- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Bean sprouts at 45 F inside the prep table, corrected.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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06/08/2015 | Risk Factor | |
- Cutting Surfaces (repeated violation)
Observation: The surfaces of all small cutting boards are no longer effectively cleaned and sanitized.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency (repeated violation)
Observation: The walk-in cooling unit plastic curtain and the light fixture need cleaning.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Refuse/Cleaning Receptacles
Observation: The outside grease container needs cleaning on the outside.
Correction: Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a build-up of soil or becoming attractants for insects and rodents. All containers must be maintained in good repair and cleaned as necessary in order to storage garbage and refuse under sanitary conditions as well as to prevent the breeding of flies. Proper equipment and supplies must be made available to accomplish thorough and proper cleaning of garbage storage areas and receptacles so that unsanitary conditions can be eliminated.
- Physical Facilities/Repairing
Observation: Several floor tiles are damaged in the kitchen.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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02/23/2015 | Routine | |
- Package Integrity (corrected on site) (repeated violation)
Observation: Three dented cans of bamboo shoots were observed on shelving in dry storage in basement. Items picked up by supplier during inspection.
Correction: Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Equipment/Good Repair and Proper Adjustment
Observation: The caulk was moldy at 2 part prep sink.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Cutting Surfaces
Observation: The surfaces of some cutting boards are no longer effectively cleaned and sanitized.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Plumbing System/Maintained in Good Repair
Observation: The faucet assembly was in disrepair at left men's restroom hand sink.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Intensity/Lighting (repeated violation)
Observation: Several light bulbs were burned out in kitchen.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Intensity/Lighting
Observation: The light is burned out in the True 1 door uprt.
Correction: The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in the walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Properly distributed light makes the need for cleaning apparent by making accumulations of soil conspicuous.
- Ventilation Systems/Cleaning/Nuisance and Discharge Prohibition
Observation: Exhaust vents in men's and women's restrooms were in need of cleaning.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. Both intake and exhaust ducts can be a source of contamination and must be cleaned regularly. Filters that collect particulate matter must be cleaned or changed frequently to prevent overloading of the filter.
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03/06/2014 | Routine | |
Handwashing signs in Chinese will be mailed to the CFM.
- Smoking in Non-Smoking Areas (corrected on site)
Observation: Person observed smoking in non-smoking area of restaurant. The door was observed open in the smoking area that leads to the non-smoking area.
Correction: Owner or PIC must prohibit smoking in non-smoking areas of restaurant.
- Critical: Package Integrity (corrected on site)
Observation: Dented cans were observed on the dry storage shelf in the basement. The cans were marked for return and relocated.
Correction: Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The nonfood-contact surface of the microwave, interior of the out of order refrigerator, the shelving in the kitchen and the hood are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Plumbing System/Maintained in Good Repair
Observation: The water piping in the basement was observed leaking and not maintained in good repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles in the kitchen where food employee are working with food.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Submission of Plans, Specifications and Other Data; Inspection Prior to Operation; Fees
Observation: Plans and specifications were not submitted to the county manager for his review prior to commencement of construction, remodeling, or conversion of the food establishment. Plans were not submitted for the new smoking section added to the bar area. Submit plans before remodeling.
Correction: Whenever a food establishment is constructed or remodeled or whenever an existing structure is converted to use as a food establishment, plans and specifications for such construction, remodeling, or conversion shall be submitted to the county manager for his review prior to commencement of such construction, remodeling, or conversion. The county manager shall verify that the plans and specifications conform to the requirements of this chapter and the FDA Food Code. The plans and specifications shall include the intended menu, anticipated volume of food to be stored, prepared, and sold or served, the proposed layout and arrangement of the facilities, plumbing plans, mechanical plans, electrical plans, finish schedules, lighting schedules, and the types, model numbers, locations, dimensions, performance capacities and installation specifications of proposed fixed equipment and facilities. The county manager may require additional plans or information, as needed, depending on the nature and extent of the proposed construction, remodeling or conversion. The county manager shall approve the plans and specifications if they meet the requirements of this chapter and the FDA Food Code. The county manager's approval of any plans or specifications shall not be viewed to be a determination that said plans or specifications are free from error. The owner shall have final responsibility for the accuracy and completeness of the plans and specifications, as well as for subsequent construction and installation. No food establishment shall be constructed, remodeled or converted except in accordance with plans and specifications approved by the county manager.
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09/26/2013 | Routine | |
This visit was made to conduct a joint complaint investigation with DES regarding the conditions found in the alley behind the establishment. DES poster was given to manager
- Refuse/Outdoor Storage Surface
Observation: The outdoor storage surface for refuse, recyclables, and returnables is not constructed of nonabsorbent material that is smooth, durable, and sloped to drain.
Correction: An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain. Proper storage and disposal of garbage and refuse are necessary to minimize the development of odors, prevent such waste from becoming an attractant and harborage or breeding place for insects and rodents, and prevent the soiling of food preparation and food service areas. Improperly handled garbage creates nuisance conditions, makes housekeeping difficult, and may be a possible source of contamination of food, equipment, and utensils.
- Refuse/Areas, Enclosures, and Receptacles, Good Repair
Observation: The storage area, enclosure, and/or receptacle for refuse, recyclables, and/or returnables is not maintained in good repair. Dumpsters appear to be rusting at bottom.
Correction: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Storage areas for garbage and refuse containers must be constructed so that they can be thoroughly cleaned in order to avoid creating an attractant or harborage for insects or rodents. In addition, such storage areas must be large enough to accommodate all the containers necessitated by the operation in order to prevent scattering of the garbage and refuse.
- Refuse/Cleaning Receptacles
Observation: Receptacles and/or waste handling units for refuse, recyclables, and returnables have a build-up of soil and/or becoming attractants for insects and rodents.
Correction: Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a build-up of soil or becoming attractants for insects and rodents. All containers must be maintained in good repair and cleaned as necessary in order to storage garbage and refuse under sanitary conditions as well as to prevent the breeding of flies. Proper equipment and supplies must be made available to accomplish thorough and proper cleaning of garbage storage areas and receptacles so that unsanitary conditions can be eliminated.
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07/10/2013 | Complaint | |
| No violation noted during this evaluation. | 03/26/2013 | Complaint | |
~ Paper-towels at hand-sinks must be individually dispensed.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods in the walk-in freezer.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Critical: Manual Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The temperature of the water is not maintained at 171ºF or above for the sanitization of equipment in the manual warewashing operation [Manager stated they use hot water at the bar 3-compartment sink to sanitize glasses. The hot water out of the faucet only reached 157oF, therefore, chemical sanitizer must be used to sanitized glasses/utensils at the bar].
Correction: If immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at 77ºC (171ºF) or above. If the temperature during the hot water sanitizing step is less than 77ºC (171ºF), sanitization will not be achieved. As a result, pathogenic organisms may survive and be subsequently transferred from utensils to food.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink located at the bar is not maintained so that it is accessible at all times for employee use.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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12/14/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Young Chow Restaurant, 420 S 23rd St, Arlington, VA 22202-2516 »