Pho Bac, 13924 Lee Jackson Memorial Hwy, Chantilly, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 12, 2009 | Critical Procedures | 3 | 0 | Details / Comments |
|
October 14, 2008 | Follow-up | 0 | 2 | Details / Comments |
|
October 09, 2008 | Routine | - | - | Details / Comments |
|
April 09, 2008 | Routine | 7 | 8 | Details / Comments |
|
October 30, 2007 | Critical Procedures | 5 | 0 | Details / Comments |
|
April 11, 2007 | Routine | 5 | 11 | Details / Comments |
|
November 09, 2006 | Follow-up | 3 | 8 | Details / Comments |
|
October 30, 2006 | Routine | 11 | 20 | Details / Comments |
|
May 12, 2006 | Routine | 2 | 14 | Details / Comments |
|
May 12, 2006 | Routine | 2 | 14 | Details / Comments |
|
November 30, 2005 | Routine | 3 | 18 | Details / Comments |
|
May 11, 2005 | Routine | 4 | 20 | Details / Comments |
|
December 10, 2004 | Routine | 4 | 16 | Details / Comments |
|
April 07, 2004 | Follow-up | 0 | 2 | Details / Comments |
|
March 10, 2004 | Routine | 4 | 24 | Details / Comments |
|
February 21, 2003 | Routine | 3 | 9 | Details / Comments |
May 12, 2009 (Critical Procedures)
Violations:
- 3-302.11(A)(4) - Critical Observed large pan of beef in walk in unit uncovered and sitting on the floor.
Keep foods covered and store above floor at least 6" - 4-601.11(A) - Critical Repeat Observed shelves in walk in unit are soiled The surfaces of some lexan containers are soiled from inefficient washing.
Clean storage shelving in refrigeration. Make sure lexan containers are properly washed and sanitized. - 4-703.11(C) - Critical Chlorine sanitzer container empty so sanitizer is not being fed to the dish machine.
Provide sanitizer to dish machine.
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.
ALL critical and easily correctable non-critical violations shall be corrected immediately or by the date indicated. If any questions arise, please contact me at the telephone number provided.
Water Heater: A O Smith BT 251 A738 180,000 BTU
Dish Machine: Autochlor A5
Pest Control: visits every 2 weeks
Grease trap: cleaned weekly
Hoods and Filters: cleaned every 4 months
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.
October 14, 2008 (Follow-up)
Violations:
- 3-304.12(A)-(F) - Corrected During Inspection Repeat Dispensing and/or in-use utensils improperly stored between use as follows: Rice scoop kept in standing water.
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 135F and the container is cleaned frequently. - 7-201.11(A) - Corrected During Inspection Repeat Hot sauce and cleaners on same table shelf.
Separate cleaners and food related items.
This is a follow up inspection, mainly to confirm that the reach-in refrigerator temperature has been corrected. Most other violations mentioned on the previous report have also been corrected.
October 09, 2008 (Routine)
Violations:
- 2-301.14(A)-(I) - Critical Person washing dishes cleans plates and loads dish washer and then removed clean ware without first washing hands.
When possible use two employees for this operation and require person washing dishes to wash hands after loading dish machine before unloading the clean items. - 2-401.11(A) - Corrected During Inspection Critical Repeat Food employees were observed drinking from uncovered containers without straws in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Food employees may only drink, from covered containers with straws.. Employees shall not eat in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. - 3-202.15 - Critical Observed can of soy sauce with dents on the rim.
Remove can from service and return for credit or discard. - 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 over beef or pork. Raw shell eggs stored over unprocessed carrots.
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). - 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: Rice scoop kept in standing water.
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 135F and the container is cleaned frequently. - 3-304.14(B)(1) - Improper use of wet wiping cloths for the following activity Observed wet wipe cloths on food preparation serfaces.
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) - Repeat Food stored on the floor and/or food stored less than 6" off floor Observed two bags of onions stored on floor. Items stored on soda crates in walk in units.
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. - 4-101.11(B) - The food wrap box was stained and soiled by food residue resulting in possible contamination of the food wrap.
Obtain and use a metal or plastic food wrap dispenser designed to accomodate the food wrap rolls. - 4-502.13(A) - Manufacturer containers and single service containers were observed reused for the storage of foods.
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. - 4-601.11(A) - Corrected During Inspection Critical A few utensils were not properly cleaned.
Make sure all utensils are properly cleaned and sanitized after use. - 4-602.13 - Door gaskets for walk in units are soiled. Gas lines are wrapped with plastic which is hard to clean.
Clean gaskets and remove plastic from gas lines. - 4-903.11(B) - Large pots and other utensils stored with food contact surfaces exposed to possible soiling.
Store such item inverted to prevent soiling. - 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Bamboo strainer, Bamboo and wood steamer. Household use food processer.
Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. - 6-303.11(C) - LIght in hood is burnt out.
Replace the light bulb to provide more light. - 6-501.114(A) - Observed unnecessary items stored over the food prep unit.
Remove all unnecessary items from this area. - 7-201.11(A) - Corrected During Inspection Hot sauce and cleaners on same table shelf.
Separate cleaners and food related items.
This is a ROUTINE inspection at the above named establishment.
It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/raw eggs/raw pork
THIRD SHELF: Raw ground beef
BOTTOM SHELF: Raw chicken
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.
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: A O Smith BT 251 A738 180,000 BTU
Dish Machine: Autochlor A4
Pest Control: visits every 2 weeks
Grease trap: cleaned weekly
Hoods and Filters: cleaned every 4 months
PLEASE NOTE THAT ALL CERTIFIED FOOD MANAGER CARD RENEWALS REQUIRE THE APPLICANT TO TAKE AND PASS THE FOOD MANAGER TEST. THE NEW CARD WILL BE VALID FOR FIVE YEARS
April 09, 2008 (Routine)
Violations:
- 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employee using improper handwashing procedures. No warm water.
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. - 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food, beef, stored over ready-to-eat food,limes, in the walk-in refrigeration unit. Also, beef over vegetables in a reach-in refrigerator and beef over snow peas in another reach-in refrigerator.
