- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken over raw shrimmp and raw beef in WI 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 had storage order corrected.
- 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: raw shrimp/imitation crab at soup station: 49/50 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 determined to be out of temeprature less than an hour. Additional ice was added beneath and around food containers and food was returned to required cold hold temperature.
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03/03/2016 | Risk Factor | |
The purpose of this inspection was a follow-up inspection to the routine inspection conducted 11/23/15. The PIC presented invoices for both inspection/service by a licensed PCO and repair of the dishmachine during the inspection. The chlorine sanitizer concentration during the final rinse of the dishmachine tested at 50 ppm. No evidence of rodent infestation was observed.
No violation noted during this evaluation. | 12/03/2015 | Follow-up | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer final rinse dishmachine: 100 ppm. The following good retail practices were discussed during the inspection: 1) Food stored on floor in freezer. 2) Clams (frozen and boiled) removed from original container.
- 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: Chicken in freezer.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. NOTE: Discussed withPIC.
- 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: Tray of raw shell eggs in WI cooler: 51 degrees F. Egg strips/imitation crab in sushi display cooler: 58,61/60 degrees F. Beef meatball/ raw shrimp in ice table right side SS area: 51/49 degrees F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Note: PIC voluntarily displosed of tray of eggs in WI cooler. Food in self serve area was packed in ice. Temperature of sushi display cooler quickly dropped and brought stored food into complaince. All food except eggs were determined to be out of temperature <2 hours.
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06/11/2015 | Risk Factor | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* All critical violations shall be corrected immediately and no later than the time of the next inspection.
* Please email or fax employee health policy employee agreements for all current staff, and invoice for plumbing repair/service to cook-line hand-sink.
* Encourage employees to wash hands as needed and any time after contamination to prevent potential for cross-contamination.
* Training session administered at the time of inspection for staff on chlorine sanitizer solution concentrations and how to make and monitor for effective sanitizing.
* A follow-up inspection may or may not take place on May 2nd, 2014 unless documentation on the employee health policy and plumbing invoice for the cook-line hand-sink are received prior.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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. Per certified food manager the employee files are locked in the owner's office and there is no access at time of inspection.
Correction: Please email or fax documentation of an adequate employee health policy that is current and accurate to Fairfax County Health Department prior to May 2, 2014.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Employee observed handling raw chicken and then washing a utensil prior to properly washing hands.
Correction: Employees must wash hands after contamination and as needed to prevent potential cross-contamination. Employee properly washed hands at the time of inspection.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (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 and to 41°F within a total of six hours. Fried Chicken in Walk-in Cooler observed with an internal food temperature of 45, 47 degrees after cooling overnight.
Correction: Fried Chicken was discarded at the time of inspection by certified food manager. Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be 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: Fried Chicken at rear hot holding bar observed with an internal food temperature of 98 degrees at the time of inspection.
Correction: Fried Chicken was discarded by the certified food manager at the time of inspection. 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: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Laddle used handling raw chicken was observed rinsed and not washed & sanitized.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning to prevent potential of cross-contamination. Utensil was placed in dirty dish area for running through sanitizing dish machine at time of inspection.
- Plumbing / Maintained in Good Repair
Observation: Plumbing system at cook-line hand-sink is not operable at time of inspection.
Correction: A plumbing system shall be maintained in good repair.
- Outer Openings, Protected / Screen Requirements
Observation: The exterior outer openings to the rear entrance doors to the establishment are not completely enclosed.
Correction: Ensure all exterior outer openings to the establishment are completely enclosed to prevent potential entrance from unwanted pests and rodents.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine sanitizer solution was measured at greater than 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 sanitizer solution between 50-200 ppm. Verify concentration using the appropriate test kit.
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04/23/2014 | Routine | |
| No violation noted during this evaluation. | 12/16/2013 | Complaint | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:------------garlic on oil, cooked general tso chicken both in kitchen. Broth in sushi area.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. MARKED.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins 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.
