- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the freezer unit. Raw chicken is improperly stored above ice cream in the reach-in freezer unit. The chicken was relocated to the bottom shelf during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Onions were improperly stored on the floor. The onions were elevated off the floor during the inspection.
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. Raw meat was improperly defrosting at room temperature at the 3 compartment sink. The meat was placed in the refrigerator to properly defrost.
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, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (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. Furnace cement was improperly stored above food on the storage shelf. The furnace cement was relocated away from the food during the inspection.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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03/30/2016 | Routine | |
- Handwashing / Where to Wash (corrected on site)
Observation: Food employee was cleaning their hands in a mop sink.
Correction: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and simi
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed improper methods used to thaw food. Reduced Oxygen Packaged fish was not removed from the reduced oxygen environment when thawing in the refrigerator.
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, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- 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: Refrigerator doors.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: The single- use forks and spoons were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in covered/inverted.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections to hand sink is not in good repair.
Correction: A plumbing system shall be maintained in good repair.
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08/14/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Note: consumer advisory is necessary since there is a steak item cooked to customer specification. Printed menus still have the advisory, so do not alter them.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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. (employees did not wash their hands upon entering the kitchen, and did not wash hands before preparing food when switching from another task)
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. (Employees washed hands upon request)
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. (Fish is thawed inside vacuum sealed package without opening the package).
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, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- 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. (Observed chicken cooling in 3 door fridge covered with a lid and in a bulk container)
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. (PIC moved chicken to shallow container and put in the fridge uncovered)
- Outer Openings, Protected
Observation: An exterior window was observed to be open. This may allow the entry of insects and rodents.
Correction: Windows in the establishment must be tight-fitting and remain closed. If windows are left open for ventilation, they must have mesh screens as specified under 6-202.15 to prevent the entry of insects and rodents. .
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (No paper towels at hand sink in the kitchen)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (Employee provided paper towels).
- Designated Areas Provided for Employee Eating, Drinking, Smoking
Observation: Observed that the area designated for employees to eat, drink, and use tobacco is not located to protect food, equipment, linens, and/or single-service items from contamination. (Observed employee food (McDonalds container) stored in the 3 door reach-in directly on top of some peppers.)
Correction: Relocate the area designated to accommodate employees' personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
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04/21/2015 | Routine | |
Consumer advisory not necessary on menu. Facility doesn't offer any foods undercooked or raw.
- 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. dishwasher and cook both failed to wash their hands when required. Dishwasher didn't wash hands after handling soiled dishes, before touching clean dishes. Cook touched raw meat, then touched lime to use as garnish that directly touched food in RTE form.
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.
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Cooks touch all items with their bare hands. No handwashing was observed.
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
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12/10/2014 | Routine | |
This visit was made to conduct a risk assessment. Please not the following items:
1) Storage of raw animal foods (chicken) above raw ready-to-eat foods (produce) was observed. This is a violation of Section 3-302.11(A)(1). This issue was also observed during the inspection conducted on May 28, 2014 and February 12, 2014. A $100 civil penalty ticket (F-15-04171) has been issued for this repeat Priority violation. Additional repeat violations within a twelve month period incur increased penalties.
2) Store your raw foods based on their cook temperatures. This is also a repeat violation. Future violations of this within a 12 month period may result in civil penalties of $100-500.
3) Remind employees of when they should be washing their hands. Paying special attention to when they are changing tasks. Once employees washed their hands they did a great job. But not all employees were observed washing their hands when they should.
Food storage chart given to help with violations.
- Critical: Handwashing / When to wash hands (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after after handling soiled 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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken stored above produce in reach-in refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored above raw shell eggs in refrigeration unit.
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).
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09/03/2014 | Risk Factor | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Review employees on when they should be washing their hands (before putting on gloves, before beginning food preparation, after handling trash, using the restroom, handling raw meats or soiled equipment and utensils).
2) Do not store raw foods above ready-to-eat foods. Vegetables and cooked foods shall be stored above raw foods in your refrigeration units.
3) Store raw foods based on their cook temperatures. (Seafood, raw shell eggs and pork shall be on top, ground meat or ground pork shall be stored in the middle, raw poultry shall be stored on the bottom).
4) When cooling your foods please insure that you are using cooling methods that will allow you to meet the 6 hour requirement.. The following items will help to get your foods from 135F to 70F within 2 hours and to 41F within a total of 6 hours:
-placing food in shallow pans
-separating the food into smaller or thinner portions
-stirring the food in a container placed in an ice water bath
-using containers that facilitate heat transfer
-adding ice as an ingredient, or
-other effective methods.
- 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 leaving the kitchen and then returning to cut chicken.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef over cooked chicken in reach in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored above raw shirmp.
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).
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05/28/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. Cooling foods shall be accomplished by using on or more of the following methods based on the type of food being cooled:
-placing food in shallow pans
-separating the food into smaller or thinner portions
-using rapid cooling equipment
-stirring the food in a container placed in an ice water bath
-using containers that facilitate heat transfer
-adding ice as an ingredient, or
-other effective methods. Refer to proper cooling handout for an additional reference. Cooling Foods handout provided in both English and Spanish.
2. Storing food under the mechanical dishmachine is not an acceptable location to store foods due to the risk of chemical cross contamination. Storing of limes adjacent to dishmachine chemicals was also written as a violation on report dated October 10, 2012. A more permanent storage location of limes must be determined to prevent cross contamination and any future volatile conditions.
