The purpose of today's visit is to conduct a risk factor and compliant inspection.
Note to Manager:
-Recommend cleaning out the grease trap
- 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.---Three cans of residential pesticides
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.---Discarded
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12/09/2015 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: observe soiled glasses to close to the food prep area
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device: stored room temperature for over fours- cooked potatoes
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.---discarded
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: potatoes
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.--discarded
- 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: cooked pork/fish, cooked fish
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.---Items above was dated
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: shelving in the kitchen
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.
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.
- 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.--Six residential pesticides
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.---Discarded
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06/17/2015 | Routine | |
Grease trap is at 3-Vat sink.
Sanitizer for 3Vat Sink and wiping towel buckets: Quaternary Ammonia > 200 ppm.
Discussed importance of date marking, cleaning of exhaust hood extractors, and appropriate times to change gloves and wash hands with PIC and kitchen staff.
Ceiling tile in center of kitchen with electrical conduit is damaged and needs to be replaced.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) cooked fish and cooked bamboo shoots in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Discussed date marking with PIC and kitchen staff. PIC marked items noted.
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11/25/2014 | Risk Factor | |
The purpose of this inspection was to conduct a risk factor assessment. Quaternary ammonium sanitizer concentration in 3 vat sink:250 ppm. NOTE PLEASE REMEMBER TO PROVIDE SERVICE INVOICE FOR WALK-IN FREEZER AND FOR 1 DR UC COOLER AT FRONT END OF COOKLINE TO HEALTH DEPARTMENT WITHIN 10 DAYS
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employees were observed handling the following ready-to-eat food using their bare hands: slicing apples
Correction: peeling hard boiled eggs.
- 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: batter with rice powder and chick pea powder in pan on counter: 70 degrees F
Correction: evaporated milk/curried beef in 1 dr UC cooler at end of CL: 46/48 degrees F.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had excessive accumulations of grease: grease extractors and exhaust hood interior.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude excessive grease accumulation.
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06/26/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor evaluation
- 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: hot and spicky tofu soup in Penn Walk-In Cooler.
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.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
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12/10/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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." PERSON IN CHARGE STATED SHE HAD SIGNED FORMS AT HOME, AND WILL FAX.
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)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ICE SCOOP WAS STORED IN THE ICE IN THE ICE MACHINE.
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. CORRECTIVE ACTION: ICE SCOOP WAS REMOVED AND PLACED IN PROPER STORAGE.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Sliced tomatoes in Penn Walkin Cooler, at 4 hours, 48F, were stored in a deep container and covered with plastic wrap.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: Chick pea gravy on shelf above stove, at 112F.
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. CORRECTIVE ACTION: GRAVY WAS DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: ( CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1.In Beverage Air 2Dr Prep Cooler: cooked tofu at 53F (Discarded)
2. In Prep Top above Prep Cooler: sliced tomato at 57F (Discarded), Green Beans at 44F (moved to walk-in refrigerator)
3. Bean sprouts in plastic bowl at room temperature (65F) (Discarded)
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. CORRECTIVE ACTION: ITEMS WERE DISPOSED AS INDICATED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
Observation: (CORRECTED DURING INSPECTION) 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:
1. Cooked Tofu in Beverage Air Prep Cooler, 2 days old.
2. Beef Soup and Tapioca in Penn walkin cooler, 2 days old.
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. CORRECTIVE ACTION: PROPERLY DATE MARK READY-TO-EAT FOODS HELD OVER 24 HOURS WITH EARLIEST DATE OF PREPARATION AND DATE ONE WEEK LATER, INCLUDING PREPARATION DATE (Example: Prepared June 3
- Wall / Ceiling, Studs, Joists, and Rafters / Not Exposed in Areas Subject to Moisture
Observation: Ceiling tiles in center of kitchen were missing, exposing food prep areas to possible contamination from ceiling space
Correction: other tiles were stained and soiled and must be replaced.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. THERE WAS NO HANDWASHING SIGN IN THE WOMEN'S RESTROOM.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. CORRECTIVE ACTION: EHS PROVIDED A HANDWASHING SIGN FOR POSTING IN THE WOMEN'S RESTROOM.
- 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. VENTILATION HOOD FILTER PANELS WERE SOILED WITH GREASE.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination. CORRECTIVE ACTION: CLEAN VENTILATION HOOD FILTER PANELS AND HAVE HOOD CLEANED MORE FREQUENTLY.
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05/21/2013 | Routine | |
Restaurant representatives - add corrected or new information about Myanmar Restaurant, 7810c Lee Hwy, Falls Church, VA 22042 »