- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED DISH WASHING EMPLOYEE HANDLE SOILED AND CLEAN DISHWARE FROM DISH MACHINE WITHOUT REMOVING GLOVES OR WASHING HANDS IN BETWEEN.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EHS EXPLAINED PROPER HANDLING PRACTICES. EMPLOYEE DISCARDED GLOVES AND WASHED HANDS BEFORE HANDLING CLEAN DISHWARE.
- 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: BEANSPROUTS 57F - AT ROOM TEMPERATURE
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ICE ADDED TO BEANSPROUTS.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the CEILING TILES is not maintained in good repair. OBSERVED CEILING TILE ABOVE RICE POTS AND DISH MACHINE MISSING AND EXPOSING ROOFING ABOVE. OBSERVED CEILING TILE ABOVE COOKLINE DAMAGED AND STAINED IN NEED OF REPLACEMENT.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/08/2016 | Routine | |
ACTIVE MANAGERIAL CONTROL: Active Managerial Control award was presented today. Observed Very Good Examples of Active Managerial Control by CFM. CFM has provided excellent training in Food Safety to All Food Employees. Food employees are able to demonstrate proper food holding temperatures, cooking temperatures, and very good monitoring of Cooling Procedures for Roasted Duck. CFM conducts daily Temperature checks on Refrigeration units, Food Temperature checks, and verification that all equipment if in working condition through various checks. CFM has added various equipment and implemented additional procedures to kitchen to ensure Compliance and Proper Holding temperatures of food. CFM is very knowledgeable about food safety. EHS was able to observe active managerial control through demonstration and discussion with CFM. Thank you for all your hard work and dedication to protecting Food Safety and Preventing Foodborne Illness. No violation noted during this evaluation. | 09/10/2015 | Risk Factor | |
Please replace floor tiles by dish machine along with ceiling tile above dish area. Please remember to keep food items away from directly underneath open ceiling until repaired. Observed very good practices in maintaining food safety of Demonstration of Knowledge by CFM, showing Active Managerial Control. Thank you.
- Physical Facilities Good Repair
Observation: Observed that the FLOOR TILES AND CEILING TILE ABOVE DISH MACHINE IN NEED OF REPAIR is 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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03/12/2015 | Routine | |
CFM Observed to be very knowledgeable about food safety, Thank you.
- 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: raw shrimp 45F, raw scallops 46F, raw chicken 45F - 3DR Victory Prep Cooler, Garlic in oil 67F at cookline
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 FOOD ITEMS TO FREEZER TO RAPIDLY COOL. GARLIC IN OIL MOVED TO COOLER
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10/22/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection. The hand sink must be accessible at all times. Consider rearranging items within the kitchen to create access to the only hand sink in the kitchen. Dishmachine: Chemical sanitizer
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the Sterling reach in refrigerator are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: CREATE ACCESS TO THE KITCHEN HANDSINK BY REMOVING EXCESS STORAGE. A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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03/12/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. Provided a hand washing sign.
- 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 56F, EGGS 51F
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. MANAGER COOLED BEAN SPROUTS AND EGGS TO 41F.
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The handwashing facility located at the kitchen is 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.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
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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07/19/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Duck Chang's Restaurant, 4427 John Marr Drive, Annandale, VA 22003 »