The purpose of this visit was to perform a risk factor assessment.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures - washing gloved hands
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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 handling chemicals.
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.SPOKE TO THE CFM ABOUT WHEN TO WASH HANDS, EMPLOYEE WASHED HANDS
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed bean sprouts at 44F on the True 3 door prep top, raw chicken at 47F, 44F in the True 3 door prep refrigerator
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.MOVED TO WALK IN TO COOL TO 41F OR BELOW
- 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 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.Sushi rice
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.TIME DOCUMENTED
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11/14/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item 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.Sushi rice
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. TIME DOCUMENTED
- Critical: Consumer Advisory, Reminder Provided (corrected on site)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:Salmon - tuna sushi, salmon - tuna sashimi sashimi menu
Correction: specials rolls - shaggy dog roll, phoenix roll, dragon roll, rainbow roll, chef special roll, spicy lobster roll, rock n' roll, tempura wasabi roll, fire roll, kamikaze roll, spicy tuna, spicy salmon, salmon avocado, philly roll, alaska roll
- Food Temp Meas Device with Small-Diameter Probe, when Required
Observation: The certified food manager could not provide a small diameter food temperature measuring device.
Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (repeated violation)
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:blender, rice cooker
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.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb adjacent to the cookline are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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05/29/2015 | Routine | |
A RISK FACTOR inspection of your facility was conducted today. Thank you for accompanying me during this inspection and answering my questions.
NOTE: At this inspection further time was taken to discuss with the CFM the importance of cleaning and sanitizing all equipment and food contact surfaces such as prep tables and cutting boards. It was also discussed that staff be trained to wash, rinse and sanitize the utensils and equipment before air drying.
GOOD RETAIL PRACTICE: Label all squeeze bottles with name of food contained in it.
Questions: Please call 703-246-2444.
- 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. OBSERVED EMPLOYEE WASHING HANDS IN THE PREP SINK.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. DISCUSSED WITH CFM TO TRAIN EMPLOYEES TO WASH HANDS ONLY IN DESIGNATED HAND WASH SINKS. EMPLOYEE WAS INSTRUCTED TO WASH HIS HANDS IN THE HAND SINK.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: OBSERVED STAFF WASH KNIVES AND LARGE PANS IN THE 3 VAT SINK AND USE IT WITHOUT THE SANITIZING STEP.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.DISCUSSED WITH CFM THE PUBLIC HEALTH REASONS TO SANITIZE EQUIPMENT AND FOOD CONTACT SURFACES.EHS WORKED WITH STAFF TO PREPARE A SANITIZE SOLUTION OF BLEACH OF 100PPM AND SANITIZE UTENSILS AND EQUIPMENT.
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11/03/2014 | Risk Factor | |
- 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 , BEEF AND RAW SEAFOOD STORED IN PANS OVER EACH OTHER ON THE SAME SHELF IN THE WALK IN REFRIGERATOR
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). ASKED CFM WHO MOVED THE ITEMS AND ARRANGED THEM TO AVOID CROSS CONTAMINATION. PROVIDED CROSS CONTAMINATION BROCHURE IN THAI.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: OBSERVED SSEVERAL CONTAINERS OF WHAT APPEARS TO BE SALT , SUGAR OR SPICES THAT WERE WITHOUT LABEL.
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.MANAGER TO LABEL CONTAINERS WITH COMMON NAME OF FOODS.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulbs in the prep area over the range and 3 DR prep refrigerator require shield or a no shatter tubelight as they are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.ASKED MANAGER TO PROVIDE A SHIELD OVER THE LIGHT BULBS.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.OBSERVED THAT THE BACK DOOR WAS KEPT OPEN FOR VENTILATION BUT DID NOT HAVE A SCREEN.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. MANAGER CLOSED THE DOOR. MANAGER ASKED TO PROVIDE SCREEN FOR DOOR.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. OBSERVED NO PAPER TOWELS AT HAND WASH SINK AT BAR AND IN BACK KITCHEN AREA.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.CFM PROVIDED PAPER TOWELS.
