- 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: BEANSPROUTS 48F, EGGROLLS 44F, PRE-COOKED CHICKEN 46F, FRIED CHICKEN 56F - 2DR PREP COOLER (COOKLINE)
Correction: PRE-COOKED CHICKEN 56F - ON COUNTERTOP AT COOKLINE AT ROOM TEMPERATURE.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: SLICER OBSERVED WITH FOOD DEBRIS ON SURFACES FOLLOWING CLEANING. OBSERVED DRY STORAGE CONTAINERS (SALT, FLOUR, ETC) WITH ACCUMULATIONS OF GRIME AND DEBRIS IN NEED OF CLEANING.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
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03/08/2016 | Risk Factor | |
Visited site to verify Compliance and correction of violations noted on Routine Inspection conducted 8/4/15. Senior EHS accompanied EHS during inspection.
Observed front cookline, back kitchen, dry storage areas and restrooms. Overall, observed great improvement at facility. All violations noted on Routine Inspection were marked as corrected upon Follow-up Inspection, except continued cleaning on area around grease trap under 3vat sink.
In main kitchen/cookline area, observed food thermometers per raw food item cold holding at proper temperature and multiple tongs used per food item in Prep Top Cooler. Observed cleaned hood system, however EHS advised CFM to complete Cleaning of Ventilation system as observed in need of cleaning. CFM was able to describe proper cooking and holding temperatures. EHS provided training on Food Thermometer calibration.
In back kitchen area, observed area clean and walls repainted. Observed no food stored on floor, including WIC. Observed grease trap piping and sanitizer pipe at 3vat sink corrected. Per CFM, Grease trap that was previously unused is now being cleaned twice a week. In Compliance. Observed roach on wall during inspection. Accumulation of oil and grease surrounding grease trap underneath 3vat sink is in need of thorough cleaning.
Both restrooms observed open and in compliance. Hallway leading to second restroom (previously blocked) is now rearranged and clear, assessable to customers and food employees. In Compliance.
Thank you for correcting all violations. **Please maintain and prevent repeat violations or risk further enforcement.**
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOORS UNDERNEATH the 3VAT SINK AREA AND AROUND GREASE TRAP AREA is 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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09/14/2015 | Follow-up | |
PLEASE CORRECT AND PREVENT ALL REPEAT VIOLATIONS OR RISK FURTHER ENFORCEMENT.
*A Follow-up inspection will be conducted to verify compliance and correction of all violations within 30 days.**
EHS provided Training and additional handouts regarding proper Monitoring of Temperatures including Cooking and Cold Holding, Grease Trap Plumbing Repair, Dishwashing and Cross Contamination prevention.
- Duties / Inspect Foods upon Receipt
Observation: Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging. RAW CHICKEN IN CARDBOARD BOXES NOT INSPECTED UPON RECEIPT.
Correction: The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41°F or less, 135°F or above, or frozen solid, the temperatures of the foods are documented in a daily log book, and protected from contamination.
- Duties / Monitor Cook Temperatures of PHF(TCS)
Observation: Employees are not aware of or are not monitoring the cooking and reheating temperatures of potentially hazardous food.
Correction: The Person in Charge or certified food manager shall be designating employees to monitor the cooking and reheating temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165°F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155°F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145°F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165°F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135°F for at least 15 seconds. EHS EXPLAINED PROPER FOOD SAFETY PROCEDURES.
- 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. OBSERVED FOOD EMPLOYEE CUT RAW CHICKEN AT PREP UNIT, AND CONTINUE TO SET UP 3VAT SINK AND ENGAGE IN MULTIPLE TASKS WITHOUT WASHING HANDS.
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. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, FOOD EMPLOYEE WASHED HANDS.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED PLASTIC CONTAINER USED AS SCOOP AT RICE POT. CFM USING BARE HANDS TO TOUCH PLASTIC CONTAINER TO SCOOP RICE.
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. PLEASE ATTAIN A RICE SCOOP WITH HANDLE OR USE GLOVES WHEN SCOOPING RICE WITH CONTAINER TO PREVENT CONTAMINATION. CFM PLACED GLOVE WITH CONTAINER USED AS SCOOP.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. OBSERVED CFM USE PLASTIC BAG AS GLOVE USE AND ENGAGE IN MULTIPLE ACTIVITIES USING SAME PAIR OF "GLOVES
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. EHS EXPLAINED PROPER GLOVE USE, PLASTIC BAG REMOVED FROM HANDS AND DISCARDED.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED BAG OF ONIONS STORED ON FLOOR BY WIC. OBSERVED MULITPLE CONTAINERS OF RAW FOOD ITEMS INCLUDING RAW CHICKEN AND RAW BEEF ON FLOOR OF WIC.