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12/10/2013 | Risk Factor | |
The purpose of today's visit is to conduct a complaint investigation. The complaint was received by the Health Department on July 25, 2013. The complainant stated the their family visited the facility on Friday, July 19, 2013. Complainant stated that the facility was unsanitary and that the food and water taste bad and that 3 members of the 7 party family got sick after eating at facility. Per phone conversation with complainant, there were many different buffet items eaten by the three members that got ill. Complainant also stated that bathrooms had no toilet paper, soap or paper towels. EHS discussed complaint with manager, who was not aware of the complaint. Per manager the Pepsi fountain drink machine is serviced once a month by a Pepsi technician. Ice is transported from main ice machine to Pepsi ice bin in an ice only container. EHS discussed with manager to the need to verify and double check that dishwashers are allowing drink cups and plates adequate time to air dry. EHS observed the time as public health control and food temperatures logs both maintained and within acceptable limits. EHS observed both the ladies and men's restroom fully stocked with soap and toilet paper. Each restroom has two hand air dryers/blowers in place of paper towels, which is acceptable. EHS discussed food processes and date marking. The majority of the buffet menu items are cooked, cooled, reheated and then hot held at buffet/or maintained using time as public health control.
No violation noted during this evaluation. | 07/31/2013 | Complaint | |
The purpose of today's visit was to conduct a complaint investigation in conjunction with a routine inspection. A complaint was received by the Health Department on June 6, 2013. The complainant alleges that during a visit to facility on June 5, 2013 around 5:30 pm that they observed the food on buffet sitting at room temperature. Also the complainant alleges that serving utensils on the buffet were not being properly cleaned or rotated during the visit and that tongs dropped on the floor were placed back on buffet without cleaning. EHS discussed complainant with the manager who was on duty during the time of the complaint. The manager was aware on the concern regarding the room temperature food but not aware of the complainant's concern regarding the tongs. Per manager after the complainants shared their concern regarding the lo mein menu item, a temperature was taken and lo mein was holding at 140F. During today's visit EHS observed hot and cold holding temepratures logs for the buffet lines. Also EHS observed time as a public health control logs for eleven hot buffet items and four cold buffet items. EHS observed proper cooking, reheating and hot holding temperatuers during today's inspection. EHS discussed with manager the need to ensure that tongs/serving utensils are cleaned or changed out at least every four hours or sooner when contamination occurs. Per manager employees are trained on this matter. Complaint cannot be confirmed.
No violation noted during this evaluation. | 06/07/2013 | Complaint | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: Rheem Ruud G91-200-1 which uses 199,900 BTU
*Dish Machine: Auto Chlor D2. observed with correct level of chlorine.
- 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:-----corn stach and oil.
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: Fish Served Raw RTE / Frozen for Parasite Destruction (corrected on site)
Observation: The following fish offered for service or sale in the ready-to-eat form does not have written confirmation that it was frozen to ensure parasite destruction: wild-caught salmon.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. WRITTEN CONFIRMATION FAXED FROM SALMON SUPPLIER DURING INSPECTION.
- 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:
1) Garlic in oil on cookline spice cart over night observed at 77F.
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. DISCARDED.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink near the ice machine being used to rinse off small grape tomatoes. Observed the handsink near the cookline being used to rinse strainers.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap pump at two handwashing sinks was not working properly, therefore the hand soap was not accessible.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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06/07/2013 | Routine | |
The purpose of today's visit was to conduct a complaint investigation. The complainant visited the facility on Friday, January 4, 2013. Complainant stated that food put on the buffet is always cold. EHS reviewed the time as a public health control (TPHC) food logs. The following foods are currently maintained using TPHC: egg rolls, sweet & sour chicken, chicken on stick, fried fish, dumplings, fried chicken, shrimp and all cold items (including cut honeydew and tomatoes). Logs were maintained and complete with time that food is removed from temperature control and with the time that food is replaced or discarded. Facility also maintains food temperature logs for food items that are not maintained using TPHC. EHS observed that some food items that are hot held as oppose to maintained using TPHC were below the required temperatures. These food items were either discarded or reheated to above 165F.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) at the buffet were found hot holding at improper temperatures using a calibrated food temperature measuring device:
1) Cheese pizza-----98F,
2) Baked sweet potatoes----107F,
3) Egg foo young----127F,
4) Gravy------70F
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 OR REHEATED TO ABOVE 165F
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01/10/2013 | Complaint | |
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