- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the cookline was being used for air drying of trays.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.( trays were removed)
|
08/28/2015 | Risk Factor | |
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside the walk-in refrigerator and in the dry storage areas.
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.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the frying pans.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation:
Correction:
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The cavity, door seal) extrior surfaces of the microwave oven are observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: storage rack at the cookline , deep fryer compartment and exterior surfaces of other cooking equipment located under the hood.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean equipment surfaces frequently to prevent accumulation of grease and food residue that may attract pests.
- Plumbing / Maintained in Good Repair
Observation: The hand washing sink located next to the 3-compartment sink is not operating properly and is in need of repair.
Correction: Repair this sink properly so that it is available to food employees for proper hand washing.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor inside the walk-in refrigerator and walk-in freezer, under cooking equipment on the cookline, and under the storage rack at the cookline is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the floor in the these areas more frequently to prevent build-up of debris.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc.
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Several bottles of glass cleaners and air fresheners were stored on shelves above beverage, utensils, and other food supplies.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Store the cleaners and fresheners at the bottom shelves were they would not likely contaminate utensils, food contact surfaces and food.
|
03/27/2015 | Follow-up | |
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside the walk-in refrigerator and in the dry storage areas.
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.
- Equip / Food-Contact / Cook Equip / Free of Deposits (repeated violation)
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the frying pans.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
- Equip / Food-Contact / Cook Equip / Free of Deposits (repeated violation)
Observation:
Correction:
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (repeated violation)
Observation: The cavity, door seal) extrior surfaces of the microwave oven are observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: storage rack at the cookline , deep fryer compartment and exterior surfaces of other cooking equipment located under the hood.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean equipment surfaces frequently to prevent accumulation of grease and food residue that may attract pests.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: The hand washing sink located next to the 3-compartment sink is not operating properly and is in need of repair.
Correction: Repair this sink properly so that it is available to food employees for proper hand washing.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor inside the walk-in refrigerator and walk-in freezer, under cooking equipment on the cookline, and under the storage rack at the cookline is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the floor in the these areas more frequently to prevent build-up of debris.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (repeated violation)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Several bottles of glass cleaners and air fresheners were stored on shelves above beverage, utensils, and other food supplies.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Store the cleaners and fresheners at the bottom shelves were they would not likely contaminate utensils, food contact surfaces and food.
|
03/13/2015 | Follow-up | |
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: sugar, salt, and flour
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. (containers were labeled during the inspection).
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside the walk-in refrigerator and in the dry storage areas.
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)
Observation: Observed the following food thawing using an improper method: Soaking pork 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. (pork placed under running water to thaw).
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: beef, sauce stored in the walk-in refrigerator.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. ( food containers were date marked accordingly during the inspection).
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the frying pans.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Correction:
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The cavity, door seal) extrior surfaces of the microwave oven are observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: storage rack at the cookline , deep fryer compartment and exterior surfaces of other cooking equipment located under the hood.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean equipment surfaces frequently to prevent accumulation of grease and food residue that may attract pests.
- Plumbing / Maintained in Good Repair
Observation: The hand washing sink located next to the 3-compartment sink is not operating properly and is in need of repair.
Correction: Repair this sink properly so that it is available to food employees for proper hand washing.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor inside the walk-in refrigerator and walk-in freezer, under cooking equipment on the cookline, and under the storage rack at the cookline is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the floor in the these areas more frequently to prevent build-up of debris.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc.
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Several bottles of glass cleaners and air fresheners were stored on shelves above beverage, utensils, and other food supplies.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Store the cleaners and fresheners at the bottom shelves were they would not likely contaminate utensils, food contact surfaces and food.
|
02/13/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Noodles and bean sprouts that out during the prep time are using time as a public health control.
- Critical: No Bare Hand Contact with RTE Foods (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: beans sprouts and veggies for to go order
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: piping under handsink and three vat sink and containers that store clean utensils
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
|
11/14/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist (EHS) discussed air drying procedures and storage of food in the walk-in cooler and walk-in freezer.
No violation noted during this evaluation. | 04/04/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
EHS provided employee health information in Spanish and Vietnamese. Manager will fax documentation by Dec 2, 2013.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food 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 use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: inside of prep coolers
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside of walk-in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of refrigerators, shelving throughout the kitchen, storage racks, under prep tables, walls throughout the kitchen,outside of mixer and outside of dishmachine
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
|
11/14/2013 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS discussed cleaning procedures throughout the kitchen area.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: 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.
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.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (repeated violation)
Observation: The (cavity, door seal) of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
|
05/22/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Pho Bowl, 6406 Landsdowne Centre, Alexandria, VA 22315 »