The purpose of this visit was to conduct a risk-factor assessment.
NOTE:
- STRONGLY advised the manager to have a CFM on site at all times. The manager comes into the facility from another restaurant which is near by. The CFM is required to be present at the facility during the hours of operations.
- Advised the manager to increase the cleaning frequency the the cookline, back sink area. Observed excessive debris/soiled on the wall and floor.
- Please change the walk-in light to higher intensity. Observed the light was not covered.
- DO NOT leave potentially hazardous food items on room temperature (i.e. garlic & oil mix, lomein, fried chicken).
- Please train employees on food safety including hand washing and sanitation.
- Service the ventilation system on time. The date is observed to be expired.
- 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 raw chicken at the prep table and before working at the cookline.
Correction: ALL food employees shall wash 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 of foodborne illness. DISCUSSED WITH THE MANAGER. EMPLOYEE WASHED HANDS AFTER MANAGER INSTRUCTED HIM TO.
- 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: Cooked egg rolls (46F), Sweet & Sour Chicken (44F) from walk-in unit, Lomein (48F) at the line
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. FOOD ITEMS WERE DISCARDED VOLUNTARILY.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/prep top along the cookline were not observed cleaned before any possible contamination. The employee was handling raw chicken on the prep top. He took the wet towel from wokline (without sanitizer) and wiped the prep table.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. DISCUSSED WITH THE MANAGER. THE PREP TABLE WAS SANITIZED BEFORE USE.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. 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 closure of the establishment. THE CFM ARRIVED DURING INSPECTION. DISCUSSED WITH MANAGER TO HAVE MORE THAN ONE CFM AT THE FACILITY.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at kitchen handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PAPER TOWEL WAS PROVIDED.
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01/21/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. A three compartment sink sign was provided to the person-in-charge.
NOTE:
- The observation of GRPs (wall, ceiling, and floor, equipments, walk-in shelving, caulking) from last inspection was corrected. The chemical dishwasher provided ~ 130F final rinse water. Food items were stored in the walk-in refrigerator.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Knives in use were stored between Randell 3-DR prep refrigerator and steam table and Rice scoop was stored in container with no running water between use.
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. THE KNIVES AND RICE SCOOP WERE CLEANED AND SANITIZED BEFORE STORINGIN THE DRY CONTAINERS.
- 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: Roasted duck (44F) in the walk-in refrigerator
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. Foos item was discarded by the operator voluntarily.
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07/24/2015 | Routine | |
The purpose of this visit was to conduct a Risk-Factor Assessment.
CFM: Mei Mei Lin
F-108484 (5.5.2018)
NOTE:
4-5-1.110 (B) The temperature of the wash solution in spray-type warewashers that use chemicles to SANITIZE may not be less than 49C (120F).
Observation: Observed that the dishwasher was not reaching the final rinse temperature at 125F (as Spec. described). Dishwasher was ran 6 times, but the water temperature remained 108F.
Correction: Provide a final rinse temperature of at least 125F at the dishwasher to properly sanitize equipment and utensils. The Person-in-Charge called the service company to fix the dishwasher. Provide a copy of a service a receipt to Health Department with in 2 days. Use 3-vat sink to wash-rinse-sanitize the utensils temporarily.
- Do not leave ready to ready food items (i.e. Sour Chicken (48-41F)out in the room temperature for extended period of time. Take out small portion of food items during lunch time, and refill them as needed from prep coolers as discussed with the PIC/Chef.
- Practice glove use as discussed with PIC.
- Observed some GRPs (wall, ceiling, and floor, equipments, walk-in shelving, caulking) needed repair and clean.
- 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: Noodles at the prep area (45F), Cut mushrooms (1) (46F), Sour Chicken (48-41F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Cut mushroom was moced to freezer to rapid chill, noodles were discarded, and sour chicken was moved to walk-in cooler.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at bar handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Soap was provided to the bar handwashing sink.
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02/09/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine evaluation. Chlorine sanitizer at final rinse of dishmachine was 50 ppm. Discussed public health significance of maintaining TCS (time/temperaure control for safety) foods at required cold holding temperatures, and of avoiding cross contamination.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Same tongs used for removing raw shrimp and raw chicken form prep cooler.
Correction: Cross contamination between raw meats and fish must be avoided by proper storage and utensil use. NOTE: Separate tongs provided for each of the raw meats and fish in the prep cooler.
- Food Storage / Prohibited Areas / Mechanical Room
Observation: Food storage in mechanical rooms. Rice in uncovered containers stored in rear mechanical room. Freezer with numerous frozen foods located in rear storage room.
Correction: Food may not be stored in mechanical rooms. NOTE: Relocate freezer out of mechanical. No rice or other foods may be stored in the mechanical room.
- 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: pooled eggs in prep cooler
Correction: 2 pans of rice on counter
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: grease extractors (filters) of exhaust hood over cookline.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. NOTE: PIC provided paper towels
- Cleaning Frequency for Physical Facilities
Observation: Observed that the shleving and floor area at the cookline are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to prevent the accumulation of grease, dirt, and food debris, and to assist with pest control measures.
