This visit was made to conduct a routine food safety evaluation. The following issues require immediate attention:
1. Make sure employees are trained on proper hand washing including where to wash hands and how.
2. Make sure all employees know how to store raw animal foods and ready to eat foods in the walk-in refrigerator. Use the diagram that you have on the walk-in door.
The establishment did not have their notice that the last inspection is available posted. They posted it next to their permit during the inspection.
I gave them a new Big 6 poster to use for their employee health policy.
This establishment needs a vomit and diarrhea kit. I will bring one at a later date and provide training on how to use it.
Repeat violations are subject to civil penalty.
- Duties / Monitor Employee Handwashing (corrected on site)
Observation: Poor handwashing procedures observed
Correction: Person in charge is not monitoring hand washing procedures.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the 3 compartment sink. The employee also did not follow proper handwashing procedure.
Correction: Instruct food employees to clean their hands in a handwashing sink. 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. (Make sure all employees are trained on proper hand washing)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw shrimp stored over produce in the walk-in fridge and raw pork stored next to open bean sprouts in the walk-in.
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. (All raw animal products were moved to the raw meats section of the walk-in).
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Dry ingredient scoops were stored with handles inside the ingredient and were not clean.
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. (Person in charge removed the utensils to be cleaned and placed back in the container with the handles up)
- Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is being used as a control was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: The bean sprouts, cabbae, noodles that were out were not labeled with the correct time as per the PIC.
Correction: Food item(s) for which time rather than temperature is being used as a control shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Items were relabeled upon request with the correct time.
- Physical Facilities Good Repair
Observation: Ventilation in the bathroom is not maintained in good repair. The ceiling vent is not working properly.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/18/2016 | Routine | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: chicken stored over beef in freezer.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: 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 41°F: cooked chicken in walk-in cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For 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 @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Cutting Boards / Resurface / Discard (corrected on site)
Observation: The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: walls of walk-in refrigerator, doors of refrigerators and cook-line equipment.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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07/27/2015 | Routine | |
Discussed proper food storage order and date marking with the person-in charge.
The walk-in freezer was removed from the facility, and a 2 door reach-in freezer, 1 door reach-in freezer and a chest freezer were added.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Chicken stored over pork in walk-in cooler.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: 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 41°F: cooked chicken, egg rolls.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For 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 @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the food prep area is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station next to the cookline is being used to clean wiping cloths.
Correction: A hand washing sink may not be used for purposes other than hand washing.
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04/27/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1. Food establishment now how as public rest-room located adjacent to the front counter. This rest-room was constructed without submitting a plan review with the Alexandria Health Department. Ceiling tiles are constructed of porous gypsum tiles which do not meet the 2013 Food Code requirement of being properly constructed with a smooth, durable, and easily cleanable surface. Ceiling tiles shall be replaced with smooth, durable, and easily cleanable ceiling tiles. Recommend contacting all appropriate agencies (City of Alexandria Permit Center) regarding new construction to verify whether or not you meet all applicable codes. As per owner/Certified Food Protection Manager (FPM), rest-room was installed July/August 2014.
2. At the beginning of the inspection observed food employee pour chlorine "bleach" into the sink basin where dishes were being washed. Instructed with a demonstration to FPM and employee how to properly set up the 3-compartment utensil washing sink to properly wash, rinse, and sanitize equipment. Make sure all food employees responsible for manual dishwashing understand and know the proper procedure. Improper washing and sanitizing of equipment and utensils may lead to cross contamination and foodborne illness.
3. Food establishment does not have a written procedure for the clean-up of vomit or diarrheal event. Read guidance document in the binder provided during the last risk factor assessment conducted on September 2, 2014 to help create your written procedure.
4. Sign not posted to notify patrons of the opportunity to review most recent food safety evaluation. FPM stated intention to post sign adjacent to AHD permit located on wall behind cashier.
5. Observed food employees washing their hands at the 3-compartment sink and not washing their hands after changing tasks or before donning on gloves. Make sure food employees know all hand washing must occur at designated hand sinks and when to properly wash their hands. Proper hand washing is the single most preventative measure in preventing foodborne illness.
--Repeat observations are subject to civil penalties.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employee wash his hands with only warm water.
Correction: Food employees must know the proper procedure for hand washing. Make sure food employees use warm water, soap and scrub hands for approximately 20 seconds and dry with a paper towel when they wash their hands. Corrected by demonstrating to the food employee proper hand washing procedures and having the food employee follow with correct procedures. Discussed proper hand washing procedures with the certified Food Protection Manager.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed food employee touch is face, hair, and visor with gloves on and proceed toward prep area without removing his gloves and washing his hands.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the rest-room, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Corrected by discussing with food employee and certified Food Protection Manager when to properly wash hands to prevent cross contamination.
- Handwashing / Where to Wash
Observation: A food employee was observed cleaning their hands in the 3-compartment utensil washing sink.
