PLEASE REMEMBER THAT BEANSPROUTS MUST BE DISCARDED IF LEFT AT ROOM TEMPERATURE FOR 4 HOURS OR MORE. **PLEASE FOLLOW TIME CHART ON WALL AND DISCARD ACCORDINGLY.
PLEASE REMEMBER TO ALWAYS FOLLOW WHEN DISHWASHING: 1)WASH WITH SOAP AND WATER, 2) RINSE, ***3) SANITIZE WITH CHLORINE BLEACH*** WHEN WASHING LARGE DISHWARE IN SINKS. Please train ALL food employees on proper dishwashing.
PLEASE REMEMBER TO ALWAYS COOL SOUPS AND BROTHS WITHIN PROPER TIME LIMIT AS DISCUSSED. SEPARATE LARGE POTS OF SOUP INTO SMALLER CONTAINERS AND ATTAIN ICE WAND FOR RAPID COOLING BEFORE PLACING IN WALK IN COOLER.
Please attain a Splash Guard for Handsink next to Dish Machine to prevent splash and contamination of Clean Dishes on shelving unit.
*PLEASE CORRECT AND PREVENT ALL REPEAT VIOLATIONS OR RISK FURTHER ENFORCEMENT.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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 FOOD EMPLOYEES PUT ON NEW GLOVES WITHOUT WASHING HANDS. OBSERVED FOOD EMPLOYEE ENGAGE IN MULTIPLE TASKS WITHOUT WASHING HANDS. OBSERVED FOOD EMPLOYEE ENTER KITCHEN FROM OUTSIDE AND RINSED HANDS IN PREP SINK WITHOUT SOAP.
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. EHS EXPLAINED PROPER HANDWASHING PROCEDURES. ALL FOOD EMPLOYEES WASHED HANDS AT HANDSINK.
- 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. OBSERVED CONTAINER OF RAW PORK THAWING ON FLOOR UNDERNEATH PREP SINK.
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. PORK CONTAINER MOVED TO PREP SINK BASIN FOR PROPER THAWING.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: OBSERVED PACKAGES OF PORK RACKS IN PREP SINK IN CONTAINER OF STANDING 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. EHS EXPLAINED PROPER THAWING PROCEDURES, WATER FAUCET TURNED ON FOR RUNNING WATER.
- 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: CUT CHICKEN 44F IN BEV AIR PREP COOLER IN BOWL SITTING ABOVE METAL PREP CONTAINERS. OBSERVED RAW PORK 73F RACKS THAWING IN PREP SINK UNDER RUNNING WATER.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CHICKEN PLACED INSIDE PREP COOLER CONTAINERS. RAW PORK PLACED IN WIC.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food item(s) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated: OBSERVED BEANSPROUTS AT ROOM TEMPERATUER 70F, ALLEGEDLY NEW BATCH FOR NEW 4 HOUR TIME. BEANSPROUTS OBSERVED WAS FROM PRIOR 4 HOURS USED FOR SERVING AND ARE NOT BEING DISCARDED AFTER 4 HOURS. OBSERVED PRE-MADE PLATES OF BEANSPROUTS FROM SAME BATCH OF BEANSPROUTS ON TIME 4 HOURS PRIOR.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded. BEANSPROUTS DISCARDED. EHS EXPLAINED IMPORTANCE OF ABIDING BY TIME AS PUBLIC HEALTH CONTROL REQUIREMENTS.
- 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: LARGE PLASTIC CONTAINER, LARGE PLASTIC BOWL STRAINER. LARGE DISHWARE ARE NOT BEING SANITIZED IN 3VAT SINK. PREP SINK IS BEING USED TO WASH LARGE DISHWARE WITH SOAP AND WATER, NO SANITIZER.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS EXPLAINED PROPER DISHWASHING PROCEDURES. ALL DISHWARE WASHED WITH CHLORINE BLEACH AND WATER.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: PLASTIC STRAINER BOWL AND LARGE PLASTIC CONTAINER were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. PLACED ASIDE FOR PROPER DRYING.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (repeated violation)
Observation: Observed that clean DISHWARE were stored in an manner that exposed the item(s) to contamination. OBSERVED CLEAN DISHWARE STORED IN SHELVING UNIT NEXT TO HANDSINK BY DISH MACHINE. SPLASH GUARD NEEDED FOR HANDSINK.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located BY THE DISHMACHINE is blocked, preventing access by employees for easy handwashing. OBSERVED SOAP BOTTLES, SPONGES, AND SINK STOPPERS IN HANDSINK. HANDSINK IS NOT BEING USED FOR HANDWASHING.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. ALL ITEMS REMOVED FROM HANDSINK.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the WALLS BEHIND the COOKLINE BEHIND GRILL is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position (corrected on site) (repeated violation)
Observation: Observed that mops are improperly stored between use. OBSERVED MOPS IN BUCKET OF SOILED WATER.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. CFM PLACED MOP IN AIR DRY POSITION.
|
10/08/2015 | Routine | |
Received copy of Repair Invoice for BEV AIR 2DR PRE TOP COOLER for compliance with 4.501.11A on Risk Factor Assessment conducted 6/11/15. See attached on file.