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. EHS EXPLAINED PROPER FOOD STORAGE PROCEDURES. ONIONS PLACED ON SHELVING UNIT.
- Ventilation Hood Systems / Adequacy
Observation: Grease/Condensation is noted to be accumulating on the walls/ceiling at the (unit). This appears to be due to insufficient ventilation of the hood system. OBSERVED HEAVY ACCUMULATION OF GREASE AND OIL DEPOSITS IN HOOD SYSTEM
Correction: Ventilation hood systems and devices shall operate properly and be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. PLEASE CLEAN HOOD SYSTEM REGULARLY, CONTACT COMPANY FOR BIMONTHLY CLEANING IF NEEDED.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device. THERE IS NO FOOD THERMOMETER AVAILABLE AT FACILITY.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of SAUCE, RAW EGG YOLK. OBSERVED LARGE ALUMNIUM CANS CLEANED AND STORED FOR USE AS FOOD STORAGE CONTAINERS.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- 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: SHELVING UNITS, PREP COUNTERS
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Food-Contact Surfaces Cleaned before Different Type of Raw Animal Food (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food. OBSERVED ONE PAIR OF TONGS USED FOR RAW SHRIMP, RAW BEEF, RAW CHICKEN AT 2DR PREP COOLER (COOKLINE)
Correction: Equipment food-contact surfaces and utensils shall be cleaned before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. CFM ADDED ADDITIONAL TONGS PER FOOD ITEM TO COOLER.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Observed that clean SINGLE-USE ARTICLES were stored in an manner that exposed the item(s) to contamination. OBSERVED PLASTIC SPOONS AND FORKS IN CONTAINER AT TO-GO AREA WITH HANDLES NOT INVERTED. CFM INVERTED PLASTIC FORKS WITH BARE HANDS.
Correction: Store clean single-service and single-use articles in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor, unless kept in closed packages on pallets, racks, or skids. EHS EXPLAINED PROPER PROCEDURES, CFM USED GLOVES TO INVERT PLASTIC SPOONS, PLASTIC FORKS DISCARDED.
- 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 2 RESTROOMS AT FACLITY, BOTH LOCATED IN BACK AREA BY DRY STORAGE AREA. OBSERVED ONE RESTROOM EASILY ACCESSIBLE FOR EMPLOYEES/CUSTOMERS, HOWEVER SECOND RESTROOM IS NOT EASILY ACCESSIBLE AS HALWAY IS BLOCKED BY CANNED GOOD STORAGE SHELVING. PER DISCUSSION WITH CFM, SECOND RESTROOM IS CURRENTLY NOT BEING USED.
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. PLEASE REMOVE ADDITIONAL SEATING IN CUSTOMER AREA TO COMPLOY WITH NUMBER OF TOILETS PER CUSTOMER (FDA CODE) OR UNBLOCK HALLWAY OF DRY STORAGE SHELVING BLOCKING RESTROOM #2.
- Critical: Plumbing System / Design, Construct, & Install / Per Law
Observation: The plumbing system serving this food service facility has not been designed, constructed, and installed according to the Plumbing Code. OBSERVED CURRENT GREASE TRAP CONNECTED TO 3VAT SINK NOT IN USE. PIPING HAS BEEN MODIFIED WHERE PIPING FROM 3VAT SINK IS LEADING DIRECTLY TO FLOOR DRAIN WITH ADDITIONAL PIPE INSTALLATION.
Correction: A plumbing system shall be designed, constructed, and installed according to Law. PLEASE REMOVE CONNECTING PIPE TO DRAIN AND ATTACH TO GREASE TRAP AS DISCUSSED.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the BACK KITCHEN AREA ADJACENT WIC ABOVE SHELVING AND REFRIGERATION UNITS are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas. NO LIGHTING PROVIDED IN BACK DRY STORAGE AREA.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the FLOORS UNDERNEATH the 3VAT SINK AREA AND AROUND GREASE TRAP AREA is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. OBSERVED TWO CANS OF RAID AND FLY SPRAY AT KITCHEN BY DISH WASHING AREA.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. CFM DISCARDED PESTICIDES.
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08/07/2015 | Routine | |
Please contact a Pest Control Company to continue Routine Pest Control Inspections. Please fax or email a copy of the Pest Control service invoice to Health Department by 2/2/15.
Observed Grease Trap connected to 3vat Sink not in operating condition. Grease trap observed for kitchen side cookline oils and deposits changed every week. A follow-up will be conducted with further information regarding 3Vat Sink grease trap repair.
Please ensure that all Food Employees read and sign Employee Health Policy forms.
- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: OBSERVED ONE SET OF TONGS USED FOR RAW CHICKEN, RAW SHRIMP, RAW BEEF, AND VEGETABLES IN 2DR PREP COOLER.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared. CFM ADDED NEW TONGS PER FOOD ITEM.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter. WET WIPING CLOTHS OBSERVED ON COUNTERTOP AT COOKLINE AND BY PREP COOLER.
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. CFM CREATED SANITIZER BUCKET WITH BLEACH FOR TOWELS.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: OBSERVED RAW CHICKEN THAWING ON COUNTERTOP 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. EHS EXPLAINED PROPER THAWING PROCEDURES. CHICKEN PLACED IN WIC.
- 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: garlic in oil 70F at cookline at room temperature
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MOVED TO COOLER
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas. OBSERVED LIGHTING IN WIC AND BACK DRY STORAGE AREA AT <10FOOT CANDLES WHEN VERIFIED BY LIGHT METER.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas. PLEASE REPLACE LIGHT BULB IN WALK IN COOLER AND MAKE SURE LIGHTING IS ALWAYS AVAILABLE IN BACK DRY STORAGE AREA.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents and pests. FACILITY DOES NOT CURRENTLY HAVE A PEST CONTROL COMPANY UNDERGOING ROUTINE INSPECTIONS.
Correction: Insects, rodents and pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of insects, rodents and pests on the premises. PLEASE CONTACT PEST CONTROL COMPANY TO ROUTINELY INSPECT FACILITY.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. OBSERVED RAID AT FACILITY.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. REMOVED FROM KITCHEN AND DISCARDED.
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01/22/2015 | Routine | |
- 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: OBSERVED GARLIC IN OIL 80F AT COOKLINE
Correction: BEAN SPROUTS 75F IN CONTAINER AT ROOM TEMPERATURE
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Slicer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CFM WILL RE-WASH, RINSE AND SANITIZE.
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08/21/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Remove any items that are unnecessary to the operation of the establishment to prevent pest harborage and allow access to clean behind equipment. Clean inside refrigeration equipment.
Provided an employee health policy in various languages.
3 compartment sink serves as method of sanitizing equipment.
- 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)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
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. EMPLOYEE CREATED CHEMICAL SANITIZER SOLUTION FOR WET WIPING CLOTHS AND PLACED TOWELS IN SOLUTION.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: Chicken placed in bucket with warm 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. EMPLOYEE PLACED CHICKEN UNDER RUNNING WATER.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: WOODEN SHELF COVERED IN ALUMINUM FOIL AT THE COOKLINE.
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 WOODEN SHELF FROM THE KITCHEN AND REPLACE WITH MATERIAL THAT IS CORROSION-RESISTANT, NONABSORBENT, AND SMOOTH MATERIAL.
- Cutting Boards / Resurface / Discard
Observation: The cutting board along the TRUE 2DR REFRIGERATION UNIT IS 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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1. JORDAN REFRIGERATION UNIT INTERIOR
2. TRUE 2DR REFRIGERATION UNIT INTERIOR
3. DRAWER STORING EQUIPMENT THAT IS NO LONGER USED.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. 1 DR freezer by the back kitchen area.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the
1. floor in the dry storage room and
2. Ventilation hood system is 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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02/04/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Thank you for accompanying me during the inspection as this allows further clarification of processes.
Remember to date mark food that is held for 24 hours or more.
Dishmachine: n/a
- 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: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: Egg rolls
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. The manager labeled egg rolls with the date of the food was prepared on.
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12/16/2013 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Water Heater: JetGlass
Model: m7555-cn-3
BTU: 72000
gph: 75
Dishmachine: n/a
- 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: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: bean sprouts
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. EMPLOYEE DISCARDED BEAN SPROUTS.
- 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. EMPLOYEE SETUP SANITIZER BUCKET WITH ASSISTANCE FROM EHS.
- Critical: Food Contact Surface / Safe Construction Materials (corrected on site)
Observation: Food contact surfaces of equipment and utensils are not safe. OBSERVED EMPLOYEE USING A SCREWDRIVER TO PREP RAW BEEF.
Correction: Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe. EMPLOYEE DISCONTINUED USE OF SCREWWDRIVER AS FOOD PREPARATION UTENSIL.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the dry storage area. Lighting observed to be below minimun of 10 foot candles at a distance of 30 inches off the floor.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the WALL BEHIND THE THREE COMPARTMENT AS WELL AS THE FLOOR UNDERNEATH THE 3 COMPARTMENT SINK, OBSERVED THE VENTS IN THE HOOD ABOVE THE STOVE TOP AND GRILL 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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06/13/2013 | Routine | |
Restaurant representatives - add corrected or new information about Hunan Heritage, 7869 Heritage Drive, Annandale, VA 22003 »