Date label prepared ready to eat TCS foods if kept in the fridge for more than 24 hours, Dish machine good @100ppm, correct the remaining items this week
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. raw pork stored on top of raw shrimp skewers in the 2 door reach in refrigerator
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Linens and Napkins - Use Limitation (corrected on site)
Observation: moistened Linens in contact with food (basil leaves)
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: chicken broth and beef broth on the stove top hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Good Repair and Proper Adjustment
Observation: microwave on the line was observed in a state of disrepair and damaged (rotating plate was broken in half)
Correction: Repair the microwave to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the low boy cooler gaskets, low boy cooler doors, inside the coolers and the shelf below the prep table has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the clutter preventing its use.
|
01/08/2016 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Floor broom stored with handle down and next to the clean dish rack area where clean utensils could become contaminated.
Correction: Protect food from miscellaneous sources of contamination. Broom moved to mop sink area.
- Thawing (corrected on site)
Observation: Improper methods used to thaw beef as it was sitting in pan at room temperature.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
|
10/06/2015 | Routine | |
Keep the corrected items corrected, correct remaining items today. The dish machine was sanitizing with chlorine and was good @ 100 ppm. Staff provided information on reportable illnesses.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw eggs holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Uncovered buckets of broth stored in the .walk-in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sprouts and spring rolls cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) spring rolls, fried chicken, and broth in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the line is being used to store utensils.
Correction: The handwash facility identified above is to be used for washing hands only. Keep hand sink clean and accessible at all times.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
05/12/2015 | Routine | |
The health department permit has expired. Apply for a new health department permit within the next week. All food temperatures were within the acceptable range. The dish machine was sanitizing with a chlorine concentration of 50-100 ppm.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food observed stored below the paper towel dispenser.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the dishware area is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
|
02/04/2015 | Routine | |
Correct the above items today. Make sure staff is date marking all foods that have been cooked on premises if the food is going to be used for more than 24 hours. The dish machine was sanitizing with chlorine and was good @ 100 ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sprouts and shell eggs cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) rice, fried chicken, and beef broth in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the dishware area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
10/02/2014 | Risk Factor | |
Today's visit if for a follow-up of their risk control plan to ensure staff is date labeling foods held over 24 hours. A review of the foods in the coolers and walk in freezer found firm date labeling foods as required. Keep up the good work. Firm no longer needs to email log sheets to health department.
No violation noted during this evaluation. | 07/10/2014 | Other | |
The food items that are prepared and frozen need to be date marked when the food is removed from the freezer so that staff knows remaining shelf live of the product. Correct today.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) Pho stock and fried tofu in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
|
06/10/2014 | Follow-up | |
Correct the remaining items this week. Food temperatures were within the acceptable range. The dish machine was sanitizing with chlorine and was good @ 100 ppm.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk-in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Thawing (repeated violation)
Observation: Improper methods used to thaw Pho stock.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) Pho stock and fried tofu in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Warewashing Equipment, Cleaning Frequency
Observation: The center compartment of the 3 basin sink has a black residue on sides of it.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The hot water handle on the hand sink in the dish ware room was missing, making it difficult for employees to wash hands.
Correction: Repair and maintain all plumbing components and fixtures.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the dish ware area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
06/03/2014 | Routine | |
Need to monitor the sprout temperature more often to make sure the temperature stays at or below 41 degrees. Have your pest control company work on the drain flies at mop sink. Need to remove excess water and moisture in this area to help solve this problem. The dish machine was sanitizing with chlorine and was good @ 100 ppm. Manager provided information on reportable illnesses. Time control food items were labeled and was good.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: One of the cooks on the line was observed eating chocolate at the cook station where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Thawing
Observation: Improper methods used to thaw shrimp and beef as the shrimp was in standing water and the beef sitting on a pan to thaw.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bean sprouts cold holding at improper temperature of 47 degrees.
Correction: Maintain sprouts at 41 degrees or less. Ice was added to the bin of sprouts that is used on the line at lunch and the temperature dropped down.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The hot water valve at the hand sink by the dish machine was not working.
Correction: Repair and maintain all plumbing components ansd fixtures. Repair faucet this week.
- Critical: Pests-Controlling Pests*
Observation: Numerous drain flies were observed around the mop sink and trash can. Methods used to control pest is not working for these drain flies.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Eliminate the drain flies.
|
01/14/2014 | Routine | |
The purpose of today's visit is due to a complaint, # 31608, of the back door open on a warm day, an uncovered black tub of raw chicken in a brown sauce was observed on the floor next to a package of toilet paper. After speaking to the manager on site at time of visit, it was learned that the back door is left open sometimes. Manager stated that raw chicken is marinated for one to 2 hours then removed from marinate and placed in freezer. I spoke to manager on duty and informed him that the back door should be left shut and that chicken needs to be kept under refrigeration except during food preparation. Also, the chicken needs to be kept covered to help prevent anything from getting into the food item. I did not observe any uncovered chicken on site. Food was located in the coolers and freezer except what the staff was working on at time of investigation. There was a large package of toilet paper located close to the back door. Food handling practices need to be reviewed and worked on with staff more often.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents as the back door was blocked open.
Correction: Protect the food establishment against the entry of insects and rodents by solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
|
10/07/2013 | Complaint | |
Most items were corrected on the spot. Correct the faucet this week. The dish machine was sanitizing with chlorine and was good @ 100 ppm.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken and raw eggs stored over cut vegetables the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Summer roll for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Containers on the serving lines of the prep cooler to which additional product is added are observed soiled. Tongs used yesterday were also observed soiled and had not been cleaned.
Correction: Clean and sanitize containers at least every 24 hours as long as food items are stored in them.
- Plumbing System Maintained in Good Repair
Observation: The faucet at hand sink next to the 3 basin sink is in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
|
07/31/2013 | Routine | |
Need to monitor the cooling of foods more closely. Make hot foods are cooled from 135 to 70 in 2 hours our less and finish cooling the food down to 41 or less within 6 hours after reaching 135 degrees. Please monitor staff to make sure they know what how to cool foods down and remember, not bare hand contact with ready to eat foods. The dish machine was sanitizing with chlorine and was good @ 100 ppm. All equipment seem to be working well. Manager provided information on reportable illnesses. The health department permit has expired. An application was left the the manager. Submit the health department application along with fee within one week.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The chef is drinking from an uncovered container in the food preparation area. The open drink container was stored over the prep board.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. Item removed. Manager spoke to chef on this subject.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employee observed handling ready-to-eat (RTE) food, salad makings, with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Spoke with staff and they are now using single use gloves while making salads.
- Thawing (corrected on site)
Observation: Improper methods used to thaw fish as it was thawing at room temperature.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process Item was moved to cooler.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. The cooked tofu and rice were observed in sealed containers and stacked while cooling in the large cooler.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sprouts cold holding at improper temperature of 45 degrees.
Correction: The pan holding the sprouts for during lunch is stored with ice and sprouts. The ice has already melted. Need to monitor the sprouts and add ice if the sprout temperatures climb to 41 degrees.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of various food items.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station by cooking area is being used for purposes other than washing hands such as dumping station and rinsing noodles.
Correction: The handwash facility identified above is to be used for washing hands only.
|
02/26/2013 | Routine | |
Restaurant representatives - add corrected or new information about Viet Chopsticks, 19385 Promenade Dr, Leesburg, VA 20176 »