Discussed active managerial control. Certified Food Manager checks all the cooler temperatures daily. Recommend keeping an equipment temperature log to monitor equipment temperature. Provided training on cooling and time as a public health.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 2DR BEVERAGE AIR PREP COOLER (L)- RAW SHRIMP AT 46F, RAW SCALLOP AT 49F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MOVED FOOD TO ANOTHER COOLER AND WILL REPAIR THE COOLER. RECOMMEND KEEPING AN EQUIPMENT TEMPERATURE LOG TO MONITOR COOLER TEMPERATURES. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 3 DAYS.
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The handwashing facility located at the COOKLKINE 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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07/27/2015 | Risk Factor | |
Note to Manager: Please monitor coolers for potential cross-contamination issues with storage of different types of raw animal products.
- 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 (1) RAW FISH AND BEEF STORED OVER TOMATOES IN THE 2DR BEVERAGE AIR DISPLAY COOLER IN BACK ROOM (2) RAW BEEF STORED OVER SAUCE IN THE 2DR SUPERIOR 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). REARRANGED FOOD AND TRAINED STAFF.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED FOIL AND PLASTIC WRAP LINING SHELVES THROUGHOUT THE KITCHEN.
Correction: 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.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at 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. REMOVED STRAINER AND HANDSOAP FROM THE BASIN AND MOVED THE CART THAT WAS BLOCKING THE HANDSINK.
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02/20/2015 | Routine | |
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: rice scoop in 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.
- 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.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Observed food employee having single-use gloves worn during multi-tasked food preparation.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. EHS discussed with CFM and food employee. food employee washed hands and changed into new gloves
- 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 rice 48F, bean sprouts 53F both in 2dr glass sliding 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. rice was discarded (made during weekend) and bean sprouts were placed in another cooler
- 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: 2dr glass sliding cooler
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.
- 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 sanitzer bucket 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. food employee recreated solution to 50ppm
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The only handwashing facility in kitchen is 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.
- Refuse Areas / Enclosures / Receptacles / Good Repair
Observation: The waste storage container has a missing lid.
Correction: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
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08/11/2014 | Routine | |
The purpose of this inspection was to conduct a complaint investigation in conjunction with a routine inspection. Complainant ate at facility on August 5, 2014 and had allegedly gotten sick from eating larb (chicken) and shrimp pad thai. CFM was aware of the complaint and stated that there were no other complaints made to facility. No employees called out sick the past 2 weeks and EHS observed employees to be in good health. Since last inspection, there has not been any changes in the facility. Pad thai noodles ingredients are on time as public health control and EHS observed items to be recorded. Shrimp is kept cold in coolers until it is needed. Chicken for larb is kept in cooler until needed and uncooked veggies are mixed in with seasoning and lemon juice and then cooked all together. Employee health policy was in compliance. Based on today's discussion and observations, complaint is not confirmed.
No violation noted during this evaluation. | 08/11/2014 | Complaint | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
EHS provided additional training, handouts, and/or written instructions on: Shellstock tag maintenance (fresh mussels were observed used in the facility).
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink by the cookline being used as storage
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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05/09/2014 | Risk Factor | |
The purpose of today's visit was to conduct a complaint investigation in conjunction with a risk factor assessment inspection. Complainant stated that the facility allegedly was in unsanitary conditions and that employees do not wash their hands. CFM was not aware of the complaint and stated that she cleans the restaurant as much as she can. CFM also stated that she and employees always wash their hands. In today's observation, facility was in good condition and employees washed their hands only after EHS asked them to. Complaint is partially confirmed.
- 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, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. FOOD EMPLOYEE DID NOT WASH HANDS IN BETWEEN TASKS (GETTING FOOD FROM THE BACK ROOM INTO THE KITCHEN).
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. FOOD EMPLOYEE WASHED HANDS
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08/06/2013 | Complaint | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
The citation 4-501.11 (A): Equipment/Good Repair/Operation. The following refrigeration unit is not operating properly and is unable to maintain cold food at 41F and below: Beverage Air 2dr glass slider cooler by cookline, Beverage Air 2dr preptop cooler left and right
CFM and food employees removed all potentially hazardous foods in both units and stored food in freezer and cooler units. CFM adjusted units to get an ambient air temperature of 41F and below
Corrective Action: Repair/adjust unit(s) so it is able to maintain foods at or below 41F. Do not use the unit(s) to store potentially hazardous foods while it is not operating properly.
Note: CFM has decided to use the Beverage Air 2dr glass slider cooler by cookline to store only non-potentially hazardous foods).
If you have any questions or concerns, please call 703-246-2444. Thank You.
- 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, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. FOOD EMPLOYEE DID NOT WASH HANDS IN BETWEEN TASKS (GETTING FOOD FROM BACK ROOM AND BROUGHT TO KITCHEN).
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. FOOD EMPLOYEE WASHED HANDS.
- 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: A) raw chicken over cooked noodles, B) raw fish over cooked chicken in superior 2dr upright 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. CFM REARRANGED ITEMS.
- 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: A) raw scallops 51F, raw squid 48F, raw beef 50F in beverage air 2dr preptop left, B) cooked dumplings 56F, bean sprouts 55F in beverage air 2dr glass slider cooler by cookline
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. CFM AND FOOD EMPLOYEE MOVED POTENTIALLY HAZARDOUS FOODS TO OTHER COOLERS AND TURNED DOWN COOLERS.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): fried rice, cooked noodles, cooked chicken, cooked tofu, bean sprouts
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. CFM LABELED ALL ITEMS.
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08/06/2013 | Risk Factor | |
- 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: raw chicken and raw calamari were stored together. food employee put chicken on seperate plate.
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).
- 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: cut tomatoes 45F, raw shrimp 52F, raw scallop 56F, raw beef 46F, crab meat 47F, cooked tofu 44F, cooked dumplings 44F. Items were out were less than 2 hours so CFM was instructed to put items back in a cooler or freezer.
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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: sticky rice and fried chicken in beverage air glass slider cooler, cooked noodles in beverage air 2dr prep unit right. cfm labeled items.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food item(s) 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: curry sauces, cooked chicken. cfm labeled items.
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.
- Ventilation Hood Systems / Adequacy
Observation: Grease/Condensation is noted to be accumulating on the walls/ceiling at the (unit). This appears to be due to insufficient ventilation of the hood system.
Correction: Ventilation hood systems and devices shall operate properly and be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
- 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 test kit.
- Food Temp Meas Device, Calibrated
Observation: The food temperature measuring device was found out of calibration in the range of use.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Observed knives and scissors located in containers in kitchen and food prep area that are not being cleaned at least every 4 hours. food employee cleaned food contact surfaces.
Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets in beverage air 2dr prep units left and right
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at bathroom handwashing sink. employee placed towels by handsink
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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02/04/2013 | Routine | |
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