This visit was made to follow up to the routine food safety evaluation conducted on February 10. The following corrective actions have been taken:
1. The Walk in Refrigerator was repaired and is now maintaining temperatures of below 41°F. Thank you for repairing this unit
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Observed food in containers and boxes stored on top of sheets of cardboard in the reach in freezer upstairs.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove the cardboard from the freezer as it is not smooth and easily cleanable.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the insides of two freezers upstairs are in need of cleaning. The floor under the dry storage area is also in need of regular cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/16/2016 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. Please note the following issues that require attention:
1. Implement an Employee Health Policy that requires all employees to know the big 6 foodborne illnesses and all reportable symptoms and Certified Food Protection Managers to know when to restrict or exclude sick employees. Employee Health material was provided to facility. The expectation is for all food employees to know the Big 6 illnesses and the reportable symptoms. Please review with all staff.
2. Ensure that all handsoap dispensers are provided with soap at all times.
3. Time/temperature control for safety foods must be held cold at 41°F or below. Please service the Walk in Refrigerator so that it is maintaining temperatures below 41°F. Food temperatures were around 41°F. A follow up visit will be conducted in approximately 3 business days to verify.
4. Time as a Public Health Control Procedure will be used for the cooked eggplant, bean paste and garlic in oil. Written procedures and requirements were provided and reviewed with Person in Charge
*Repeat Observations are Subject to Civil Penalty
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: foodworkers were not able to correctly identify symptoms of the big 6 foodborne illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Salmonella, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed food workers fail to wash their hands before putting on clean gloves.
Correction: All food employees shall be washing their hands often especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, before putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Instructed food workers to wash their hands before putting on new gloves.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Observed numerous food items uncovered in True 2 door
Correction: Foods shall remain covered at all times. Person in Charge instructed employees to cover the food.
- Cooling Methods (corrected on site)
Observation: Observed that pork dumplings were wrapped tightly in plastic and left to cool when they were at 118°F
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. Instructed food worker to unwrap dumplings and arrangle in single layer on a plate to cool. Place dumplings walk in refrigerator to cool rapidly. Monitor food with thermometer to ensure it is cooled to 70°F in two hours and below 41°F in 4 additional hours.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: beef in prep top was at 45°F. Bean paste and garlic in oil at cookline were at 65°F and 56°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Move beef to colder part of the unit. Cover prep top when not in use. Facility will begin to implement Time as a Public Health Control Procedure for bean paste, eggplant and garlic in oil. Procedures and documents were provided and reviewed with Person in Charge. bean paste and garlic in oil to be discarded at end of lunch service
- Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): cooked eggplant
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. Procedures and documents were provided and discusssed with Person in Charge.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: Observed food in containers and boxes stored on top of sheets of cardboard in the reach in freezer upstairs.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove the cardboard from the freezer as it is not smooth and easily cleanable.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at both handwashing sinks in the kitchen.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Person in Charge refilled both hand soap dispensers
- Cleaning Frequency for Physical Facilities
Observation: Observed that the insides of two freezers upstairs are in need of cleaning. The floor under the dry storage area is also in need of regular cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/10/2016 | Routine | |
This visit was made to conduct a follow-up. Walk in refrigerator has been repaired and ambient temp was at 42.5F. Food handlers stated that a delivery was made today at 10 am. Continue to monitor temperature of WIC to ensure it drops even lower.
*note: Certified Food Protection Manager (FPM) was not present at time of inspection (beginning of inspection). A warning has been issued for this violation and a repeat violation may incur a $100.00 civil penalty. It is highly encouraged that other food handlers/employees become properly certified and obtain the Northern Va. FPM card. Binder with information on where to obtain card has been provided to facility.
No violation noted during this evaluation. | 06/25/2015 | Follow-up | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: manager was unaware of when to call the Health Department when an employee has one of the BIG 5 illnesses. Process tree discussed
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Food handler did not wash for a full 20 seconds, did not use paper towel to turn off facuet (proper method demonstrated)
Correction: -ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands (food handler did not wash hands before putting on new gloves) corrected on the spot
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Employee drink over clean drying rack, no lid or straw on cup (drink discarded)
Correction: - Employee beverages may be consumed in kitchen as long as they are covered and consumed through a straw.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: food handler touched chives with bare hands to garnish a plate (corrected on the spot)
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: spring rolls, egg plant (kept outside at room temperature, on top of flip top unit). moved into colder unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: chicken. Proper dating methods discussed
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 6/1 they shall be date marked with a "use by" date not exceeding 6/7.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated: tofu (not marked)
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink (no soap at front bar handsink)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (handsink at front bar) sign provided
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
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06/22/2015 | Risk Factor | |
This visit was made to conduct a risk factor assessment. The following items require correction:
1. Food employees may only eat meals in designated areas away from food and food contact surfaces to prevent the risk of cross contamination.
