- Physical Facilities Good Repair
Observation: Observed that the physical structure is not maintained in good repair. Almost half of kitchen lights do not work.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/04/2016 | Routine | |
- 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: TOFU 45F, TOFU 46F & NOODLES 47F @ #5
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED ALL PHF AND WILL USE AN OTHER REFRIGERATOR UNIT.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: ALL REF. UNITS EXCEPT #1 HAVE NO THERMOMETER.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. WITH-IN 10 DAYS INSTALL THERMOMETERS IN ALL REFRIGERATION UNITS AND CHECK THEM ON A REGULAR BASIS. REMEMBER, 42F TO 134F IS THE TEMPERATURES WHERE GERMS RAPIDLY MULTIPLY AND GET PEOPLE SICK! Email or fax the receipt record to our office to phone # 703-653-9448 (WITH THE NAME OF YOUR RESTAURANT & INSPECTOR, PLEASE).
- 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: @ REFRIGERATION UNIT # 5 - 46F.
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. Do not store any potentially hazardous food in the incorrectly functioning refrigeration unit/s until after it/they has/ave been fixed. Adjust the ambient temperature of the refrigerator to have food temperatures between 32-41F AND/OR with-in 10 days have it repaired and fax the repair record to our office at phone # 703-653-9448 (WITH THE NAME OF YOUR RESTAURANT & INSPECTOR, PLEASE). REGULAR MONITORING WILL PREVENT PROBLEMS. ORAL & WRITTEN INFORMATION PROVIDED.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Loose one & one on unit # 2.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. WITH-IN 10 DAYS PURCHACE NEW ONES OR RESURFACE CUTTING BOARDS. Email or fax the receipt record to our office to phone # 703-653-9448 (WITH THE NAME OF YOUR RESTAURANT & INSPECTOR, PLEASE).
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: 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. CFM appeared.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that over half of kitchen lights do not work is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. , WITH-IN 10 DAYS INSTALL LIGHT BULBS. Email or fax the correction record to our office to phone # 703-653-9448 (WITH THE NAME OF YOUR RESTAURANT & INSPECTOR, PLEASE).
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09/22/2015 | Routine | |
| No violation noted during this evaluation. | 02/20/2015 | Complaint | |
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task
Observation: Single-use gloves worn during multi-tasked food preparation. BOWLS TO TRANSFER RAW MEATS HAVE NO HANDLES AND THE SAME WORKER HANDS ARE USED TO HANDLE PLATES & BOWLS OF CUSTOMERS.
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. AQUIRE BOWLS/CONTAINERS WITH HANDLES, AS DISCUSSED. Fax the required proof purchse documents, including confirmation of corrections of alleged violation with-in 10 days, to our office at phone # 703-653 9448 (PLEASE PUT INSPECTOR NAME, YOUR NAME AND YOUR FOOD ESTABLISHMENT NAME, ON FAX. THANK YOU.
- 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: PORK 47F, BEEF 46F, CHICKEN 46F & TOFU 45 @ #2.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MOVED & DISCARDED POTENTIALLY HAZARDOUS FOODS & TURNED UNIT TEMPS. DOWN. RECOMMEND MONITORING. 37F MEASURED BEFORE LEAVING!
- 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 wet wash cloths and 3 compartment sink with a concentration of 0.0 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. CORRECTED. ORAL & WRITTEN INFO. PROVIDED.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the rear door has a gap over 1/2 inch at bottom.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Seal opening.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the kitchen is not maintained in good repair. 1) Over half of lights do dot work., 2) Emergency light hanging by wires.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls, floors & doors throughout the kitchen are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/20/2015 | Routine | |
A 4 hour TPHC (Time as a Public Health Control) procedure is being followed for cold holding items at both ends of the buffet (cold appetizers near the front door
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: beef soup stock at 110F, in pot on gas stove which was off.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Corrective Action: reheated to 183F.
- 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: In Beverage Air 3-Door Display Cooler behind the Buffet: mushroom and vegetable ingredients for "hot pot" service being held at 40-46F. Cooler was overloaded with a very large amount of these items prepared from room temperature vegetables and mushrooms, and cooler had not cooled this stock to below 41F.