Observed Cooling Logs for Soup Broths in Compliance. Facility is to continue monitoring Cooling Temperatures and record on Logs provided. See attached on file.
No violation noted during this evaluation. | 06/19/2015 | Follow-up | |
- Duties / Monitor Cooling Procedures of PHF(TCS) (repeated violation)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). PER DISCUSSION WITH CFM, FOOD EMPLOYEES ARE NOT MONITORING TEMPERATURES WHEN COOLING BROTH SOUPS OVERNIGHT.
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores. EHS EXPLAINED PROPER PROCEDURES FOR COOLING. EHS PROVIDED COOLING LOGS TO BE MONITORED BY CFM.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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 BEEF, COOKED CHICKEN, BEEF BROTH, CHICKEN BROTH, TENDON, TRIPE
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. EHS EXPLAINED PROPER DATEMARKING PROCEDURES, FOOD EMPLOYEE DATEMARKED FOOD ITEMS.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: SLICER, TONGS AT COOKLINE
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CLEANED
|
06/11/2015 | Risk Factor | |
| No violation noted during this evaluation. | 12/16/2014 | Complaint | |
- Duties / Monitor Cooling Procedures of PHF(TCS) (repeated violation)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores.
- Critical: Handwashing / When to wash hands (repeated violation)
Observation: Food employees failed to wash their 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.
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.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in the walk in cooler.
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 (repeated violation)
Observation: Large cuts of meat were observed thawing in a sink full of standing 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.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (repeated violation)
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: fried spring rolls cooling for more than 12 hours in the Superior upright refrigerator observed at 46°F.
Correction: 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.
- Cooling Methods (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Large stock pots of soups are removed from heat and allowed to cool to room temperature before being placed in the walk in cooler
Correction: Spring rolls were placed in a large, deep plastic dish and covered with aluminum foil for cooling.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Meatballs (45 F), cooked beef (52 F), and tofu (44 F) in the Beverage Air prep cooler.
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) (repeated violation)
Observation: Date marks were absent or inconsistently applied to several foods throughout the establishment.
Correction: Consistently and clearly mark all potentially hazardous foods with the date by which they must be discarded. EHS discussed importance of proper date marking with the CFM and suggested purchasing date marking stickers.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: Bean sprouts for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- Critical: Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: several utensils stored on wire shelf above clean dishware, food prep surfaces near kitchen entrance, food processor interior.
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:exeriors of equipment throughout, shelving throughout, interior of refrigeration units (including walk in), and gaskets on refrigeration units
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand Drying Provision / Individual, Disposable Towels
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.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the ceilings, walls, floor-wall junctures, and floors not maintained in good repair. Multiple lightbulbs in the hood and ceiling fixtures are burned out.
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, floor-wall junctures, and floors are in need of cleaning - especially behind and beneath equipment and shelving.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
- Mops in Air-dry Position (repeated violation)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured to be above 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution between 50 and 100 ppm. Verify concentration using the appropriate test kit.
- 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. A bottle of perscription pills and a bottle of liquid medication were stored on a wire shelf above uncovered bean sprouts on the counter,
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.
|
12/16/2014 | Routine | |
DISCUSSED WITH MANAGER ABOUT OUT OF CONTROL RISK FACTORS SUCH AS COOLING, COLD HOLDING, AND PERSONAL HYGIENE. HANDED OUT INFORMATION IN BOTH ENGLISH AND VIETNAMESE ON PROPER METHODS OF COOLING.
DISCUSSED PUTTING TOGETHER A RISK CONTROL PLAN TO GET COOLING UNDER CONTROL.
DO NOT USE THE BEVERAGE AIR PREP COOLER FOR FOOD STORAGE UNTIL IT HAS BEEN SERVICED TO BE ABLE TO MAINTAIN FOODS AT 41F AND BELOW.
REPEAT CRITICAL DEFICIENCIES WILL RESULT IN ENFORCEMENT ACTION BEING TAKEN WHICH CAN RESULT IN EITHER THE REVOCATION OR THE NON-RENEWAL OF YOUR PERMIT TO OPERATE.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.
- Duties / Monitor Cooling Procedures of PHF(TCS)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous foods.
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed no handwashing by foodservice employees engaged in multiple food handling tasks.
