Huong Viet Restaurant, 6785 Wilson Blvd, Falls Church, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Huong Viet Restaurant
Address: 6785 Wilson Blvd, Falls Church, Virginia
Total inspections: 16
Last inspection: Aug 25, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-103.11(E) - Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
  • 2-103.11(I) - Corrected During Inspection Repeat Employees are not properly sanitizing cleaned multiuse equipment and utensils. Observed cutting board not sanitized by chef after washing
  • 2-301.14(A)-(I) - Corrected During Inspection Critical A chef prepared grilled meats from the raw state then continued working with ready to eat foods without and handwashing step
  • 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: squeeze bootles containing sauces.
  • 3-304.15(A) - Single-use gloves worn during multi-tasked food preparation.
  • 3-501.13(A)-(D) - Observed the following food thawing using an improper method: shrimp thawing at side of sink
  • 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: shrimp, blood sausage and fish balls at 47F each; shrimp toast in cooler at 44F
  • 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: shrimp toast prepared previous day
  • 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: red plastic crates used for spring roll storage
  • 4-501.16(B) - The multiuse warewashing sink was not observed cleaned and sanitized
August 25, 2009Routine47Details / Comments
3-302.11(A)(2) - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw ground pork stored over raw softshell crab.April 21, 2009Follow-up--Details / Comments
  • 2-103.11(G) - Repeat Employees are not monitoring methods to rapidly cool potentially hazardous food (PHF) using calibrated thermometer.
  • 2-103.11(I) - Corrected During Inspection Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  • 3-302.11(A)(1) - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows- pork blood stored over uncovered herbs in cooler- chicken stored over ready to eat food in Glencoe unit- raw burger stored over ready to eat food in True upright unit- raw meats stored over packaged vegetable in freezer
  • 3-302.11(A)(2) - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: ground pork stored over seafood in freezer.
  • 3-302.11(A)(4) - Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: herbs under pork blood in cooler
  • 3-305.11(A)(3) - Soda stored on the floor at bar
  • 3-501.15(B)(1)-(2) - Corrected During Inspection Food containers for cooling food are arranged so as not to allow for maximum heat transfer in large bulk soup, container of chicken quarters and fried spring rolls.
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: ground burger in upright True unit at 44F
  • 3-603.11(A) - Critical A review of the foodservice operation revealed that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: fried egg with liquid yolk observed in kitchen (not listed on menu
  • 4-501.11(A) - The upright True uit found holding ground pork at 44F and is not currenlty operating as required to cold hold food at a temperature of 41F or less.
  • 4-502.13(A) - Manufacturer containers originally holding MSG resued for dry rice.
  • 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: fry pan that was washed but not sanitized by hand.
  • 6-303.11(C) - Observed that one hood lamp was not functioning
  • 6-501.12(A) - Repeat Observed that the floors are in need of cleaning.
February 09, 2009Critical Procedures68Details / Comments
  • 2-103.11(E) - Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
  • 2-103.11(G) - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF) such as bulk soups.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: beef was stored over broth and onion in cooler, raw beef was stored over sauce in a reach in unit and raw chicken was stored over covered onion in Glencoe unit
  • 3-302.11(A)(2) - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows - chicken was stored over shrimp in cooler, chicken was stored over beef in reach in unit.
  • 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination:onion in cooler underneath raw meat
  • 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance - cooking oils
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: pork chops at 50F and raw pork in marinade at 45F approximately (items were found in metal cooler with insufficient ice bath)
  • 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: egg rolls, cooked chicken, cooked beef.
  • 4-302.12(A) - The certified food manager could not provide a food temperature measuring device.
  • 4-602.11(A)(1) - Corrected During Inspection Critical Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food at grill
  • 4-903.11(C) - Take out containers were observed stored unprotected
  • 6-303.11(B) - Observed that inadequate lighting was provided in Glencoe RI unit
  • 6-501.12(A) - Observed that the floors under equipment are in need of cleaning.
  • 7-201.11(A) - Corrected During Inspection Critical Observed windex on edge of cooler ceiling and underneath several cooking oil contianers were stored
September 25, 2008Routine77Details / Comments
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. CFM could not explain correct setup of 3 compartment sink.
  • 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using improper handwashing procedures. Food employee turned on only cold water and did not know how to dispense the soap into his hands which indicated that he was not washing his hands. After the soap was dispensed he scrubbed for less than 20 seconds and turned off the faucet without using a paper towel.Note: Importance of proper hand washing was reiterated to the CFM.
  • 3-202.15 - Corrected During Inspection Critical Observed dented can stored with undamaged cans on the dry goods shelf.
  • 3-302.11(A)(1) - Critical (CORRECTED DURING INSPECTION): Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:1) Raw shrimp stored over pastry in the Bev AIr 1 DR RI.2) Raw chicken stored over cooked shrimp in the Bev AIr 2 DR freezer.3) Raw chicken stored over cooked shrimp in the Superior 3 DR RI.
  • 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: observed raw chicken stored over raw pork in the Bev Air 2 DR freezer.
  • 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: cooked shrimp and cooked pork in the Glenco 2 DR refrigerator. The CFM stated that the items were cooked on 9/4.
  • 4-702.11 - Corrected During Inspection Critical Due to no detectable level of chlorine in the wiping cloth bucket, the food contact surfaces for which the wiping cloths were being utilized were not being sanitized.
  • 4-703.11(C) - Corrected During Inspection Critical When tested, no chlorine was detected in the wiping cloth bucket.
September 05, 2007Critical Procedures80Details / Comments
No violation noted during this evaluation. March 27, 2007Routine00Details / Comments
No violation noted during this evaluation. April 24, 2006Follow-up00Details / Comments
No violation noted during this evaluation. April 24, 2006Routine00Details / Comments
5-103.11B - Critical There has been replacement of the water heater. The current water heater (General Electric GG75T6A, 75,000 BTU, Recovery Rate of 93 GPH at 80F Rise) has been calculated and the peak hot water demand for the establishment cannot be met. The water heater also is not of approved commercial design.February 16, 2006Follow-up10Details / Comments
  • 3-301.11B - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.employee adding ingredients with bare hands to finished dish.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw meats over vegetagles or ready to eat foods.
