Today a ROUTINE INSPECTION of your facility was conducted. Thank you for accompanying me during this visit as your participation allows me to assess areas and processes at your facility that may require further clarification.
NOTE: Observed Facility was operating without a current 2016 Fairfax County Health Department Permit. Owner has been notified that permit needs to be obtained in 48 hours to avoid further enforcement actions which may include immediate closure of facility.
QUESTIONS: Please call 703-246-2444
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: OBSERVED RAW CHICKEN NEXT TO PRODUCE AND COOKED ITEMS SUCH AS MINESTRONE SOUP IN THE 2 DR UPRIGHT MAXX COLD REFRIGERATOR AND RAW CHICKEN OVER CRINKLE FRIES IN THE 1 DR UPRIGHT FREEZER.
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. DISCUSSED WITH MANAGER THE PUBLIC HEALTH HAZARDS OF CROSS CONTAMINATION. HANDOUT PROVIDED IN KOREAN AND ENGLISH. ITEMS WERE REMOVED AND MOVED TO OTHER SHELVES.
- 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 CHICKEN AND RAW EGGS ON SAME SHELF IN THE 2 DR UPRIGHT MAXX COLD 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). DISCUSSED WITH MANAGER, CROSS CONTAMINATION HAND OUT PROVIDED. ITEMS WERE REARRANGED.
- Critical: Fairfax City Code/Permit to Operate Required, Must be Posted, Must be Valid
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2015. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department.
Correction: To obtain the 2010 Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash check, or credit card. Failure to pay the permit renewal fee and obtain the 2016 Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure.
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03/04/2016 | Routine | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
NOTE: At this inspection EHS discussed with the CFM that the hand wash sink should be used only for hand washing and not for any other uses.
QUESTIONS: Please call 703-246-2444
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the FRONT being used other reasons. OBSERVED REMANANTS OF FOOD AND CLOTH THAT IS USED TO WIPE GRILL IN THE HAND WASH SINK.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH CFM, HAND WASH SINK IS TO BE USED ONLY FOR HAND WASHING.
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09/11/2015 | Risk Factor | |
Today a follow up inspection of the facility was conducted following closure on March 13 for no Certified Food manager. Facility was allowed to reopen on March 16th after email with Serve Safe Certificate attached was received from cafe owner. At this visit owner was also able to provide me with her ORS Interactive Food manager card.
No violation noted during this evaluation. | 03/24/2015 | Other | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: OBSERVED RAW EGGS STORED OVER COOKED EGGS AND PRODUCE IN THE TRUE 2 DR MAXCOLD UPRIGHT REFRIGERATOR, RAW BEEF AND RAW CHICKEN STORED WITH FRIES IN THE 1 DR UPRIGHT FREEZER AND RAW HAMBURGER MEAT STORED WITH DELI SLICES IN THE 2 DR PREP REFRIGERATOR.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation.DISCUSSED WITH MANAGER ON PUBLIC HEALTH SIGNIFICANCE OF AVOIDING CROSS CONTAMINATION. PROVIDED CROSS CONTAMINATION HAND OUT IN KOREAN . ITEMS WERE REARRANGED IN REFRIGERATION UNITS.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED COOKED POTATOES BEING STORED IN DEEP CONTAINER WITH PLASTIC WRAP COVERS PREVENTING COOLING.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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 that may be served raw and/or undercooked: OBSERVED HAMBURGER ON THE BOARD WITHOUT ASTERIX TO IDENTIFY IT AS BEING RARE OR UNDERCOOKED.
Correction: 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.ASKED MANAGER TO ADD ASTERIX TO THE BOARD FOR HAMBURGER ITEM.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED CROCKPOTS AND RICE COOKERS , KNIVES AND OTHER UTENSILS STORED ON SHELVES WITH VISIBLE FOOD RESIDUES, SEDIMENTS AND DEBRIS STILL ON THEM.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.DISCUSSED WITH MANAGER TO WASH , RINSE AND SANITIZE THESE UTENSILS AGAIN.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment.OBSERVED OWNER COULD NOT PROVIDE ANY PROOF OF HAVING PASSED THE SERVE SAFE OR ANY OTHER APPROVED FAIRFAX COUNTY FOOD MANAGER EXAM
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. At this visit further time was taken to discuss with the manager that it is illegal to operate the food facility without a valid CFM card or proof of passing the Food Manager Certification Exam by an organization approved by the Fairfax County Health Department. Facility was allowed to stay open till the conclusion of the inspection and typing of the report and was closed at the end of the inspection. CFM and owner have been notified that the food facility is to remain closed till a person arrives with proof of passing the exam and calls me (number provided) from the facility phone. Fax your CFM card/Certificate to 703-653-9448 ATTN: A 2 Inspector.
