The purpose of this visit was to conduct a risk-factor assessment.
NOTE:
- Provided an Employee Health Policy agreement form in Chinese per requested.
- Train employees to wash hands ONLY at the hand washing sink.
- DO NOT store knives between the prep tables.
- Service the ventilation service and make sure to have updated service date posted.
- Provide a copy of ventilation service receipt to health department with in 14 days. Observed the ventilation last service date as 1/27/15.
- Critical: Demonstration of Knowledge/Employee Health Policy - Symptoms of Diseases (corrected on site)
Observation: The person in charge is not able to relate information on the primary symptoms of illnesses/diseases that are transmissible through food.
Correction: The person in charge shall know the symptoms commonly associated with foodborne illnesses (Big 5: E. coli, Salmonella Typhi, Shigella, Norovirus and Hepatitis A). Common symptoms of foodborne illness include vomiting, diarrhea, jaundice and/or sore throat with fever. EMPLOYEE HEALTH POLICY WAS PROVIDED TO THE MANAGER. DISCUSSED THE IMPORTANCE TO EMPLOYEE HEALTH POLICY.
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. TRAIN EMPLOYEES ON PROPER HAND WASHING. DISCUSSED WITH THE MANAGER.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a 3-compartment sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. DISCUSSED WITH THE MANAGER. MANAGER HAD THE EMPLOYEE WASH HANDS AT THE HAND SINK.
- 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: Bean Sprouts (53F), Szechuan Chicken (54F),
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. BEAN SPROUTS CONTAINER WAS PLACED IN TO A UNIT THAT HOLDS 41F OR BELOW. SZECHUAN CHICKEN WAS PLACED INTO THE FRYER TO RE-COOK.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Bean Sprouts (53F), Garlic & Oil Mix (63F).
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. GUIDELINE WAS PROVIDED TO THE MANAGER.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen was blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. DISCUSSED WITH THE MANAGER.
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01/11/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- Provide a copy of service receipt to the Health Department for beverage-air 2-DR prep cooler (Both) with in 7 days.
- DO NOT use contaminated boxes to store food.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: per discussion, the PIC said they follow wash-sanitize-rinse procedure for dish washing.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. Discussed with the PIC. Strongly advised the PIC to follow the dishwashing sticker which indicates wash-rinse-sanitize.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: Raw shrimp over vegetables, Raw chicken over tofu.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods. Food items were re-organized in the walk-in cooler. Discussed with the PIC.
- Food Storage / Prohibited Areas / Other Sources (corrected on site)
Observation: Food storage under other sources of contamination such as raw chicken box. Hot sauce containers were stored on the egg crates. aw Chicken boxes were being used to store vegetables and cooked sweet and sour chicken in the walk-in cooler.
Correction: Food may not be stored under other sources of contamination. Food items were moved in to plastic containers and cardboard boxes that were not contaminated before. Discussed with the PIC.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant,nonabsorbent, and/or smooth: Walk-in cooler floor. Cardboard was being used on the floor.
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. Directed the PIC to remove the cardboard off the walk-in cooler floor.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Beferage-Air 2-DR cooler Left (46F), Beverage-Air 2-DR cooler Right (45F).
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. service the cooler and send a copy of service receipt to the Health Department within 7 days.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: The handwashing sink at the service area is not working. The faucet needs to be replaced/repaired.
Correction: All the handwashing sinks must be available to the employees to wash hands. Repair the handwashing sink and send a copy of service receipt to Health Department.
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07/06/2015 | Routine | |
NOTE:
- Employee Health policy in Chinese is given to the PIC.
- Recommended to have more than one CFM.
- In the walk-in cooler and freezer, keep food items 6" off the floor.
- Do not use cardboard on the walk-in refrigerator cooler. Alternative solution is suggested to operator.
- Use correct sanitizer to test strip sanitizer solution. Observed Quat sanitizer test strip used in a bleach water. A Chlorine test strip is provided to the operator. Instructions is given to the PIC.
- Repair walk-in cooler handle.
- Store dish soap and other chemical away from dry food storage. DO NOT store sauce below 3-Vat sink.
- DO NOT use raw chicken box to store fruits and vegetables. Throw away the raw meat box.
Observed Jelly Fish (not on the menu) in the facility. EMPLOYEES USE ONLY.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. Person-in-Charge failed to set up sanitizer sink,
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. Discussed the proper way to set up a sanitizer sink. Follow the sign at the 3-Vat sink (Wash-Rinse-Sanitize).
- Handwashing / Where to Wash (corrected on site)
Observation: Food employees had not been using the handwashing sink in the kitchen.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. An employee was handeling noodles with bare hand.
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact. Employee wore gloves.
- 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: Raw pork containers were stored over tofu in the 2DR prep right, Raw chicken over fried shrimp (Freezer), Raw Chicken thawing over soy souce container, Raw marinated Chicken over vegetables (walk-in)
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. Raw pork containers were moved to the bottowm of the cooler. Walk-in cooler was re-orgenized and seperated raw meat products seperate from ready to eat products and vegetables. Freezer was also re-organized (raw meat products on the bottom and ready to eat products on the top).
- 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: Raw Chicken was stored over shrimp, pork in walk in and freezer.
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). Food items were stored properly in walk-in and freezer.
- Handwashing Sink/Accessible at All Times (corrected on site)
Observation: Observed that handwashing sink in the kitchen was blocked with utensils and storage buckets. Handwashing sink by the front was being used to wash fruits (personal items) preventing from hand washing.