  • 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
February 15, 2006Critical Procedures30Details / Comments
  • 12.1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Home use ice cooler.
  • 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.Lettuce
  • 3-301.11C - Bowls found used for dispensing bulk food ingredients.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Eggs over vegetables.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the coolers
  • 3-302.12 - Corrected During Inspection Unlabeled food containers in prep areas. Sugar, salt
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  • 3-305.11A3 - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6" above the floor.
  • 3-501.13 - Corrected During Inspection Repeat Observed foods thawing in buckets on floor.
  • 4-101.11D - Handles of knife and strainers at the woks are wrapped with uncleanable plastic or tape.
  • 4-301.11 - Beverage type cooler is being used for storage of potentially hazardous foods.
  • 4-501.11B - Repeat Shelves in refrigeration units are peeling.
  • 4-501.12 - The cutting board(s) along the prep liner are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-601.11A - Corrected During Inspection Critical Soup bowls had food stains in bottom.
  • 4-904.11B - Corrected During Inspection Repeat Unwrapped knives, forks, or spoons were not stored with the handles up. at the service area.
  • 6-202.11A - Light bulb in reach-in refrigerator is not shatterproof or protected.
August 02, 2005Routine412Details / Comments
  • 2-301.15 - Corrected During Inspection A food employee was observed cleaning their hands in three vat sink.
  • 2-401.11A - Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  • 2-402.11A - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 3-303.11 - Corrected During Inspection Beverage container found in drink ice.
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 3-305.11A3 - Food stored less than 6" above the floor. in walk-in
  • 3-501.13 - Corrected During Inspection Observed shrimp thawing at sink with no water running.
  • 4-501.11B - Fan grids in walk-in unit are rusted and need painting or replacement. Door gaskets on prep unit and smalL Beverage Air units are damaged.The ice machine lid is damaged.
  • 4-903.11B - Corrected During Inspection Clean single service items were observed stored with the food-contact surface facing upward.
  • 4-904.11B - Corrected During Inspection Repeat Eating utensils found stored with lip contact surfaces exposed.
  • 5-203.14B - Corrected During Inspection Critical Hose fittings on two sinks allow connection of hose to sinks that do not have backflow protective devices.
  • 5-205.11A - The handwashing facility located at the bar is blocked by a large refuse container, preventing access by employees for easy handwashing.
  • 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink in kitchen.
  • 6-501.114A - Two stools in kitchen have damaged uncleanble seats.
February 02, 2005Routine312Details / Comments
  • 2-301.15 - Corrected During Inspection A food employee was observed cleaning their hands in three vat sink.
  • 2-401.11A - Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  • 2-402.11A - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 3-303.11 - Corrected During Inspection Beverage container found in drink ice.
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 3-305.11A3 - Food stored less than 6" above the floor. in walk-in
  • 3-501.13 - Corrected During Inspection Observed shrimp thawing at sink with no water running.
  • 4-501.11B - Fan grids in walk-in unit are rusted and need painting or replacement. Door gaskets on prep unit and smalL Beverage Air units are damaged.The ice machine lid is damaged.
  • 4-903.11B - Corrected During Inspection Clean single service items were observed stored with the food-contact surface facing upward.
  • 4-904.11B - Corrected During Inspection Repeat Eating utensils found stored with lip contact surfaces exposed.
  • 5-203.14B - Corrected During Inspection Critical Hose fittings on two sinks allow connection of hose to sinks that do not have backflow protective devices.
  • 5-205.11A - The handwashing facility located at the bar is blocked by a large refuse container, preventing access by employees for easy handwashing.
  • 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink in kitchen.
  • 6-501.114A - Two stools in kitchen have damaged uncleanble seats.
February 02, 2005Routine312Details / Comments
No violation noted during this evaluation. August 04, 2004Follow-up00Details / Comments
  • 4-501.15A - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. The sanitize step was not giving a 50ppm residual of chlorine.
  • 5-205.15B - The sink basin at the bar will not drain because the stopper can not be lifted.
  • 4-904.11B - Unwrapped knives, forks, or spoons were not stored at the wait station with the handles up.
  • 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris: 1) ALL edges of doors to ALL refrigerators and freezers; 2) top of microwave oven - CORRECTED; 3) top of white freezer near grill line.
  • 4-502.13A - Repeat Manufacturer containers - five gallon containers and one gallon tofu containers - were observed reused for the storage of chicken and other foods.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
  • 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration. There was no detectable chlorine during the sanitize step.
  • 4-101.111 - The nonfood contact surface of the pan containing cutting utensils is not corrosion resistant, nonabsorbent, and/or smooth. It is lined with paper.
  • 4-501.11B - Repeat The door gaskets of the sandwich prep unit are damaged.
  • 3-301.11C - Plastic container with no handle was observed in the flour as a dispensing utensil.
  • 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1) Tiger rice cooker.
  • 4-501.11A - Dishwash machine was not sanitizing properly. Walkin refrigerator was not cold holding at 41F.
  • 3-501.16B - Critical Chicken in back reachin cold holding at improper temperatures.
August 03, 2004Routine211Details / Comments
  • 4-101.11A - Critical Observed a red tub and grocery bags being used to store foods in the colling units.
  • 3-501.13 - Observed a basin of shrimps thawing on top of the 3 vat drain board.
  • 4-101.111 - The nonfood contact surface of the paper bag in the reach-in unit and newspapers on the floors are not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-602.13 - The nonfood contact surface of the hood had accumulations of grime and debris.
  • 4-501.11B - The door gasket of the 2 door reach-in unit infront of the stove damaged.
  • 4-502.13A - Manufacturer containers were observed reused for the storage of tofu and soy sauce.
  • 3-302.12 - Unlabeled food containers.On the dry shelving unit.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.Inside the walk-in unit.
  • 6-202.14 - Critical Toilet room is not completely enclosed.Shared restroom for the employees.
  • 5-205.11A - The handwashing facility located at the bar station is blocked, preventing access by employees for easy handwashing.
  • 3-501.16B - Critical Condensed milk cold holding at improper temperatures.
  • 4-501.11A - Observed the ice bin at the bar station is duct taped.
  • 6-202.11A - Observed that the end caps are missing from the protective light covering of fluorescent light fixtures in the display case.
  • 12.1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:1.Rice cooker
May 09, 2003Routine311Details / Comments

