The purpose of today's visit was to conduct a routine inspection. Observed no critical violations. As discussed use active managerial control practices to maintain no criticals.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:---------in still/stagnant room temperature 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.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: -----------frozen raw pork observed thawing at room temperature.
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. RETURNED TO WALKIN COOLER.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:---------------observed cardboard lining shelving.
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.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
03/24/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS provided CFM/owner with and discussed handouts on the following topics: time as a public health control (English, Chinese) and cooling methods (Chinese). After cooking a menu item some of the main options are:
1) properly cool down and keep cold at 41F or below OR
2) keep hot at 135F or above OR
3) mark to be used up or discarded no later than four hours.
Please be reminded potentially hazardous foods out at room temperature that are not properly marked are subject to be discarded. Feel free to contact EHS with any questions or areas of clarification.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Cooked general tso chicken at 58F at room temperature,
2) Raw beef at 58-65F at room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ITEM # 1 WAS REMOVED FROM WALKIN COOLER ONE HOUR PRIOR. ITEM WAS RETURNED TO THE WALKIN COOLER TO RAPIDLY CHILL. ITEMS # 2 THE COOKING PROCESS WAS STARTED.
|
09/21/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided CFM/owner with and discussed handouts on the following topics: prevent cross contamination, time as a public health (as future option) and active managerial control.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed open bowl of employee food and three open employee drinks stored on food prep table where they may contaminate food, clean equipment, utensils needing protection.
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 or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. DISCUSSED WITH CFM/OWNER AND ALL ITEMS MOVED OUT OF KITCHEN.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the following refrigeration units:
1) Observed uncovered tofu and uncovered cooked cut pork being stored under raw chicken in Beverage Air 2DR upright cooler.
2) Observed vegetables being stored under raw shell eggs in Penn Walkin 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. ITEMS CORRECTLY RE-ARRANGED.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following locations where the food is subject to contamination:
1) Beverage Air 2DR upright cooler,
2) Beverage Air 2DR prep cooler.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. ITEMS COVERED WITH PLASTIC WRAP.
- Modifications to FDA Food Code/Section 6-402.11, Toilet Rooms Required with Seating, Not Accessed through Food areas, Accessible at all hours of operation
Observation: Observed no public restrooms in the food establishment. Observed three customers eating at two tables in the carry-out waiting area.
Correction: Public toilet rooms shall be provided for consumers whenever seating for consumers is provided on the premises. Consumers shall not be permitted to gain access to toilet rooms by passing through a kitchen, food preparation, food storage, or utensil washing area. Toilet rooms shall be conveniently located and accessible to employees during all hours of operation. Toilet rooms must be entirely separate and apart from any rooms or areas used for utensil washing or the manufacture, storage, and handling of food products. Public and employee toilet facilities shall be installed according to and in the number required by the Virginia Uniform Statewide Building Code. DISCUSSED WITH CFM/OWNER. TABLES MAY ONLY BE USED FOR EMPLOYEES TO EAT AND DRINK. PLEASE DO NOT ALLOW CUSTOMERS TO EAT IN THE WAITING AREA.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
03/13/2015 | Routine | |
The purpose of this visit is to conduct a routine inspection. EHS provided training on: 1. Cold holding 2. Datemarking (also a handout provided in English and Chinese).
The facility has made significant progress in sealing shelving units, organizing equipment and general cleaning, from the last inspection. Thank you. If you have any questions, please call the health department.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: A collander of Gen Tso chicken 52f and a plastic tub of cooked noodles, 47f per manager is held out during lunch period.
Correction: Manager removed the above foods to the walk in refrigerator. EHS provided information concerning the importance of maintaining Temperature Control for Safety foods at 41f or below. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- 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: Containers of Gen Tso chicken, several tubs and bowls of cooked noodles, bulk meat stuffed buns, bulk prepared eggrolls, bulk prepared sweet and sour chicken observed stored in both the walk in refrigerator and the Beverage air two door upright cooler.
Correction: The manager dated the foods during today's visit. Handout on datemarking was provided. 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.
|
09/04/2014 | Routine | |
The purpose of this visit is to conduct a training exercise for a standardizaton exercise. If you have any questions, please feel free to call the Fairfax County Health Department. I have provided you with my business card. Thank you.
No violation noted during this evaluation. | 03/14/2014 | Training | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Several food containers in the walk-in and reach-in refrigerators were not covered.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Cover each food container during storage to prevent contamination.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Several cooked foods such as egg rolls, noodles, dumplings, etc.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
|
08/01/2013 | Risk Factor | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in refrigerator and walk-in freezer.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. in the dry storage area and in the walk-in coolers.
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: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: wanton=111-F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. (Discarded)
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: lomein, roasted duck inn 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.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following units are damaged: cookline refrigerators, walk-in coolers
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Plumbing / Maintained in Good Repair
Observation: The cookline refrigerator s slow to drain. Build-up water was noted on the inside of this unit.
Correction: A plumbing system shall be maintained in good repair. Repair this refrigerator so that it can drain properly.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Refuse / Dumpster / Covers & Lids / Construction
Observation: The cover of the refuse container located outside the establishment is not in good repair and not a tight fit.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight fitting lids, doors, or covers. Repair the cover, or replace the dumpster.
- Critical: Toilet Rooms, Enclosed / Self-Closing Door (repeated violation)
Observation: Toilet room door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
|
02/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about China Shanghai Restaurant, 9573 Braddock Rd, Fairfax, VA 22032 »