Today’s inspection was to conduct a Risk Factor 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.
4-501.11A Equipment good repair: CORRECTED DURING INSPECTION) The Beverage air coooler along the cookline is not capable of maintaining potentially hazardous foods at 41f or below. The inside ambient air measured 46f-47f. Corrective action: The manager relocated the potentially hazardous foods to the walk in refrigerator and the display cooler to hold while the unit was adjusted. After adjustment, the ambient air inside this unit measured 39f.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Duties / Restrict Unauthorized Personal (corrected on site)
Observation: Unauthorized personnel, such as children or customers, were observed present in the food preparation, food storage, or warewashing areas.
Correction: Manager was alerted and she reminded the person with the child not to enter the kitchen. Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or ware washing areas of the commercial establishment. Only approved tours or brief visits may be authorized by the Person in Charge or certified food manager is steps are taken to ensure that exposed food, clean equipment/utensils, clean linens, and single service items are protected from contamination.
- 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:Raw beef 44f, cooked sliced chicken 43f in the Beverage air 3 door at cookline
Correction: Gen tso chicken 72f along cookline on countertop. Bean sprouts 68f on countertop along cookline.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the front handwashing sink.
Correction: Manager provided papertowels at the front handsink during inspection. Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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12/14/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw chicken over onion, raw pork, raw shell egg over cucumber in the walk in
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods. FOOD STORAGE CORRECTED
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.PUT THE WET WIPING CLOTHES IN THE SANITIZER BUCKETS
- Temp Meas Devices, Easily Readable (repeated violation)
Observation: The temperature measuring device located in/on the following equipment is not designed to be easily readable:Universal 2 glass door refrigerator thermometer
Correction: Temperature measuring devices shall be designed to be easily readable.
- 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: pipes under the 3-vat sink, gaskets of the walk in freezer and refrigerator
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the dry storage area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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06/26/2015 | Routine | |
The purpose of this visit was to verify the sanitizing capability of the dishmachine and the functionability of the handsink. Both items are functioning properly.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
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12/18/2014 | Follow-up | |
Today’s inspection was to conduct a Risk Factor 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.
A follow up to assess the handwashing sinks usability and the assess the sanitizing capability of the dish machine will be conducted on or about December 15, 2014.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
5-205.15(B) Observed the handsink adjacent to the 3-vat sink is clogged and does not drain. Have this fixed immediately and redirect staff to wash hands in the other handsink.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- 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: prep pan, plate
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. WASH, RINSE AND SANITIZE AT THE 3-VAT SINK UNTIL THE DISHMACHINE IS SANITIZING FOOD CONTACT SURFACES
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site) (repeated violation)
Observation: Employees' medicines are not properly located to prevent contamination of food and food contact surfaces.Observed medication stored over dry food storage
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.
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12/09/2014 | Risk Factor | |
- Critical: PHF(TCS) Received Cold at 41°F or below (corrected on site)
Observation: The following refrigerated food items are received at inadequate temperatures:Tofu at 65F, bean sprouts at 66F
Correction: Refrigerated potentially hazardous food (time/temperature control for safety food) shall be at a temperature of 41°F or below when received. DISCUSSED WITH CFM THAT TCS/PHF SHOULD BE RECEIVED AT 41F OR BELOW. CFM STATED THE PRODUCT WOULD BE RETURNED
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food items from damaged packaging were found offered for sale or service:bamboo shoots, pineapple
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. SEPARATED FROM CANS IN GOOD CONDITION
- 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:Observed raw chicken and pork over ready to eat garlic in the Beverage Air 3 door prep refrigerator, raw chicken over ready to eat lomein in the walk in
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.
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance:MSG, salt, sugar
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Observed 3 knives stored at the prep area between the prep refrigerator and the wall and refrigerator and 2 knives stored at the 3 vat sink of the bar area in between the metal bottle holder and the 3-vat sink
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor of the walk in - carrots and cabbage
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: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction:smoke salmon, escolar, salmon, red snapper, tilapia
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. CALL THE FISH SUPPLIER AND HAVE A LETTER OF PARASITE DESTRUCTION FAXED TO YOU OUTLINING THE SPECIFIC SPECIES OF FISH THAT IS TO BE SERVED RAW OR UNDERCOOKED
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:Tofu at 53F in the True prep top
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). DISCARDED
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:Cut tofu observed in a 3 inch higher container filled to the top, covered on the True 2 door prep top for 4 hours
Correction: Cooling 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 (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed mackerel in oil at 73F on a prep table across from the cookline, lotus root at 44F in the Universal 2 door
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.DISCARDED, DISCUSSED WITH THE CFM THAT THIS IS POTENTIALLY HAZARDOUS AND SHOULD BE STORED AT 41F OR LESS, MOVED LOTUS ROOT TO WALK IN
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device located in the following cold or hot hold unit is not accurate in °F:Observed the thermometer has no demarcations between 40F and 50F
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. OBTAIN A THERMOMETER THAT HAS DEMARCATIONS EVERY 2 DEGREES
- Temp Meas Devices, Easily Readable
Observation: The temperature measuring device located in/on the following equipment is not designed to be easily readable:Universal 3 door refrigerator, True 2 door prep refrigerator
Correction: Temperature measuring devices shall be designed to be easily readable.