August 25, 2009 (Routine)



Violations:
  • 2-103.11(E) - Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
    The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41F or less
  • 2-103.11(I) - Corrected During Inspection Repeat Employees are not properly sanitizing cleaned multiuse equipment and utensils. Observed cutting board not sanitized by chef after washing
    The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using an approved sanitizer
  • 2-301.14(A)-(I) - Corrected During Inspection Critical A chef prepared grilled meats from the raw state then continued working with ready to eat foods without and handwashing step
    ALL food employees shall be washing 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 foodborne illness.
  • 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: squeeze bootles containing sauces.
    ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food. For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
  • 3-304.15(A) - Single-use gloves worn during multi-tasked food preparation.
    If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when soiled or when interruptions occur in the operation.
  • 3-501.13(A)-(D) - Observed the following food thawing using an improper method: shrimp thawing at side of sink
    Potentially hazardous foods shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven
  • 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:
    Reheat product to 165 F then maintain consistently at a temperature of 135F or above
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: shrimp, blood sausage and fish balls at 47F each; shrimp toast in cooler at 44F
    Potentially hazardous foods shall be held cold at a temperature of 41F or below; relocate all PHFs in grill RI Unit to cooler; redistribute shrimp toast to depth of under 4 inches to facilitate proper cold hold; correct by end of lunch
  • 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: shrimp toast prepared previous day
    Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by end of lunch
  • 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: red plastic crates used for spring roll storage
    Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
  • 4-501.16(B) - The multiuse warewashing sink was not observed cleaned and sanitized
    If a warewashing sink is used to wash wiping cloths the sink shall be cleaned after each time it is used to wash wiping cloths.
Comments:
The purpose of this visit was to conduct a routine inspection. Per our discussion, your facility needs to utilize another method to ensure proper hot hold temperatures for PHFs such as duck, beef and sausage at 135F or above after cooking.
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
NOTES:
*Water Heater: Rheem Ruud, G91-200-1, 199,900 BTU
*Dish Machine: Autochlor, A4, chlorine observed at 50 ppm
*Grease Trap: cleaned weekly
*Hood Filters: cleaned weekly
*Hood System: cleaned 2/yr,
*Pest Control Services: obtained monthly

