The purpose of this visit was to conduct another follow-up inspection on the walkin cooler. Technician was called last night and repairs were made and invoice was observed. Walkin cooler air temperature is at 41F and is capable of keeping potentially hazardous foods at 41F and below. CFM notified EHS that the True 2dr preptop cooler will be repaired later and will not be used to store any potentially hazardous foods.
No violation noted during this evaluation. | 10/22/2015 | Follow-up | |
- 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: 1) raw egg mix over lettuce in 2dr preptop cooler by prep sink, 2) raw shrimp and beef over sauces, cooked noodles, cooked beef in walkin 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. CFM placed raw items on the bottom shelf in both coolers
- 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: 1) bean sprouts 49F in true 2dr preptop cooler, 2) bean sprouts 50F, cooked beef 48F, raw shrimp 52F in walkin cooler
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. All cooked items and bean sprouts were placed in 2dr glass sliding cooler and meats in the walkin freezer
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of 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.
- Certified Food Manager/Certificate Process (repeated violation)
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). 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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10/20/2015 | Risk Factor | |
- Duties / Inform Employees about Responsibility to Report GI Symptoms, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Employees are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food.
Correction: The Person in Charge or certified food manager shall inform all food employees and conditional employees of their responsibility to report any information about their health and activities as they relate to diseases that are transmissable through food as specified under 2-201.11(A).
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) is observed to be unsound or adulterated: mung bean sprouts observed in walkin cooler
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. EHS discussed with CFM proper disposal of food product
- 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: lettuce
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. lettuce was 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: 1) cooked meatballs stored with raw calamari in same container in 2dr glass sliding cooler, 2) raw shell eggs over cooked spring rolls and raw beef over cooked chicken in walkin 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. CFM rearranged raw items to the lowest shelf
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: scoop in standing water
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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
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.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: frozen beef thawing at room temp
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) bean sprouts 66F in true 2dr preptop cooler,
2) cooked meatball 52F in 2dr glass sliding door cooler, 3) cooked chicken and pork both 45F in 2dr preptop cooler right side
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. All items were placed back into the walkin cooler
- 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: True 2dr preptop cooler 49F and 2dr glass sliding cooler 52F
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, beverage dispensing nozzles, and enclosed components of 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.
- 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). 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.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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06/05/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Provide copies of the updated menu with the corrected consumer advisory within 10 days of the inspection date.
- 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: 2DR reach in refrigerator: Bean sprouts 49F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MANAGER PUT ICE IN THE CONTAINER TO LOWER THE TEMPERATURE OF THE FOOD TO 41F.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.THE EYE OF ROUND STEAK IS SERVED RAW OR UNDERCOOKED AND DOES NOT HAVE AN ASTERISK TO ATTACH IT TO THE CONSUMER ADVISORY.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. MANAGER WILL ADD THE ASTERISK TO THE PRODUCT THAT THE CONSUMER ADVISORY APPLIES TO WITHIN TEN DAYS OF THE INSPECTION DATE.
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12/23/2014 | Risk Factor | |
The purpose of today's visit was to conduct a follow-up inspection.
CFM was able to provide refrigerator technician receipt for repairs from 4/25/14. She has also spoken with the owner and the new menu will be used starting in June or late May. This will be verified at the next inspection. Please contact me if you have any questions. Thank you.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: beef pho soup containing raw beef. Facility has reprinted menus but has not been using them.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Either use the new menu with the consumer advisory or handwrite the consumer advisory on the old menus. This must be done within 2 weeks.
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05/02/2014 | Follow-up | |
The purpose of today's visit was to follow-up on refrigerator.cold holding issues. Refrigerator has not been repaired, CFM stated that ice build-up in unit and they had to defrost this morning.
Old menus (without Consumer Advisory) are still in use.
I will return next week, please empty refrigerator and discard all meats and cooked foods. Use other units to store food. Make sure refrigerator cools to 41F or below. Also discuss menu with owner.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: at 2dr RI - meatballs 46F, flank steak 47F, trupe 45F, pork 46F, spring roll 51F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Move items to other refrigerators or discard, as discussed.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: beef pho soup containing raw beef. Facility has reprinted menus but has not been using them.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Either use the new menu with the consumer advisory or handwrite the consumer advisory on the old menus. This must be done within 2 weeks.
- 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: 2dr reach in refrigerator on right - 52F
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.
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04/24/2014 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection.
Check the thermometers in each refrigerator every day. Make sure they are holding at 37-38F so that food is at 41F or below.
