced and/or maintained in good repair.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Sides of fryers,
2) Ventilation hood/filters,
3) Gaskets on the reachin/walkin units
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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:
1) Rival microwave
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.
- Plumbing / Maintained in Good Repair
Observation: Observed the following to be in disrepair:
1) Mop sink (leaking)
Correction: The above mentioned items shall be maintained in good repair.
- Outer Openings, Protected / Screen Requirements
Observation: Observed gaps along the back door.
Correction: Seal gaps along the back door so that it is self-closing
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06/10/2014 | Pre-Opening | |
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