- 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:Universal 2 glass door refrigerator
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins equipment are not being cleaned as required.
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: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located adjacent to the 3-vat sink is filled with 6 soy sauce bucket lids, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Plumbing / Maintained in Good Repair (corrected on site)
Observation: The sink basin at the handsink adjacent to the 3-vat sink was not draining.
Correction: A plumbing system shall be maintained in good repair.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor/wall juncture across from the walk in freezer, under the prep area across from the 3-vat, under the 3-vat, in the dry storage rooms, walls across from the 3-vat sink are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/19/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor 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.
Additional temperature:
Raw escolar - Beverage Air 3 door flat top prep refrigerator: 39F
Information on ORS was given to the person in charge.
Please fax to my attention, the certified food manager's photo id, the updated menu containing the complete consumer advisory and the parasite destruction letters within 10 days.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
3-601.12(a) Observed on the menu escolar is labeled as white tuna, tilapia is labeled as red snapper. Food shall be offered for human consumption in a way it does not mislead or misinform the consumer.
The parasite destruction letters list white tuna as a species of fish supplied. However, in actuality it is escolar and should be called escolar on the parasite destruction letters. Please call your suppliers and have them correct the misleading name of the fish. This was noted at the June 13, 2013 inspection, but has not been corrected.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Garlic and oil at 68F in front of the cookline - DISCARDED
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: Consumer Advisory, Reminder Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:spicy torpedo roll, lobster delight roll, ocean dream roll, red river roll, spicy thai basil roll, white fuji roll, spicy torpedo roll, lover's heart roll, fantastic roll, japenese bagel roll, volcano roll, Big Maki Roll - mama wok big roll, jay's maki
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".
- 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.
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12/23/2013 | Risk Factor | |
The purpose of this follow up was to verify the cold holding capability of the Universal 2 glass door refrigerator. It is now holding potentially hazardous food at 41F or below.
No violation noted during this evaluation. | 06/20/2013 | Follow-up | |
- (4)-(16) (repeated violation)
Observation: y
Correction: Observed the certified food manager was unaware of the requirements on when to restrict ill employees should not be permitted to work, when to permit ill employees to work with restrictions. However, upon placing phone calls found the signed employee health policies.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label:Sugar, MSG, salt
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction (corrected on site)
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction:mackerel, salmon, red snapper, octopus, squid, red clam, tobiko, salmon egg, yellow tail, smoked salmon, white tuna i.e. escolar, fish eggs
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed springrolls at 49F, fried chicken at 46F, tofu at 51F, vegetable springrolls at 46F in the Universal refrigerator
Correction: bean sprouts at 62F in the walk in - DISCARDED
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated:sushi rice - DISCARDED
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.
- Honestly Presented / Does Not Mislead or Misinform
Observation: The following food items is offered for human consumption in a way that misleads or misinforms the consumer:On the menu white tuna is escolar, red snapper is tilapia
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
- Critical: Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:Sushi specials - Spicy torpedo roll, lobster delight roll, ocean dream roll, red river roll, spicy thai basil roll, white fuji roll, spicy torpedo roll, lovers heart roll, fantastic roll, japanese bagel roll, volcano roll
Correction: Big Maki Roll - Ma Ma Wok Big Roll, Jay's Maki
- Temp Meas Devices, Easily Readable
Observation: The temperature measuring device located in/on the following equipment is not designed to be easily readable:Observed the thermometer in the Universal glass door refrigerator exhibited one demarkation between 30 and 40 degrees making it difficult to determine the temperature of the unit.
Correction: Temperature measuring devices shall be designed to be easily readable and exhibit appropriate numerical demarkations
- 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: Universal 2 door refrigerator
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Gaskets on all the refrigerators
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls in the prep area, 3-vat sink, the floor beneath the Universal 2 glass door refrigerator are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- 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.Observed Pepto Bismol among food in the Universal 2 glass door refrigerator
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.
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06/13/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mama Wok, 12022 N Shore Drive, Reston, VA 20190 »