The purpose of today's visit was to conduct a routine assessment. The following violations have been observed for a second time:
1. Food Storage Containers, Identified with Common Name of Food
The following suggestions have been made as a means to incorporate Active Managerial Control (AMC):
1. Train employees using "How to Prevent Cross Contamination" document provided
2. Monitor handwashing practices to ensure employees are using proper handwashing techniques
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. OBSERVED EMPLOYEE WASH HANDS IN 3-VAT SINK.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. TRAINING PROVIDED, EMPLOYEE WASHED HANDS IN HAND SINK.
- 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: OBSERVED CONTAINER OF RAW CHICKEN BEING STORED ABOVE CONTAINER OF RAW BEEF IN AMERIKOOL 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). RAW CHICKEN MOVED BELOW RAW BEEF.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED COOKED NOODLES, TOFU, BEING STORED UNCOVERED IN AMERIKOOL WALK-IN COOLER.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. ITEMS COVERED WITH PLASTIC WRAP BY PERSON IN CHARGE.
- Food Storage Containers, Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: SALT, SUGAR, MSG AT COOKLINE.
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. ITEMS LABLED BY PERSON IN CHARGE.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter. OBSERVED WET TOWELS BEING STORED ON PREP TABLES NEAR COOKLINE.
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 Contact Surface/Durable/Nonabsorbent
Observation: The food-contact surfaces of the following equipment and/or utensils are not NONABSORBENT: CARDBOARD BOXES BEING USED TO STORE FRIED SWEET AND SOUR CHICKEN.
Correction: TRAINING PROVIDED. PLEASE DO NOT USE CARDBOARD FOR FOOD STORAGE OTHER THAN DURING RECEIPT OF ITEMS. UPON REMOVAL OF ITEMS FROM CARDBOARD BOXES, PLEASE IMMEDIATELY DISCARD. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbent.
|
03/30/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. The following violation has been observed as repeated for a second time:
1. Improper cold holding.
The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Create and monitor equipment/food temperatures using the Food Log template provided
2. Keep Time as a Public Health Control records for bean sprouts, lo mein, and garlic in oil being stored on prep top during service
3. Train all employees on Employee Health Policy Regularlly
4. Review How to Prevent Cross Contamination document provided (Chinese, English, Spanish) with all employees regularly
Please send the following documents to the Health Department via fax or e-mail:
1. Copy of food and equipment temperature logs by 9/30/15.
- 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: READY TO EAT BEAN SPROUTS.
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. BEAN SPROUTS DISCARDED.
- 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: IN AMERIKOOL WALK-IN COOLER- RAW CHICKEN BEING STORED OVER READY TO EAT COOKED 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. RAW CHICKEN RELOCATED TO BOTTOM SHELF.
- 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: AT GRILL- GARLIC IN OIL (51F), ON PREP TABLE- BEAN SPROUTS (72F)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. GARLIC IN OIL MARKED WITH 4 HOUR DISCARD TIME (3:00PM), BEAN SPROUTS DISCARDED.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the COOK LINE being used TO RINSE WET WIPING CLOTH.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. EMPLOYEE STOPPED RINSING CLOTH IN SINK AND MOVED TO PREP SINK.
|
09/21/2015 | Risk Factor | |
The purpose of today's visit was to perform a routine assessment. As mentioned in last inspection report, please ensure all items being cold held are maintained at 41F or below to limit growth of bacteria. Suggestions made to immediately store shipments of potentially hazardous foods (i.e., bean sprouts) in walk-in cooler upon receipt to ensure they are maintained at proper cold holding temperatures. Currently, large quantities of lo mein and other items are being stored on prep counter in preparation for incoming orders. Advised person in charge to keep items in walk-in cooler until an order is received OR place items in prep cooler/on ice at cook line to make sure items are being maintained at 41F or below.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OPEN COFFEE CUP STORED ABOVE COOK LINE, BOTTLE SPORTS DRINK STORED WITH SINGLE SERVICE ITEMS.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. BOTH DRINKS DISCARDED.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: AT COOK LINE- CONTAINERS OF SALT, SUGAR, MSG.
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. ALL ITEMS LABLED.