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. CORRECTIVE ACTION: Items out of temperature were moved to alternate cooling units, cooled, then placed in ice water baths before return. LARGE AMOUNTS OF FOODS AT ROOM TEMPERATURE OR HIGHER MUST BE COOLED TO 41F OR BELOW BEFORE BEING PLACED IN THIS COOLER
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10/09/2014 | Risk Factor | |
Complaint alleged presence of one "dead baby rat," time unspecified. Staff acknowledged inciden over previous weekend, but alleged complainant identification of the object was in error. Inspection did not reveal any direct evidence of rodent infestation. The shopping center does have a history of rat infestation in another business, including presence of rats in ceiling space above drop-down ceiling similar to ceiling of this restaurant. Considerable soilage and debris was observed under and behind equipment in the following areas: storage room off hallway to bathrooms, storage area at back door to same hallway, areas under and along wall behind bar, areas under and along wall behind buffet, kitchen especially along walls. Recommendations: clean areas mentioned above thoroughly to discourage rodent presence, and to make it easier to detect the same
No violation noted during this evaluation. | 02/11/2014 | Complaint | |
The purpose of today's visit was to conduct a routine food safety inspection
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." OBSERVATION: The receptionist at the front desk could not name food borne illnesses, but had signed an EHP agreement,
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment
Observation: Wet wiping cloth buckets improperly stored.
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items. CORRECTIVE ACTION: Store wiping towels in sanitizer buckets off floor.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: chicken in stagnant water,.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. CORRECTIVE ACTION: Chicken was placed in running water.
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01/15/2014 | Routine | |
Inspection was conducted in conjunction with a routine food safety inspection. No roaches, living or dead, were observed during inspection of all areas of food establishment premises. Weekly pest control is by Terminix.
No violation noted during this evaluation. | 08/21/2013 | Complaint | |
The purpose of this visit was to conduct a routine food safety inspection in conjunction with an inspection resulting from a complaint. Complaint was not confirmed.
Dish Machine: CMA AH-2 Chlorine Sanitization. 74 GPH.
DO NOT USE PREP COOLERS FOR COOLING SUBSTANTIAL QUANTITIES OF FOOD FROM ROOM TEMPERATURE OR FROM COOKING/REHEATING/WARMING TEMPERATURES
- 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: ICE SCOOP, 2 DRINKING GLASSES, AND A DRINKING STRAW IN ICE IN MACHINE BEHIND BAR.
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. ALL ITEMS WERE REMOVED BY MANAGER AND SCOOP WAS PLACED IN A CONTAINER.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED IN DRY STORAGE CLOSET ACCESSED FROM HALLWAY TO PUBLIC RESTROOMS.
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.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: raw from frozen chicken thawing in bucket of water in a sink, with sink drain clogged and water turned off.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. KITCHEN STAFF UNBLOCKED SINK DRAIN AND RESTORED RUNNING WATER.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: IT IS NOT RECOMMENDED TO INTRODUCE FOOD ABOVE 41F TO THE TWO 3 DOOR PREP COOLERS (BEHIND BUFFET AND IN KITCHEN). PRE-COOL FOODS FROM COOKING OR OTHER HEATING, ROOM TEMPERATURE PREPARATION, AND ROOM TEMPERATURE PACKAGING, BELOW 41F BEFORE PLACING IN THESE COOLERS.
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
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: In Beverage Air 3 Door Prep Cooler in Kitchen: Prep Top - raw beef, raw pork, and bean sprouts at 47F
Correction: Cabinet - cooked pasta and raw pork belly at 46F. In Beverage Air 3 Door Prep Cooler Behind Buffet: Cabinet - wood ear mushroom, quail egg and noodle at 45F.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: ALL REFRIGERATION UNITS, COOLING AND FREEZING.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device. THERE WAS NO PRESENT DEVICE FOR RAPIDLY CHECKING TEMPERATURES OF FOODS OR AMBIENT AIR.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. PROVIDE A TEMPERATURE MEASURING DEVICE. MEAT THERMOMETERS ARE NOR RECOMMENDED
- Equipment / Good Repair / Operation
Observation: The following refrigeration units were not operating properly and are unable to maintain cold food at or below 41°F: BEVERAGE AIR 3 DOOR PREP COOLER BEHIND BUFFFET (AMBIENT INTERIOR 44F), AND BEVERAGE AIR 3 DOOR PREP COOLER IN KITCHEN (AMBIENT INTERIOR 45F).
