Dishwasher appears to be working properly.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the walk-in cooler.
Correction: Protect food from cross contamination by covering food containers in the walk-in cooler.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in cooler.
Correction: Separate raw foods of animal origin during storage from cooked and raw RTE foods including vegetables.
- Food Storage Containers - Identified with Common Name of Food
Observation: Bulk storage container of sugar? not labeled.
Correction: Label containers of foods that cannot be readily identified with common name.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shrimp rolls at improper cold holding at improper temperature
Correction: Relocate food to a cooler that can maintain food at 41°F or less.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard and plastic sheets liners on walk-in cooler shelves, newspapers on prep table and griddle.
Correction: Remove cardboard, plastic sheets, & newspaper from shelves and griddle.
- Temperature Measuring Devices (repeated violation)
Observation: There were no thermometer in some of the coolers.
Correction: Provide thermometers in all coolers so employees can monitor the temperature.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit provided to for monitoring the dishwasher sanitizing solutions concentration..
Correction: Obtain a chlorine sanitizer test kit so that employees can monitor the dishwasher sanitizer concentration.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dishwasher not sanitizing. Chemical pail empty.
Correction: Replace empty sanitizer chemical pail.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean food equipment stored under drainboards.
Correction: Store clean food equipment in a clean dry location at least 6" off the floor.
- Backflow Prevention Device, Design Standard (corrected on site) (repeated violation)
Observation: The mop sink water line for the chemical mixer / dispenser and the hose with a spray nozzle lacks a backflow or backsiphonage prevention device identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the rear kitchen handwashing sink.
Correction: Provide paper towels at the handwashing sink.
- Physical Facilities in Good Repair (repeated violation)
Observation: Dead ceiling light lamps in kitchen, dry storage, & women's restroom.
Correction: Replace dead lamps.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Pump-spray containers of cleaning products not properly labeled.
Correction: Properly label containers of toxic items with common name of product.
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05/26/2015 | Routine | |
Dishwasher appears to be working properly. Reviewed EHP agreements handouts with PIC.
- Critical: Employee Health* (repeated violation)
Observation: Employees are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Provide evidence that employees are aware of their responsibility to report specific information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus to the person-in-charge.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, pork, shells eggs, and poultry during storage by using separate equipment for each type, and/or arranging each type of food in equipment so that cross contamination of one type with another is prevented.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in cooler unit.
Correction: Separate raw foods of animal origin during storage from raw and cooked RTE foods, and raw vegetables and fruit.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw bones..
Correction: Thaw meat in refrigerator at 41°F
- Temperature Measuring Devices (repeated violation)
Observation: There were no thermometers in the prep coolers.
Correction: Provide thermometers in all the prep coolers so employees can monitor the temperature.
- Cooling, Heating, and Holding Capacities
Observation: The 2-door prep cooler, opposite the small display cooler, is not working properly - temperature is 64 degrees.
Correction: Repair the cooler to maintain food at 41 degrees or less.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: small hand slicer..
Correction: Clean and sanitize the slicer..
- Backflow Prevention Device, Design Standard
Observation: A hose with a spray nozzle is connected to the mop sink faucet, and lacks a backflow or backsiphonage prevention device identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Disconnect the hose and/or spray nozzle after use, or provide an approved backflow or backsiphonage device for the specific application.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: Two kitchen handwashing sinks were blocked, preventing access by employees for easy handwashing.
Correction: Provide access to handwashing sinks during all hours of operation. Remove the pans and bowls preventing their use.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: A fly trap was located over 3-vat sink.
Correction: Install the insect control device away from food, clean equipment, utensils, and linens, and unwrapped single service articles to prevent contamination by insects or insect parts.
- Physical Facilities in Good Repair
Observation: Dead ceiling light lamps in kitchen, dry storage, and women's restroom.
Correction: Replace dead lamps.
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05/16/2014 | Routine | |
Discussed Employee Health Policy Agreements (Vietnamese, English & Spanish), Proper Storage of Raw Animal & Ready-To-Eat Foods
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- 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 in the walk-in cooler.
Correction: Separate types of raw animal foods from each other such as beef, fish, shrimp, pork, eggs, and poultry during storage 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.
- 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 walk-in cooler.
Correction: Separate raw foods of animal origin during storage from raw and cooked RTE food including vegetables and fruit.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Knives stored between equipment.
Correction: Store in-use knives on a clean portion of the food prep cooler / table, and clean and sanitize the knife and prep cooler / table surface every 4 hours.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor.
Correction: Store food at least 6" off the floor. Recommend additional shelves on existing shelving units in the walk-in cooler.
- Thawing (corrected on site)
Observation: Improper methods used to thaw pork.
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. 3. As part of the cooking process
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Paper liner in bar storage shelf.
Correction: Do not use paper liners on shelves. Bar mesh can be used.
- Temperature Measuring Devices
Observation: There was no thermometer in the old 2-door prep cooler.
Correction: Provide thermometers in all coolers so that employees can monitor the temperature.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs at the front entrance and/or in the dining room.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: There is a floor mounted equipment that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Correction: Seal front of 2-door back-bar cooler at floor. Install castors or approved 6" legs on the Coke upright display cooler.
- Equipment - Good Repair and Proper Adjustment
Observation: Condensation in old 2-door prep cooler cabinet.
Correction: Correct condensation problem.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
Correction: Clean and sanitize the slicer after use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Box of wax paper on floor.
Correction: Store food items at least 6" off the floor.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Two handwashing facility were blocked, preventing access by employees for easy handwashing.
Correction: Provide access to handwashing sinks during all hours of operation. Remove the 5 gallon pails and dishwashing gloves.
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05/20/2013 | Routine | |
-Pest control contract in place
- Cooling, Heating, and Holding Capacities
Observation: True 3-Door Upright Freezer is not working. (It was received brand new but inoperable).
Correction: Repair or Replace
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: Quat Test Strips not available for use at 3 compartment sink.
Correction: Provide Quat Test Strips
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04/24/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Viet Flavor, 10278 Bristow Center Dr, Bristow, VA 20136 »