Discussed active managerial control. Provided training on cross-contamination prevention. Please continue to train and monitor staff to prevent cross-contamination issues long term.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW CHICKEN OVER BEAN SPROUTS, RAW CHICKEN OVER NOODLES, AND RAW EGGS OVER TOFU IN THE WALK-IN-COOLER.
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. REARRANGED FOOD. TRAINED STAFF ON CROSS-CONTAMINATION PREVENTION. MANAGER WILL PROVIDE ADDITIONAL TRAINING TO NEW EMPLOYEE.
- Lockers or Employee Storage in Designated Room/Area (corrected on site)
Observation: Observed that lockers and personal storage facilities are not located to protect food, equipment, linens, and/or single-service items from contamination. OBSERVED COAT STORED WITH EQUIPMENT AND PERSONAL ITEMS STORED TOUCHING THE SLICER.
Correction: Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items. MOVED PERSONAL ITEMS TO DESIGNATED AREA.
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03/10/2016 | Routine | |
The purpose of today's visit was to conduct a complaint investigation regarding a piece of metal found in dumplings. Discussed the complaint with the manager. The dumplings are made on-site using ground pork. Steamed dumplings are cooked in the steamer and the steamer was in good repair. Fried dumplings are steamed then fried in the wok. A scrubber is used to clean the wok. The scrubber will be replaced with another tool as a preventative measure. The complaint could not be confirmed at the time of the inspection.
No violation noted during this evaluation. | 09/10/2015 | Complaint | |
Discussed active managerial control. Observed good sanitation, food temperature control and staff coaching.
No violation noted during this evaluation. | 09/10/2015 | Risk Factor | |
Note to Manager:
(1) Observed good sanitation, food temperatures and handwashing. Observed the manager using active managerial control to check different processes and train staff on the spot.
(2) Consider adding the ice machine to the routine cleaning schedule.
(3) Work with other food facilitites that use the grease bin to keep it clean.
- Refuse Receptacle / Clean Frequency
Observation: OUTDOOR GREASE BIN IS soiled WITH an accumulation of debris.
Correction: CLEAN THE GREASE BIN. Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: CLEAN VENTS ABOVE THE COOKLINE. Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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05/14/2015 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- 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 beef over broccoli and 2) raw shell egg mix over cooked dumpling in walkin 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. CFM rearranged raw items to bottom shelf.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: containers and strainer
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. food employee put containers and strainer at the 3-vat sink to rewash, rinse, and sanitize
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink by the walkin cooler being used to clean a plate
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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10/21/2014 | Risk Factor | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Equipment / Fixed / Space / Seal (repeated violation)
Observation: Observed the food prep sink next to the three-compartment sink not sealed to the wall.
Correction: Seal the food prep sink to the wall.
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09/23/2014 | Pre-Opening | |
Approval for a Health Department Permit to Operate is denied at this time. Review the violations above. All violations must be corrected at the time of the final change of ownership inspection. Contact the Health Department when all violations have been corrected in order to schedule a re-inspection.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: Observed wire bins used to store sauce containers.
Correction: Replace the wire bins with a container that is cleanable.
- Equipment / Fixed / Space / Seal
Observation: Observed the three-compartment sink and the food prep sink not caulked to the wall.
Correction: Once the wall panels are put in place, caulk the three-compartment sink and food prep sinks to the wall.
- Equipment / Good Repair / Operation
Observation: Observed the bottom shelf on the canopener table in poor repair.
Correction: Remove or repair the bottom shelf of the canopener table.
- Equipment / Good Repair / Components / Gaskets
Observation: Observed the gaskets torn on the True 2-door reach-in prep refrigerator on the cookline.
Correction: Replace the gaskets.
- Equipment / Non-food Contact / Visibly Clean
Observation: Observed the food storage shelving unit across from the cookline/duck roaster soiled with food debris.
Correction: Clean or replace the shelving unit.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: Observed the absence of an air gap from the sanitize basin piping to the floor drain of the three-compartment sink.
Correction: As discussed, provide an air gap of at least 1 inch between the pipe extending from the sanitize basin to the floor drain at the three-compartment sink.
- Critical: Plumbing / Maintained in Good Repair
Observation: Observed the faucet of the food prep sink next to the three-compartment sink leaking.
Correction: Repair the faucet so that it does not leak.
- Floor / Wall / Ceiling / Cleanability
Observation: The following aspects of the physical facility are not cleanable:
1. unfinished corner pieces in the kitchen, made of exposed drywall
2. exposed drywall walls in the kitchen near the three-compartment sink.
3. floors beneath the three-compartment sink missing floor tiles
Correction: Provide wall coverings for the areas constructed of exposed drywall. Install tiles on the floor beneath the three-compartment sink.
- Cleaning Frequency for Physical Facilities
Observation: The following areas of the facility need to be cleaned:
1. The entire back wall across from the front cookline.
2. The floor beneath the equipment under the hood with an accumulation of grease and food debris.
Correction: Clean the areas listed above.
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08/26/2014 | Pre-Opening | |
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