Jia Le Fu Supermarket, 4316 Markham St Suite F, Annandale, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
June 18, 2009 | Routine | 6 | 1 | Details / Comments |
|
August 25, 2008 | Critical Procedures | 3 | 4 | Details / Comments |
June 18, 2009 (Routine)
Violations:
- 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated. The PIC was not aware of correct temperatures for holding items that had been cooked hot.
The Person in Charge or certified food manager shall know the following: 1) Cold foods shall be stored at 41F or below, 2) Hot foods shall be held at 135F or above, 3) Foods for cooling shall be rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F or below within a total of 6 hours, and 4) Foods shall be reheated to an internal temperature of above 165F if prepared on site or above 135F if commercially processed. - 2-301.14(A)-(I) - Critical 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 Food employees are failing to wash hands between necessary food preparation steps because the plumbing on the handsink needs to be fixed..
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. - 3-501.14(A)(2) - Corrected During Inspection Critical The following cooked potentially hazardous food(s) are not being adequately cooled from 135F to 70F within two hours and to 41F within a total of six hours: pork broth in wic MADE YESTERDAY at 53F. Corrected by Discarding.
Potentially hazardous foods shall be cooled from 135F to 70F within two hours and to 41F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. - 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: storing pork broth in 5 or more gallon vat in WIC overnight.
Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. - 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: fish at front tray line at 52F . Corrected by discarding.
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. - 43.1-3-4(a)-(h) - Critical The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action. - 5-205.15(B) - Critical Plumbing connections under the Handsink near the water heater are leaking.
A plumbing system shall be maintained in good repair.
The purpose of today's visit was a routine inspection. Thank you for accompanying me during the inspection to answer any questions that I had.
Food items had been left at room temperature and allowed to sit in the Danger Zone (41F-135F) before preparation. Food that is cold should not be taken out of refrigeration until you are ready to prepare it. Hot Foods should go immediately into Hot Holding units such as the steam table at the tray line.
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: Potentially hazardous foods prepared on site 165F
Commercially processed foods 135F
HOLDING: Hot 135F or above, Cold 41F or below
DO NOT let food sit in the DANGER ZONE (41F-135F) for extended periods of time
You had to discard food because it had not been cooled properly. Please review the corrective action listed with the violation to ensure proper cooling of food.
The plumbing line on the handsink near the water heater has a very serious leak. Please fax a copy of the report showing repair by July 1, 2009. If I do not receive a report for this and a copy of your CFM photo ID by July 1, 2009, I will conduct a follow-up inspection.
Water Heater: Bradford White D75T1603N
Dish Machine: N/A
August 25, 2008 (Critical Procedures)
Violations:
- 2-402.11(A) - Employee observed working in the food service area without proper hair restraint
Food employees shall wear hair restraints to effectively keep their hair from contacting exposed food and clean equipment - 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: open box of tomato and cauliflower found under raw pork in cooler storage; wrapped cooking sugar cubes found under poultry.
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)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination - open box of tomato under raw pork in cooler storage
Foods shall remain covered at all times to prevent potential cross contamination - 3-304.14(B)(1) - Corrected During Inspection Improper storage of wet wiping cloth
Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. - 3-305.11(A)(3) - Food stored on the floor in 1st floor freezer storage
Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks. - 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 - sliced 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 - 6-501.12(A) - Observed that the floors are in need of cleaning; foundation under 1st floor ramp observed with stagnant water
Clean the physical facilities and remove water to maintain high level of sanitation
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.
Hot Water Heater: BWhite 160, 000 BTUs
Dishwasher: NA
Hood System: contractor serviced
Grease Trap:
Consumer Advisory: N/A
Pest Control: contractor serviced
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