- 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 ready-to-eat food using hios bare hands:
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. ( Employee obtain and used disposable gloves to hand Ready-To-Eat (RTD) during the inspection).
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw meat and chicken were observed stored above ready-to-eat food and vegetables in the refrigerators.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Foods were rearranged properly during the inspection)
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:Roasted chicken p
Correction: latter, rolls
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): roasted chicken with rice platter, banh cuou rolls, bobia rolls. These were found placed on counter with no written time on display or recorded.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.( Food items removed from sales and some were discarded during the inspection)
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12/21/2015 | Risk Factor | |
Today’s inspection was to conduct a routine assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
EHS provided additional training and written instructions on:
-Employee Health policy
-consumer advisory
-time as public health control
-cross contamination
-sanitizer solution
**Please fax and provide a copy of NoVA CFM certification by July 2, 2015.
**Complete Employee Health Policy for the rest of the employees
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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: Consumer Advisory, Reminder Provided (corrected on site)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement: raw egg in mayo
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions". Added advisory.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has expired CFM card and has not had a chance to renew.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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06/18/2015 | Risk Factor | |
This visit was to conduct a pre-opening follow-up inspection.
Permission is granted for stocking of food and utensils.
Approval for Health Department permit is hereby granted. This inspection report shall serve as your permit until your regular permit is delivered to you. No equipment replacement, addition, or changes are allowed without approval by the Health Department.
Please email me pictures of correction by April 21, 2015:
-air gap for sanitizer vat
-cleanable ceiling in employee restroom.
No violation noted during this evaluation. | 04/07/2015 | Follow-up | |
This visit was to conduct a pre-opening inspection.
A permit was not issued at this time due to the following:
-ceiling not smooth and washable at Expo.
-Need airgap for 3-vat sink.
-need closers on back and employee restroom doors.
Permission is granted for stocking of food and utensils.
Follow-up inspection will be on April 7, 2015.
No violation noted during this evaluation. | 04/02/2015 | Pre-Opening | |
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