The purpose of this visit is to conduct a routine inspection. Thank you for your participation in today's inspection as it allows me to answer any questions or clairfy any issues. A risk control plan will be written for the cold holding of cut tomato's, garlic in oil and bean sprouts, which are maintained on top portion of counter tops or prep coolers.
Within 10 days, email a copy of the following
- 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 scoop stored in 59f water next to rice maker.
Correction: Manager replaced the rice scoop with a clean, dry rice scoop and placed in a clean container to change every 4 hours. 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.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: raw shrimp served in Goong Chae Num Pia.
Correction: Provide a letter of parasite destruction from your supplier of the shrimp served raw in this facility. Fish for service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- 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: Broth for noodle soup on a countertop hot holding at 93f. Per foodworker, the broth will be heated when each order comes in and it stays on the countertop in between times.
Correction: EHS provided guidance on hotholding temperatures. The broth was reheated on the stovetop to 175f and then placed on low flame to hold. Monitor with a calibrated thermometer. 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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: REPEAT VIOLATION: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Bean sprouts 59f, Garlic in oil, 68f-70f, on top of the two door prep cooler across from cookline
Correction: cut tomato 48f, on the top of the two door prep cooler next to the three vat sink
- 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: Manager was provided with ORS Interactive inc. information. 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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03/08/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS provided manager with and discussed the following handouts: Certified Food Manager guidelines and sample consumer advisory.
IMPORTANT:
4-501.11(A) Equipment good repair-operation: The True two door prep cooler 79F is not operating to hold potentially hazardous foods at 41f or below. The unit was emptied by the manager and potentially hazardous foods stored inside the unit for 4 or more hours were discarded. Technician is en route for the repair.
Note:
1. Email the folloiwng:
* Invoice for the repair of the True two door prep cooler.
* A copy of the updated Thai Menu with the consumer advisory for the spicy pork salad.
Thank you
- 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: pork meatball 62f, fish ball 51f, tofu 51f in the True two door prep cooler #2
Correction: The above potentially hazardous foods were discarded during inspection. 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.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: The menu called the "Thai Men" has an item called "Spicy Liver Salad" in which rare pork liver may be served to the customer. This information was confirmed during discussion with manager.
Correction: EHS provided consumer advisory information and the manager is granted 10 days to update the menu with the consumer advisory. If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: Cfm arrived approximately 10 minutes after the beginning of the inspection. 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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Manager placed soap at front handsink. Provide hand soap at each hand sink to allow employees to properly wash their hands.
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09/11/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.Employee health policy in place, sanitizer observed at acceptable level. Approved supplier invoices reviewed. Thank you. Remember to obtain your Photo Id Certified food manager card and fax, email to my attention at the health department. I have provided you with my card and an updated sheet for where to obtain your photo identification card. Thank you.
- Certified Food Manager/Certificate Process
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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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04/14/2015 | Routine | |
The purpose of this visit was to conduct a routine 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.
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11/19/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS provided manager with and discussed the following handouts: Food for Thought Newsletter titled "How Cold Is It", Equipment Monitoring Log, Food Temperature Log, Food time and temperature reminders and time as a public health control (as future option). Note: service technician arrived during inspection to repair coolers observed above 41F. Please fax or email a service report for coolers with 24 hours.
- 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:
1) Items in Turbo Air 2DR upright cooler-----raw bean sprouts at 53F, green curry sauce at 51F, cooked pork belly at 54F, red curry sauce at 53F, tofu at 53F, cooked falafel at 53F, raw pork at 53F,
2) Items in 2DR prep cooler right-----cooked pork belly at 55F, crab meat at 51F, cooked mussels at 48-50F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ALL ITEMS ABOVE DISCARDED.
- Personal Care Items Stored in Employee Locker or Designated Area
Observation: Observed nail polish, over the counter pain medicine and burn gel stored in such a way that they could contaminate food in the True 2DR prep cooler.
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.
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06/26/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Manager will fax invoice by October 8, 2013 that the repairs to the handsink has been completed.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, before and after putting on gloves or after engaging in any activity that could contaminate the hands.
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.
- 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: raw squid, raw beef, baby corn and bean sprouts inside of 2dr True prep cooler
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. All food was relocated to an ice bath.
- 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: carts that food is stored on and walls along prep line
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.
- Physical Facilities Good Repair
Observation: Observed that the faucet on the handsink is broken, missing and 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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09/26/2013 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: knives, and spoons
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
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06/28/2013 | Risk Factor | |
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