2. Make sure Time/Temperature Control for Safety (TCS) foods are cold held at 41 degrees F or less and not stored at room temperature unless time rather than temperature control is used. If this food establishment would like to use time as a control measure for diced tofu, spring rolls, and garlic in oil please call Alexandria Health Department to complete form and further discuss option.
Note: No written policy available for the cleanup of vomit or diarrheal events. Please work on your written policy and let me know if you have any questions.
Note: At the time of the inspection there was no fried tofu out with the use of Time as a Public Health Control.\
--Repeat observations are subject to civil penalties.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed food employee eating in the kitchen.
Correction: Food employees shall eat meals in a designated area away from food and food contact surfaces to prevent the risk of cross contamination. Corrected by discussing where food employees may eat with the certified Food Protection Manager (FPM) and the food employee discontinued eating his meal in the kitchen.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were measured at improper temperatures: diced tofu was 61°F, garlic in oil was 61°F, and spring rolls were 51°F located on shelves at room temperature. As per chef, spring rolls were made within the last hour and the tofu and garlic in oil have been out of temperature since the beginning of lunch (more than 4 hours).
Correction: Time/Temperature Control for Safety food(TCS) shall be held cold at a temperature of 41°F or below. TCS foods shall not be stored at room temperature unless time is used as the control measure and foods are discarded if not served/sold within 4 hours. Corrected by discarding the Garlic in Oil, Tofu, and placing the spring rolls into the walk-in cooler to rapidly cool to 41°F.
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01/29/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1. Make sure to replace batteries in the paper towel dispenser to provide food employees with required materials to properly wash their hands.
2. Time as a Public Health Control form completed for fried tofu. Make sure to mark the food to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
--Repeat observations are subject to civil penalties
Note: Food Protection Manager on site will have certification expire on November 4, 2014. Food Protection Manager guidance handout provided.
Note: Food establishment has stopped renovation plans in the basement to add an additional bar. As per Food Protection Manager (FPM), food establishment is waiting on appropriate city permits to continue renovation. The basement in this food establishment has not been approved by Alexandria Health Department for food preparation/service. Plans must be submitted and a pre-opening evaluation must be conducted prior to opening proposed bar. The following items must be included when submitting a plan review: updated menu, floor plan of proposed changes in the basement to include the location of all equipment (sinks, refrigeration, etc.), equipment list to include make and model number of all equipment, finished materials list (floors, walls, ceilings, counter tops), and a list of all light fixture to be used in proposed bar.
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: There was no Food Protection Manager (FPM) present at the beginning of the inspection.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a FPM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action. FPM arrived within 10 minutes of evaluation.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor in the kitchen and walk-in cooler.
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
Observation: Observed improper methods used to thaw food. Raw chicken and raw beef thawing in the 3-compartment sink without being submerged under running water.
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.
- Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food items: fried tofu.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. Written procedure completed during evaluation. Make sure to keep a copy of the written procedure on file for future environmental health specialists.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant: shelving in the prep refrigerator and True upright refrigerator.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment was observed soiled to sight and touch: can opener blade.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Corrected by washing, rinsing, and sanitizing can opener blade.
- 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:
-True 2-door upright refrigerator
-walk-in cooler floor and walls
-bottom shelves in the upstairs upright freezers.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Paper towels were not provided for the kitchen hand sink adjacent to the mechanical dishmachine. As per food employee, batteries in the dispenser need to be replaced.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Corrected by providing a roll of paper towels for the hand sink. Replace batteries in the dispenser for proper storage of paper towels.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed rodent droppings on the floor under dry storage shelving and behind freezers in the upstairs food storage room.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed the flooring in the kitchen and upstairs dry storage room are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/01/2014 | Routine | |
This visit was made to conduct a risk factor assessment. Repeat observations are subject to civil penalties.
Note: Food establishment has begun renovation in the basement to add an additional bar. The basement in this food establishment has not been approved by Alexandria Health Department for food preparation/service. Plans must be submitted and a pre-opening evaluation must be conducted prior to opening proposed bar. The following items must be included when submitting a plan review: updated menu, floor plan of proposed changes in the basement to include the location of all equipment (sinks, refrigeration, etc.), equipment list to include make and model number of all equipment, finished materials list (floors, walls, ceilings, counter tops), and a list of all light fixture to be used in proposed bar.