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06/12/2014 | Routine | |
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: OBSERVED SUSHI CHEF CUTTING CUCUMBER SLICES FOR STUFFING INTO SUSHI WITH HIS BARE HANDS.
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.CORRECTED: DISCUSSED WITH STAFF, FOOD ITEM WAS DISCARDED AND CHEF WAS ASKED TO WEAR GLOVES.
- 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 RAW BEEF, RAW FISH AND RAW CHICKEN ON THE SAME SHELF IN THE TRUE 2 DR FREEZER AND RAW CHICKEN AND RAW BEEF IN THE SAME PAN ON THE SAME SHELF IN THE WALK IN REFRIGERATOR.
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). CORRECTED: CFM ARRANGED THE ITEMS CORRECTLY.
- Critical: Fairfax City Code/Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: The certified food manager is responsible for being present during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment, utensils, and surfaces. CORRECTED: CFM ARRIVED APPROXIMATELY 15 MINUTES AFTER THE INSPECTION STARTED
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12/11/2013 | Risk Factor | |
- 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: OBSERVED EMPLOYEE ROLLING AND PACKING SUMMER ROLLS INTO TAKE OUT CONTAINER FOR CUSTOMER USING HER BARE HANDS.
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.CORRECTED: MANAGER DISCARDED THE ITEM.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit.OBSERVED RAW SHRIMP ON SHELF OVER STEAMED DUMPLINGS AND SPRING ROLLS IN THE SUPERIOR 3 DR PREP REFRIGERATOR.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. CORRECTED: CFM REMOVED THE ITEM AND PLACED IT ON A LOWER SHELF.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED UNWRAPPED STEAMED DUMPLINGS AND SPRING ROLLS IN THE SUPERIOR 3 DR PREP REFRIGERATOR OPPOSITE THE STOVE.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.CORRECTED: CFM COVERED THE ITEMS.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label:OBSERVED LARGE CONTAINERS OF FLOUR AND OTHER CONDIMENTS UNDER THE CENTER TABLE IN THE KITCHEN NOT LABELED.
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) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:OBSERVED SCOOP FOR RICE STORED IN RICE COOKER WITH HANDLE IN CONTACT WITH COOKED RICE.
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. CORRECTED: CFM REMOVED THE SCOOP AND STORED IT CORRECTLY.
- 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 in a bucket of water without any sanitizing solution.
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.CORRECTED: EHS DIRECTED EMPLOYEE ON HOW TO MIX SANITIZING SOLUTION. SANITIZING SOLUTION WAS MIXED IN 3 VAT SINK AND IN WIPE CLOTH BUCKETS.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.OBSERVED BOXES AND BUCKETS OF FOOD ON FLOOR IN THE WALK IN REFRIGERATOR
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.CORRECTED: DISCUSSED WITH CFM
- 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: OBSERVED NO DATE MARKING ON THE CONTAINER OF SUMMER ROLL SAUCE IN THE SUPERIOR 2 DR UPRIGHT REFRIGERATOR AND THE SPRING ROLLS AND STEAMED DUMPLINGS IN THE SUPERIOR 3 DR PREP 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.CORRECTED: DISCUSSED WITH CFM TO DATE MARK THE FOOD ITEMS.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination.OBSERVED THAT THERE WAS NO SANITIZER AVAILABLE AT THE FACILITY FOR MIXING A SANITIZING SOLUTION TO CLEAN SURFACES.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.CORRECTED: EMPLOYEE BOUGHT SANITIZER FROM AN OUTSIDE STORE AT THE INSTRUCTION OF THE EHS..
- 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:OBSERVED A MICROWAVE OVEN BEING USED FOR FOOD PREP AND REHEATING THAT IS NOT APPROVED FOR COMMERCIAL USE.
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.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulbs in the KITCHEN above the cookline were not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas.OBSERVED THAT THE LIGHT BULB IN THE DRY STORAGE AREA WAS NOT WORKING.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
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06/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about Three Thai Sushi, 410 Elden Street, Herndon, VA 20170 »