April 21, 2009 (Follow-up)



Violation: 3-302.11(A)(2) - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw ground pork stored over raw softshell crab.
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 (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
Comments:
The purpose of this visit was to conduct a follow-up inspection to determine compliance with the requirements of a Notice of Violation issued April 7, 2009.
The following violations did not exist at the time of this follow-up inspection: 3-302.11(A)(1) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.
This inspection finds that you are in substantial compliance with the requirements outlined in the Notice of Violation. No further enforcement action is required. The food establishment shall return to normal inspection frequency. Thank you for all your efforts.

February 09, 2009 (Critical Procedures)



Violations:
  • 2-103.11(G) - Repeat Employees are not monitoring methods to rapidly cool potentially hazardous food (PHF) using calibrated thermometer.
    The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times
  • 2-103.11(I) - Corrected During Inspection Employees are not properly sanitizing cleaned multiuse equipment and utensils.
    The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer; sanitizer solution is being prepared to ensure all food contact equipment is sanitized after washing and rinsing.
  • 3-302.11(A)(1) - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows- pork blood stored over uncovered herbs in cooler- chicken stored over ready to eat food in Glencoe unit- raw burger stored over ready to eat food in True upright unit- raw meats stored over packaged vegetable in freezer
    Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods. See storage chart provided
  • 3-302.11(A)(2) - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: ground pork stored over seafood in freezer.
    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 (165F cook temp), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temp), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temp).
  • 3-302.11(A)(4) - Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: herbs under pork blood in cooler
    Foods shall remain covered at all times to prevent potential bacterial growth.
  • 3-305.11(A)(3) - Soda stored on the floor at bar
    Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units
  • 3-501.15(B)(1)-(2) - Corrected During Inspection Food containers for cooling food are arranged so as not to allow for maximum heat transfer in large bulk soup, container of chicken quarters and fried spring rolls.
    Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. Staff are rearranging soup and cooked foods to expedite cooling. See also cooling handouts
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: ground burger in upright True unit at 44F
    Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth
  • 3-603.11(A) - Critical A review of the foodservice operation revealed that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: fried egg with liquid yolk observed in kitchen (not listed on menu
    If any 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. List item in menu with an asterisk (*) and the following advisory at menu end :"Consuming raw or undercooked meat, egg or seafood may increase your risk of foodborne illness"
  • 4-501.11(A) - The upright True uit found holding ground pork at 44F and is not currenlty operating as required to cold hold food at a temperature of 41F or less.
    Refrigerators shall be capable of holding foods at a temperature of 41F or below. Adjust or repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
  • 4-502.13(A) - Manufacturer containers originally holding MSG resued for dry rice.
    Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse
  • 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: fry pan that was washed but not sanitized by hand.
    The food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
  • 6-303.11(C) - Observed that one hood lamp was not functioning
    Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
  • 6-501.12(A) - Repeat Observed that the floors are in need of cleaning.
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
Comments:
During the critical procedures inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
NOTES:
*Water Heater: Rheem Ruud, G91-200-1, 199,900 BTU
*Dish Machine: Autochlor, A4, chlorine observed at 50 ppm
*Grease Trap: cleaned weekly
*Hood Filters: cleaned weekly
*Hood System: cleaned 2/yr,
*Pest Control Services: obtained monthly

