The purpose of this visit was to conduct a routine inspection.
- Plumbing / Maintained in Good Repair
Observation: The hand washing sink faucet in the back prep is leaking.
Correction: REPAIR THE HAND WASHING SINK FAUCET AND PROVIDE A SERVICE RECEIPT TO THE HEALTH DEPARTMENT WITH IN 30 DAYs.
- Floor and Wall Junctures/Coved/Sealed/No Water Flush Cleaning
Observation: The wall and 2-compartment prep sink is not sealed properly.
Correction: If cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no more than 1 millimeter. CAULK THE WALL AND PREP SINK AND PROVIDE A SERVICE RECEIPT TO THE HEALTH DEPARTMENT WITH IN 30 DAYS.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at back prep handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PAPER TOWEL WAS PROVIDED.
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01/08/2016 | Routine | |
The purpose of this visit to conduct a risk-factor assessment.
NOTE: Keep the dumpster lid closed.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw Chicken stored over raw pork.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Food items were re-organized.
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07/06/2015 | Risk Factor | |
NOTE:
- Sushi bar is not in service.
- Recommended to have more than one person with CFM card.
- Repair handwashing sink at the back prep area and provide cold water.
- Use wet sanitized towels to wipe prep areas and cook line. It will be helpful to minimize contamination. Change the sanitizer bucket water every 2-4 hours.
- Food thermometer is provided to the operator. Use food thermometer to monitor food temperature while cooking, cooling, cold holding, or hot holding. Sanitize the food thermometer in between use.
- Do not store any pesticides in the establishment.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw Chicken container over vegetables at True Left and Right prep coolers. Raw chicken container over spicy sauce bucket in the walk-in cooler.
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. Raw chicken containers at the all coolers were stored on the bottom of the shelves to prevent contaminations. Discussed the proper way to store raw food (meat products and ready to eat products). Cross contamination hand out is given to the person in charge.
- Wiping Cloths/Laundered (corrected on site)
Observation: Wiping cloths improperly stored between use, not in chemical sanitizing solution, in the following locations: Back prep area. The solution did not have sanitizer.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be laundered daily. Wiping cloths were stored in chlorine solution.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours: White rice in the walk-in cooler (75F - 2HR 10 Min).
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. White rice was moved to freezer to cool rapidely.
- 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: Sour Chicken (47-41F) at True 2DR Right Prep, Raw Shrimp (47F - 41F) at True 2DR Leftg Prep. Raw Shrimp container was overfilled after lunch rush.
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. Sour Chicken was moved to freezer for rapid chill. Top layer of raw shrimp which was 47F was moved to a unit to cool faster.
- Food Temperature Measuring Device Required & Readily Accessible (corrected on site)
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. Provided a food thermometer to the operator.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the front was blocked with utensils, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Utensil was removed and made available to wash hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the prep handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towel was provided at the prep handwashing sink.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Restricted, commercial use pesticides present in the facility are applied by the operator who is not a certified pesticide applicator. Observed Roach Killer Gel stored at the facility.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. Properly discarded the Roach Killer Gel from the facility.
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01/20/2015 | Routine | |
The purpose of this inspection was to conduct a risk factor assessment. Discussed public health significance of maintaining cold held foods at 41 degrees F or below. Chlorine sanitizer in 3 vat sink/ wiping cloth bucket: 100/200 ppm. The following good retail practices were discussed during the inspection: 1) Use of hair restraints. 2) Repair screening on rear kitchen door to restore to flyproof condition. 3) Protecting food from potential contamination: Uncovered cooked potato cubes on shelving immediately next to and underneath packaged single service items/ raw onions stored on shelving underneath phone and other personal items, and next to can of lubricant.
- 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: cooked, breaded chicken, sweet and sour, in prep cooler R top/ raw shrimp in bowl resting on top of raw shrimp in prep cooler L top: 46/56 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: Both foods determined to be out of temperature <1 hour and were relocated to another cooler.
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07/11/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw chicken stored over raw chopped celery, chopped carrots, and cooked lo mein noodles.
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. NOTE: OIC corrected storage order.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored in bucket of water with chlorine sanitizer concentration = 0 ppm.
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 / Prohibited Areas / Other Sources (corrected on site)
Observation: Food storage immediately adjacent to sources of contamination. Raw onions stored next to WD40 lubricant, whtie pepper stored next to metal pan scrubbers and bandaids.
Correction: Food may not be stored under other sources of contamination. NOTE: PIC relocated food items.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: cooked potatoes cooling at room temperature.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: rice in wok on wok range. (108 degrees F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. NOTE: PIC increased temperature to 165 degrees F,l then agreed to hold at >= 135 degrees F.
- 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: cooked sliced beef/cooked shrimp/cooked sliced chicken on prep counter or prep cooler right 98/106/99 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: Food relocated to a cooler.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: can opener.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. NOTE: PIC had can opener washed, rinsed, and sanitized.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cooking pot.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. NOTE: Discussed with PIC.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at warewashing area was blocked, 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. NOTE: PIC removed obstruction from in front of handsink.
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01/13/2014 | Routine | |
The purpose of this visit was to conduct a risk factor evaluation. The following good retail practices were also discussed during the inspection: visible oil and food debris accumulation on side of deep fat fryers, front door open with no screen.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw chicken on skewers stored above ready to eat food in True 2 dr prep cooler R..
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. NOTE: PIC corrected storage order.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw chicken stored on same shelf as and immediately next to raw beef and raw shrimp and above ground beef in walk-in cooler.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). NOTE: PIC corrected storage order.
- 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: pans being washed and air dried without sanizing at time of inspection.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. NOTE: Chlorine sanitizer solution added to sanitizing sink, and pans santized.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
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. NOTE: Corrected by PIC.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the chlorine sanitizing solution was measured at >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 sanitizing solution at 50-100 ppm. Verify concentration using the appropriate test kit.
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09/18/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine risk inspection. Water heater information: AO Smith BT80230. Chlorine sanitizer in 3 vat sink
- 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 chicken stored over breaded cooked chicken in prep cooler #1. NOTE: PIC relocated raw chicken.
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.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: egg rolls and cooked rice cooling on shelves at room temperature.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: fried rice on range. NOTE: Rice was reheated to proper temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- 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 shrimp/raw pork/raw beef./raw chicken in True prep cooler left
Correction: garlic and oil mixture with sauces next to range
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: can opener. NOTE: PIC had can opener cleaned.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: interior top of ice machine.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Window & Doors Screened if Kept Open for Ventilation (corrected on site)
Observation: Front and rear doors open at time of inspection with no screens.
Correction: Front and rear doors both open at the time of the inspeciton without being screened.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine sanitizer solution in wiping cloth bucket/3 vat sink was measured at 200/200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. NOTE Sanitizer concentration reduced to 100/75 ppm in the 3 vat sink/wiping cloth bucket.
Correction: Maintain the concentration of chlorine solution at 50-100ppm. Verify concentration using the appropriate test kit.
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04/10/2013 | Routine | |
Restaurant representatives - add corrected or new information about Oriental Cafe, 8558a Lee Highway, Fairfax, VA 22031 »