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. DISCUSSED WITH MANAGER.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the 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.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method:
1) Observed beef thawing at room temperature,
2) Observed chicken thawing in stagnate 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.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:
1) Observed beef broth (58F, 50F) cooling in large stockpots overnight (18+ hours) in the walkin cooler.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:
1) Through discussion with the manager, the beef broth was cooled in a large stockpot at room temperture and then placed in the walkin cooler to cool overnight.
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: 1) Cooked chicken (44F), Tofu (47F), Cooked Beef Tripe (48F), Cooked Beef Flank (52F) in the Beverage Air prep cooler, 2) Bean sprouts (69F) at room temperature.
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 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: 1) Broths, 2) Cooked chicken
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 / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:
1) Peeling plastic on the exterior of the microwave (remove),
2) Aluminum foil lining shelving (remove)
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- 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:
1) Beverage Air prep cooler (49F)
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.
- Equipment / Good Repair / Operation
Observation: Observed the following to be in disprepair:
1) Shelving underneath prep tables (rusted),
2) Shelving in the walkin cooler (rusted),
3) Interior surfaces of the walkin cooler
Correction: The above mentioned items shall be maintained in good repair.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1) Walkin cooler
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.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: 1) Slicer, 2) Knives in storage, 3) Utensils in storage
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
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Shelving throughout the facility,
2) Gaskets on the reachin/walkin units,
3) Interior of the reachin/walkin units,
4) Exterior of equipment throughout facility
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Observed that clean equipment, utensils, and dishware were stored in an manner that exposed the item to contamination from the handsink.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. INSTALL A SPLASHGUARD ON THE HANDSINK TO PREVENT CONTAMINATION OF THE DISHES.
- Outer Openings, Protected / Screen Requirements
Observation: Observed gaps along the back screen door.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Mildew overgrown caulking in the dishwashing area,
2) Ceiling tiles,
3) Walls throughout facility.
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 following is in need of cleaning:
1) Walls,
2) Floor/wall junctures underneath and behind equipment and shelving
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
06/26/2014 | Routine | |
This is a complaint inspection. The complaint inspection was conducted in conjunction with a follow up. The complainant stated that they observed fly larvae in their food on February 5, 2014. During the inspection it was observed that the food was in sound condition and from an approved source. Observed no evidence of any fly infestation at the time of the inspection. Facility is serviced monthly by a pest control company. The last invoice dated January 31, 2014 stated no flies were observed at that time. Complaint is not confirmed at this time.
No violation noted during this evaluation. | 02/20/2014 | Complaint | |
This is a follow up to an inspection conducted January 31, 2014. A complaint investigation was conducted in conjunction with the follow up. See complaint for further details. All deficiencies noted in the previous inspection have been corrected.
No violation noted during this evaluation. | 02/20/2014 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection.
Dishmachine: ADS ET-A-3
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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 FACILITY DID NOT HAVE THE SIGNED EMPLOYEE HEALTH POLICY ONSITE.
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)
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: FROZEN BEEF WAS THAWING AT ROOM TEMPERATURE ON A CART.
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. DISCUSSED THAWING METHODS WITH THE MANAGER. BEEF THAWED UNDER RUNNING WATER.
- 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: COOKED NOODLES ON THE COUNTER
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. NOODLES WERE DISCARDED. EHS DISCUSSED USING TIME AS A PUBLIC HEALTH CONTROL.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
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: DATEMARKING NOT OBSERVED IN THE WALK-IN-COOLER AND ALL COOLERS.
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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED CARDBOARD AND FOIL LINING SHELVES THROUGHOUT THE KITCHEN.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The walk-in freezer unit has excessive frost accumulation.
Correction: Maintain walkin freezer as necessary to prevent excessive frost accumulation.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: FOOD PROCESSOR BLADE AND MEAT SLICER.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED GRIME ON THE INTERIOR SURFACE OF THE ICE BIN.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: PREP TOPS.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Plumbing / Maintained in Good Repair
Observation: FAUCET IS LEAKING IN THE DISHMACHINE AREA.
Correction: A plumbing system shall be maintained in good repair.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Physical Facilities Good Repair
Observation: Observed that the CEILING AROUND THE VENT IN THE EMPLOYEE BATHROOM, CEILING TILE OVER THE 3 VAT SINK, AND SCREENDOOR ARE not maintained in good repair.
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 AREA BEHIND THE COOKLINE AND UNDER THE GRILL ARE in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
|
01/31/2014 | Routine | |
ESTABLISHMENT WILL REMAIN CLOSED AND OWNER/CFM WILL CALL HEALTH DEPT. FOR A REINSPECTION BEFORE REOPENING.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions (corrected on site)
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency. Both bathrooms for customers have non working toilets, sewage is on floor intermittantly (workers mop it up) in hall to kitchen in front of ice machine and mens room floor has about 1/4 inch of liquid, with what appears to be, toilet paper containing water, on it.