September 25, 2008 (Routine)



Violations:
  • 2-103.11(E) - Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
    The employees shall visibly observe the foods as they are received to determine that they are delivered at the required temperatures of 41F or less
  • 2-103.11(G) - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF) such as bulk soups.
    The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: beef was stored over broth and onion in cooler, raw beef was stored over sauce in a reach in unit and raw chicken was stored over covered onion in Glencoe unit
    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. See also storage chart
  • 3-302.11(A)(2) - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows - chicken was stored over shrimp in cooler, chicken was stored over beef in reach in unit.
    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 (165F cook temp), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temp), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temp). See storage chart provided.
  • 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination:onion in cooler underneath raw meat
    Foods shall remain covered at all times to prevent potential bacterial growth.
  • 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance - cooking oils
    ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: pork chops at 50F and raw pork in marinade at 45F approximately (items were found in metal cooler with insufficient ice bath)
    Potentially hazardous foods shall be held cold at a temperature of 41F or below; items were relocated to cooler storage
  • 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: egg rolls, cooked chicken, cooked beef.
    ANY refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business
  • 4-302.12(A) - The certified food manager could not provide a food temperature measuring device.
    A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
  • 4-602.11(A)(1) - Corrected During Inspection Critical Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food at grill
    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.
  • 4-903.11(C) - Take out containers were observed stored unprotected
    In addition, the single-service items shall be kept in the original protective package
  • 6-303.11(B) - Observed that inadequate lighting was provided in Glencoe RI unit
    Replace non-functional bulb to increase the lighting to provide a minimum of 20 foot candles in these areas.
  • 6-501.12(A) - Observed that the floors under equipment are in need of cleaning.
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
  • 7-201.11(A) - Corrected During Inspection Critical Observed windex on edge of cooler ceiling and underneath several cooking oil contianers were stored
    All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
Comments:
The purpose of this visit was to conduct a routine inspection.
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, severe stomach cramps and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
NOTES:
*Water Heater: Rheem Ruud, G91-200-1, 199,900 BTU
*Dish Machine: Autochlor, A4, chlorine observed at 500 ppm
*Grease Trap: cleaned weekly
*Hood Filters: cleaned weekly
*Hood System: cleaned 2/yr,
*Pest Control Services: obtained monthly

September 05, 2007 (Critical Procedures)