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. - 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 over pork in the walk-in 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). - 3-305.11(A)(3) - Food stored on the floor of the walk-in freezer.
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. - 4-501.11(A) - Repeat The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized: wood shelves in dry storage.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. - 4-601.11(A) - Corrected During Inspection Critical Repeat The following equipment was oserved soiled to sight and touch: meat slicer.
Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. - 4-601.11(C) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelves in kitchen.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. - 4-903.11(A) - Corrected During Inspection Clean pots were found stored on the
Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks. - 4-904.11(B) - Corrected During Inspection Unwrapped spoons were not stored in the front area with the handles up.
Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided. - 43.1-1-5(f) - Repeat The following item is intended for household use only and is not approved for use in a commercial food establishment: La Machine food processor.
Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. - 6-501.11 - Repeat Observed that the walls in the kitchen are not maintained in good repair.
Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12(A) - Observed that the floors and walls in the kitchen are in need of cleaning.
Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. - 7-102.11 - Corrected During Inspection Critical Working container of poisonous and toxic material, bottle of degreaser, is not properly labeled with a common name.
Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. - 7-201.11(B) - Corrected During Inspection Critical Repeat Observed that poisonous and toxic materials, bottle of soap and container of cement, are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. On a shelf with pots.
All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. - 7-207.11(B) - Corrected During Inspection Critical Repeat Employee medicine is not properly located to prevent contamination of food and food contact surfaces. Bottle of cough syrup on a shelf above the food prep table.
Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.
This is a routine inspection. Pest: mo; last,March. Grease trap; 3-7 days. Hood: 4 mos. Dish machine: AutoChlor A5, 43.7gph, wash 125F, rinse 127F, 50ppm. Water heater: AO Smith, BT 251 A730, 180,000btu, 210gph. A business card with the Food Safety Section's web site, and educational materials regarding food safety and employee health, were handed out.
October 30, 2007 (Critical Procedures)
Violations:
- 2-401.11(A) - Corrected During Inspection Critical Repeat Open drinking containers, cups of tea stored in a manner that may contaminate food and food contact surfaces. On a shelf and food prep table.
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. - 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food, beef, stored over ready-to-eat food, vegetables, in the walk-in refrigeration unit.
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. - 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: raw beef over shrimp in the walk-in refrigerator and frozen chicken over frozen pork in the walk-in 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). - 4-601.11(A) - Corrected During Inspection Critical The following equipment was observed soiled to sight and touch: meat slicer.
Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. - 7-207.11(B) - Corrected During Inspection Critical Employees' medicine, bottle of aspirin,is not properly located to prevent contamination of food and food contact surfaces. On a shelf above a food prep table.
Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.
This is a critical procedures inspection. Pest: mo; last, Sept. Grease trap:3-7 days. Hood: 4 mos. Dish machine: AutoChlor, A5, 43.7gph, 128F wash, 135F rinse, 50ppm. Water heater: AO Smith, BT 251 A730, 180,000btu, 210gph.
April 11, 2007 (Routine)
Violations:
- 2-401.11(A) - Corrected During Inspection Critical Repeat Open drinking container, cup with a lid, stored in a manner that may contaminate food, food contact surfaces or utensils.
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. - 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food, chicken, stored over ready-to-eat food in the walk-in refrigeration unit.
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. - 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: raw frozen chicken is above the raw frozen pork in the walk-in 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). - 3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method: frozen shrimp in a pan on a counter.
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 41F or less, 2) completely submerged under running water at a water temperature of 70F 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 41F 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. - 3-701.11(A) - Corrected During Inspection Critical The following food item is adulterated and shall be discarded: container of molded carrots.
A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. - 4-501.11(A) - The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized: wood shelves in dry storage.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. - 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: all shelves in the kitchen and inside reach-in units.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. - 4-602.11(E)(4) - Corrected During Inspection Surfaces of the ice machine are not being cleaned as required.
Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. - 4-904.11(A) - Paper cups and carry out containers were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented. - 43.1-1-5(f) - Repeat The following item is intended for household use only and is not approved for use in a commercial food establishment: La Machine food processor.
Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. - 5-501.16(C) - Corrected During Inspection There is no refuse container at the area immediately adjacent to all hand sinks.
If disposable paper towels are used at handwashing sinks, a trash can shall be located at each sink or group of adjacent sinks. - 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at each handwashing sink.
Provide hand soap at each hand sink to allow employees to properly wash their hands. - 6-301.13 - Observed that a soap dispenser is on the wall at the 3-vat sink.
Remove the soap dispenser. Three compartment sinks shall not be used for handwashing. - 6-303.11(C) - Observed that inadequate lighting was provided in the food preparation areas. In the exhaust hood.
Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. - 6-501.11 - Observed that the wall tiles in the kitchen are not maintained in good repair.
Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. - 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials, containers of cleaners, are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
This is a routine inspection. A pest control company treats once a month. The grease trap is cleaned out every 3-7 days. The hood is cleaned every 4 months. Dish machine; Autochlor, A5, 43.7gph, wash 125F, rinse 130F, 50ppm. Water heater: per the CFM, the water heater is the same one since the opening in 2001; AO Smith, BT 251 A730, 180,000btu, 210gph.
November 09, 2006 (Follow-up)
Violations:
- 3-302.11(A)(1) - Critical Repeat Observed raw animal food stored over ready-to-eat (RTE) food in the following refrigeration units:1. raw beef over cooked pork eggrolls in the 2-door reach-in prep refrigerator2. raw shell eggs over cabbage in the walk-in refrigerator.
Store raw food items beneath of and away from ready-to-eat food items in storage to prevent cross contamination. - 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. Observed raw chicken stored over raw beef in the walk-in freezer.
Store raw food items separated by type to prevent cross contamination (see Comments below for proper raw meat storage). - 3-302.11(A)(4) - Corrected During Inspection Critical Repeat Observed uncovered blueberries at the bar.