Note: Please see handouts regarding the upcoming training sessions for the adoption of the 2013 FDA Food Code.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed food server/employee sneeze and then proceed to pick up plates containing food for service to customers without washing her hands.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Corrected by having the food employee wash her hands and discussed when to wash hands with the Certified Food Manager.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed food employee meals stored on shelf adjacent to open sauces at the serve line. Additionally, open drinking containers stored on same shelf.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers. Corrected by having the food employees finish their meals in the dining room.
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06/17/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment.
1. Observed calamari and duck thawing in improperly in standing water in the 3-compartment sink. Time/temperature control for safety food shall be thawed:
-under refrigeration that maintains the food tempearture at 41
˚
F or less
No violation noted during this evaluation. | 03/18/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. At the beginning of the inspection the main floor walk-in cooler was cold holding at 45
°
F. Only Potentially Hazardous Foods (PHFs) in the unit were chicken at 45
°
F and beef still frozen. As per food employees chicken was cut and out at room temperature for the last 30 minutes. Certified Food Manager (CFM) called repair person who arrived during the inspection. Chicken and beef were relocated to the True 2-door upright refrigerator. Do not store any PHFs in this walk-in until the unit is properly cold holding at 41
°
F or below.
2. Observed raw beef improperly thawing in the food prep sink (no running water). When thawing PHFs in the food prep sink make sure the product is completely submerged under running water.
Repeat violations are subject to civil penalties.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands after scooping raw chicken out of a container using a gloved hand.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Corrected by discussing with the Certified Food Manager when food employees need to wash their hands and having the food employee remove gloves and properly wash his hands.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: bean sprouts, spring rolls and tofu (between 47-52°F) stored on the counter at room temperature for approximately 1 hour
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Corrected by relocating the sprouts and tofu to the refrigerator. If you would like to use time as a public health control instead, please call Rebecca at (703)746-4972 to discuss requirements.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The hand sink adjacent to the walk-in cooler is being used for purposes other than washing hands. Observed utensils in hand sink basin.
Correction: A handwashing sink may not be used for purposes other than hand washing. Corrected by discussing with the Certified Food Manager the proper use of hand sink.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed food employee rinse off celery in the hand sink adjacent to the walk-in cooler.
Correction: All foods shall be washed in the approved food prep sink to prevent cross contamination. Corrected by discussing with the food employee where to properly wash produce.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the hand sink adjacent to the walk-in cooler.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Corrected by providing soap.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Two spray bottles (windex and citrus cleaner) hanging on shelf next to liquer bottles at cash register serve station.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. Corrected by relocating chemical spray bottles.
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12/18/2013 | Risk Factor Assessment | |
Remove the electric hot plate in service/ wait station area, The equipment is not approved.
- Certified Food Manager: Certificate Process (corrected on site)
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee failed to was his hands for 20 seconds. EHS explained proper hand washing.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- 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.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw meats were improperly stored above cooked foods, produce and ready to eat foods. In the reach-in refrigerator, in the walk-in refrigerator and in the reach-in freezer.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: chicken is improperly stored above beef in the reach-in refrigerator. The refrigerator was reorganized during the inspection.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (WIC, kitchen and upstairs)
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: shrimp, chicken, ground beef (WIC). The temperature of the walk-in cooler was adjusted during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. The walk-in cooler is not maintaining the required temperature.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Outer Openings, Protected
Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Outer Openings, Protected (Screen Requirements)
Observation: An exterior door is kept open for ventilation, but the opening is not protected against the entry of insects or rodents. The screen door is in poor repair. Repair immediately.
Correction: If an exterior door is kept open for ventilation, the opening shall be protected by a mesh screen (16 mesh to 1 inch) to prevent the entry of insects and rodents.
- Critical: Separation of Toxics by Spacing or Partitioning
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Clean bowls and pots are improperly stored with dish machine chemicals.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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09/26/2013 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after handling soiled utensils and before handling clean utensils.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Jewelry Prohibition (corrected on site)
Observation: Employees observed wearing jewelry on their arms and hands while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: vegetables.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. (Food being thawed in standing water in the 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.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Chicken being cooled in the WIC is tightly wrapped).
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
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06/10/2013 | Routine | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Foods requiring temperature control for safety must be maintained at proper temperatures unless using time as a public health control. (Documentation is being given for using time as a public health control in lieu of a ticket for repeat violations).
2)Foods made on-site and kept for more than 24 hours must be date marked.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: raw shell eggs/59
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (facility is now going to use time as a public health control for the raw shell eggs).
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: custard in serve station refrigerator
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
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03/01/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Sangjun Thai Restaurant, 300 King St, Alexandria, VA 22314 »