Violations:
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
    The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. CFM could not explain correct setup of 3 compartment sink.
    The Person in Charge or certified food manager shall know that all equipment, utensils, and surfaces shall be cleaned first using hot water and soap to remove visible soil and then sanitized using an approved sanitizer (Chlorine, Quaternary Ammonium Compound, or Iodine) to reduce the number of pathogenic bacteria.
  • 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using improper handwashing procedures. Food employee turned on only cold water and did not know how to dispense the soap into his hands which indicated that he was not washing his hands. After the soap was dispensed he scrubbed for less than 20 seconds and turned off the faucet without using a paper towel.Note: Importance of proper hand washing was reiterated to the CFM.
    ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
  • 3-202.15 - Corrected During Inspection Critical Observed dented can stored with undamaged cans on the dry goods shelf.
    Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
  • 3-302.11(A)(1) - Critical (CORRECTED DURING INSPECTION): Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:1) Raw shrimp stored over pastry in the Bev AIr 1 DR RI.2) Raw chicken stored over cooked shrimp in the Bev AIr 2 DR freezer.3) Raw chicken stored over cooked shrimp in the Superior 3 DR RI.
    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.
  • 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: observed raw chicken stored over raw pork in the Bev Air 2 DR freezer.
    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 (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
  • 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: cooked shrimp and cooked pork in the Glenco 2 DR refrigerator. The CFM stated that the items were cooked on 9/4.
    Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 9/5 they shall be date marked with a "use by" date not exceeding 9/11.
  • 4-702.11 - Corrected During Inspection Critical Due to no detectable level of chlorine in the wiping cloth bucket, the food contact surfaces for which the wiping cloths were being utilized were not being sanitized.
    In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
  • 4-703.11(C) - Corrected During Inspection Critical When tested, no chlorine was detected in the wiping cloth bucket.
    The wiping cloth buckets used for the storage of wet towels shall be maintained at a chemical concentration of at least 50-100ppm of chlorine.
Comments:
The purpose of today's visit was to conduct a critical procedures inspection.
** Instead of adding a consumer advisory for the Bo Tai Chanh (undercooked beef with lime), the manager has agreed to remove this item from the menu.
** Keep the hand sink accessible at ALL times. Do not use the hand sink for any other purpose other than hand washing.
Additional equipment temperatures:
Reach-in cooler in bar area- 39F
Additional food temperatures:
Cooked shrimp at 77F in True 2 DR sliding RI #2
Noodles at 82F in WIC
Rice at 41F in True 2 DR sliding RI #1
** Additional information on 3 vat setup, foodborne illness, proper raw/ready-to-eat storage, and cooling methods was provided.
NOTES:
*Water Heater: Rheem Ruud, G91-200-1, 199,900 BTU
*Dish Machine: Autochlor, A4, chlorine observed at 100 ppm
*Grease Trap: cleaned weekly
*Hood Filters: cleaned weekly
*Hood System: cleaned 2/yr, last service 3/07
*Pest Control Services: obtained monthly, last service 8/31/07, no activity noted during today's inspection.

March 27, 2007 (Routine)

Comments:
The facility looks great. Work on rearranging the meat and don't use sponges. (seafood-pork-beef-chicken top to bottom)

April 24, 2006 (Follow-up)

Comments:
A new Rheem Ruud G91-200-1 199,900 BTU water heater has been installed. This will provide adequate hot water for the restaurant operation.

April 24, 2006 (Routine)

Comments:
A new Rheem Ruud G91-200-1 199,900 BTU water heater has been installed. This will provide adequate hot water for the restaurant operation.

February 16, 2006 (Follow-up)



Violation: 5-103.11B - Critical There has been replacement of the water heater. The current water heater (General Electric GG75T6A, 75,000 BTU, Recovery Rate of 93 GPH at 80F Rise) has been calculated and the peak hot water demand for the establishment cannot be met. The water heater also is not of approved commercial design.
An upgrade of this water heater is required to provide a minimum recovery rate of 103.7 GPH of 120F water at a 80F rise within 30 days. Prior to purchase or installation of the water heater, contact the plan reviewer at (703) 246-2444 to provide all information (i.e. make, model, input, and recovery rate) or fax a copy of the unit specifications to my attention at the Health Department for final approval.
Comments:
This is a follow-up inspection to further address the issue of the water heater and dish machine requirements. The water heater is different from the one noted in the health department records and is not of approved design or capacity to meet the hot water requirements of the establishment. The required actions are noted in the above cited violation.

February 15, 2006 (Critical Procedures)



Violations:
  • 3-301.11B - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.employee adding ingredients with bare hands to finished dish.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw meats over vegetagles or ready to eat foods.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
Comments:
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.
The water heater in the establishment appears to be different from what was originally there and does not provide hot water in sufficient quantity per hour to supply the restaurant needs as well as the dish machine requirements. Records and requirements will be checked to determine if there is need for a larger water heater.
During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge (PIC). Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses. As discussed with the CFM, employees shall be RESTRICTED from working in a food service establishment when they are experiencing symptoms of sore throat, fever, nausea, vomiting, diarrhea, and jaundice. Until the employee obtains documentation from a medical professional that he/she is no longer experiencing those symptoms may they return to work. If an employee has been diagnosed with and/or been in contact with someone who has been diagnosed with Salmonella, Shigella, E.Coli, and Hepatitis A they are EXCLUDED from working in the food service establishment until laboratory tests have confirmed they are no longer carriers of the disease.
ALL critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at the telephone number provided.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices
Water heater: General Electric GG75T6A 75,000 BTU
Dish Machine: Auto Chlor A4

August 02, 2005 (Routine)