3. Observed raw chicken and seafood thawing at room temperature during the inspection. Time/Temperature Control for Safety Food shall be thawed:
-under refrigeration that maintains the food temperature at 41
°
F or less
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: 1. raw chicken skewers, raw shrimp cake, and raw beef were stored above cucumber salad in the Traulsen 2-door undercounter refrigerator
Correction: 2. raw shell eggs were stored on shelf above rice noodles soaking in water in the True 3-door upright refrigerator.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 70°F within a 2 hours: 2 containers of cooked chicken were between 72-80°F, covered in the True 3-door upright refrigerator. As per Certified Food Manager, chicken was cooked at 10AM, placed on the counter for a while and put into the refrigerator around 11AM.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. Corrected by discarding chicken. Proper Cooling handout provided.
- 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: 1. garlic and oil was 79°F at cookline countertop since 10AM this morning 2. bean sprouts were 45°F on the prep table on top of the True prep refrigerator at the beginning of the inspection. As per Certified Food Manager (CFM) sprouts are removed from refrigeration per order and placed back into the refrigerator after each use.
Correction: Potentially hazardous foods (time/temperature control for safety food) (PHFs) shall be held cold at a temperature of 41°F or below. Do not store PHFs at room temperature unless Time as a Public Health Control is in use. PHF's shall be stored under mechanical refrigeration or under ice to maintain 41°F or less. CFM does not want to use Time as a Public Health Control without first speaking to partner. Until a decision is made, all PHF's must be kept cold at 41°F or below. Contact Alexandria Health Department at (703)746-4910 to further discuss requirements if this food facility decides to utilize time rather than temperature as a control measure. Corrected by discarding the garlic in oil and discussing with the CFM how any remaining sprouts at the end of the day shall be discarded.
- 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. Box of limes stored under mechanical dishmachine adjacent to chemical containers.
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 the box of limes away from the designated chemical storage space.
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02/12/2014 | Risk Factor | |
- Handwashing / Where to Wash
Observation: A food employee was observed cleaning their hands in a mop sink. The employee was instructed to only was his hands in the hand washing sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- 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 was improperly stored above shrimp in the reach-in freezer and chicken was improperly stored above beef in the reach-in refrigerator. Raw chicken was relocated during the inspection.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: the produce in the reach-in refrigerator was uncovered. Foods were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: the curry soup was tightly covered and would not cool in a timely manner.. The soup was uncover and an ice bath was used to cool curry soup.
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.
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10/31/2013 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Cooked chicken and shrimp were improperly stored with raw chicken and ground pork. The raw meats were relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Chicken was improperly defrosting at room temperature. The raw chicken was placed under cold 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.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: the cooked chicken was tightly covered during the cooling process. Use an ice bath and keep foods uncovered or loosely covered until the food is cooled. The chicken was put in an ice bath during the inspection.
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.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. Clean equipment is improperly hanging in front of the kitchen hand sink. The equipment was relocated during the inspection.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
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08/05/2013 | Routine | |
- 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. The employee failed to wash his hands before he put on gloves. After instruction the employee washed his hands before putting on the gloves.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the rest-room, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- 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. The employee went in the dining room to drink his coffee.
Correction: Food employees may drink only from a covered container using a straw.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. The chicken was improperly stored above tofu in the reach-in refrigerator. The chicken was placed on the bottom shelf during the inspetion.
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: the chicken was improperly stored above seafood in the reach-in refrigerator. The chicken was relocated to the bottom shelf 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).
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: rice scoops were improperly stored in standing water. The rice scoops were removed from the water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. The onions were on the floor. The onions were elevated during the inspection.
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: Returned Food and Reservice of Food (corrected on site)
Observation: The following food item(s) was held for service or re-served to another patron for consumption after being returned by an employee: rice. The rice that was served to employees was almost placed back into the rice cooker by the CFM. The CFM was instructed to discard the rice during the inspection.
Correction: After being served or sold and in the possession of a consumer, food that is unused or returned by the consumer may not be offered as food for human consumption.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station in the kitchen is being used for purposes other than washing hands. The kitchen hand sink is used to store clean equipment. The dishes were rewashed during the inspection.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Dressing Rooms and Lockers to be Kept Orderly (corrected on site)
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. Employees' hat were improperly stored with the green curry paste. The hats were hung on the hooks during the inspection.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
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04/25/2013 | Routine | |
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. Employee were using the mop sink for hand washing. Employees were instructed to use hand sink only for hand washing.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: No Bare Hand Contact with RTE Foods
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: Observed employee handling cooked lobster with her bare hands. I instructed the employee to put on gloves. Violation was corrected during the inspection.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw chicken was improperly stored above produce in the reach-in refrigerator. The raw chicken was relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: rice scoops and rice bowls were improperly stored in standing water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Designated Areas Provided for Employee Eating, Drinking, Smoking
Observation: Observed that the area designated for employees to eat, and drink is not located to protect food, equipment, linens, and/or single-service items from contamination. Employees food and bottled water is improperly placed with food that will be served to customers.
Correction: Relocate the area designated to accommodate employees' personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
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01/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about Thai Lemongrass, 506 S. Van Dorn St C&d, Alexandria, VA 22304 »