Please read cooling literature and keep tubs of tofu separated to faster cool.
- 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. CORRECTED. ORAL & WRITTEN INFO. PROVIDED. MORE ACTIVE MANAGERIAL CONTROL RECOMMENDED.
- 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: TOFU IN FRONT OF GRILL IN 5 GAL PAPER CONTAINER @ 49 to 54F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Discarded and new tofu was put into a smaller container that will be used up in no more than 4 hours or it will be discarded. ORAL & WRITTEN INFO. PROVIDED. MORE ACTIVE MANAGERIAL CONTROL RECOMMENDED.
- 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 action. . PLEASE INDICATE FACILITY NAME and INSPECTOR NAME. ORAL & WRITTEN INFORMATION PROVIDED.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the 3 COMP. SINK & WET WASH CLOTH BUCKET solution was measured at WELL OVER >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 mentioned solution at 50ppm. Verify concentration using the appropriate test kit. CORRECTED. ORAL & WRITTEN INFO. PROVIDED.
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03/15/2016 | Routine | |
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the 3 compartment sink 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 the solution at about 50 - 100ppm. Verify concentration using the appropriate test kit. Mgr. corrected.
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09/21/2015 | Risk Factor | |
| No violation noted during this evaluation. | 03/09/2015 | Complaint | |
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: The following food item(s) were found subject to contamination during storage due to the condition as described: Handled pot being stored in ice machine.
Correction: Ice are considered a food and must be treated, as a ready to eat food that is subject to possible contamination and thereby certain requirements must be followed. Do not store ice scoops in ice makers, unless they are in a specifically designed holder or outside where handle cannot be contaminated by hands. Using a handled pot for ice for large quantity removal (storing it as an ice scoop, away from possible contaminants)
- 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 cloths with 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 & WRIITEN INFO. PROVIDED. MORE TRAINING and MORE ACTIVE MANAGERIAL CONTROL RECOMMENDED.
- Physical Facilities Good Repair
Observation: Observed that the about 1 half of kitchen lights are missing bulbs and thus not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/09/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Right-2dr prep cooler: Cook Beef(1)(2)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.---The items above was moved to a cooling unit that maintains 41F and below.
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12/31/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Dish machine: n/a
EHS provided manager with cooling hand outs.
Note To Manager:
-Revaluate the cooling methods for the tofu delivery and cooked beef. If the methods for cooling is compliance, then training on cooling and the methods is needed for the food employees.
- 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: starch and sugar
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: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (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 and to 41°F within a total of 6 hour: 2dr cooler: cooked beef 50F cooling for over 6 hours, Walk-in cooler: tofu(1) 54F, (2)50F,(3)56F,(4)55F,(5)51F,(6)55F all cooling for over 6 hours
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.---Discarded
- Cooling Methods (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: cooling cooked beef in medium size deep container with a cover, tofu is delivered to the facility at 135F and above from the manufacture in five gallon bag causing difficulty to cool the tofu properly at the facility.
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 were found hot holding at improper temperatures using a calibrated food temperature measuring device: beef broth(1) 82F, beef broth(2) 86F
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.---Discarded
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: prep table near the walk-in cooler bottom shelf has a hole from corrosion.
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.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present in the establishment.
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.
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04/18/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.---Drinks discarded
- 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: beef broth 115F
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. ---Reheated to 202F
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12/09/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
EHS provided manager with employee health policy, cooling, and hand washing handouts.
Water heater: State SBD100-199
Dish machine: n/a
- 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: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: tofu and cooked beef cooling for 6 plus hours in the walk-in cooler observed at 48°F and 50F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.---Discarded
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: adding ice on the top of a large bag in a box of hot tofu and cooling cooked beef in a large deep metal container.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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.
- Refuse / Drain Plug
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
- 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.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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05/16/2013 | Routine | |
FINAL INSPECTION AFTER RENOVATIONS
SCOPE OF WORK:
Addition of dining room space.
INSPECTION:
*The above listed renovations have been inspected and approved by the Fairfax County Health Department.
No violation noted during this evaluation. | 12/28/2012 | Other | |
This was a complaint inspection in conjunction with a risk-factor assessment inspection (refer for details). The complainant stated that the facility commercial dumpster was not in its proper placement and said it was unclean. EHS observed dumpster was placed in its correct placement and it was sanitary and there was no sign of litter or debris. EHS also spoke with CFM and he stated that the dumpster was moved temporarily due to repaving of parking lot. Complaint was not confirmed at the time of inspection.
No violation noted during this evaluation. | 08/10/2012 | Complaint | |
Today’s inspection was to conduct a complaint inspection that was received on August 6, 2012 and in conjunction a Risk Factor Assessment inspection was performed. 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.
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: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw.
- 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 shell eggs over watermelon, raw marinated beef over potatoes
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.
- 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: tofu containers, raw beef strips (kalbi) thawing in large plastic mixing bowls
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: cooked cut beef, cooked cut pork
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Critical: Time as a Public Health Control/ Written Procedures Available
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): tofu.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. The product needs to be labeled to properly identify when to discard the product.
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08/10/2012 | Risk Factor Assessment | |
Restaurant representatives - add corrected or new information about Vit Goel Tofu House, 4121 Chatelain Road #100, Annandale, VA 22003 »