Violations:
  • 12.1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Home use ice cooler.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.Lettuce
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 3-301.11C - Bowls found used for dispensing bulk food ingredients.
    Use approved utensils or dispensing food items.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Eggs over vegetables.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the coolers
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-302.12 - Corrected During Inspection Unlabeled food containers in prep areas. Sugar, salt
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-305.11A3 - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.13 - Corrected During Inspection Repeat Observed foods thawing in buckets on floor.
    Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
  • 4-101.11D - Handles of knife and strainers at the woks are wrapped with uncleanable plastic or tape.
    Do not wrap handles Use insulated pot holders and do not repair knife handles with tape.
  • 4-301.11 - Beverage type cooler is being used for storage of potentially hazardous foods.
    Limit storage to items noted as approved on lable in unit.
  • 4-501.11B - Repeat Shelves in refrigeration units are peeling.
    Replace the peeling shelves.
  • 4-501.12 - The cutting board(s) along the prep liner are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
  • 4-601.11A - Corrected During Inspection Critical Soup bowls had food stains in bottom.
    Make sure that such items are thoroughly cleaned and sanitized.
  • 4-904.11B - Corrected During Inspection Repeat Unwrapped knives, forks, or spoons were not stored with the handles up. at the service area.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 6-202.11A - Light bulb in reach-in refrigerator is not shatterproof or protected.
    Provide shatterproof or protected bulb in the refrigerator.
Comments:
This is a ROUTINE inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. All other violations must be corrected as soon as possible within the next 90 days. If any questions arise, please contact me at the number provided.
The reach in prep unit was operating at 45 F most likely due to the frequent opening and closing. Try to have this unit operate below 41 F to help compensate for the frequent opening which raises the temperature of the unit.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
NOTES: Water heater GE GE75T6A 75,000 Btu

February 02, 2005 (Routine)



Violations:
  • 2-301.15 - Corrected During Inspection A food employee was observed cleaning their hands in three vat sink.
    Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
  • 2-401.11A - Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
    A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
  • 2-402.11A - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-303.11 - Corrected During Inspection Beverage container found in drink ice.
    Keep containers out of the ice.
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-305.11A3 - Food stored less than 6" above the floor. in walk-in
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.13 - Corrected During Inspection Observed shrimp thawing at sink with no water running.
    Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
  • 4-501.11B - Fan grids in walk-in unit are rusted and need painting or replacement. Door gaskets on prep unit and smalL Beverage Air units are damaged.The ice machine lid is damaged.
    Paint or replace grids and replace door gaskets.Replace ice machine lid.
  • 4-903.11B - Corrected During Inspection Clean single service items were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
  • 4-904.11B - Corrected During Inspection Repeat Eating utensils found stored with lip contact surfaces exposed.
    Invert the utensils to prevent hand contact.
  • 5-203.14B - Corrected During Inspection Critical Hose fittings on two sinks allow connection of hose to sinks that do not have backflow protective devices.
    Remove the hose fittings and do not use the sinks for hose connections.
  • 5-205.11A - The handwashing facility located at the bar is blocked by a large refuse container, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. Use a smaller container that fits under the sink.,
  • 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink in kitchen.
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 6-501.114A - Two stools in kitchen have damaged uncleanble seats.
    Remove stools from the kitchen.
Comments:
This is a routine inspection. Correct any critical items immediately and all others as soon as possible within the next 30 days.

February 02, 2005 (Routine)



Violations:
  • 2-301.15 - Corrected During Inspection A food employee was observed cleaning their hands in three vat sink.
    Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
  • 2-401.11A - Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
    A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
  • 2-402.11A - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-303.11 - Corrected During Inspection Beverage container found in drink ice.
    Keep containers out of the ice.
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-305.11A3 - Food stored less than 6" above the floor. in walk-in
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.13 - Corrected During Inspection Observed shrimp thawing at sink with no water running.
    Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
  • 4-501.11B - Fan grids in walk-in unit are rusted and need painting or replacement. Door gaskets on prep unit and smalL Beverage Air units are damaged.The ice machine lid is damaged.
    Paint or replace grids and replace door gaskets.Replace ice machine lid.
  • 4-903.11B - Corrected During Inspection Clean single service items were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
  • 4-904.11B - Corrected During Inspection Repeat Eating utensils found stored with lip contact surfaces exposed.
    Invert the utensils to prevent hand contact.
  • 5-203.14B - Corrected During Inspection Critical Hose fittings on two sinks allow connection of hose to sinks that do not have backflow protective devices.
    Remove the hose fittings and do not use the sinks for hose connections.
  • 5-205.11A - The handwashing facility located at the bar is blocked by a large refuse container, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. Use a smaller container that fits under the sink.,
  • 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink in kitchen.
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 6-501.114A - Two stools in kitchen have damaged uncleanble seats.
    Remove stools from the kitchen.
Comments:
This is a routine inspection. Correct any critical items immediately and all others as soon as possible within the next 30 days.