I'll be back in about a week to ensure that the refrigerator is working correctly. Speak with the owner about the menu and let me know what you will do - either use the new menus or correct the old ones.
Please contact me if you have any questions. Thank you.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: at 2dr RI - meatballs 46F, flank steak 47F, trupe 45F, pork 46F, spring roll 51F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Move items to other refrigerators or discard, as discussed.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: beef pho soup containing raw beef. Facility has reprinted menus but has not been using them.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Either use the new menu with the consumer advisory or handwrite the consumer advisory on the old menus. This must be done within 2 weeks.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: reach-in refrigerators.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. EHS provided thermometers.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: inside refrigerators.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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04/14/2014 | Routine | |
- 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: 2dr reach-in refrigerator on the left was observed holding at 52F, with foods inside crabsticks 44F, squid 49F, raw beef 50F, raw chicken 50F.
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. EHS provided ambient thermometer during inspection and checked temperature at end of inspection. MANAGER WILL GO THROUGH THE REFRIGERATOR AND THROW AWAY ALL MEATS, EGGS, SEAFOOD. ALL OTHER VEGETABLES CAN BE PLACED IN ANOTHER WORKING REFRIGERATOR UNTIL THIS ONE IS FIXED.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked:pho. Old menu, without a consumer advisory, is still being used. The new menu, with the consimer advisory that was added after EHS verified, has not been used yet, owner is waiting until the fall.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: The handwashing sink at front of the kitchen has had the water turned off from the valve underneath the basin, the spigot drips.
Correction: PLEASE FIX THE HANDSINK LEAK, YOU MUST INSTRUCT YOUR EMPLOYEES TO USE THIS HANDSINK TO WASH HANDS WHEN THEY ARE ENTERING THE KITCHEN. A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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09/12/2013 | Risk Factor | |
The purpose of today's visit was to verify that the consumer advisory has been added to the menu. Manager has printed statement to place on menu, she wanted to verify it was correct first. A star (*) must be placed next to the menu item #16.
I will check the rest of the menus at your next inspection.
No violation noted during this evaluation. | 03/07/2013 | Follow-up | |
The purpose of today's visit was to verify that the consumer advisory has been added to the menu. Manager has printed statement to place on menu, she wanted to verify it was correct first. A star (*) must be placed next to the menu item #16.
I will check the rest of the menus at your next inspection. Thank you.
No violation noted during this evaluation. | 03/07/2013 | Follow-up | |
The purpose of today's visit was to conduct a follow-up inspection.
Please an asterisk or other symbol next to raw items. Example: Ribeye Steak *
At the bottom of the menu add the following *Contains raw ingredients. Consuming raw or undercooked meats may increase your risk of foodborne illness.
The asterisk (*) must be placed next to all menu items that include raw beef.
Menu must be altered by March 6, 2013
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: Review of the menu indicates that there is no consumer advisory for the raw ribeye beef steak served raw for pho soup.
Correction: If an animal food such as beef is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using a menu advisory.
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02/26/2013 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection.
EHS provided information on employee health, cooling methods and an ambient thermometer. CFM was shown how to calibrate thermometer and to check refrigerator temperatures.
Please provide me a draft of your new menu with the consumer advisory by February 15, 2013.
You must place a symbol such as an asterisk (*) next to each menu item that contains raw beef and then place the statement such as the following, at the bottom of the menu.
*Beef is provided raw for customers to heat in soup. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness especially if you have certain medical conditions.
NOTES:
Water Heater: AO Smith
Dishmachine: AutoChlor A4, 50 ppm
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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)
- Cooling Methods (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: broth cooling in large containers. Provided cooling material to manager in Vietnamese and English.
Correction: Cooling hot 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(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Items at 2door reach-in refrigerator on right, including brisket 44F, meatballs 44F, steamed chicken 45F and grill chicken 45F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Temperature of refrigerator was turned down and was observed at 38F by end of inspection.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: raw ribeye beef steak for pho soup.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2dr reach-in refrigerator at cookline, on right - 45F, turned down to 38F by end of inspection.
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:
1. Shelf under prep table at back.
2. Shelves at dry storage.
3. Caulking between 3-vat sink and wall.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sink at kitchen, near door to dining room, was measured at a temperature less than 100°F. Hot water was turned off underneath sink and was turned back on by manager.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Encourage your employees to wash their hands at this sink.
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01/28/2013 | Routine | |
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