The purpose of today's visit was to conduct a routine inspection. EHS observed all of the previously provided handouts on various food safety topics in Chinese and English and recommended that CFM review and implement recommendations in handouts and call EHS with any questions. Third party telephone language interpreter services were used during today's inspection in order to make sure owner and CFM fully understood all out of compliance observations and necessary short and long term corrections.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the following manner:
1) Raw shell eggs observed being stored above cooked noodles in the Walkin Cooler,
2) Raw shell eggs observed being stored above vegetables in the Walkin Cooler,
3) Raw liquid egg observed being stored above raw liquid egg in the Beverage Air 2DR prep cooler.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. REARRANGED.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: packages of raw ducklings thawing in still water inside of the food prep sink basin.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. ALL ITEMS WERE MOVED TO WALKIN COOLER TO CONTINUE TO THAWING PROCESS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: (REPEAT):The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Raw bean sprouts at 55F sitting out at room temperature,
2) Cooked chicken at 50F sitting out at room temperature.
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. PER CFM BEAN SPROUTS WERE MOVED FROM WALKIN COOLER 15 MINUTES. BEANS SPROUTS WERE MARKED FOR TIME AS A PUBLIC HEALTH CONTROL. COOKED CHICKEN WAS MOVED TO WALKIN FREEZER TO RAPIDLY CHILL.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:----------observed cardboard lining shelving and lining the wall behind one of the prep tables.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the following is in need of cleaning:
1) Walls,
2) Sinks.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Employees' medicines are not properly located to prevent contamination of food and food contact surfaces.------------Observed three employee medicines stored above the Beverage Air 2DR prep cooler.
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.
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01/11/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS discussed proper handwashing with CFM and discussed using an active managerial control practice of having employees check all refrigerators at opening and every few hours to verify that the refrigeration units are holding at 41F or below. EHS provided CFM with and discussed the following handouts: active managerial control, Equipment Monitoring Log, Food Temperature Log, handwashing and time as a public health control. Please fax or email a third party service invoice for the True 2DR flat top cooler by Tuesday, September 15, 2015 showing that the unit is able to hold 41F or below. Please do not use this unit to hold potentially hazardous foods until it is holding 41F or below. If time as a public health control is used for foods held in this unit, it is highly recommended that time as a public health control be used only during busy lunch periods or busy dinner periods.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed two food employees fail to wash hands after handling raw meat and before switching tasks to handling customer food container.
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. DISCUSSED WITH CFM, FOOD EMPLOYEES WASHED HANDS BEFORE CONTINUING.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) in the True 2DR flat top cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:---------cooked egg rolls at 54F, cooked sweet & sour chicken at 55F, cheese wontons at 54F, cooked sweet & sour chicken at 60F, cooked spareribs at 61F, cooked pork wontons at 58F.
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. ALL ITEMS IN THIS UNIT WERE MOVED FROM THE WALKIN COOLER ONE HOUR PRIOR AT OPENING. HALF OF EACH ITEM WAS MOVED TO THE WALKIN COOLER TO RAPIDLY CHILL AND HALF WERE PLACED ON TIME AS A PUBLIC HEALTH AND LABELED WITH A DISCARD TIME TO BE DISCARDED AFTER LUNCH RUSH.
- Handwashing Cleanser, Available at Handwashing Facilities (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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09/10/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Observed good cold and hot holding food temperatures. EHS provided owner with and provided training on the following handouts: cooling methods in Chinese and English, cooling log and sign, time as a public health control (as future option) in English and Chinese, three compartment sink sign in English and Chinese and Employee Health in Chinese.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Handwashing / Where to Wash (corrected on site)
Observation: Food employees were observed cleaning their hands at three compartment sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. DISCUSSED WITH OWNER, WHO CORRECTED FOOD EMPLOYEES.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:-----scoops used for rice were observed stored in still/stagnant room temperature water (76F)
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves saved for reuse by food employees.-------Observed food employee wearing single use gloves, wash gloved hands twice.
Correction: 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 damaged or soiled or when interruptions occur in the operation. DISCUSSED WITH OWNER, WHO CORRECTED EMPLOYEE TWICE.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.----Observed two bags of uncooked rice being stored on floor in dry storage area.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:------large deep pan of cooked chicken cooling covered with plastic wrap. Observed several rows of recently fried egg rolls cooling on tray at room temperature.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:--------observed cardboard lining shelving and paper lining the container holding single serve utensils.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (repeated violation)
Observation: The (cavity, door seal) of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at back handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the following is in need of cleaning:
1) Floor in dry storage area,
2) Inside of handsinks,
3) Walls.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. REMOVED FROM FACILITY.
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02/05/2015 | Routine | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Uncovered food containers were noted inside the walk-in refrigerator
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. (food containers were covered during the inspection)
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at one of two hand sinks in the kitchen and at the women's restroom hand sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Provide sufficient soap at each hand sink for employees to properly wash their hands.
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08/15/2014 | Risk Factor | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Uncovered food containers were noted inside the walk-in refrigerator where the foods are subject to contamination.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: scoop placed on bulk food with the handles touching the food.
Correction: During pauses in dispensing, food utensils shall be stored in the food with their handles above the top of the food and the container or on a cleaned and sanitized surfaces after each use
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor was observed in the dry foods storage area, the walk-in refrigerator and walk-in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Gen Tso Chicken
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Single-Service and Single-Use Articles / No Reuse (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of other foods.Empty Tofu containers were observed re-used to stored other types of foods.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits and/or other soil deposits were observed on the stove located under the hood system.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:Exterior surfaces of the microwave oven, prep table shelving, outer surfaces of other cooking equipment located under the hood system.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The cavity and exterior surfaces of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at serving station handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the walls are not maintained in good repair in some areas of the kitchen..
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under cooking equipment, refrigeration units, and prep tables along the cookline is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean behind the duct oven to remove the build-up grease. Clean behind the floor mounted mixing machine.
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02/07/2014 | Routine | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Uncovered food containers were noted on shelves inside the walk-in refrige where the foods are subject to contamination:
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Cover each food container properly during storage to prevent contamination
- Critical: Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) 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.
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08/20/2013 | Risk Factor | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: untied or uncovered bags of food and uncovered containers of food were noted .
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: sugar, salt, and msg
Correction: 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 (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The top of the hot water heater had accumulations of grime and debris.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Keep the surfaces of the hot water heater in clean condition at all times.,
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the restroom handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the wall and wall base covering in the back storage area is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. repair all damaged areas of the walls and floors.
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01/28/2013 | Routine | |
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