Oriental Gourmet Restaurant, 2503-E N Harrison St, Arlington, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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October 05, 2009 | Follow-up | 4 | 0 | Details / Comments |
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August 28, 2009 | Critical Procedures | 8 | 0 | Details / Comments |
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June 08, 2009 | Critical Procedures | 7 | 0 | Details / Comments |
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March 12, 2009 | Routine | 6 | 6 | Details / Comments |
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October 20, 2008 | Critical Procedures | 7 | 0 | Details / Comments |
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June 17, 2008 | Routine | 5 | 11 | Details / Comments |
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February 06, 2008 | Critical Procedures | 9 | 0 | Details / Comments |
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August 10, 2007 | Routine | - | - | Details / Comments |
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February 22, 2007 | Routine | 8 | 12 | Details / Comments |
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July 03, 2006 | Routine | 4 | 16 | Details / Comments |
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April 05, 2006 | Routine | 5 | 12 | Details / Comments |
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September 22, 2005 | Routine | 3 | 10 | Details / Comments |
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September 22, 2005 | Routine | 3 | 10 | Details / Comments |
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June 16, 2005 | Routine | 4 | 16 | Details / Comments |
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June 16, 2005 | Routine | 4 | 16 | Details / Comments |
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March 16, 2005 | Routine | 5 | 17 | Details / Comments |
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March 16, 2005 | Routine | 5 | 17 | Details / Comments |
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December 09, 2004 | Routine | 5 | 15 | Details / Comments |
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December 09, 2004 | Routine | 5 | 15 | Details / Comments |
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November 04, 2004 | Routine | 4 | 9 | Details / Comments |
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November 04, 2004 | Routine | 4 | 9 | Details / Comments |
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September 13, 2004 | Routine | 7 | 8 | Details / Comments |
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September 13, 2004 | Routine | 7 | 8 | Details / Comments |
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July 15, 2004 | Routine | 8 | 11 | Details / Comments |
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July 15, 2004 | Routine | 8 | 11 | Details / Comments |
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May 06, 2004 | Routine | 10 | 18 | Details / Comments |
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May 06, 2004 | Routine | 10 | 18 | Details / Comments |
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March 02, 2004 | Routine | 4 | 15 | Details / Comments |
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March 02, 2004 | Routine | 4 | 15 | Details / Comments |
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October 02, 2003 | Routine | 4 | 11 | Details / Comments |
October 05, 2009 (Follow-up)
Violations:
- 3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw food.1. Raw chicken and raw beef stored over cut vegetables inside the prep refrigerator.2. Raw shrimp stored over cooked ribs inside the "Bev Air" refrigerator across the fryers.3. Raw ribs stored over cooked ribs inside the walk-in refrigerator.CORRECTED DURING INSPECTION.4. Raw chicken stored over bean sprouts inside the walk-in cooler.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food. - 3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.1. Raw chicken stored over raw shrimp inside the walk-in cooler.
Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas; - 3-302.11 - Critical Repeat Food is not in packages, covered containers, or wrappings.1. Multiple containers of food were observed uncovered in the following refrigeration units: A) "True" two glass door refrigerator.B) "Bev Air" one door refrigerator.C) Both prep refrigerators (in the bottom food storage compartment).D) "Bev Air" one door refrigerator across the fryers.E) Walk-in refrigerator.
Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (3) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (4) Food being cooled as specified under Subparagraph 3-501.15(B)(2); or (5) Shellstock. - 3-304.11 - Critical Repeat Food in contact with soiled equipment or utensils.1. Bowls with food were observed "nested" (stacked) directly on food inside the "Bev Air" one door refrigerator.
Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code; or (B) Single-service and single-use articles. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination. - 3-501.16A1 - Critical Repeat Cooked pork dumplings at the improper temperature of 112 oF.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth. - 3-501.16A2 - Critical Repeat The following foods were observed cold holding at improper temperatures:1. Fried breaded chicken removed from refrigerator at 68 oF sitting on top of counter.CORRECTED DURING INSPECTION.2. Cooked ribs at 45 oF, raw shrimps at 45 oF, and dumplings at 46 oF inside the "Beverage Air" refrigerator across the fryers.3. Raw shrimp at 51 oF inside the walk-in cooler.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
Low temp warewasher : OK
CFM demonstrated knowledge on the Big Five Foodborne Illnesses.