Maintain food items covered while not in use to protect against contamination. - 3-304.14(B)(2) - Repeat Wiping cloths improperly stored between use. Observed wet cloths stored on the counters instead of in a bucket filled with sanitizer solution.
Store wet wiping cloths in a bucket filled with sanitizer solution (bleach) at 50-100ppm to prohibit bacterial growth within the cloths. - 4-101.11(B) - Repeat Observed grocery bags used to store noodles in the walk-in freezer. These bags are not easily cleanable and are therefore not suitable for use for food storage.
Containers for food storage must be constructed of a material which is smooth, easily cleanable and non-absorbent. - 4-501.11(A) - Repeat The following equipment was observed in a state of disrepair and damaged:1. Walk-in floor with a broken cement floor and missing tiles
Repair or obtain the necessary parts for the above listed equipment so that it is smooth, easily cleanable and non-absorbent and so it may function per manufacturer specifications. - 4-501.11(B) - Repeat The door gasket of the 2-door reach-in prep refrigerator is torn.
Replace the gasket so that a tight seal may form between the door and the frame, allowing for the unit to function per manufacturer specifications. - 4-903.11(A) - Corrected During Inspection Repeat Clean large pots by the back door were found stored on the floor.
Store clean equipment in a clean, dry location at least six inches off the floor. - 6-101.11(A) - Repeat The ceiling tiles located in the men's and women's restrooms do not meet the standard of: 1. smooth, durable, and easily cleanable and 2. non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, restrooms, etc.
Replace the absorbent ceiling panels with panels which are smooth, easily cleanable and non-absorbent. NOTE: CFM stated an appointment to have the panels replaced has been made. - 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Observed no sign at the bar nor in the men's and women's restrooms.
Provide a sign at all handsinks informing employees to wash their hands. - 6-303.11(B) - Repeat Inadequate lighting was noted in the True 2-door upright refrigerator. Observed a burned out light bulb in the unit.
Replace the light bulb so that a minimum of 20 foot candles of light may be provided at all times. NOTE: CFM stated a bulb is on order.
The purpose of today's visit was to conduct a follow-up inspection. All critical violations were corrected before or during today's inspection. Maintain critical violations corrected. Correct remaining non-critical violations within thirty (30) days. Contact me if any questions arise. Thank you.
IMPORTANT:
1. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/raw eggs/raw pork
THIRD SHELF: Raw ground beef
BOTTOM SHELF: Raw chicken
2. Maintain the blueberries at the bar covered so that they are protected from contamination.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. It is the duty of the CFM to monitor handwashing activities. 2. Employees shall handle ready-to-eat food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometer to ensure food is held at 41F or below and 135F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. If applicable, maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before making any changes, additions, and/or renovations to the establishment or existing equipment.
October 30, 2006 (Routine)
Violations:
- 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed a cup of coffee stored on a food preparation counter.
Employee drinks must be equipped with a lid and a straw and stored in a location where they may not potentially contaminate food, equipment, utensils, single service items or linens. - 3-302.11(A)(1) - Critical Observed raw animal food stored over ready-to-eat (RTE) food in the following refrigeration units:1. raw beef over cooked pork eggrolls in the 2-door reach-in prep refrigerator2. raw shrimp stored over carrots in the walk-in refrigerator.
Store raw food items beneath of and away from ready-to-eat food items in storage to prevent cross contamination. - 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over raw beef in the walk-in freezer.
Store raw food items separated by type to prevent cross contamination (see Comments below for proper raw meat storage). - 3-302.11(A)(3) - Corrected During Inspection Critical Soiled or improperly cleaned equipment or utensils used during food preparation. Observed only one pair of tongs used to dispense raw bef and vegetables at the 2-door reach-in prep refrigerator. Also observed only one pair of tongs to dispense different types of raw food items (chicken, shrimp, beef) and vegetables in the Superior 2-door reach-in prep refrigerator.
Use clean and distinct utensils to handle food items to prevent contamination. In prep tops, use a different utensil for each type of raw food item and designate a pair of tongs for cooked items and vegetables. - 3-302.11(A)(4) - Corrected During Inspection Critical Observed uncovered blueberries at the bar.
Maintain food items covered while not in use to protect against contamination. - 3-304.12(A)-(F) - The following utensils were observed improperly stored between use:1. flour scoop and cornstarch scoop stored with the handles immersed in the products. 2. tongs stored on the oven handles where they may be easily contaminated by employee clothing.
Store utensils in a manner that will prevent contamination of the utensils and contamination of the food item by bare hand contact. - 3-304.14(B)(2) - Wiping cloths improperly stored between use. Observed wet cloths stored on the counters instead of in a bucket filled with sanitizer solution.
Store wet wiping cloths in a bucket filled with sanitizer solution (bleach) at 50-100ppm to prohibit bacterial growth within the cloths. - 3-305.11(A)(3) - Observed a bag of rice stored on the floor of the dry storage room. Also observed food items stored on the floor of the walk-in refrigerator and the walk-in freezer.
Store food items in a clean, dry location not subject to splash or dirt at least six inches off the floor. - 3-501.15(A)(1)-(7) - Corrected During Inspection The methods used for cooling were not adequate. Observed cooked chicken cooling in the prep top, where cold air may not reach the product from the top. Also observed food items (pork, rice, shrimp rolls, etc.) cooling tightly covered by plastic wrap.
Rapidly cool food items in shallow containers left uncovered within refrigeraiton units to facilitate the transfer of warm air away from the product and cold air onto the product. - 3-501.16(A)(2)(a) - Corrected During Inspection Critical Cooked beef (50F) and milk (47F) were observed cold holding at improper temperatures within the walk-in refrigerator.
Relocate the food items to a unit capable of maintaining ambient air and food temperatures of 41F or below. NOTE: Walk-in was adjusted to 40F. - 3-501.16(A)(2)(b) - Corrected During Inspection Critical Observed raw shell eggs stored in the walk-in refrigerator (48F) with an ambient air temperature greater than 45F.
