The purpose of this visit was to conduct a risk-factor assessment.
NOTE:
- Observed the light above the stove/grill out. Advised the PIC to repair the lights.
- The walk-in refrigerator light is not bright enough, or the light is blocked with the big boxes that are stored on the top shelves. Advised the PIC to re-arrange the boxes so the light would not be blocked.
- DO NOT store clean/unused knives between the prep refrigerators.
- 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: Bean Sprouts (47F), White Rice (43F), Drunken Noodle (43F) in True 4-DR Prep unit in kithen.
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. FOOD ITEMS WERE DISCARDED VOLUNTARILY. DISCUSSED WITH THE PIC.
- 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: Sticky Rice, Cooked Vegetables, Brown Rice in Victory 2-DR Upright refrigerator.
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. DISCUSSED WITH THE PIC. DATES WERE MARKED ON THE FOOD ITEMS.
|
12/02/2015 | Risk Factor | |
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
1) Handwashing.
2) Sanitizing.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures. Observed employee washing hands with gloves on. The employee handled raw shell eggs and trash and washed his hands with gloves on.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Jewelry Prohibition
Observation: Employees observed wearing jewelry on their arms and hands while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers of iced tea on refrigerator and prep card.
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.
- Critical: PHF(TCS) Received Cold at 41°F or below (corrected on site)
Observation: The following refrigerated food items is received at inadequate temperatures: tofu 60F, pink tofu 59F and bean sprout 63F.
Correction: Refrigerated potentially hazardous food (time/temperature control for safety food) shall be at a temperature of 41°F or below when received. Note: The owner returned tofu and the supplier will come back again on way back to pick up bean sprout and pink tofu. The manager understands not to receive or use those items.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice-cream soup in standing water.
Knives stored in between equipment.
Ice scoop handle touching ice at bar area.
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 /Dry
Observation: Wiping cloths improperly used for the following activity: Observed wet cloth under cutting board.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed noodles covered completely while cooling.
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: Bean sprout (ice touching the bottom of container) 58F. Garlic with oil 48F (prep cart). Rice x2 45F, 46F, rice noodles 46F, cooked chicken x2 45F, 45F, curry 45F, raw beef 45F--walk-in refrigerator.
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: Put bean sprout and garlic with oil inside the refrigerator. Discussed with employees to keep it cold. Per the employees they left the walk-in refrigerator door open and were busy getting food out during preparation. Adjusted the temperature for the walk-in refrigerator. Also, observed that the walk-in was over stocked and that may result in poor circulation.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Observed card board used on shelves in dry storage room.
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.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: both hand sink in the kitchen has gap between wall and hand sink.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage. Note: Re-caulk the handsinks.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit is damaged: Right door for 3DR prep refg.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. Note: The manager arrived 30 minutes after inspection started but his card was expired.
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.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Back door is kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators. OBserved at less than 10 foot candles
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
|
06/10/2015 | Routine | |
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wet wash cloths with a concentration of 0.0ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. ORAL & WRITTEN INFORMATION PROVIDED.
|
12/05/2014 | Risk Factor | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. FOOD SERVICE WORKERS TOUCHED FAUCET HANDLES AFTER WASHING HANDS.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink with cold water.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. ORAL & WRITTEN INFO. PROVIDED.
- 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: OBSERVED FOOD SERVICE WORKER HANDLING FRUITS & VEGETABLES WITH BARE HANDS.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. ORAL & WRITTEN INFO. PROVIDED.
- 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: CHICKEN 46F, COOKED PEPPERS 45F & COOKED EGGS 45F @ #1.
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. ADJUSTED TEMPERATURE DOWN FROM 44F TO 38F AND RETESTED FOODS.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F (corrected on site)
Observation: The food temperature measuring device located in the following cold or hot hold unit is not accurate in °F: HAND HELD THERMOMETER READ 22F FOR 32F.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. ADJUSTED & WRITTEN INFO. PROVIDED.
- Equipment / Cooling, Heating, and Holding Capacities
Observation: The following unit(s) was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment. WALK-IN REF. (ABOUT 18 INCHES) & FREEZER (ABOUT 12 INCHES) HAS NARROW WALK WALKWAY AREA BECAUSE SHELVES ARE OVERSIZED. THIS BLOCKS LIGHT AND INCREASES LOAD ON UNITS.
Correction: Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3. CORRECT AS DISCUSSED.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the WET WASH CLOTHSwith a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. ORAL & WRITTEN INFO. PROVIDED.
- Critical: Food-Contact Surfaces Cleaned before Different Type of Raw Animal Food (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food. USING GLOVES, FOOD SERVICE WORKER PICKED UP RAW CHICKEN, WIPED GLOVED HANDS IN DRY CLOTH, PICKED UP KNIFE, TURNED ON 3 COMP. SINK FAUCET AND RINSED KNIFE & GLOVES IN RUNNING WATER FOR A FEW SECONDS, OPENED VARIOUS REFRIGERATORS AND CONTAINERS OF FOOD FLAVORING ADDITIVES, AND FINALLY HANDLED STYROFOAM CONTAINERS AND CUSTOMER SERVICE PLATES.
Correction: Equipment food-contact surfaces and utensils shall be cleaned before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. ORAL & WRITTEN INFO. PROVIDED.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. FOOD SERVICE WORKER TWICE WASHED KNIFE IN COLD WATER OF HAND WASH SINK.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. ORAL & WRITTEN INFO. PROVIDED.
- Outer Openings, Protected / Screen Requirements
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means. REAR DOOR.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
|
06/10/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer concentration final rinse Autochlor dishmachine 100 ppm. The following good retail practices were discussed during the inspection: rear door open for ventilation with no screen
- 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: half cherry tomatoes/ cooked diced tofu on cookline counter. (71/53 degrees F) Tofu cake/ cooked chicken strips in 1 dr prep cooler top (61/49 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: PIC placed both food items at cookline in ice bath
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located next to wok burners cookline 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 restored access to handsink.
|
11/01/2013 | Risk Factor | |
- 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)
- 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 above raw fish and ground pork
Correction: raw fish stored immediately next to ground pork.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no functional temperature measuring device located in the majority of coolers. Provide fully functional thermometers in all coolers in an easily readible location.
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: grease extractors on hood over cookline..
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
06/03/2013 | Routine | |
Restaurant representatives - add corrected or new information about Kob Kun Fine Thai Cuisine, 2946-L Chain Bridge Rd, Oakton, VA 22124 »