The purpose of this visit was to conduct a risk-factor assessment which turned into a routine inspection.
NOTE:
- Provided a Employee Health (Exclusion) flow chart in Chinese language to help the operator.
- Cooling methods were discussed with the PIC. Cooling log was observed and guidelines was provided.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: Raw Shrimp container was stored directly over Bean Sprouts container which was not covered.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation. RE-LOCATED THE SHRIMP CONTAINER.
- 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:Egg rolls, Sweet and Sour Chicken in 2-Dr prep.
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. DISCUSSED WITH THE PIC. PROVIDED DATEMARKING INFROMATION GUIDELINES IN CHINESE.
- Food-Contact Surface of Cooking & Baking Equipment Cleaned Every 24 Hours (corrected on site)
Observation: The food-contact equipment surface of the microwave is observed soiled with accumulations of grime and debris.
Correction: The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. THE OPERATOR CLEANED THE MICROWAVE SURFACES.
- Plumbing / Maintained in Good Repair
Observation: The mop sink faucet and 3-compartment sink faucet were observed leaking.
Correction: A plumbing system shall be maintained in good repair. DISCUSSED WITH THE PIC. REPAIR THE FAUCETS AND PROVIDE A COPY OF SERVICE RECEIPT TO THE HEALTH DEPARTMENT WITH IN 10 DAYS.
- Ventilation Systems, Shall Be Clean (corrected on site)
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination. DISCUSSED WITH THE PIC.
- Toilet Room Doors Kept Closed (corrected on site)
Observation: Observed that toilet room (for employees) door was being kept open.
Correction: Keep toilet room doors closed to prevent insect and rodent entrance and the associated spread of potential disease. DISCUSSED WITH THE PIC. THE PIC CLOSED THE TOILET ROOM DOOR.
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10/14/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection which turned in to routine inspection.
NOTE:
- Contact the appropriate management personnel/company to have the roof right above the 2-DR prep area fixed. Contact the Health Department to inform what arrangements have been made to fix the problem with in 3 days. Temporary solution was provided to the PIC. Use a big container to hold water during the operation/night to prevent any contamination to food.
- Provided copies of cooling logs, information, and sign to PIC.
- Date marking information was provided.
- Increase the cleaning frequency in the kitchen to avoid accumulation of debris, food residue, and dust on the floor, under the prep tables.
- Clean the dust above the 2-DR prep area to prevent contamination.
- Active Managerial Control (AMC) information was discussed with the PIC, and AMC handout was provided.
- Fix the handwashing sink pipe by the wok line and send a receipt to Health Department with in 10 Days.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Container of raw/marinated beef was stored above bean sprout container, a container of raw chicken was stored above the sauce container 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). Food containers were re-organized to prevent further contamination. Discusse the cross contamination prevention information with the person-in-charge (PIC). Observed the cross contamination prevention at the walk-in-cooler door.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: MSG, Salt, Sugar at the cookline.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. Food containers at the cookline was labeled to make it easy to identify.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: The egg rolls were placed into deep containers and placed in to walk-in cooler 20 minutes after cooking with out taking temperature.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: Szenchuan chicken (44F), Egg roll (2 Containers) (44F) stored about 24 hour at the 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. Food items were discarded by the PIC voluntarily.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Egg rolls, Sweet & Sour chicken at the 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. Food items were date marked. Datemarking guidelines handout was provided, and information was 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: Heavily soiled/greasy cardboard was observed Under the steam table by the 2-Dr prep cooler at the prep line.
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. The card board was removed and bottom of the steam table was cleaned.
- 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: Back of the kitchen with prep table observed with residue on the bottom.
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Bottom of the prep table with vegetable wash containers in the back, Mop sink area/Four storage, floor of the walk-in cooler
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Suggested the PIC clean the areas to keep the kitchen clean.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the handwashing sink at the kitchen by wok line piping are leaking.
Correction: A plumbing system shall be maintained in good repair. Service the pipes and send the receipt to Health Department with in 10 Days.
- 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.Provide a covered trash can in the ladies room.
- Physical Facilities Good Repair
Observation: Observed that the ceiling right above the 2-DR prep cooler was leaking.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Roof needs to be repaired. Please contact the appropriate management person/company to fix the roof. Contact the Health Department with in 3 days to inform what arrangements has been made to fix the roof.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the kitchen area in general was in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Advised the PIC to increase the cleaning frequency.
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04/14/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. PIC advised no RTE food prepared on site is kept >24 hours. Chlorine sanitzer 3 vat sink: 150 ppm.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw chicken (bottom shelf) over raw beef (floor).
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: Discussed with PIC. Storage order was immediatley corrected.
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor: Raw beef strips in WI cooler.
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. NOTE: Discussed with PIC who immediately relocated beef.