Correction: All handwashing sink must be available to wash hands all times. Both hand washing sinks were made available to hand wash. Items were moved from handwashing areas.
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01/20/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation. Cooling fact sheet provided to PIC.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: beef strips cooling on counter.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Prep cooler right.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Plumbing / Maintained in Good Repair
Observation: Hot and cold valves for handsink at front service counter not functional, so sink must be turned on and off with valves located below sink.
Correction: Repair handsink so valves are fully functional and easilty operable. A plumbing system shall be maintained in good repair.
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07/14/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer concentration in 3 vat sink: 75 ppm. PIC described routine cleaning of grease trap and agreed to keep a log of cleanings as described in the grease trap brochure provided at the time of the inspection. The following good retail practices were discussed during the inspection: 1) remove cardboard covering bulk food containers, 2) replace malfunctioning thermometer in prep cooler right. 3) clean grease extractors in exhaust hood over cookline as often as necessary to prevent grease accumulation. NOTE: PLEASE REMEMBER TO SUBMIT COPY OF CFM CARD FOR SHEN GOA TO HEALTH DEPARTMENT WITHIN 10 DAYS 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: raw chicken stored on shelf above raw shrimp.
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). NOTE: PIC corrected storage order.
- Critical: Raw Animal Foods Cooked to 145°F (corrected on site)
Observation: The following meat/seafood product (other than beef roast or whole-muscled intact beef steak) was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: shrimp from raw in stir fry (135 degrees F)/ beef from raw in separate stir fry (133 degrees F)
Correction: Raw animal foods such as eggs, fish, pork, and commercially raised game animals shall be cooked to heat all parts of the food to a minimum internal temperature of 145°F for at least 15 seconds. NOTE: Both food items were recooked to required temperatures.
- 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: Cooked chicken strips/ cooked beef strips in containers on prep table right prep surface.(106/117 degrees F.)
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. NOTE: Food was relocated to a cooler.
- Certified Food Manager/Certificate Process (repeated violation)
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568 or emailed to the address provided. Failure to provide a copy of the photo identification card will result in further enforcement action.
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02/19/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk assessment. Chlorine sanitizer in 3 vat sink: 100 ppm.
- 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: egg rolls and won tons in walk-in freezer and raw chopped carrots, raw chopped celery, and raw cabbage in walk-in cooler.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. NOTE: PIC had all items covered.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: frozen shrimp in 5 gallon bucket still 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. NOTE: Discussed with PIC.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: lo mein noodles cooling in pan.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device located in the following cold or hot hold unit is not accurate in °F: thermometer in prep cooler right.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the grease extractors in the cookline hood are in need of cleaning. Have grease extractors cleaned and hood serviced as soon as possible.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food, and to promote fire safety. NOTE: PIC scheduled a hood service appointment during the inspection.
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12/31/2013 | Routine | |
The purpose of this inspection was to conduct a routine risk assessment. Chlorine sanitizer in 3 vat sink: 75 ppm. The following good retail practices were discussed during the inspection. 1) Eliminate use of cardboard for lining shelves. 2) Clean grease extractors as often as necessary to prevent grease accumulation 3) Clean floors in entire kitchen area as often as necessary to prevent accumulation of food residue and debris. 4) Cooling practices (Cooked chicken strips/cooked beef strips cooling on counter of cookline (30 minutes) 109/113 degrees F. NOTE: PLEASE REMEMBER TO PROVIDE COPY OF NORTHERN VIRGINIA CERTIFIED FOOD MANAGER CARD TO HEALTH DEPARTMENT WITHIN 10 BUSINESS DAYS AS REQUIRED ABOVE.
- 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: raw ground pork stored immediately on top of raw vegetables in 2 dr prep cooler left top
Correction: Raw chicken immediately next to raw beef, both over tofu in walk-in cooler.
- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: Cardboard egg grates used to drain breaded chicken cooked in the deep fat fryer. This practice subjects RTE food to contamination from the cardboard surface that can not be washed/rinsed and sanitized, and may contain residue of raw egg with foodborne pathogens.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared. NOTE: Discussed with PIC.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: prep surface of 2 dr prep cooler left.
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 prep surface cleaned/rinsed and sanitized.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: No chlorine sanitizer in the facility at the start of the inspection.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. PIC provided chlorine sanitizer, and prepared 3 vat sink with required sanitizer concentration.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess a current CFM card (card expired 10/13) issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the cookline being used to store soiled utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. NOTE: PIC cleared utensils from handsink.
- 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.
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. NOTE: PIC disposed of pesticides.
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11/15/2013 | Risk Factor | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer solution concentration in 3 vat sink 100 ppm .
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.
The following good retail practices were discussed during the inspection: Thawing location (to protect from cross contamination) and thawing methods, lables on bulk food (flour, rice) containers. NOTE: PLEASE REMEMBER TO PROVIDE SIGNED EMPLOYEE REPORTING AGREEMENTS TO HEALTH DEPT. WTHTIN 14 DAYS. AS REQUIRED ABOVE.
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.
- 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: 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: raw chicken next to raw shrimp in walk-in 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.
- 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: uncovered pan of raw beef in walk-in cooler.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- 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: breaded chicken on counter next to cook line. 67 degrees F. NOTE: PIC relocated food to walk-in cooler.
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the cookline being used to hols stirrer aned lids..
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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06/21/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about New Beijing, 8444 Lee Highway, Fairfax, VA 22031 »