This critical procedures inspection was conducted as a follow-up after a NOV.
August 28, 2009 (Critical Procedures)
Violations:
- 2-301.14 - Critical Repeat A food employee did not clean their hands and/or exposed portions of their arms before engaging in food preparation and/or working with clean equipment or after other activities that contaminate the hands. No handwashing observed during inspection.
Food employees shall clean their hands and exposed portions of their arms as specified under section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in paragraph 2-403.11(B); (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands. - 3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. The two door prep reach in cooler on the cooks line contained raw chicken being stored over top of vegetables and breaded egg plant. The walk in cooler contained raw chicken being stored over cooked chicken. The walk in freezer contained raw fish being stored over uncovered wonton shells.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food. - 3-302.11 - Critical Repeat Food is not in packages, covered containers, or wrappings in all refrigeration units .
Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (3) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (4) Food being cooled as specified under Subparagraph 3-501.15(B)(2); or (5) Shellstock. - 3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage holding in the walk in cooler (raw chicken over raw pork).
Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas; - 3-304.11 - Critical Repeat Food in contact with soiled equipment or utensils. Several coolers through out the kitchen contained bowls and bags "nested" (stacked) touching food.
Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code; or (B) Single-service and single-use articles. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination. - 3-501.14A - Critical Repeat Chicken (cooling since 11) was not cooled within 2 hours from 57°C (135°F) to 21°C (70°F); and/or within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less, and was observed at 94F,95F, and 104F at 1:30 p.m..
Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (1) Within 2 hours from 57°C (135°F) to 21°C (70°F); and (2) Within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods (time/temperature control for safety foods) has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, potentially hazardous foods (time/temperature control for safety foods) are subject to growth of a variety of pathogenic microorganisms. A longer time near ideal bacterial incubation temperatures, 21°C - 52°C (70°F - 125°F), is to be avoided. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness. - 3-501.16A1 - Critical Rice in bowl, and rice with vegetables in bowl both on counter top holding at the improper temperature of 94F and 124F.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth. - 3-501.16A2 - Critical Repeat Foods observedcold holding at the improper temperatures of: 1. Noodles on counter 66F (corrected, thrown out)2.Pooled eggsBeverage air 1 door reach in, 54F3. Tofu recieved and stored in walk in cooler at 57F
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth. - 3-501.17A - Critical Duck, egg rolls, fried chicken, and noodles prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request. - 4-601.11A - Critical Repeat The wedgers, slicer, rice cooker (interior) peelers, and cutting board are not clean to sight and touch.
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
Low temp ware washer: Ok
CFM demonstrated knowledge of the big 5 food borne illnesses and associated symptoms.
June 08, 2009 (Critical Procedures)
Violations:
- 2-301.14 - Critical A food employee failed to wash his or her hands during food preparation when changing tasks.1. Employee failed to wash hands prior to handling food after washing soiled cooking utensils.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands. - 3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw beef stored over cut vegetables inside the prep refrigerator.2. Raw chicken stored over carrots, celery, bok choy lettuce, and eggrolls inside the walk-in refrigerator.3. Raw shelled eggs stored over celery and uncovered minced ginger inside the walk-in refrigerator.4. Raw beef stored over cooked pork ribs and dumplings inside the walk-in freezer.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food. - 3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.1. Raw chicken stored over raw beef inside the walk-in freezer.
Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas; - 3-302.11 - Critical Repeat Food is not in packages, covered containers, or wrappings.1. "Beverage Air" one door reach-in refrigerator.2. Lower compartment of both prep refrigerators.3. "Beverage Air" one door reach-in refrigerator located across the fryers.4. "Americooler" walk-in refrigerator.
Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (3) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (4) Food being cooled as specified under Subparagraph 3-501.15(B)(2); or (5) Shellstock. - 3-304.11 - Critical Multiple containers with food were observed stacked directly on food in the following refrigeration units:1. Prep refrigerator.
Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code; or (B) Single-service and single-use articles. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination. - 3-501.16A2 - Critical The following foods were observed cold holding at improper temperatures: 1. . Cooked noodles sitting out on work table at 54 oFCORRECTED DURING INSPECTION2. Raw egg yolks at 56 oF and raw beaten eggs at 77 oF inside the prep refrigerator.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth. - 4-601.11A - Critical Repeat 1. The wedge cutting utensil food-contact surface is not clean to sight and touch.2. The cutting surfaces of various cutting boards were observed deeply scored and with black mold stains.