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11/20/2014 | Routine | |
The purpose of this visit was to conduct a follow-up inspection, and authorize the facility to reopen. Both the walk-in cooler and 3 dr prep cooler had been serviced, had satisfactory ambient temperatures, and were maintaining food at required temperatures. The 2 dr undercounter cooler that had been out of service was returned to service, and also had a satisfactory ambient temperature. (empty at the time of the inspection.) The facility is authorized to reopen and resume operations. NOTE: PLEASE REMEMBER TO PROVIDE ALL EMPLOYEES WITH TRAINING IN THE EMPLOYEE HEALTH POLICY, THEN PROVIDE COPIES OF THE EMPLOYEE ILLNESS REPORTING AGREEMENTS TO THE HEALTH DEPARTMENT WITHIN 14 DAYS AS DETAILED 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)
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04/01/2014 | Follow-up | |
The purpose of this visit was to conduct a routine risk assessment. Chlorine concentration in 3 vat sink: 100 ppm. Due to the inability of both the prep cooler and walk-in cooler to maintain potentially hazardous food at 41 degrees F. or below, the person in charge and the facility owner agreed to close voluntarily until a satisfactory Health Departjment follow-up inspection is conducted as detailed above.
- 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.
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
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: 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 beef/ pork/ chicken/ vegetable spring roll/cooked noodles in walk-in cooler.(47/46/47/47/46 degrees F.) and Cooked pork/bean sprouts/pooled eggs/raw chicken in 3 dr prep cooler. (48/47/49/48 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. Food in walk-in cooler was determined to be out of temperature approximately 2 hours, and was relocated to freezer for quick chill. Food in prep cooler was voluntarily disposed by PIC.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions (corrected on site)
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency. Walk-in cooler and 3 dr prep cooler were unable to maintain potentially hazardous foods at < or = 41 degrees F. (48/50 degrees F at the time of the inspection). Insufficient cooler capacity exists without walk-in cooler and prep cooler to continue satisfactory operations. NOTE: The person in charge and the facility owner decided to close the facility voluntarily during the inspection.
Correction: Please notify me when the violations have been corrected. A followup inspection shall be conducted to verify correction of violations and to reinstate the permit. You may not operate until the Health Department reinstates the permit to operate. To make arrangements for a follow-up inspection, call 703-246-8418 Monday through Friday between 8:00 AM and 4:30 PM
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03/31/2014 | Routine | |
The purpose of this visit was to investigate a complaint of dumping grease into the storm sewer. An exterior grease collection container, provided by a grease collection company, was observed at the rear of the facility. Some grease spillage was evident on the grease container and immediately surrounding the container on one side, extending no more than 3' from the edge of the container. No grease was observed surrounding or inside of the storm sewer, located approximately 30 feet from the grease container. No grease was observed between the grease container and the storm sewer, except that which extended <= 3 feet from the container. PIC agreed to clean the grease container as often as necessary to prevent the accumulation of grease on or around the container, and to exercise sufficient caution while cleaning to prevent grease runoff into the storm sewer.
- Refuse Receptacle / Clean Frequency
Observation: Observed moderate grease spillage on and around exterior grease collection container.
Correction: Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil, grease, or becoming attractants for insects and rodents.
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12/31/2013 | Complaint | |
The purpose of this visit was to conduct a risk factor assessment.
Chlorine sanitizer concentration in wiping cloth bucket: 100 ppm.
The following good retail practices were discussed during the inspection: Use of hair restraints
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. No soap used, and procedure took less than 20 seconds. NOTE: Discussed wiht PIC, and observed employee rewashing hands using the proper procedure.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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 in 3 containers near 3 vat sink - 64/63/56 degrees F NOTE: Chicken not in prep was relocated to WI 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 Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. NOTE: PIC provided soap.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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07/12/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Water heater: Bradfrod White D7571253N. EHS discussed importance of keeping handwashing sinks clean, fully supplied, and in good repair
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s). Note: PIC could recite minimum cooking temperatures by the end of the inspection.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:raw chicken over raw steak in walk-in cooler. Note: PIC corrected in presence of EHS, and posted raw food storage poster inside 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).
- Thawing / Approved Methods (repeated violation)
Observation: Observed the following food thawing using an improper method: raw shrimp in bucket of stagnant 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.
- Cooling Methods (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: wontons cooling at room temperature.
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: 2 dr under counter cooler at cookline.
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.
- Utensils in Good Repair / Discard
Observation: The following utensil was observed in a state of repair and condition preventing the equipment to be used as designed: Plastic storage container for bulk storage of flour.
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Observed can opener located in rear of kitchen is not being cleaned at least every 4 hours.
Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth.
- 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: Grease extractors on hood system over cookline.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of grease/soil residues.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the cookline being used disposal of waste liquid.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Plumbing / Maintained in Good Repair
Observation: The handwashing sink at the cookline is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed that the wall over rear rice cooker had peeling paint. Surface can not be adequately cleaned, and peeling paint poses a potential physical contamination for food.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning of Plumbing Fixtures
Observation: Observed that handwashing sink/toilet in employee bathroom (rear of kitchen) are unclean and are not being maintained.
Correction: Maintain handwashing sinks in sanitary and operable condition.
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01/10/2013 | Routine | |
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