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08/06/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer final rinse of dishmachine: 100 ppm. The following good retail practices were discussed during the inspection: 1) Rice scoop must be stored in running water of sufficient velocity to flush particulates to the drain rather than still water OR in container of water maintained at a minimum of 135 degrees F.. 2) Shrimp must be thawed in cool running water (not exceeding 70 degrees F) rather than in still water. 3) Cooling techniques. 4) Missing access panels on ice machine and hot water dispenser. Provided copy of cooling methods fact sheet and cross contamination poster to PIC during the inspection.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: No soap available in the facility at the time of inspection.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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. NOTE: Raw chicken breast strips and raw chicken wings stored over container of mixed vegetables and container of mushrooms
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. NOTE: PIC corrected storage order.
- 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: numerous items in walk-in cooler uncovered and located where subject to contamination.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. NOTE PIC corrected during the inspection.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned after any possible contamination. Prep table prep surface not washed, rinsed, and santized after cutting raw shrimp.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. NOTE: Discussed with PIC who had prep surface washed, rinsed, and sanitized.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. NOTE: Paper towels provided during the inspection.
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02/25/2014 | Risk Factor | |
The purpose of this visit was to conduct a follow-up inspection. PIC presented invoice for PCO service 11/27/13, and contract with the PCO for routine visits.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: shelves of walk-in cooler and 3 dr prep cooler are corroded, and no longer smooth or easily cleanable.
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.
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12/09/2013 | Follow-up | |
The purpose of this visit was to conduct a routine inspection concentrating on risk factors. Chlorine sanitizer final rinse dishmachine: 100 ppm. NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INVOICE BY PEST CONTROL OPERATOR TO HEALTH DEPARTMENT AS REQUIRED ABOVE.
- 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: tray of raw beef stacked directly on tray of raw chicken, on another tray of raw beef in the walk-in cooler.
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).
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: tofu in walk-in cooler
Correction: bulk food containers of flour and sugar.
- Food Labels / Labeling / Bulk Food
Observation: Consumer self-dispensing bulk food bin containing the following food item(s) are not properly labeled: 2 flour and 1 sugar bulk food container.
Correction: Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: 1. the manufacturer's or processor's label that was provided with the food or, 2. a card, sign, or other method of notification that includes the information specified in this section.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: shelves of walk-in cooler and 3 dr prep cooler are corroded, and no longer smooth or easily cleanable.
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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: can opener
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. NOTE: PIC had can opener washed/rinsed/ and sanitized.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Evidence of mouse infestation observed under dishmachine and on the floor in corners of the facility. Most recent inspection by pest control operator was 9/16/13.
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. NOTE: PIC must routinely inspect facility for evidence of pest infestation, and schedule service with license pest control operator when evidence of pests is found. Provide service invoice by licensed pest control operator to Health Department within 72 hours.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors in the entire kitchen/warewashing area, especially under storage shelves, in corners, and under equipment are in need in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food, and to prevent the accumulation of food debris.
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11/26/2013 | Routine | |
The purpose of this visit was to conduct a routine risk inspection. Water heater information: Bradford White D25T1603N. Chlorine sanitizer concentration dishmachine: 75ppm.
The food service establishment is not in compliance with having an Employee Health Policy. The Person-In-Charge is to provide training on the Employee Health Policy within 14 calendar days. Documentation (meeting attendance sheet/signed agreement form) is to be submitted to the Health Department within 14 days by fax or email that training has been completed. Failure to comply may result in further enforcement action.
Licensed service technician arrived on site and started walk-in cooler repair prior to completion of the inspection. Copy of service invoice to be provided to Health Department within 48 hours. NOTE: PLEASE REMEMBER TO PROVIDE DOCUMENTATION FOR WALK-IN COOLER SERVICE TO HEALTH DEPT. WITHIN 48 HOURS, and PROVIDE SIGNED EMPLOYEE REPORTING AGREEMENTS TO HEALTH DEPT. WTHTIN 14 DAYS. AS REQUIRED ABOVE.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: 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. No handwashing observed during the inspection. NOTE: Discussed with PIC.
Correction: ALL food employees shall wash 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 of foodborne illness.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- 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: Bowl of raw pork stored over raw brocolli on prep table. NOTE: PIC relocated raw beef.
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: 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: Raw chicken/raw beef/cooked cubed chicken in prep cooler top. (51/48/47 deegrees F)
Correction: Raw shrimp/raw chicken/raw scallops/raw shell egg in walk-in cooler: (48/49/48/48 degrees F). NOTE: PIC stored foods items at prep cooler in ice/walk-in items determnined to be out of temperature <4 hours stored in ice/relocated to freezer for quick chill. Food stored out of temperature > 4 hours (or not able to return to <41 degrees F before total of 4 hours out of temperature) were disposed.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: storage shelves near 3 vat sink.
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 / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Walk-in cooler
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Cutting Boards / Resurface / Discard
Observation: Observbed two cutting board(s) that are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Fairfax City Code/Certified Food Manager/Certification Process
Observation: The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
Correction: Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days to avoid further enforcement action. A copy of the photo identification card can be faxed to my attention at (703) 385-9568.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink near coookline contained food debris. NOTE: PIC instructed employees to used sinks for handwashing only.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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06/26/2013 | Routine | |
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