Correction: Instruct food employees to clean their hands in a designated hand sink to prevent cross contamination. Corrected by discussing with food employee and certified Food Protection Manager where to properly wash hands.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: Observed a metal hotel pan of hot/sour soup, uncovered on the back step landing outside the food establishment. Product was 166 degrees F.
Correction: ALL food shall be safe, unadulterated and honestly presented. Do not store or cool foods outside the food establishment to decrease the risk of environmental contaminants. Corrected by discarding the hot/sour soup.
- Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food items were found damaged: #10 cans of hoison sauce, shoots, and ketchup in the dry storage self. Cans were badly dented along seams at top/bottom and along the side of the cans.
Correction: 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. Corrected by discussing with certified Food Protection Manager (FPM) how to properly inspect cans upon arrival and their right to not accept damaged product. FPM not aware of the need to inspect/refuse product from distributors.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Observed food employee use a plastic bowl (no handle) to scoop out fried rice at the cookline.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Corrected by discarding the plastic bowl and using a scoop with a handle.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: As per certified Food Protection Manager (FPM) garlic and oil mixture had been placed into the walk-in cooler last night and brought out and placed on cooking rack (no temperature control) approximately 30 minutes prior to evaluation.
Correction: When food establishments use time rather than temperature as a control measure the food must be discarded if not used in the 4 hour parameter. Corrected by discarding garlic and oil mixture.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical sturctures are noted in need of cleaning:
-floor under cookline equipment
-walk-in cooler floor
-floors under shelves in dry storage room
-floors under shelves in employee restroom
-floors under upright refrigerators
-floors under hand sinks and 3-compartment sinks
-floor around mop sink and under chemical storage shelves
-walls at cookline (grease build up) to include between equipment
-wall behind 3-compartment sink
-wall behind chest freezer.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Temp Meas Devices for Ambient Air Location
Observation: No thermometers provided in the following refrigerators:
-2-door prep refrigerator across wok
-2-door prep refrigerator across fryers
Correction: Provide thermometers for refrigeration for proper monitoring of cold holding temperatures.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Observed certified Food Protection Manager instruct food employee on how to properly make up sanitizer but did not use a chlorine test strip to verify accurate concentration. Upon testing chlorine sanitizer was <50 ppm (as per chlorine test strip).
Correction: Properly test sanitizer when adding chemicals to verify concentration prior to sanitizing equipment and utensils. Corrected by demonstrating how to use chemical test strips and having food employee practice using test strip. Additional chlorine was added and tested at 100 ppm (as per chlorine test strip).
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The hand sink adjacent to the 3-compartment sink is blocked ("snake" plumbing equipment stored in front of sink), preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Corrected by relocating plumbing equipment away from hand sink.
- Light Bulbs / Locations where Shielding is Required
Observation: Light fixture in dry storage room is not properly covered with protective shielding and there are multiple light fixtures in the kitchen and dry storage room with burnt out bulbs.
Correction: Provide protective shielding and replace burnt out light fixtures.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed rodent droppings on floor in the following areas:
-around chemical storage shelves
-under dry storage shelves
-under cookline equipment
-public restroom around toilet fixture
-under refrigerators
-under 3-compartment sink.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises. Clean and maintain floors by removing rodent droppings to determine level of rodent activity.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. Unnecessary equipment stored on the ground and bottom shelves in the dry storage room.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
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12/30/2014 | Routine | |
This visit was made to conduct a risk assessment. Please note the following items:
1) No bare hand contact is allowed with ready-to-eat foods.
2) Store foods based on their cook temperatures and do not store raw foods above ready-to-eat foods. Future repeat violations of this may result in civil penalties of $100.
3) If you are cutting foods directly on the the cutting boards of the prep coolers then you must wash, rinse and sanitize them when they are contaminated.
*Food Safety Information Binder given and discussed with PIC.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: spring rolls.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken stored over lettuce in WIC.
Correction: 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.
- 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: bulk foods in the back storage area were uncovered.
Correction: Foods shall remain covered at all times.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: 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 41°F: egg rolls and chicken.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For 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 9/1/14 they shall be date marked with a "use by" date not exceeding 9/8/14.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. Cutting boards along the cook line are used for cutting vegetables but are not being washed, rinsed and sanitized.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cutting board.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (Cutting board was cleaned but not sanitized).
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09/02/2014 | Risk Factor | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Review with employees when they should be washing their hands.
2) Store foods based on cook temperatures. Cooked foods shall be stored over raw foods. Raw foods shall be stored based on cook temperatures (fish over beef over chicken).
Note- Repeat violations are subject to civil penalties.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after doing other tasks (picking up and putting away items oof the floor).
Correction: 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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs above vegetables in prep cooler and raw beef over cooked noodles and vegetables in WIC.
Correction: 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. (Manager relocated items).
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored above raw beef and seafood in WIC.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). (manager relocated items).
- Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is being used as a control was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: raw shell eggs, noodles, bean sprouts.
Correction: Food item(s) for which time rather than temperature is being used as a control shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Observed at <50ppm.