- Critical: Fairfax County Code/Closure Order for No CFM or No Permit/Due Process
Observation: The establishment has been ordered to close due to the lack of a Certified Food Manager. The establishment shall remain closed until there is a Certified Food Manager on premises.THERE IS NO PERSON AT THE ESTABLISHMENT WITH VALID PROOF OF PASSING A FAIRFAX COUNTY APPROVED FOOD MANAGER EXAM.
Correction: Please notify me when a Certified Food Manager is present at the establishment. You may not operate until the Health Department reinstates the permit to operate. A follow-up inspection will be conducted within ten (10) days to verify the presence of a Certified Food Manager.DISCUSSED WITH CFM THAT IT IS ILLEGAL TO OPERATE ESTABLISHMENT UNLESS UNDER DIRECT SUPERVISION OF A CERTIFIED FOOD MANAGER WITH VALID CARD/CERTIFICATE. ONCE SUCH PERSON ARRIVES AT ESTABLISHMENT CALL ME FROM ESTABLISHMENT NUMBER AND FAX YOUR CARD OR CERTIFICATE TO 703-653-9448 ATTN: A 2 INSPECTOR.
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03/13/2015 | Routine | |
The purpose of this follow up visit was to assess the cold holding capability of the True 3 door prep refrigerator. The True 3 door prep refrigerator is presently holding PHF/TCS food at 41F or below.
- Duties / No Bare Hand Contact with RTE by Use of Suitable Utensils (corrected on site)
Observation: Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
Correction: The Person in Charge or certified food manager shall be ensuring his/her employees are using suitable utensils such as deli tissue, tongs, spatulas, or disposable gloves to handle ready-to-eat foods to prevent bare hand contact.
- 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: Lettuce
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.DISCARDED
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10/15/2014 | Follow-up | |
The purpose of this visit was to respond to a complaint received by the Health Department on September 25, 2014. The complainant alleged the facilities grease barrel, which is stored on the exterior of the building, is not covered. Upon investigation the grease barrel was covered and empty.
The complaint is not confirmed.
No violation noted during this evaluation. | 10/03/2014 | Complaint | |
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.Observed the 3-vat sink not set up properly
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. WORKED WITH EMPLOYEE TO PROPERLY SET UP 3-VAT SINK, PROVIDED HANDOUT ON WASH, RINSE AND SANITIZATION OF FOOD CONTACT SURFACES
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
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: Single-use gloves saved for reuse by food employees.
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. GLOVES DISCARDED
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: Sliced corned beef
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. PUT IN THE EVEREST 2 DOOR REFRIGERATOR TO THAW
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed shredded cheddar cheese at 52F on the True 3 door prep top, chicken salad at 55F, tuna salad at 49F in the True 3 door prep refrigerator
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.DISCARDED
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 3 door prep refrigerator
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: 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: 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.DISCARDED
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10/03/2014 | Routine | |
- 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. After being reminded not to touch swiss cheese or any ready to eat food using bare hands, a foodworker reached into a glove box and proceeded to glove hands prior to first washing hands.
Correction: Training provided to foodworker and manager on proper handwashing procedures. Hands were washed using proper technique and new, clean gloves placed onto hands. 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: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food worker was observed handling the following ready-to-eat food using their bare hands: sliced deli swiss cheese.
Correction: The food worker and manager discarded the swiss cheese which was observed to be touched with the food worker's bare hands. 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.
- 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: Partially cooked chicken breast 43f-45f in the bottom portion of the True prep cooler, which per manager was partially cooked last evening (over 6 hours) and placed into a covered lexan container approximately 8 inches deep with chicken breast which was partially cooked.
Correction: Manager discarded the chicken breast. EHS provided information and alternative methods training for cooling partially cooked chicken breast. It is agreed that the best method for this facility is to partially cook the chicken breast and placed onto an loosely covered sheet pan in a single layer and place into the bottom shelf of either the True prep cooler or the Everest two door upright refrigerator. 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.
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: bulk sliced, porportioned packages of sliced american cheese, open, bulk container of deli turkey, open bulk container of cream cheese, open bulk container of tyzaki sauce all stored in the two door upright Everest reach in refrigerator.
Correction: Manager was able to datemark the above mentioned foods with a discard date of up to 7 days from the day the products were opened. Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the front handwashing sink.
Correction: Manager placed a bottle of pump handsoap at the front handsink. Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Observed a bottle of medication on a countertop next to a slicer and above bread. Employees' medicines are not properly located to prevent contamination of food and food contact surfaces.