Raw shell eggs are to be stored within refrigeration units at 45F or below. Relocate the raw shell eggs to a unit capable of maintaining proper temperatures. - 4-101.11(B) - Observed grocery bags used to store raw meat in the walk-in freezer. These bags are not easily cleanable and are therefore not suitable for use for food storage.
Containers for food storage must be constructed of a material which is smooth, easily cleanable and non-absorbent. - 4-101.19 - The nonfood contact surface of the shelf above the oven is lined with tin foil and therefore is not easily cleanable.
Remove the lining which is not easily cleanable and clean the exposed surface beneath at a frequency great enough to preclude accumulations of debris. - 4-301.11 - Corrected During Inspection The walk-in refrigerator (48F) was observed with an ambient air and food temperatures greater than 41F.
Adjust, repair or replace the walk-in refrigerator so that it is able to maintain ambient air and food temperatures of 41F or below. NOTE: Walk-in was adjusted and observed at 40F during the inspection. - 4-501.11(A) - The following equipment was observed in a state of disrepair and damaged:1. Walk-in floor with broken cement and missing tiles2. three-compartment sink missing two drain plugs.
Repair or obtain the necessary parts for the above listed equipment so that it is smooth, easily cleanable and non-absorbent and so it may function per manufacturer specifications. - 4-501.11(B) - The door gasket of the 2-door reach-in prep refrigerator is torn.
Replace the gasket so that a tight seal may form between the door and the frame, allowing for the unit to function per manufacturer specifications. - 4-601.11(A) - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: 1. lexan containers on the equipment storage shelf visibly soiled with food debris.
Clean and sanitize all equipment before placing it in storage so that all equipment is clean to sight and touch. - 4-602.11(A)(5) - Critical Observed the slicer with accumulations of food debris.
Clean the surface at a frequency great enough to preclude accumulations of food debris, and at a minimum of every four hours if in constant use. - 4-602.11(E)(1) - Surfaces of the ice machine and the canopener blade, which come in contact with non-potentially hazardous food items, were observed soiled with accumulations of grime and debris.
Clean the surfaces of the ice machine and the canopener blade at a frequency great enough to preclude accumulations of debris or grime. - 4-602.13 - The nonfood contact surface of the soda gun nozzle holder at the bar had accumulations of grime and debris.
Clean the soda gun holder at a frequency great enough to preclude accumulations of grime or debris. - 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: 1. All large pots and pans which the CFM stated are washed and rinsed, but not sanitized.
Sanitize all equipment before use. Use chlorine (bleach) in the three-compartment sink to sanitize large pots which are unable to fit in the warewashing machine. - 4-901.11(A) - Corrected During Inspection Clean lexan containers were found stacked while wet after cleaning and chemical sanitization on the clean equipment storage shelf.
Allow equipment to air dry after cleaning to ensure bacteria does not grow in wet, closely abutting surfaces. - 4-903.11(A) - Clean bowls at the bar and clean large pots by the back door were found stored on the floor.
Store clean equipment in a clean, dry location at least six inches off the floor. - 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:1. La machine food processor.
Equipment for use in food service establishments shall be commercial grade and meet NSF, ANSI or equivalent standards. - 5-205.11(B) - Corrected During Inspection The handwashing station at the bar is being used for purposes other than washing hands. Observed a soap container and a spoon stored in the handsink basin.
Handsinks are to be used for handwashing only. Do not store items within the handsink basin as this may discourage proper handwashing practices. - 6-101.11(A) - The ceiling tiles located in the men's and women's restrooms do not meet the standard of: 1. smooth, durable, and easily cleanable and 2. non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, restrooms, etc.
Replace the absorbent ceiling panels with panels which are smooth, easily cleanable and non-absorbent. - 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the back door. Observed an inch gap between the bottom of the back door and the door frame, allowing for easy access to the facility by pests.
Weather strip the back door so that no openings to the facility exist, preventing pest access. - 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Observed no sign at the bar nor in the men's and women's restrooms.
Provide a sign at all handsinks informing employees to wash their hands. - 6-303.11(B) - Inadequate lighting was noted in the True 2-door upright refrigerator. Observed a burned out light bulb in the unit.
Replace the light bulb so that a minimum of 20 foot candles of light may be provided at all times. - 6-501.111(C) - Critical Observed an abundance of fruit flies at the bar and in dry storage areas.
Obtain a pest control service targetted at fruit flies. Eliminate all harborage conditions (clean, weather strip back door, etc.) that may contribute to pest activity. - 6-501.18 - Observed the hot water turned off at the bar handsink due to a leak.
Maintain handsinks in good repair to encourage proper handwashing practices. Repair the leaking handsink so that hot water may remain on.
The purpose of today’s visit was to conduct a routine inspection at the above named establishment. All critical violations were not corrected during the inspection. A follow-up inspection will be conducted on November 9, 2006 to ensure ALL critical violations and MOST non-critical violations have been corrected. Contact me if any questions arise prior to the follow-up inspection. Thank you.
IMPORTANT:
1. Monitor the temperature of the walk-in refrigerator to ensure it is capable of maintaining ambient air and food temperatures of 41F or below.
2.Ensure all equipment is sanitized before use. Sanitize your large pots in the three-compartment sink using chlorine (bleach) as set up during todays inspection. Use your test strips to ensure chlorine is used safely and effectively at 50-100ppm.
3. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/raw eggs/raw pork
THIRD SHELF: Raw ground beef
BOTTOM SHELF: Raw chicken
4. Maintain food contact surfaces and equipment clean to sight and touch. Clean and sanitize equipment used all day at least every four hours.
5. Ensure that prep top refrigerators are equipped with enough pairs of tongs so that raw chicken, raw beef, raw shrimp and vegetables have hteir own tongs (4 pairs). Do not share tons as this may cause cross contamination.
6. Instruct employees to drink in locations where they may not contaminate food, equipment, utensils, single service items or linens. Employee drinks should be equipped with a lid and a straw and stored appropriately.
7. Obtain a pest control service targetted at fruit flies observed at the bar and in dry storage areas. Eliminate all harborage conditions that may be contributing to pest presence and sustinence.