- 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: ON PREP TABLE- BEAN SPROUTS (50F), COOKED LO MEIN (48F)
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. ITEMS PLACED IN WALK-IN COOLER.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: FLOOR OF WALK-IN COOLER LINED WITH SOILED 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. CARDBOARD REMOVED AND DISCARDED.
- Dressing Rooms and Lockers to be Kept Orderly
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. EMPLOYEE HAT, JACKETS, CELL PHONE BEING STORED IN DRY STORAGE DIRECTLY ON TOP OF SINGLE SERVICE ITEMS, CONTAINERS SOY SAUCE.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces. ITEMS REMOVED FROM DRY STORAGE.
- Mops in Air-dry Position (corrected on site) (repeated violation)
Observation: Observed that mops are improperly stored between use. TWO WET MOPS NEAR MOP SINK STORED IMPROPERLY.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. MOPS INVERTED TO AIR DRY.
|
03/30/2015 | Routine | |
EHS Provided copies and training on proper storage information in WIC.
- 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: OBSERVED RAW CHICKEN STORED OVER RAW BEEF, OBSERVED RAW BEEF OVER PRE-COOKED CHICKEN.
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). CFM REARRANGED FOOD ITEMS.
- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: OBSERVED FOOD EMPLOYEES USING ONE PAIR OF TONGS FOR RAW BEEF AND RAW CHICKEN AT PREP TOP COOLER. PAIR OF TONGS FOR PRE-COOKED PORK, BEEF AND CHICKEN.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared. CFM ADDED PAIR OF TONGS PER FOOD ITEM.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: OBSERVED RAW CHICKEN THAWING AT ROOM TEMPERATURE.
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. CFM PLACED IN WIC.
- 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: garlic in oil 70F at cookline in 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. CFM moved garlic in oil to cooler
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: 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. CFM WILL RE-WASH, RINSE, AND SANITIZE.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: FLOOR OF WALK IN FREEZER IN NEED OF CLEANING.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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: plastic buckets. OBSERVED DISHWASHER WASH WITH SOAP AND WATER, RINSE, AND AIR DRY PLASTIC CONTAINERS.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS EXPLAINED PROPER SANITIZING PROCEDURES, CFM WILL RE-WASH, RINSE, AND SANITIZE ALL CONTAINERS.
|
07/23/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- 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 in warmer
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. Fried rice was reheated at time of inspection.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
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.
|
12/04/2013 | Risk Factor | |
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.--OBSERVED IMPROPER SET-UP OF THE THREE COMPARTMENT SINK.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours COOKED WONTONS cooling for 3 hours in the BEVERAGE AIR 1DR DISPLAY COOLER observed at 106°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.--CFM DISCARDED WONTONS.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
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:--OBSERVED FRIED CHICKEN, DICED CHICKEN, AND EGG NOODLES IN WIC WITHOUT DATEMARKING.
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.--CFM PLACED DATE MARKING ON NEEDED ITEMS.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: --OBSERVED SOILED KNIVES ON MAGNETIC KNIFE STORAGE STRIP.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.--CFM REMOVED KNIVES AND PLACED IN THREE COMPARTMENT SINK.
- Equipment / Non-food Contact / Visibly Clean (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:--OBSERVED INSIDE OF WIC, CARDBOARD ON FLOOR SOILED WITH FOOD DEBRIS. OBSERVED SOILED HANDLES ON BOTH THE MAXX COLD 2DR FREEZERS.
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.--CFM REMOVED CARDBOARD FROM WIC FLOOR.
- Critical: Controlling Pests / Methods to Use When Pests Are Found (corrected on site)
Observation: Methods are not being used to control pests.--OBSERVED DRAIN FLIES AND HOUSE FLIES IN KITCHEN.
Correction: 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.--MANAGER SHOWED BOX OF FLY STRIPS, EHS ASKED THAT THE STRIPS BE USED TO CONTROL FLIES. MANAGER ALSO STATED THAT DRAINS HAVE BEEN TREATED FOR FLIES.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.--OBSERVED WET MOPS STORED IN MOP SINK.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.--CFM TURNED MOPS UPSIDE DOWN TO AIR DRY.
|
07/23/2013 | Routine | |
Restaurant representatives - add corrected or new information about Hunan Manor Carryout, 1305 Shenandoah Rd, Alexandria, VA 22308 »