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur. - 4-702.11 - Critical Utensils and food-contact surfaces of equipment were not sanitized after cleaning. 1. Employee was observed washing and not sanitizing small stainless steel bowls prior to use for food prep.
Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use. - 7-207.11 - Critical Repeat Medicines for the employees' use are not properly located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles.1. Various bottles of prescription medicines were observed stored in proximity to food in a shelf along the cook line.CORRECTED DURING INSPECTION.
Medicines that are in a food establishment for the employees' use shall be labeled as specified under section 7-101.11 and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles. There are circumstances that require employees or children in a day care center to have personal medications on hand in the establishment. To prevent misuse, personal medications must be labeled and stored in accordance with the requirements stated for poisonous or toxic materials. Proper labeling and storage of medicines to ensure that they are not accidentally misused or otherwise contaminate food or food-contact surfaces.
Low temp warewasher : OK
Follow-up will be performed in or after 10 days.
March 12, 2009 (Routine)
Violations:
- 2-401.11 - Critical Repeat The employee is drinking from an uncovered container in the food warewashing area.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.1. Raw chicken stored over raw beef inside the walk-in refrigerator and walk-in freezer.
Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas; - 3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods1. Raw beef and raw chicken stored over cut vegetables inside the prep refrigerator.2. Raw beef stored over cooked chicken and cut vegetables ; pooled eggs stored over tofu inside the prep refrigerator to the left.3. Raw chicken stored over spinach leaves inside walk-in refrigerator.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food. - 3-302.11 - Critical Repeat Food is not in packages, covered containers, or wrappings.1. Multiple containers with food were observed uncovered inside the following refrigeration units:1. "True" two glass door refrigerator.2. "Beverage Air" one door refrigerator.3. "Amerikooler" walk-in refrigerator.
Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (3) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (4) Food being cooled as specified under Subparagraph 3-501.15(B)(2); or (5) Shellstock. - 3-303.12 - Repeat Unpackaged food is stored in direct contact with undrained ice.1. Wonton were observed stored in closed container with ice.CORRECTED DURING INSPECTION.
Unpackaged food may not be stored in direct contact with undrained ice. Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water. Raw poultry and raw fish that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale. Unpackaged foods such as fresh fish are often stored and/or displayed on ice. A potential for increasing the microbial load of a food exists because, as the ice melts, pathogens from one food may be carried by water to other foods. The potential for contamination is reduced by continuous draining of melting ice. - 3-304.11 - Critical Food in contact with soiled equipment or utensils.1. Containers of food were observed stacked directly on top of food inside the : "Beverage Air" refrigerator, "Beverage Air" refrigerator across fryers,
Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code; or (B) Single-service and single-use articles. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination. - 3-304.12 - Food preparation and dispensing utensils are improperly stored. 1. Utensils in used were observed stored in standing water at 75oF on work table near rice cooker.2. Handle of scoop for dispensing uncooked rice was observed partially buried in the rice.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) 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 at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). - 3-501.14A - Critical Repeat Fried breaded chicken at 83 oF- 91oF and cooked noodles at 51 oF at cooling at room temperature since 10:00 am. The cooked food was not cooled within 2 hours from 57°C (135°F) to 21°C (70°F); and/or within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less.
Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (1) Within 2 hours from 57°C (135°F) to 21°C (70°F); and (2) Within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods (time/temperature control for safety foods) has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, potentially hazardous foods (time/temperature control for safety foods) are subject to growth of a variety of pathogenic microorganisms. A longer time near ideal bacterial incubation temperatures, 21°C - 52°C (70°F - 125°F), is to be avoided. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness. - 4-101.19 - The nonfood-contact surface of the wiping cloths under cuttingboards is not corrosion-resistant, nonabsorbent, and/or smooth.
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects. - 4-201.11 - The "Sunbeam" microwave oven is home standard and is not designed and constructed to be durable.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use. - 4-601.11A - Critical Repeat The cutting surfaces of various white cuttingboards were deeply scored and with mold stains.
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur. - 5-501.111 - The storage area, enclosure, and/or receptacle for refuse, recyclables, and/or returnables is not maintained in good repair.1. The two lids of the recycling receptable are missing.
Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Storage areas for garbage and refuse containers must be constructed so that they can be thoroughly cleaned in order to avoid creating an attractant or harborage for insects or rodents. In addition, such storage areas must be large enough to accommodate all the containers necessitated by the operation in order to prevent scattering of the garbage and refuse. - 6-501.12 - Repeat The floor under the wok equipment are not cleaned as often as necessary to keep them clean. Accumulations of food debris and encrusted grease was observed on the floor.
Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 7-207.11 - Critical Medicines for the employees' use are not properly labeled and/or located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles.1. Multiple bottles of medication and vitamins were observed stored with flour and sauces in the kitchen prep area.CORRECTED DURING INSPECTION.
Medicines that are in a food establishment for the employees' use shall be labeled as specified under section 7-101.11 and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles. There are circumstances that require employees or children in a day care center to have personal medications on hand in the establishment. To prevent misuse, personal medications must be labeled and stored in accordance with the requirements stated for poisonous or toxic materials. Proper labeling and storage of medicines to ensure that they are not accidentally misused or otherwise contaminate food or food-contact surfaces.
Low temp warewasher : OK
Cooling procedures information was reviewed and handed to CFM.
October 20, 2008 (Critical Procedures)
Violations:
- 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of symptoms associated with the diseases that are transmissible through food.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food. - 2-401.11 - Corrected During Inspection Critical An open beverage container and/or a closed beverage container not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed.
A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands; (2) The container; and (3) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. - 3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Egg yolks stored over vegetables, and raw chicken stored over raw vegetables in walk in refrigerator.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food. - 3-501.14A - Corrected During Inspection Critical Popcorn chicken at 75oF, and cooked duck at 55oF, observed cooling at room temperature, were not cooled within 2 hours from 57°C (135°F) to 21°C (70°F); and/or within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less. Immediately refrigerated.
Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (1) Within 2 hours from 57°C (135°F) to 21°C (70°F); and (2) Within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods (time/temperature control for safety foods) has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, potentially hazardous foods (time/temperature control for safety foods) are subject to growth of a variety of pathogenic microorganisms. A longer time near ideal bacterial incubation temperatures, 21°C - 52°C (70°F - 125°F), is to be avoided. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness. - 3-501.16A2 - Corrected During Inspection Critical Repeat Chicken wings at 50oF in Bev Air 1 door reach in, cold holding at the improper temperature of 50oF. Moved to cooler area of refrigerator.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth. - 4-101.11A - Corrected During Inspection Critical Repeat The food-contact surface of the carry-out bags used for food storage is not safe. The food contact surface of the wooden prep top of the condiment cart is chipped and has peeling paint.
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. Multiuse equipment is subject to deterioration because of its nature, i.e., intended use over an extended period of time. Certain materials allow harmful chemicals to be transferred to the food being prepared which could lead to foodborne illness. In addition, some materials can affect the taste of the food being prepared. Surfaces that are unable to be routinely cleaned and sanitized because of the materials used could harbor foodborne pathogens. - 4-601.11A - Critical Repeat The interior of the ice machine was observed with accumulation of mold.
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
Hood servicing was observed overdue. CFM was notified. Information packet was left with CFM and major foodborne illnesses and their symptoms were discussed. Proper cooling procedures were discussed.
June 17, 2008 (Routine)
Violations:
- 3-302.11 - Critical Repeat Food is not in packages, covered containers, or wrappings.1. Mushrooms, chopped bok choy, seaweed, jellyfish, chopped cabbage and tofu were observed uncovered in the "True" 2 door display refrigerator.2. Sauces and chopped scallions were observed uncovered in the "Beverage Air" 1 door refrigerator.3. Chopped vegetables were observed uncovered in the 2 door prep refrigerator to the right.
Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (3) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (4) Food being cooled as specified under Subparagraph 3-501.15(B)(2); or (5) Shellstock. - 3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Egg yolks were observed stored over sauces and chopped scallions in the "Beverage Air" 1 door refrigerator.2. Raw chicken and raw beef were observed stored over chopped vegetables in the 2 door prep refrigerator to the right.e3. Raw pork was observed stored over eggrolls inside the Walk-in freezer.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food. - 3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.
Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas; - 3-303.12 - Unpackaged food is stored in direct contact with undrained ice.1. Wonton and raw fish were observed stored direcly in undrained ice.