8. Maintain food items covered while not in use to protect against sources of contamination.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. It is the duty of the CFM to monitor handwashing activities. 2. Employees shall handle ready-to-eat food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometer to ensure food is held at 41F or below and 135F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. If applicable, maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before making any changes, additions, and/or renovations to the establishment or existing equipment.
NOTES TO THE OPERATOR:
The Fairfax County Health Department has an Enforcement Policy aimed to bring establishments in continued and repeat and/or flagrant violation into compliance. A Notice of Violation will be sent to your establishment if:
a) Critical violations cited in a routine inspection remain uncorrected at the time of a follow-up inspection
b) A violation has been cited three consecutive times within an eighteen month period
To avoid further enforcement action, which may result in the revocation of the permit to operate, have all repeat and critical violations corrected at the time of a follow-up inspection or at the next routine inspection.
The Fairfax County Health Department adopted the 2005 FDA Food Code as of September 1, 2006. The adoption of this code may affect your establishment. For more information on the 2005 FDA Food Code, go to http://www.cfsan.fda.gov/~dms/foodcode.html or contact the Health Department with any questions.
NOTES:
*Water heater: inaccessible (in ceiling above mop sink)
*Dishmachine: Autochlor A5, chemical sanitizing. Observed dispensing 50ppm. Test strips available
*Grease Trap: cleaned every 3-7 days
*Hood: system cleaned every four months
*Pest Control Services: obtained monthly. Receipt from last service obtained on 10/04 available for review. Fruit fly activity noted by pest technician and during todays inspection.
May 12, 2006 (Routine)
Violations:
- 3-202.15 - Corrected During Inspection Critical Noted one dented can in dry storage.
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. - 3-302.11A1 - Corrected During Inspection Critical Repeat raw chicken stored above cooked food in one reachin refrigerator
keep all raw meats, poultry, etc below other foods - 3-302.12 - Repeat Unlabeled food containers.(white powders at cook area, salt, sugar, etc)
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. - 3-305.11A3 - 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. - 4-202.16 - soda crates are used as dunnage racks for storage; strainer has a bamboo handle
replace the soda crates with commercial dunnage racks that can be cleaned and elevate the food at least six inches above the floor; replace bamboo and similar items with commercial grade utensils (corrected) - 4-501.11A - one of the sandwich style refrigerators is not holding proper temperature; manager has requested repairs
move all meats, etc from this refrigerator until it is repaired and can hold them at 41f - 4-501.11B - one drain plug is missing; one light on the hood system is out
replace light and drain plug - 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: dunnage racks in dry storage (flour spill); can opener; shelves in the walkin; shelves holding equipment over the prep sink;
Maintain nonfood-contact surfaces of equipment clean. - 4-903.11A - Corrected During Inspection Repeat single service items stored in boxes on the floor
Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 4-904.13A - Corrected During Inspection Repeat Noted some tables set with unwrapped chopsticks when I arrived.
Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted. - 5-205.15B - there is a very small drip at the two vat prep sink and a leak or drip at the bar hand sink around drain area
repair the plumbing - 6-201.11 - ceiling tiles in the bathrooms are acoustical type
replace the tiles with non-absorbent tiles that are smooth and easy to clean - 6-202.15 - there is a small gap at the bottom of the rear door
provide a sweep at the bottom of the door to keep insects out - 6-501.11 - several tiles at the end of the cook line wall (coving) are damaged/missing
replace the missing tiles - 6-501.114A - Although dramatic improvements in storage have been made some items in the restaurant still seem unnecessary to regular operation
Remove all unnecessary items from the facility. - 6-501.12A - floors in several areas, especially at the end of the cook line and behind it, and under equipment, are soiled; walls and floors and door of rear alcove are soiled; one set of grease filters is quite soiled (cleaning scheduled for next week); the wall at the dishmachine has some moldy areas; mop sink area
clean above areas
This is a routine inspection at this restaurant. There are several CFMs so there is backup as needed.
Water heater is installed above the floor so I cannot read the date plate; dishmachine is an Autochlor chemical machine, model A5. Grease traps are cleaned weekly; pest control services monthly. Hoods regularly cleaned; company is scheduled to come next week
Managers have made many corrections and improvements since the last inspection. Thank you!.
May 12, 2006 (Routine)
Violations:
- 3-202.15 - Corrected During Inspection Critical Noted one dented can in dry storage.
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. - 3-302.11A1 - Corrected During Inspection Critical Repeat raw chicken stored above cooked food in one reachin refrigerator
keep all raw meats, poultry, etc below other foods - 3-302.12 - Repeat Unlabeled food containers.(white powders at cook area, salt, sugar, etc)
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. - 3-305.11A3 - 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. - 4-202.16 - soda crates are used as dunnage racks for storage; strainer has a bamboo handle
replace the soda crates with commercial dunnage racks that can be cleaned and elevate the food at least six inches above the floor; replace bamboo and similar items with commercial grade utensils (corrected) - 4-501.11A - one of the sandwich style refrigerators is not holding proper temperature; manager has requested repairs
move all meats, etc from this refrigerator until it is repaired and can hold them at 41f - 4-501.11B - one drain plug is missing; one light on the hood system is out
replace light and drain plug - 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: dunnage racks in dry storage (flour spill); can opener; shelves in the walkin; shelves holding equipment over the prep sink;
Maintain nonfood-contact surfaces of equipment clean. - 4-903.11A - Corrected During Inspection Repeat single service items stored in boxes on the floor
Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 4-904.13A - Corrected During Inspection Repeat Noted some tables set with unwrapped chopsticks when I arrived.
Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted. - 5-205.15B - there is a very small drip at the two vat prep sink and a leak or drip at the bar hand sink around drain area
repair the plumbing - 6-201.11 - ceiling tiles in the bathrooms are acoustical type
replace the tiles with non-absorbent tiles that are smooth and easy to clean - 6-202.15 - there is a small gap at the bottom of the rear door
provide a sweep at the bottom of the door to keep insects out - 6-501.11 - several tiles at the end of the cook line wall (coving) are damaged/missing
replace the missing tiles - 6-501.114A - Although dramatic improvements in storage have been made some items in the restaurant still seem unnecessary to regular operation
Remove all unnecessary items from the facility. - 6-501.12A - floors in several areas, especially at the end of the cook line and behind it, and under equipment, are soiled; walls and floors and door of rear alcove are soiled; one set of grease filters is quite soiled (cleaning scheduled for next week); the wall at the dishmachine has some moldy areas; mop sink area
clean above areas
This is a routine inspection at this restaurant. There are several CFMs so there is backup as needed.
Water heater is installed above the floor so I cannot read the date plate; dishmachine is an Autochlor chemical machine, model A5. Grease traps are cleaned weekly; pest control services monthly. Hoods regularly cleaned; company is scheduled to come next week
Managers have made many corrections and improvements since the last inspection. Thank you!.
November 30, 2005 (Routine)
Violations:
- 3-301.11C - Corrected During Inspection Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.; cups as scoops in bulk foods
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. - 3-302.11A1 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).This was noted in several locations
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.SET UP AREAS IN WALKIN REFRIGERATOR AND IN OTHER REFRIGERATORS SPECIFICALLY FOR RAW MEATS, ETC TO KEEP THEM BELOW OTHER FOODS - 3-302.12 - Unlabeled food containers.on cart at cookline
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. - 3-304.12 - spoons at bar stored in warm, not hot, water
Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140F . - 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor (walkin).
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3-501.15A - The methods used for cooling were not adequate. Large container of broth was cooling covered
Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill 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) Any other method that can effectively accomplish cooling.Managers need to be sure that the pho broth is cooled from 140f to 41f in six hours or less. - 4-202.16 - cardboard boxes used to hold plastic utensils; cloth as a liner under blenders at bar area; wooden shelf is unfinished at front area (employee items)
all equipment must be smooth and easy to clean: commercial plastic, metal ,etc should be used. - 4-204.112A - Corrected During Inspection The temperature measuring device in the True prep refrigerator was not properly located in the coldest part of the unit.
Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature. - 4-502.11A - one metal piece of equipement used to hold food on the grill was damaged.
Discard and replace the equipment - 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of other foods, boxes used to store utensils, etc
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 4-601.11A - Critical The following utensils were observed soiled to sight and touch: green slicer; interior of ice machine
Clean and sanitize these surfaces for food contact. - 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelves in dry storage area; fan cover in walkin refrigerator; wall above the two vat sink
Maintain nonfood-contact surfaces of equipment clean. - 4-903.11A - boxes of single service items, etc, stored on the floor in dry storage; large pots for pho are stored on the floor in rear area
Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 4-904.11A - Corrected During Inspection utensils in kitchen were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Store utensils with food or lip-contact surface facing downward to prevent contamination prior to use. - 4-904.13A - Repeat Preset tableware was observed unprotected from contamination.
Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted. - 43.1-1-5F - Repeat noted use of non-commercial blender at bar and La Machine food processor in kitchen
Label the blender "for employee use only: and remove the food processor. All equipment must be restaurant grade. - 6-202.13A - Repeat sticky strips with dead insects are hanging above stock pots
replace strips and only use them away from food and equipment storage areas - 6-303.11C - Repeat one light out on hood system
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. - 6-501.110B - Repeat Employee clothing and other possessions have been found stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.(front area for dry storage jackets on shelves)
Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and possessions. - 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.(unused equipment in rear area near back door)
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 7-102.11 - Corrected During Inspection Critical Working containers of cleaners are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
This is a routine inspection at this restaurant. Please note that there are many repeat violations. Focus on correcting repeat violations permanently. Many critical violations and repeat violations will result in Adminsistrative Action by Health Department.
May 11, 2005 (Routine)
Violations:
- 2-102.11J - Critical The employee washing dishes had the three vat sink set up backwards.
Ensure that the person doing warewashing understands the correct procedure for washing, rinsing and sanitizing and understands their role in cleaning and sanitizing activities. - 2-402.11A - 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. - 3-301.11C - Corrected During Inspection containers used as scoops in bulk food containers
use scoops or dispensers with handles in all foods, even if foods require cooking - 3-302.11A1 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE)., storage in walkin
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. - 3-305.11A3 - 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. - 3-501.15A - The methods used for cooling were not adequate. Rice in covered container is cooling at room temperature
Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill 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) Any other method that can effectively accomplish cooling.( Note; cooling wands are used for pho which is an excellent way to cool large quantities of soup.) - 4-202.16 - The bamboo handle of one of the strainers is not designed or constructed to be easily cleanable.
start replacing bamboo handled items with metal ones; all euipment and utensils must be commercial: easy to clean and with a smooth non-porous surface - 4-204.112B - There was no temperature measuring device located in either of the sandwich type refrigerators or in the glass front display unit
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 4-501.114A - Corrected During Inspection Critical no sanatizer at the three vat sink
use 50 to 100ppm chlorine in the sanitizing sink; review this with employees - 4-501.11A - the display type refrigerator in the back of the kitchen is not working; foods (nonphf) are at room temperature
repair or replace the unit; if it is replaced the replacement must meet current requirements: NSF OR EQUIVALENT WHICH CAN HOLD FOODS AT 41 OR LOWER - 4-502.11A - Corrected During Inspection ice scoop is cracked
replace the scoop - 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of other foods and single service plastic takeout containers used more than once to store cooling soup
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 4-601.11A - Corrected During Inspection Critical Repeat The can opener was extremely soiled
Clean and sanitize the can opener several times daily - 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: flour is spilled on floor and shelving in dry storage area.
Maintain nonfood-contact surfaces of equipment clean. - 4-904.13A - Repeat Preset tableware was observed unprotected from contamination.(chopsticks)
Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted. - 43.1-1-5F - Repeat noted non commercial equipment: Rival ice crusher at bar and La Machine in kitchen
Remove these; all equipment must be commercial, not homestyle - 5-205.11B - noted employee washing out wiping cloths in the hand sink
use the hand sink only for hand washing; use one of the prep sinks or three vat for wiping cloths - 5-501.15A - Corrected During Inspection dumpster lid open
keep the lids and doors closed - 6-202.13B - Insect control device is located over clean equipment where dead insects may be impelled or fall.
Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens; and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces. - 6-303.11C - lights in the hallway are out and one light is out in the kitchen at the cook line
replace burned out lights - 6-501.11 - there is a gap on the floor at the bottom of the walkin freezer at the floor
caulk this area so there are not cracks or gaps - 6-501.110B - Repeat Employee clothing and other possessions have been found stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.(dry storage area)
Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and possessions. - 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment in the kitchen and in the rear alcove area.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 6-501.12A - floors and walls in the dishmachine area and in the three vat sink area and the fan cover in the walkin refrigerator noted in need of cleaning.
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.
This is a routine inspection of this restaurant. All critical violations must be corrected today. All others as soon as possible; within 90 days maximum. Focus on correcting critical and repeat violations.
December 10, 2004 (Routine)
Violations:
- 3-301.11B - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands both in preparing pho and bowls as scoops in dry storage
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 43.1-3-3A - Critical the food manager has a card from ServiSafe, not a photo ID.
It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit. Manager must obtain photo ID and call me with the F number and date of expiration or fax me a copy of the card. - 6-301.12A - Repeat Observed that no paper towels were available for handsink at bar hand sink
Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers; corrected. - 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: grease filters and panels at cooking hood and the shelves in dry storage
Maintain nonfood-contact surfaces of equipment clean. - 4-202.16 - unfinished board used as shelving in the bar.
replace or paint the board so the shelf is smooth and easy to clean. - 4-901.11A - containers found stacked while wet after cleaning and chemical sanitization.
Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. - 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.and on grease trap at sink
Elevate food storage onto approved shelving with minimum 6" legs or casters. DO NOT STORE FOOD ON THE GREASE TRAP - 6-501.110B - Employee clothing and other possessions have been found stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and possessions.USE THE HOOKS PROVIDED IN THE REAR AREA; ALSO SET ASIDE A SPACE FOR POCKETBOOKS, ETC - 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of other foods; also noted apparent reuse of take out containers
Discontinue the reuse of single-use containers for other foodsl. Provide approved reusable food storage containers designed for your food storage needs. - 4-904.13A - Preset tableware was observed unprotected from contamination.
Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted. - 4-302.14 - the test kit could not be located but manager says there is one
ensure that the test kit is kept near the machine and used daily to test the sanitizer leve.l - 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:GE microwave; Rival ice crusher (?); La Machine food processor; 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. - 6-501.11 - several floor tiles in the walkin freezaer are broken or damaged or missing
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3-501.15B - Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. LOOSELY COVER OR UNCOVER THE FOOD if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. - 6-501.12A - Repeat floors in all areas of the kitchen noted in need of cleaning.
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. - 6-202.13A - there are several sticky strips used in the kitchen to catch flies
Provide an insect control device that retains the insects within the deviceImproper design of the device and dead insect collection tray could allow dead insect parts and injured insects to escape, rendering the device itself a source of contamination. REMOVE THE STICKY STRIPS; THEY MAY BE USED ONLY IN THE REAR AREA NEAR THE BACK DOOR WHERE THERE IS NO FOOD OR FOOD PREP - 3-501.15A - LARGE CONTAINER OF BROTH WA COOLING COVERED IN THE WALKIN The methods used for cooling were not adequate.
Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill 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) Any other method that can effectively accomplish cooling. - 4-204.112A - The temperature measuring device in the glass front refrigerator in the rear area was not located in the coldest part of the unit.
Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature. - 3-501.14A - Critical Broth noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F (45F) or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. - 4-601.11A - Critical The following utensils were observed soiled to sight and touch: can opener.
Clean and sanitize these surfaces for food contact.; corrected
This is a routine inspection of this facility. All critical items and items noted in capital letters are priorities for correction: to be corrected beginning immediatly.; Manager is to contact me early next week with CFM information. At least two other CFMs are needed (recommendation) to provide adeqate coverage. Focus on cooling methods. In addition to above ideas a cooling wand will help cool broth faster. Use tongs or scoops instead of bare hands to put noodles or vegetables in pho bowls.
April 07, 2004 (Follow-up)
Violations:
- 4-502.13A - Repeat Noted several tofu containers holding other foods
Do not "recycle" this type of food container - 4-904.11B - Repeat Spoons/chopsticks unwrapped at table.
Wrap or dispense these to protect eating surfaces.
This is a followup inspection at this restaurant. All violations have been corrected as requested except for two (above). Corrected violations as soon as possible. Ecployees have done an excellent job of making corrections. Thank you.
March 10, 2004 (Routine)
Violations:
- 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.( walk-in ).
Corrected during inspection. 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. - 6-305.11B - Repeat Lockers or other suitable facilities are not provided for employees clothing and other possessions. Clothes hanging on the shelving unit.
Corrected during inspection. Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions. - 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
Corrected during inspection. Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 3-304.12 - Repeat Dispensing utensils improperly stored between use. Rice scoops in water.
Corrected during inspection. Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140F . - 6-303.11C - Inadequate lighting was noted under the hood.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. - 4-501.11A - Observed the interior of the rice cooker is heavily scratched and the hood panel over the grill is damaged.
Replace the interior of the rice cooker and the damaged hood panel. - 6-202.11A - Lights bulb(s) in the @LOCATION@ are not covered by a protective shielding:1.Inside the walk-in2.under the hood
Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles. - 3-501.16B - Critical Repeat Raw eggs 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. - 4-501.12 - The cutting board(s) along the prep unit by the wall 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 . - 4-204.112B - There was no temperature measuring device located in the :1. reach-in unit2.Display case
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 4-602.12A - The food contact equipment surface of the floor mixer is observed soiled with accumulations of grime and debris.
Clean the food contact surface of the cooking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. - 6-202.15 - Observed a gap at the back metal door.