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F. (Corrected to 100ppm).
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05/19/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. Time as a Public Health Control form completed for the use of raw shell eggs, cooked rice noodles, cooked lo mein noodles, and garlic in oil. Written procedures shall be maintained in the food establishment and made available to the regulatory authority upon request.
2. Cold water faucet at the 3-compartment sink was turned off at the time of the inspection due to a constant drip. Faucet shall be repaired and maintained to provide an adequate warewashing facility.
3. Cardboard boxes are duck taped onto hood out-take vents. Remove cardboard to provide a smooth, non-absorbant and easily cleanable surface.
4. Observed BBQ pork and cut chicken thawing at room temperature. Time/Temperature control for safety foods (TCS) shall be thawed:
-under refrigeration that maintains the food temperature at 41˚F or less
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Certified Food Manager (CFM) did not know reportable symptoms or the big five illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed going to wash his hands at the 3-compartment sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. Corrected by having the Certified Food Manager instruct employee to wash his hands in the designated hand sink.
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Plastic containers are being used to dispense bulk flour, sugar, and rice in the dry-storage room.
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact. Corrected by discussing with the Certified Food Manager the need to use utensils with handles when dispensing foods and discarding the plastic containers.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored on shelf above raw beef in the walk-in cooler.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Corrected by having the Certified Food Manager move the raw chicken to the shelf below the raw beef.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item was measured at improper temperatures: BBQ pork at 50°F in the top insert of the prep refrigerator at cookline (product was overstocked). As per Certified Food Manager (CFM), BBQ pork was put in the prep refrigerator less than 3 hours ago, around 12:00PM.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Make sure not to overstock product when cold holding in the prep refrigerator. Corrected by discussing with the CFM how the BBQ pork must be either used or discarded within the next hour
- Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food items: raw shell eggs, cooked rice noodles, cooked lo mein noodles, and garlic in oil.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. Corrected by completing Time as a Public Health Control form with the Certified Food Manager.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food items for which time rather than temperature is being used as a control was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: raw shell eggs, cooked rice noodles, cooked lo mein noodles, and garlic in oil.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded. Corrected by properly marking the above items with the time they were removed from temperature control.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: equipment and utensils. Chlorine test strip registered 0ppm.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Corrected by discussing with the Certified Food Manager (CFM) how to properly make sanitizer solution and by showing the CFM how to make sanitizer (chlorine test strip registered 100ppm).
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02/03/2014 | Risk Factor | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. The open Pepsi cans that were improperly placed above the prep table were discarded during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw meats were improperly stored above sauces and produce in the walk-in refrigerator. Eggrolls were improperly stored under raw meat in the walk-in freezer. The raw meats were relocated during the inspection.
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.
- 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: walk-in refrigerator. Food were covered during the inspection.
Correction: Foods shall remain covered at all times.
- 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: knife, hatchet, and sugar scoop were improperly stored. The knife and hatchet were improperly stored between equipment. The utensils were moved to the 3 compartment sink.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: eggs, chicken. The eggs and chicken were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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10/23/2013 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw chicken was improperly stored above produce in the walk-in refrigerator. The chicken was relocated during the inspection.
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.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: chicken is improperly stored above shrimp in the walk-in refrigerator and walk-in freezer. The chicken was relocated during the inspection.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- 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: dry storage area. Food was covered during the inspection.
Correction: Foods shall remain covered at all times.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: a plastic bowl is used as a scoop in the soy sauce bucket.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: chicken, shrimp, beef (make table), cooked chicken, raw chicken (walk-in). Repair refrigerator immediately. Fax repair invoice to 703-746-4919.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the walk-in refrigerator.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Toilets and Urinals / Numbers and Capacities by Law
Observation: There are not an adequate number of toilets required by law for an eat in restaurant. Remove table in the waiting area.
Correction: Install additional toilets to be in compliance with the law. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
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07/19/2013 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw chicken was improperly stored above noodle and produce in the walk-in refrigeration unit. The raw chicken was relocated during the inspection.
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.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: the ribs are not covered in the walk-in refrigerator. Plastic wrap was used to cover the ribs.
Correction: Foods shall remain covered at all times.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: steam table, the rolling carts, and the make table refrigeration units. The cleaning process began during the inspection.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
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04/03/2013 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure
Observation: Observed food employees using improper handwashing procedures. Employee failed to wash her hands 20 seconds.
Correction: 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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Chicken was improperly stored above produce in the walk-in refrigerator. Chicken was relocated during the inspection.
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.
- 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. Shrimp were improperly stored on soda crates in the walk-in freezer, and onions were stored on 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.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed improper methods used to thaw food. Ground pork, chicken, and shrimp were improperly defrosting at room temperature. The ground pork and chicken were relocated to the walk-in refrigerator and the shrimp were defrosted under cold running water at the 3 compartment sink.
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.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor in the dry storage area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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12/14/2012 | Routine | |
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