Unpackaged food may not be stored in direct contact with undrained ice. Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water. Raw poultry and raw fish that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale. Unpackaged foods such as fresh fish are often stored and/or displayed on ice. A potential for increasing the microbial load of a food exists because, as the ice melts, pathogens from one food may be carried by water to other foods. The potential for contamination is reduced by continuous draining of melting ice. - 3-304.12 - Repeat Food preparation and dispensing utensils are improperly stored.1. Knives were observed stored between equipment and in small cardboard boxes.2. Bowls without handles were observed used for dispensing uncooked rice, soy sauce, and dried minced garlic.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) 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 at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). - 3-304.14 - Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily. 1. Wiping cloths were observed stored on equipment surfaces.
Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit. - 3-501.16A2 - Critical Repeat The following foods were found cold holding at improper temperatures:1. Bean sprouts sitting out on shelf at 68oF.2. Garlic in oil sitting out in cart by stove 78oF.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth. - 4-101.11A - Critical Repeat 1. The food-contact surface of the multiple plastic grocery bags used for food storage in the "True" freezer is not safe and are not food grade.2. The food contact surface of the painted wooden table top is chipped. The paint was observed peeling.
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. Multiuse equipment is subject to deterioration because of its nature, i.e., intended use over an extended period of time. Certain materials allow harmful chemicals to be transferred to the food being prepared which could lead to foodborne illness. In addition, some materials can affect the taste of the food being prepared. Surfaces that are unable to be routinely cleaned and sanitized because of the materials used could harbor foodborne pathogens. - 4-201.11 - Repeat The GE microwave is not designed and constructed to be durable.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use. - 4-202.16 - The nonfood-contact surface of the Bulk MSG containers used as shelving for bags of sugar, rice, and flour are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean. - 4-402.11 - Repeat The three compartment sink was observed in need of recaulking were the sink and splash guard join.
Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment; (2) Spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch; or (3) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. This section is designed to ensure that fixed equipment is installed in a way that: 1. Allows accessibility for cleaning on all sides, above, and underneath the units or minimizes the need for cleaning due to closely abutted surfaces; 2. Ensures that equipment that is subject to moisture is sealed; 3. Prevents harborage of insects and rodents; and 4. Provides accessibility for the monitoring of pests. - 4-501.11 - Repeat The gasket of the "Amerikooler" walk-in freezer is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures. - 4-501.12 - The surfaces of the severely moldy cutting boards under the three compartment sink are no longer effectively cleaned and sanitized.
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. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces. - 4-601.11 - Repeat The nonfood-contact surface of the following equipment are not kept free of an accumulation of dust, dirt, food residue, and/or other debris.1. Gaskets of the "Beverage Air" 1 door refrigerator, "Beverage Air" 1 door refrigerator (across fryers), and 2 door prep refrigerator to the left.2. Fryer left side panel facing the stove.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted. - 4-601.11A - Critical Repeat 1. A moldy cutting board was observed being used for food prep. 2. The hand slicer and mandolin slicer were observed dirty to sight and touch.
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur. - 6-202.15 - The outer openings of the food establishment are not protected against the entry of insects and rodents.1. The back door was observed widely open.
Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed; tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. This does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when and emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. If windows or doors are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. This does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment. - 6-501.12 - Repeat The floor under the stoves and wok area are not cleaned as often as necessary to keep them clean. The floor was observed with accumulations of grease and food debris.
Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 7-102.11 - Critical Repeat Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.1. Powdered soap was observed stored in a can with a label reading baby corn.
Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
February 06, 2008 (Critical Procedures)
Violations:
- 2-102.11C - Critical Certified Food Manager is unaware of the big five foodborne illnesses.
CORRECTED.Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food. - 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
CORRECTED.Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands. - 3-202.15 - Critical Two cans of baby corn and one can of pineapple observed dented on can rack.
Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. - 3-301.11 - Critical Repeat Cup observed used as a scoop for rice (cooked and uncooked).
Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. - 3-302.11 - Critical Repeat Food is not in packages, covered containers, or wrappings.- Chicken observed unpackaged on shelf in Bev. Air one door reach-in by upright freezer.- Several foods observed uncovered in True glass upright.- Egg rolls observed uncovered in upright freezer.
Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (3) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (4) Food being cooled as specified under Subparagraph 3-501.15(B)(2); or (5) Shellstock. - 3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.- Raw shell eggs observed over vegetables in walk-in.- Raw beef observed over vegetables in walk-in.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food. - 3-501.16A2 - Critical Repeat The following observed cold holding above 41F:- chicken on counter, 72F- garlic and oil mixture, 78F- egg rolls in walk-in, 60F.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth. - 4-101.11A - Critical The food-contact surface of the plastic grocery bags used to store foods in upright freezer and walk-in freezer are not food grade.
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. Multiuse equipment is subject to deterioration because of its nature, i.e., intended use over an extended period of time. Certain materials allow harmful chemicals to be transferred to the food being prepared which could lead to foodborne illness. In addition, some materials can affect the taste of the food being prepared. Surfaces that are unable to be routinely cleaned and sanitized because of the materials used could harbor foodborne pathogens. - 4-601.11A - Critical The following utensils were observed soiled to sight and touch:- slicer- soda gun- interior of ice machine- crispy noodle containers.
Clean and sanitize these surfaces for food contact. - 7-102.11 - Critical Repeat Soap observed stored in a large container labeled MSG.
Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.
Big five foodborne illness info sheet was reviewed and left with the Certified Food Manager.
Pest Control: monthly
Food thermometer: no
Test kit: ok
Consumer Advisory: N/A, all foods are fully cooked.
August 10, 2007 (Routine)
Violations:
- 3-301.11 - Critical Repeat An bowl without handle was found used as a scoop was in the bulk rice.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.1. Raw eggs stored over asparragus in "Americooler Walk-in refrigerator.2. Raw chicken stored over RTE lettuce in "Americooler Walk-in refrigerator.3. Raw chicken over RTE scallions in True 2 door refrigerator.4. Raw chicken by RTE coleslaw in "Americooler" Walk-in refrigerator.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.11 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.1. Raw chicken and raw beef stored together in "Americooler" Walk-in refrigerator.2. Raw eggs stored over raw beef in "Americooler" Walk-in refrigerator
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 3-302.11A4 - Critical Eggrolls observed unwrapped or uncovered in the "Americooler" Walk-in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 3-302.12 - Container of flour in use observed not properly labeled to identify their contents.
Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. - 3-304.11 - Critical Food in contact with soiled equipment or utensils. Cloths were observed under cutting boards located in:1. On the work table near mop sink.2. On surface of refrigerated preping unit.
Use only cleaned and sanitized utensils or equipment during food preparation. - 3-304.12 - In-use utensils improperly stored between use.1. Utensils being used for rice were found stored in a standing water container in between use
Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-305.11 - Food was observed stored on the floor and/or food stored less than 6" above the floor in the "Americooler Walk-in freezer and in "Americooler" Walk-in refrigerator.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3-501.17A - Critical Various food prepared in establishment and held in the Americooler Walk-in refrigerator of the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, and except as specified in paragraph (D) [A date marking system that meets the criteria may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date or day of preparation, with a procedure to discard the food or on before the last date of day by which the food must be consumed on the premises, sold, or discarded within 7 days; (3) Marking the date or day the original container is opened in s food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold or discarded within 7 days; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request.] and (E) [Does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request] of this section, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. - 4-101.11 - Repeat The food contact surface of the chipped painted wooden table top is not finished to have a smooth, easily cleanable surface.
Repair or replace the surface of the wooden table top so that it is finished to have a smooth, easily cleanable surface. - 4-102.11B2 - Repeat The plastic "thank you bags" being used as storage for food in the "True" freezer are not cleanable
Discontinue use of the plastic "thank you bags" as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food. - 4-201.11 - Repeat The GE microwave is not designed and constructed to be durable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 4-402.11 - Three compartment sink observed in need to be recaulked where the sink and splash guard join.
1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. - 4-501.11 - The gasket of the "Americooler" Walk-in freezer is broken.
Repair or replace the @component@ in accordance with the manufacturer's specifications. - 4-501.11 - The food contact surface of the chipped painted wooden table top was observed in a state of disrepair and damaged.
Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 4-601.11 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Pans on the stove.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. "Pitco Frialator" fryer equipment left side surface adjacent to stove.2. Fans of "Americooler" Walk in refrigerator.3. Bottom shelf of stainless steel steam table where dishes are being stored.
Maintain nonfood-contact surfaces of equipment clean. - 4-602.11 - Critical The following utensils were observed soiled to sight and touch:1. Can opener blade was observed dirty.2. Strainers by the 3 compartment sink observed with accumulations of grime.3. Small ruffled slicer observed dirty.4. Nozzle of "Univex" mixer observed dirty.
Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination. - 4-602.13 - The gaskets of the following equipments had accumulations of grime and debris.1. "Americooler Walk-in refrigerator.2. Both of the Bev Air 2 door counter refrigerators.The bottom shelf of the stainless steel work table by the 3 compartment sink was observed with accumulations of dirt.The shelves of the "Americooler" Walk-in refrigerator are dirty.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 4-901.11 - Plastic and metal containers were found stacked while wet after cleaning and chemical sanitization on the shelf above the 3 compartment sink
Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. - 5-205.11 - Repeat The handwashing facility located at by the left side of the dishwasher is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. - 5-205.15B - The cold water knob in the handwashing sink next to the dishwasher was noted damaged and/or in poor repair.The cold water line is leaking
Repair the plumbing fixtures so that they are in good operating condition. - 5-501.113 - Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors.1. Grease collection receptacle lid was observed open.
Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. - 5-501.116 - Receptacles and/or waste handling units for refuse, recyclables, and returnables have a build-up of soil and/or becoming attractants for insects and rodents.1. Grease receptacle was observed with accumulations of oily grime.
Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a build-up of soil or becoming attractants for insects and rodents. - 6-501.12 - Repeat The following areas in the facility are cleaned as often as necessary:1. Edges of floor under disposal sink.2. Floor under cooking line.3. Floor under steam table and refrigerated prep units.4. Floor under "Pitco Frialator" fryer.5. Floor area under shelves.6. Walls and floor around mop sink.7. Walls of "Americooler" Walk-in refrigerator were observed with mold.
Physical facilities shall be cleaned as often as necessary to keep them clean. - 7-102.11 - Critical Container of powdered soap are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Joint inspection with Santos. Liza leading.
February 22, 2007 (Routine)
Violations:
- 2-401.11 - Critical The kitchen staff is drinking from an uncovered container in the food preparation area.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 3-301.11 - Critical Repeat A food employee failed to wash his or her hands after wiping hands on nose and mouth and then returning to cutting vegetables.
Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. - 3-301.11 - Critical Repeat An improper scoop was found in the bulk rice.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 3-302.11 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Chicken stored over beef in Walk in freezer and walk in refrigerator.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 3-302.11 - Critical Repeat The cut or damaged water chestnut cangoods packaging is subject to contamination.
Prevent cross contamination by protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. - 3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 3-304.14 - Repeat Heavily soiled wiping cloths in use.
Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil. - 3-305.11 - Repeat Raw meats observed stored on floor under prep counter.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3-501.13 - Improper methods used to thaw beef and poultry. Poultry thawing at room temperature. Beef thawing in water.
Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process. - 3-501.14 - Critical Large containers of tightly covered rice and noodles noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 140°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. - 3-501.15 - The methods used for cooling were not adequate. Rice, noodles, and fried chicken stored in deep, tightly covered containers.
Cool foods by the following methods: a) Placing food in shallow pans with a product depth of 4 inches or less. b.) Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c) Using rapid chill cooling equipment (blast freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling. - 3-501.16 - Critical Repeat Stirfry noodles hot holding at 59oF.
Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria. - 3-501.16A2 - Critical Repeat Rice cold holding at 59oF, noodles cold holding at 55oF, chicken cold holding at 52oF, salmon cold holding at 52oF.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 4-101.11 - Repeat The food contact surface of the chipped painted wooden table top on the spice rack is not finished to have a smooth, easily cleanable surface.
Repair or replace the @EQUIPMENT@ so that it is finished to have a smooth, easily cleanable surface. - 4-102.11B2 - The "thank you bags" used for storage of food in the True freezer and the walk in freezer are not cleanable.
Discontinue use of the @ITEM@ as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food. - 4-201.11 - Repeat The GE microwave is not designed and constructed to be durable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 4-203.11 - The Fahrenheit food temperature measuring device located in the True 1 door prep is not accurate.
Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. - 4-501.114 - Critical The chlorine sanitizing solution used was at zero ppm.
Chlorine sanitizing solutions shall be at 1.)25ppm at 120 F 2.)50 ppm at 100 F 3.)50 ppm at 75 F, or 4.)100 ppm at 55 F. - 4-601.11A - Critical The following utensils were observed soiled to sight and touch: meat slicer.