Repair the door to prevent any rodents entry - 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment:1.At the back door2.In the dining area near the restroom
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 4-101.111 - The nonfood contact surface of the wood pallets are not corrosion resistant, nonabsorbent, and/or smooth:1.Walk-in freezer2.Walk-in refrigerator
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 4-602.13 - The nonfood contact surface of gaskets had accumulations of grime and debris:1.walk-in refrigerator
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2-402.11A - 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. - 6-501.12A - Observed the ceiling tiles in the kitchen noted in need of cleaning.( Soots)
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. - 43.1-1-5F - Repeat The following items are intended for household use only and are not aproved for use in a commercial food establishment:1.Ice crusher at the bar area
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. - 4-904.11B - Repeat Unwrapped knives, forks, or spoons were not stored with the handles up.( bar area).
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. - 6-301.12A - Repeat Observed that no paper towels were available for handsink at bar area.
Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers. - 4-903.11C - Observed coffee filters were observed stored unprotected at the coffee station.
Corrected during inspection. Store items in the original protective package to protect from contamination until used. - 6-501.113B - Observed cleaning tools improperly at the dining area.
Corrected during inspection. Store all cleaning tools at the mop sink area. - 3-307.11 - Observed missing splash guard at the right side of the handsink near the prep table.
Provide a splash guard to protect the foods from contamination. - 6-303.11B - Inadequate lighting was noted in the hallway to the restroom.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms. - 4-502-11A - Observed the scissor for cutting fried spring rolls was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. - 4-101.11B - Observed the bulk food containers are non-food grade.(green and beige rubbermaid)
Replace all the containers with food grade. - 3-501.17A - Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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. - 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of other types of foods(tofu containers).
Discontinue the reuse of single-use containers for tofu storage. Provide approved reusable food storage containers designed for your food storage needs.
* The establishment food handlers must wear a pair of gloves or use tongs when handling ready to eat foods at all times.
February 21, 2003 (Routine)
Violations:
- 3-301.11C - Repeat BOWLS ARE USED TO DISPENSE THE MSG, FLOUR, SUGAR AND RICE.
USE A SCOOP WITH A HANDLE TO PREVENT TOUCHING THE FOODS. CORRECTED - 43.1-1-5F - A CUISINART FOOD PROCESSOR IS IN THE KITCHEN.
USE AN NSF-APPROVED FOOD PROCESSOR, OR THE EQUIVALENT, IN A COMMERCIAL FOOD KITCHEN. - 4-601.11C - Repeat THE FOLLOWING NONFOOD CONTACT EQUIPMENT IS DIRTY: GASKETS ON REACH-IN REFRIGERATORS, DOOR RUNNERS ON SLIDING DOOR REFRIGERATOR, CART WITH FOODS BY THE WOKS, AND SHELVES BELOW AND ABOVE FOOD PREP TABLES.
CLEAN THEM. - 4-502.13A - Repeat SOY SAUCE CONTAINES ARE REUSED TO STORE OTHER FOODS.
DO NOT REUSE SINGLE USE CONTAINERS. - 6-305.11B - A PURSE AND SEVERAL COATS ARE ON SHELVES WITH FOOD STORAGE.
STORE THEM SEPARATELY TO PREVENT CONTAMINATION OF THE FOODS. CORRECTED - 4-501.14 - THE DISH MACHINE DOORS ARE DIRTY.
CLEAN THEM. - 3-304.12 - THE SCOOP FOR THE COOKED RICE IS IN A PAN OF WATER.
STORE IT IN A CLEAN DRY PLACE. - 4-501.11A - THERE IS NO SHIELD OVER THE BLADES IN ONE MICROWAVE, AND SEVERAL PLASTIC CONTAINERS ARE BROKEN.
PROVIDE A SHIELD FOR EASIER CLEANING, AND PROVIDE CONTAINERS THAT ARE IN GOOD CONDITION. - 4-202.16 - Repeat WOODEN PALLATS ARE USED AS SHELVES IN THE WALK-IN REFRIGERATOR AND FREEZER.
SEAL THE PALLATS FOR PROPER CLEANING OR USE OTHER SHELVES THAT CAN BE CLEANED. - 4-601.11A - Critical THE INSIDE OF THE REACH-IN REFRIGERATORS ARE DIRTY.
CLEAN THEM. - 3-302.11A1 - Critical Repeat THE RAW BEEF IS ABOVE THE NOODLES IN ONE REACH-IN REFRIGERATOR, AND THE RAW SHELL EGGS ARE ABOVE THE VEGETABLES IN THE WALK-IN REFRIGERATOR.
STORE THE RAW BEEF AND SHELL EGGS ON THE BOTTOM SHELF TO PREVENT CROSS-CONTAMINATION. CORRECTED - 7-201.11B - Critical CANS OF ICE BREAKER, WD-40, AND OIL ARE STORED ON A SHELF WITH FOOD.
STORE THEM SEPARATELY TO PREVENT CONTAMINATION OF THE FOOD. CORRECTED
Pho Bac respresentatives - respond and add information
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| Aladdin Hot N Cold | Chantilly, VA |  |
| Northwest Fresh Chantilly | Chantilly, VA |  |
| The Burger Shack | Chantilly, VA | |
| Burger King #1602 (01-1464) | Virginia Beach, VA | |
| Hardee's #2341 | Roanoke, VA | |
| McDonald's #3984 (01-0368) | Virginia Beach, VA | |
| Pupuseria Gaviota | Harrisonburg, VA | |
| McDonald's #11683 | Midlothian, VA |  |
| Jim's Country Store | Front Royal, VA | |
| Hardee's | Galax, VA | |
Restaurants in neighborhood
Name |
|---|
| Shoppers Food Warehouse #52022 |
| Flippin Pizza |
| Gopbaegi |
| Baja Fresh Mexican Grill |
| Wendy's Old Fashion Hamburgers #94 |
| Otani Japanese Steakhouse |
| Jerry's Subs & Pizza |
| Kentucky Fried Chicken #X546036 |
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Restaurant representatives - add corrected or new information about Pho Bac, 13924 Lee Jackson Memorial Hwy, Chantilly, VA »