Correction: Manager relocated the medication to a place where it will not contaminate food or food contact surfaces. Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.
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05/23/2014 | Risk Factor | |
The purpose of this follow up was to assess the cold holding capability of the True 3 door prep refrigerator. The unit is not maintaining all potentially hazardous food at 41F or below. Please fax to my attention the invoice for the repair of the True 3 door prep refrigerator, within 5 days.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: Observed cream cheese at 45F, sliced roast beef at 44F, hummus at 43F - PUT IN THE 2 DOOR REFRIGERATOR
Correction: Potentially hazardous foods shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True Make-up Table.
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.
- Food Temp Meas Device, Calibrated
Observation: The food temperature measuring device was found out of calibration in the range of use.FACILITIES THERMOMETER 4 DEGREES UNDER 32F WHEN IN ICE AND WATER
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.
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11/26/2013 | Follow-up | |
A follow up to assess the cold holding capability of the True 3 door prep refrigerator will be conducted on or about November 25, 2013.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Observed cut lettuce handled with bare hands. DISCARDED
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 or clean disposable gloves.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: Observed shredded cheddar cheese at 48F, cream cheese at 47F on the True 3 door prep top
Correction: hummus (2) at 46F, 46F - DISCARDED
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True Make-up Table.
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.
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11/21/2013 | Follow-up | |
- 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: Butter.
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. CFM will use time as a public health control for remainder of day until margarine is used.
- 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: observed Sliced Turkey (54 F), Sausage (52 F), Shredded Cheddar Cheese (51 F), Cream Cheese (48 F), Sliced Ham (44 F) on/in the True Make-up Table.- discarded.
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: 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: Egg
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- 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: True Make-up Table.
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: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: tuna strainer.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- 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: microwave, crock-pot, tuna strainer.
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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located next to 3-vat sink is blocked by dishes and gloves, 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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Employees' medicines are not properly located to prevent contamination of food and food contact surfaces.
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.
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11/20/2013 | Routine | |
The purpose of this visit was to respond to a complaint received by the Health Department. The complainant alleged receiving a fly in their coffee and no glove changes by the food handlers. Upon inspection the coffee cups were stored with the food contact surface downward, no flies were noted in the facility and cream was in hermetically sealed, single service packets. Discussed glove usage with the certified food manager and reiterated the necessity of glove changes between handling raw and ready to eat foods, gloves are damaged or utilized to practice any activity that could contaminate their surface. Additionally, discussed the necessity of handwashing between glove changes.
The complaint is not confirmed.
No violation noted during this evaluation. | 08/13/2013 | Complaint | |
The purpose of this visit was to conduct a risk factor assessment inspection. Employee health policy in place. Test kit for chlorine. Chlorine in three vat sink 100ppm. Remember to set up sink as discussed during inspection. Calibrated thermometer. Remember to keep thermometers in all refrigeration units near the door where you can quickly read the temperature of the refrigerator when you open the door. The refrigerator thermometer should not read higher than 41f when near the front door of the refrigerator.
4-501.11A Repair the True two door undercounter refrigerator 50f and fax a copy of the invoice for the repair within . Do not use this refrigerator until it is capable of maintaining potentially hazardous foods at 41f or below. Thank you.
Water heater: State CSB526SFEX 12 kw
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- 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. Observed an employee walk to kitchen with dirty utensils, and pull refrigerator handle and return to the cookline without first washing hands before reaching into the glove box.
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: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
- 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:milk 52f, soy milk 52f stored overnight in the two door under counter prep cooler in the kitchen which had an ambient air of 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. Discarded.
- 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 an employee rinsing and storing the four spatulas in the handsink and then cooking food using the spatulas before sanitizing the food contact surface after touching the basin of the handsink.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the front being used to store utensils such as spatulas and to wash utensils as well.
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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06/28/2013 | Risk Factor | |
The purpose of this visit was to conduct a follow-up inspection.
EHS provided employee health information in Korean.
- 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.
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)
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12/27/2012 | Follow-up | |
The purpose of this visit was to conduct a routine inspection.
EHS provided proper cooking temperatures in Korean and Spanish.
EHS discussed calibrating thermometers and cooling procedures.
Water heater: State CSB526SFEX 12 kw
- (4)-(16) (repeated violation)
Observation: n
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- 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.
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)
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: No Bare Hand Contact with RTE Foods
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: sliced tomatoes and lettuce
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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken stored beside bean sprouts
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.
- 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.
- 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: cooked rice, sliced ham, sliced turkey, tuna salad and chicken salad
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.
- 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: 3dr prep unit on front line
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.
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12/10/2012 | Routine | |
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