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. ADJUST OR REPAIR THESE UNITS, INCLUDING REPLACING DOOR GASKETS, AS NEEDED TO MAINTAIN CONSISTENT AMBIENT AND FOOD TEMPERATURES AT OR BELOW 41F.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are damaged: BEVERAGE AIR 3 DOOR PREP COOLER BEHIND BUFFET, AND BEVERAGE AIR 3 DOOR PREP COOLER IN KITCHEN.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. REPLACE GASKETS.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall. THERE WAS NO COVERED RECEPTACLE IN THE WOMEN'S PUBLIC RESTROOM.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Physical Facilities Good Repair
Observation: Observed that the wallboard ceiling in the employee kitchen restroom is cracked and is not maintained in good repair. Caulk above 3-compartment sink is separating from sink/wall joint.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. REPAIR CEILING AND CAULK ABOVE 3-COMPARTMENT SINK.
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08/21/2013 | Routine | |
Discussed corrections of all violations from routine inspection of 3/13/2013 with manager and conducted inspection with her. Instituting a 4 hour TCHP procedure for the hot and cold buffet
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." Manager located documentation provided by EHS RE at last inspection, with six signed employee statements
Correction: indicated no further action, and there are more employees, not instructed or documented.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw chicken stored over RTE cooked foods in walk-in freezer. Observed raw shrimp above RTE vegetables in walk-in cooler.
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. CORRECTIVE ACTION: Food in refrigeration units is now properly stored.
- 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 knives stored between tables
Correction: observed ice scoop stored in ice bins
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Large buckets of sauce on kitchen floor.
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. CORRECTION: moved to appropriate storage. CORRECTIV ACTION: At follow-up, no violation was observed.
- 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: garlic/oil (61F) and ginger/oil (55F)
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. CORRECTIVE ACTION: 41F will be maintained by splitting portions of garlic/oil and ginger/oil sauces into two containers and rotating them between cold holding and prep top at stove.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: Observed: food cooked and cooled not properly labeled in reach-in units and products processed in facility kept over 24 hours without date labeling.
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. CORRECTIVE ACTION: Date marking has been corrected.
- Ventilation Hood Systems / Adequacy (corrected on site) (repeated violation)
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. CORRECTION: professionally cleaned by contractor during inspection.
- Cutting Boards / Resurface / Discard (corrected on site) (repeated violation)
Observation: The cutting boards behind the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. CORRECTIVE ACTION: Cutting board has been cleaned and a new cutting board is on order.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: knives in storage, slicer, can-opener.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CORRECTIVE ACTION:Equipment and utensils previously observed in soiled condition are now clean.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: shelving and ventilation hood filters.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. CORRECTIVE ACTION: Ventilation hoods and fileter have been cleaned
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. CORRECTION: Hand soap is now provided at both kitchen handsinks.
- Cleaning Frequency for Physical Facilities (corrected on site) (repeated violation)
Observation: Observed that the Floors, walls, ceilng tiles, floor/wall junctions, and areas behind and under equipment are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. CORRECTIVE ACTION: Surface cleaning has been much improved.
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03/25/2013 | Follow-up | |
The purpose of this visit was to conduct a routine inspection.
Dish Machine: CMA AH-2 Chem 74 GPH
Water Heater: Rheem G75-125 125,000 BTU
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." Manager located documentation provided by EHS RE at last inspection, with six signed employee statements
Correction: indicated no further action, and there are more employees, not instructed or documented.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw chicken stored over RTE cooked foods in walk-in freezer. Observed raw shrimp above RTE vegetables in walk-in cooler.
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.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: observed knives stored between tables
Correction: observed ice scoop stored in ice bins
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Large buckets of sauce on kitchen floor.
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. CORRECTION: moved to appropriate storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: garlic/oil (61F) and ginger/oil (55F)
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)
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: Observed: food cooked and cooled not properly labeled in reach-in units and products processed in facility kept over 24 hours without date labeling.
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.
- Ventilation Hood Systems / Adequacy (corrected on site)
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. CORRECTION: professionally cleaned by contractor during inspection.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting boards behind the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: knives in storage, slicer, can-opener.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: shelving and ventilation hood filters.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink. On sink of two in kitchen had no soap.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. CORRECTION: manager provided soap.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the Floors, walls, ceilng tiles, floor/wall junctions, and areas behind and under equipment are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/13/2013 | Routine | |
Restaurant representatives - add corrected or new information about Uncle Liu's Hot Pot, 2972 Gallows Road, Falls Church, VA 22042 »