This is a follow-up inspection to risk factor assessment inspection performed on November 12, 2015. EHS observed the following:
-dishmachine at 100ppm chlorine sanitizing concentration
-pest control: staff has been cleaning more, manager caulked and sealed, and cleaned piping.
No violation noted during this evaluation. | 11/25/2015 | Follow-up | |
- 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 shrimp or cooked dumpling, raw fish over sauce, raw beef over cooked noodles in walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Relocated.
- 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 wonton, cooked noodles, cooked chicken, cooked shrimp in walk-in cooler.
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. Dated.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dishmachine with a concentration of less than 50 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. 3-vat sanitizer vat was set up and observed chlorine concentration of 100ppm. Maintenance for dishmachine was called.
- 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. Employee medicines over prep top and above food in dry storage.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Relocated.
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11/12/2015 | 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:
-How to make chlorine sanitizer
-Relocate potentially hazardous foods to the preptop for easy access
*Please provide two consecutive pest control reports two weeks apart by July 14, 2015.
*Provide maintenance invoice for dishmachine by June 30, 2015.
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: Food Protection from Contamination / Separate Types of Raw Animal Foods (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken over raw beef, raw chicken over raw shrimp 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). Relocated.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. Sanitizer solution bucket was made and wet towel was placed in it.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
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: curry sauces, cooked dumpling in the walk-in cooler.
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. Dated.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dishmachine with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. Maintenance called. Chlorine sanitizer chemical was made in the 3-vat for use in the mean time.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to cockroaches. Observed 2 live cockroaches by the dishmachine.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence. Observed most recent pest control performed on June 3, 2015. Requested additional pest controls.
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06/16/2015 | Routine | |
The purpose of this visit is to conduct a routine inspection.
The facility has made significant progress in sealing shelving units, patching and painting walls, organizing equipment and general cleaning, from the last inspection. Thank you. If you have any questions, please call the health department.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw chicken over raw shrimp, Observed raw chicken over raw beef, and raw pork, all in the walk in refrigerator on various shelves.
Correction: Manager rearranged the walk in refrigerator based upon the prevent cross contamination guide provided. 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).
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09/04/2014 | Risk Factor | |
The purpose of this visit is to investigate a complaint of the following alleged observation received by our office on March 18, 2014 and assigned to the Environmental Health Specialist on March 24, 2014. The complaint is as follows: "Had dinner at TauTau Chinese Restaurant last night. During dinner, a roach ran across the wall next to our booth....commented that there was a hair in [a companion's] food...Complainant, and companion,
EHS discussed the issue with the manager and the manager who denied having knowledge of this complaint. A second manager is currently not at the facility. Manager produced pest control reports which indicate that currently the facility has pest control treatments twice per month. A pest control inspection and treatment, if necessary, is scheduled to be conducted within 1 week. EHS inspected the areas in the customer seating area, in and around the booths and no live or dead roaches were observed. EHS also discussed the importance of proper hair restraints to prevent hair from entering into the food. Manager provided a hat to the foodworker observed at the cookline without a hat. Because no live or dead roaches were observed during today's visit, the complaint cannot be confirmed at this time and is closed. However, manager agreed to fax the upcoming pest control report invoice to the health department within 10 days. Thank you.
- Hair Restraint Effectiveness (corrected on site)
Observation: Observed a foodworker cooking food who was not wearing a hat or a 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. Manager provided a hat to the foodworker.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Openings to the exterior of the building are present along the back door as the door is slightly ajar.
Correction: Fully close the door to protect against the entry of insects and rodents.
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03/25/2014 | Complaint | |
The purpose of this visit is a routine inspection. In addition to this inspection, a complaint inspection was completed. The details of the complaint inspection are noted in a different report. Please continue to work on the above noted non-critical violations and maintain compliance of any critical violation observed during today's visit. Thank you
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MAINTENANCE:
*Water Heater: Rheem Ruud G76 200 which uses 199,900 BTU
Dish Machine: American Dish Service AF chlorine sanitizer observed with acceptable level of chlorine.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site) (repeated violation)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: Two cans mushroom in water, 4 dented cans of bamboo shoots, 1 dented can of pineapple juice, 1 dented can of oyster sauce stored on a shelf along with non-dented cans.
Correction: Manager instructed a foodworker to sort through the cans and remove the dented cans to the office. 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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw marinated chicken, raw beef, holding over flat noodle, wonton, rice noodles, and celery in the walk in refrigerator.