Correction: Owner voluntarily closed and will have lines cleaned out and using a sufficient sanitizer, clean sewage affected areas. OWNER/CFM WILL CALL HEALTH DEPT. FOR A REINSPECTION BEFORE REOPENING.
|
01/28/2014 | Complaint | |
The purpose of this visit was to conduct a routine risk evaluation focusing on risk factors. Chlorine sanitizer final rinse dishmachine: 100 ppm.
The food service establishment is not in compliance with having an Employee Health Policy. The Person-In-Charge is to provide training on the Employee Health Policy within 14 calendar days. Documentation (meeting attendance sheet/signed agreement form) is to be submitted to the Health Department within 14 days by fax or email that training has been completed. Failure to comply may result in further enforcement action.
NOTE: Please remember to provide copies of signed employee agreements to Health Department within 14 days, and copy of Northern Virginia Certified Food Manager license to the Health Department within 10 days.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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: 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: rice wrapper and bean sprouts in preparation of summer rolls which are served raw.
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. NOTE: Discussed with PIC.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Raw chicken in pan on floor of walk-in cooler.
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.
- 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: bean sprouts in plastic tub on counter with no TPHC documentation: 51 degrees F.
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. NOTE: Some ice was in tub of bean sprouts. Additional ice was added to provide temperature <= 41 degrees F. PIC agreed to keep sufiicient ice on bean sprounts to maintain required cold hold temperature.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: shelves of walk-in coolers are rusted, and several shelves under prep tables were lined with cardboard.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine sanitizer test kit.
- Equipment / Good Repair / Operation
Observation: The walk-in freezer unit has excessive frost accumulation.
Correction: Maintain walkin freezer as necessary to prevent excessive frost accumulation.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): walk-in cooler.
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.
- 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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Plumbing / Maintained in Good Repair
Observation: The hand sink basin at the warewashing area is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
|
12/30/2013 | Routine | |
This was a follow up inspection to verify that facility had taken necessary steps eliminate roach infestation before a permit to operate could be issued. The facility has hired Orkin Pest Control Company that did the first treatment on November 27, 2013 with follow treatments to continue. See attached copy of work order in file. Facility also cleaned up accumulated dirt and grease to correct violations noted on November 27, 2013 and to eliminate food sources and harborage for roaches. All violations cited on November 27, 2013 and not yet corrected have been recited and are to be corrected within 30 days. Call Edward Nantamu at 703-246-8485 to report compliance.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Equipment / Non Food / Design / Easy Clean
Observation: Theshelves in the walkin cooler are heavily rusted and are not easily cleanable
Correction: Repair, paint or remove rusted shelves within 30 days. Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):
Correction: Repair/replace the gaskets within 30 business days. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
11/29/2013 | Pre-Opening | |
At the time of this inspection, it was observed that a change of ownership has taken place at the food establishment. The current operator does not have a valid permit to operate. Within 48 hours, the following must be done to ensure continued operation of the establishment:
1) Take immediate action to address the heavy roach infestation in the food establishment
2) A reinspection will be conducted on November 29, 2013
3) All violations must be corrected as specified.
Failure to follow the steps listed above within 48 hours may lead to closure of the establishment. If you have any questions, you may call 703-246-2444.
Water heater: State Sandblaster, SBD811-99-NE-118, 199000BTU, 233GPH OF 120 AT 140F RISE
DISH WASHING MACHINE: ADS ET-A-3 USES 48GPH AND CHEMICAL DISINFECTION.
- Equipment / Non Food / Design / Easy Clean
Observation: The shelves in the walkin cooler are heavily rusted and are not easily cleanable
Correction: Repair, paint or remove rusted shelves within 30 days. Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the Walkin cooler are damaged
Correction: Repair/replace the gaskets within 10 business days. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Physical Facilities Good Repair
Observation: Observed that the following are not maintained in good repair 1. rotting ceiling tile above 3 compartment sink, 2. mold growth around 3 compartment sink caulking.
Correction: Repair/ replace rotting ceiling tile, remove mold around the vat sink within 10 business days. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Observed a roach infestation especially around the grease trap and under the dish washing machine.
Correction: Eliminate roach infestation by using approved methods.Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. Due to the heavy infestation a follow up inspection will be conducted on November 29, 2013
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions for roach infestation exis
Correction: accumulation of dirt on non foof contact surfaces, accumulation of dirt and waste food on the floor under 3 compartment sink and dish washing machine.
- Cleaning Frequency for Physical Facilities
Observation: Observed accumulation of grease, dirt and food waste underneath the 3 compartment sink, stainless walls around the three compartment sink, the floor behind the stove on cooks line, carpet at the entrance door.
Correction: Clean the above areas within 10 business days. Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
11/27/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Viet House Restaurant, 9966 Main St, Fairfax, VA 22031 »