- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: TOMATO BASE JELLY FILLING - TRUE 1DR DISPLAY COOLER HELD FOR MORE THAN 7 DAYS>
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- 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): SANDWICHES AT FRONT COOLER DISPLAY AND RED BEAN BUNS IN DISPLAY WARMER (FRONT)
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 CREATED TIME LOG FOR RED BEAN BUNS AND ADDED STICKERS TO SANDWICHES WITH TIME STAMP.
- Food-Contact Surface of Cooking & Baking Equipment Cleaned Every 24 Hours
Observation: The food-contact equipment surface of the OUTSIDE SURFACES OF LARGE MIXING BOWLS is observed soiled with accumulations of grime and debris.
Correction: The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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03/03/2016 | Risk Factor | |
Please clean walls behind cookline and floors underneath heavy equipment and shelving units regularly. This is a repeat Violation.
Please remember to place time stickers on all cold sandwhiches in front cooler daily.
Please remember to adjust warmer to keep steamed buns at 135F or above.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: RED BEAN STEAMED BUN 127F - WARMER (FRONT)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. CFM ADJUSTED WARMER TEMPERATURE.
- 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: RED BEAN MASH - WIC
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. CFM WILL LABEL FOOD ITEM.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: SHELVING UNITS, FRYER EQUIPMENT, COOKLINE EQUIPMENT
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the FLOORS and WALLS in the COOKLINE, UNDERNEATH SHELVING, AND DRY STORAGE AREA is 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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07/09/2015 | Routine | |
TIME AS A PUBLIC HEALTH CONTROL will be used for sandwich items kept on front Open Display Cooler including: egg sandwich, ham and vegetable sandwich.
*Please remember that these food items may only be kept for sale or service for a maximum of 4 hours. Please maintain a written log of food items with time placed on counter and time to be discarded or keep timer available for food items.
Time as Public Health Control form created and added to file.
Please maintain regular cleaning schedule for kitchen floors, walls, and equipment surfaces.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: vegetable and rice noodle steamed bun 123F- in hot holding steam unit
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. CFM ADJUSTED TEMERATURE TO REHEAT TO 135F.
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01/15/2015 | Risk Factor | |
Please monitor temperature of WIC.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: flour, salt, sugar
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. CFM LABELED ALL FOOD ITEMS.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED LARGE CONTAINERS OF BEAN PASTE COOLING ON FLOOR OF KITCHEN.
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. CFM RAISED CONTAINERS ON TOP OF COUNTER.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: MIXING MACHINES (3) at cookline and (1) by handwashing sink IN NEED OF CLEANING. OBSERVED CONTAINERS HELD AT PREP AREA IN NEED OF CLEANING.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. EHS DISCUSSED PROPER CLEANING PROCEDURES.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor tiles is not maintained in good repair. OBSERVED CRACKED AND DAMAGED FLOOR TILES TO BE REPLACED. LIGHT BULBS IN NEED OF PROPER SHIELDING.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the WALLS, CEILING, and FLOORS in the kitchen and DRY STORAGE AREA is in need of cleaning. SHELVING UNITS IN NEED OF CLEANING.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. PLEASE REPAINT CEILING.
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07/29/2014 | Routine | |
The purpose of this visit is to conduct a routine inspection.
- Critical: Air Gap Design Standard, Not Less than 1' (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level at the mop sink is not observed.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch. OWNER REMOVED PORTION OF THE HOSE TO CREATE AN AIR GAP OF AT LEAST ONE INCH.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: There are unfinished wooden shelves in the kitchen.
Correction: Indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the physical facilities listed below are not maintained in good repair:
1. Floor tiles are damaged
2. Broken light fixtures in ceiling
3. Ceiling is not in good repair
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the kitchen is in need of cleaning:
1. Floors,
2. Walls
3. Ceiling
4. Dry storage room
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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09/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about Va Korean Bakery, 4217 John Marr Drive, Annandale, VA 22003 »