The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
If you have any questions or concerns, please feel free to contact 703-246-2444.
- 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: three door prep cooler -- raw eggs over seaweed
Correction: walk-in cooler -- raw beef directly over noodles, raw meat over vegetables
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: observed bowls being used as scoops in containers of rice, flour, and salt.
Correction: MANAGER REMOVED BOWLS. MANAGER INFORMED FOOD EMPLOYEES TO ONLY USE SCOOPS WITH HANDLES. 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 /Dry (corrected on site)
Observation: Observed wet towels on non-food contact surfaces.
Correction: MANAGER REMOVED WET CLOTHES. EHS INFORMED MANAGER TO STORE WET CLOTHES IN SANITIZER BUCKETS, ONLY DRY CLOTHES ON CONTACT SURFACES. Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: along the walls behind cookline, between cookline, rice cooker
Correction: FOOD EMPLOYEES BEGAN CLEANING PROCESS. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the botton of screen door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- 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: MANAGER DISCARDED PESTICIDES. 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.
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03/09/2016 | Routine | |
- 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: lamb broth (58'F) cooled over night in walk-in cooler.
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. ITEM WAS DISCARDED
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: vegetable broth (131'F) sitting on stove
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. Manager reheated broth to 165'F
- 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: bean sprouts (57'F) sitting at room temperature near prep line, wonton (45'F) and chicken (50'F) in Green World Two Door Prep Cooler.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Manager added ice to bean sprouts to ensure proper cold holding temperature of 41'F or below
- 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: duck and chicken in walk-in cooler
Correction: wonton, chicken tempura, and chicken wings in Green World Two Door Prep Cooler
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The handwashing facility located in the kitchen is blocked by food cart, 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.
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11/02/2015 | Risk Factor | |
| No violation noted during this evaluation. | 05/03/2015 | Routine | |
- 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:--OBSERVED EGG NOODLES AND TWO CONTAINERS OF COOKED BEEF INSIDE THE WALK-IN COOLER WITHOUT DATE MARKING. OBSERVED COOKED CHICKEN WINGS AND COOKED BREADED CHICKEN INSIDE THE GREEN WORLD 2DR PREP COOLER WITHOUT DATE MARKING.
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.--ENVIRONMENTAL HEALTH SPECIALIST PROVIDED TRAINING ON DATE MARKING. ITEMS REQUIRING DATE MARKING WERE DATE MARKED DURING TIME OF INSPECTION.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.--PROVIDE A COPY OF THE SERVICE REPAIR INVOICE FOR THE DISH MACHINE TO THE ENVIRONMENTAL HEALTH SPECIALIST VIA EMAIL OR FAX.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the KITCHEN 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.
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02/24/2015 | Routine | |
Continue pest control treatments. Mouse droppings were observed in one corner opposite the dishwasher. Continually clean the area, in conjunction with the pest control treatments.
Email pictures of the corrective actions to the health Department within 10 days. Show new caulk, repaired walkin refrigerator floor and cleaned up area behind the facility.
**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. Hood was cleaned in September 2014.
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.
Water heater: State SBD71120
- Physical Facilities Good Repair
Observation: The following is in need of repair:
1) the floor in the walkin refrigerator is pulled up from the subfloor along one seam of the floor.
2) Caulk is damaged or missing along the back edge of the 3 vat sink.
3) Caulk is damaged or missing along the back edge of the prep sink to the right of the dishwasher.
4) Caulk is missing along the back edge of the pre-rinse basin of the dishwasher.
Correction: 1) Re-attach the floor to the subfloor in the walkin refrigerator.
2-3) Remove and re-caulk along the back edge of the prep sink and the 3 vat sink.
4) Attach the rinse basin to the wall. Apply caulk along the back edge of the basin to seal to the wall.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored along the back wall of the outside of the facility.
Correction: REMOVE unnecessary items, including equipment which is no longer in use to prevent harborage conditions for rats, mice, cockroaches, etc.
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01/05/2015 | Pre-Opening | |
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