Correction: After instructiona and a storage chart, a foodworker properly rearranged the walk in refrigerator to prevent cross contamination. 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: 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 several containers of raw chicken holding over several containers of raw beef, raw shrimp inside the walk in refrigerator.
Correction: Manager instructed a foodworker to rearrange foods after EHS provided a storage chart. Food workers properly rearranged the walk in refrigeratorRaw 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).
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Observed several wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Foodworkers placed wiping cloths into the wiping cloth solution at the cookline which measured 50ppm chlorine. 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.
- 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: pooled eggs-44f in a metal pan on a cart along the cookline
Correction: cooked noodles 50f in a bus tub along the side of cookline: Per manager, both used during lunch and then placed into refrigerator
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: The prep table shelves, the front panel of the ice maker are observed with rust.
Correction: Within 90 days, provide a smooth, non-absorbant, corrosion resistant surface on the above noted areas. Several ideas on how to achieve this were provided by the EHS during today's visit. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Observed several sheet pans along with clean sheet pans with dried food debris on the food contact surface. Observed several knives and slicers with dried food debris on the magnetic strips for knife storage and hanging on a clean utensil shelf.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Manager instructed a foodworker to remove the dirty utensils and a foodworker scrubbed with soap and water and rinsed and then ran the utensils through the dishmachine.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: The interior of the prep coolers, the upright coolers, the walk in freezer and the reach in freezer was observed with dried food debris, spills of liquid, crumbs and condensation.
Correction: Within 90 days clean the above noted areas. 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.
- Critical: Food-Contact Surfaces Cleaned before Different Type of Raw Animal Food (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food. Observed one spoon used to scoop raw chicken and raw shrimp at the two door prep cooler along the cookline during inspection.
Correction: Manager provided a spoon for each type of raw meat at the top of the two door prep cooler along the cookline. Equipment food-contact surfaces and utensils shall be cleaned before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry.
- Critical: Food-Contact Surfaces Cleaned before Different Type of Raw Animal Food (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned between working with raw foods and ready-to-eat foods. Observed one spoon used to scoop raw chicken, raw beef, raw shrimp, and fully cooked shrimp, fully cooked chicken inside the two door prep cooler along the cookline
Correction: Manager provided a scoop for each type or raw meat and cooked meat at the two door prep cooler along the cookline. Equipment food-contact surfaces and utensils shall be cleaned each time there is a change from working with raw foods to working with ready to eat foods.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed several papers, boxes, tools, clutter which is unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items from the facility within 90 days, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the areas behind the cookline, sides of cookline equipment, walls behind the three vat sink, walls near prep tables and floors throughout the facility and in the walk in freezer are in need of cleaning.
Correction: Within 90 days, clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/25/2014 | Routine | |
The purpose of today’s visit was to conduct a risk factor inspection. Thank you. Time for inspection for for inspection only.
MAINTENANCE:
*Water Heater: Rheem Ruud G76 200 which uses 199,900 BTU
Dish Machine: American Dish Service AF chlorine sanitizer observed with acceptable level of chlorine.
- 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: Several bags of sweet sour chicken and several peking ducks in the walk in refrigerator
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.
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11/08/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. A complaint inspection was also conducted just prior to the routine inspection and is in a separate report.
MAINTENANCE:
*Water Heater: Rheem Ruud G76 200 which uses 199,900 BTU
Dish Machine: American Dish Service AF chlorine sanitizer observed with acceptable level of chlorine.
- 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.
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.
- 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: Observed two dented cans of bamboo shoots on a shelf along with non dented cans
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.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: unlabeled containers of oil
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:rice scoops 69f 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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
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.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: using deep bus tubs to cool noodles in the walk in refrigerator
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: bean sprouts 73f ambient room air
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.
- 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: prep table shelves, interior refrigeration units, gaskets on refrigeration and freezer units
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.
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01/30/2013 | Routine | |
The purpose of this visit is to investigate a complaint of the following alleged observation on January 25, 2013: "Complainant visited the establishment around 6pm on Friday 1/25/13 and noticed several roaches (dead and alive) in the waiting area and around the entrance to the restaurant."
EHS discussed the issue with the manager and the manager confirmed that he was aware of the complaint and that he observed roaches. However, the manager responded by contacting his pest control contractor. January 26 the pest control company treated the facility. Normal pest control treatments take place every two weeks and the dates were January 2, 2013, and January 23, 2013. EHS did not observe and live dead roaches and inspected near the booth and front foyer areas where complainant identified the sighting. The complaint is closed. Thank you.
No violation noted during this evaluation. | 01/30/2013 | Complaint | |
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