August 04, 2004 (Follow-up)

Comments:
The purpose of this visit was to followup on the service to the dishwash machine. The machine how has a sanitizer(chlorine) concentration of 50-100ppm. The machine may now be used for warewashing.
It is noted that the hot water heater has been changed since the last inspection. The specifications for the water heater are: General Electric Model GG75T6A; 75000 BTU; 68.6gph recovery rate.

August 03, 2004 (Routine)



Violations:
  • 4-501.15A - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. The sanitize step was not giving a 50ppm residual of chlorine.
    Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
  • 5-205.15B - The sink basin at the bar will not drain because the stopper can not be lifted.
    Repair handsink at bar so it will drain properly.
  • 4-904.11B - Unwrapped knives, forks, or spoons were not stored at the wait station with the handles up.
    CORRECTED DURING INSPECTION. To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris: 1) ALL edges of doors to ALL refrigerators and freezers; 2) top of microwave oven - CORRECTED; 3) top of white freezer near grill line.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-502.13A - Repeat Manufacturer containers - five gallon containers and one gallon tofu containers - were observed reused for the storage of chicken and other foods.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration. There was no detectable chlorine during the sanitize step.
    Service company was called during the inspection. Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 4-101.111 - The nonfood contact surface of the pan containing cutting utensils is not corrosion resistant, nonabsorbent, and/or smooth. It is lined with paper.
    CORRECTED DURING INSPECTION. Do not line containers or shelves with paper, cardboard or aluminum foil. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-501.11B - Repeat The door gaskets of the sandwich prep unit are damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 3-301.11C - Plastic container with no handle was observed in the flour as a dispensing utensil.
    Use a dispensing utensil with a handle - scoop - in the flour and other bulk foods. Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1) Tiger rice cooker.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 4-501.11A - Dishwash machine was not sanitizing properly. Walkin refrigerator was not cold holding at 41F.
    Repair or adjust the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
  • 3-501.16B - Critical Chicken in back reachin cold holding at improper temperatures.
    CORRECTED DURING INSPECTION. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
Comments:
The purpose of this visit was to conduct a routine inspection.

Do not use the dishwash machine until it has been repaired to sanitize properly. Use the 3 vat sink for washing dishes, utensils and equipment. The service technician had been called during the inspection.
There are some repeat observations from the inspection in May of 2003. Concentrate on correcting the repeat observations, please.

May 09, 2003 (Routine)



Violations:
  • 4-101.11A - Critical Observed a red tub and grocery bags being used to store foods in the colling units.
    Provide food grade containers.
  • 3-501.13 - Observed a basin of shrimps thawing on top of the 3 vat drain board.
    Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.Corrected during inspection.
  • 4-101.111 - The nonfood contact surface of the paper bag in the reach-in unit and newspapers on the floors are not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.Corrected during inspection.
  • 4-602.13 - The nonfood contact surface of the hood had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-501.11B - The door gasket of the 2 door reach-in unit infront of the stove damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-502.13A - Manufacturer containers were observed reused for the storage of tofu and soy sauce.
    Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 3-302.12 - Unlabeled food containers.On the dry shelving unit.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.Corrected during inspection.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.Inside the walk-in unit.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 6-202.14 - Critical Toilet room is not completely enclosed.Shared restroom for the employees.
    Provide toilet rooms that are completely enclosed. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 5-205.11A - The handwashing facility located at the bar station is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.Corrected during inspection.
  • 3-501.16B - Critical Condensed milk cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.Corrected during inspection.
  • 4-501.11A - Observed the ice bin at the bar station is duct taped.
    Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 6-202.11A - Observed that the end caps are missing from the protective light covering of fluorescent light fixtures in the display case.
    Provide end caps to completely enclose the light tubes and prevent collapse of the bulb in the event of breakage.
  • 12.1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:1.Rice cooker
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.

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