Clean and sanitize these surfaces for food contact. - 5-205.11 - Repeat The handwashing facility located at the dishmachine is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. - 5-205.15B - The handsink next to the dishmachine was noted damaged and/or in poor repair. The hot water is low pressure. The cold water does not work.
Repair the plumbing fixtures so that they are in good operating condition. - 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. No sign in women's restroom.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 6-501.12 - Repeat The entire kitchen floor is in need of cleaning, especially under the grill, the steam table, and the prep tables.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
July 03, 2006 (Routine)
Violations:
- 3-301.11 - Critical Repeat Containers used as scoops without handles were found in the rice and meat.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 3-302.11 - Critical Repeat Unwrapped or uncovered food in the walk in refrigerator and the 1 door freezer.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 3-302.11 - Critical Repeat Raw meat over beans and raw eggs over vegetables in the walk in unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.12 - 3 bulk containers in the back by the 3 part sink need to be relabeled.
Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. - 3-304.12 - Repeat Scoops and forks stored in standing water for rice and other foods. The handles of some bulk food scoops were in the food.
Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-304.13 - Repeat Linens were in contact with rice. Hot holding units lined with linens then rice is stored in linens. Different foods covered with linens.
Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer. - 3-304.14 - Repeat Heavily soiled wiping cloths in use.
Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil. - 3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 3-304.15 - Single-use gloves saved for reuse in the fried appetizer by the drink station.
Cease reuse and discard gloves when interruptions occur in the operation. - 3-305.11 - Repeat Food in the walk in freezer and cooler is stored on the floor and/or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3-501.16 - Critical Repeat Dumplings sitting out at 73F under the heat lamp that was not turned on.
Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140°F or above to inhibit the growth of harmful bacteria. - 4-101.111 - The nonfood contact surface of the cardboard lining the bar refrigerator is not corrosion resistant, nonabsorbent, and/or smooth. There is a wood block covered in plastic wrap holding up a plastic container at the dishwasher. There is a wood board by the wall at the end of the wok station.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 4-204.112 - Repeat The temperature measuring device located 1 door Bev air refrigerator is broken.
Provide an easily readable thermometer so employees can accurately read the thermometer. - 4-502.13 - Repeat Manufacturer containers were observed reused for the storage food.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the metal carts that the condiment containers are on by the cook line, the inside and outside of all refrigerators in the kitchen.
Maintain nonfood-contact surfaces of equipment clean. - 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: the shelves in the walk in, the bulk food containers.
Clean and sanitize these surfaces for food contact. - 4-903.11 - Repeat A wok was on the floor under the wok station and plastic containers stored on floor under 3 part sink.
Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor. - 5-205.11 - Repeat The handwashing facility located in the kitchen by the dishwasher is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. - 5-205.15B - The 3 part faucets are leaking, the pipe under the condenser unit is leaking (pouring) into a bucket.
Plumbing systems and components shall be maintained in good repair. - 6-501.12 - Repeat The floor, especially under all equipment (wok station) or shelving in the establishment was very dirty. The walls, especially by the dishwasher, slicer and three part sink were soiled.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 8-405.11 - The permit holder did not correct critical violations at the time of the inspection or within 10 days of the inspection.
All critical violations are to be corrected at the time of the inspection or within 10 days after the inspection. - 8-406.11 - The permit holder failed to correct the non- critical violations of the inspection report by the date agreed or within 90 days of the inspection.
All non- critical violations are to be corrected by the date agreed upon or within 90 days of the inspection.
April 05, 2006 (Routine)
Violations:
- 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 3-301.11 - Critical Repeat An improper scoop was found in the bulk food. -using bowls instead of scoops with handles
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 3-302.11 - Critical Repeat Unwrapped or uncovered food in the kitchen, refrigerators and freezers.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 3-302.11 - Corrected During Inspection Critical Repeat Raw animal food (meat) stored over ready-to-eat (RTE) food (cooked meat/eggrolls, vegetables) in the walk-in refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-304.12 - Repeat In-use utensils improperly stored between use. The rice scoops were stored in standing water.
Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-304.13 - Linens and/or napkins were in contact with food. Food was covered by linen. Several food containers were lined with linen.
Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer. - 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. -kitchen
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3-305.11 - Repeat Food stored in a location where it is subject to splash, dust or other contamination. -stored under the dishtables
Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination. - 3-501.16 - Critical The following were stored in the danger zone: fried chicken 120 F, fried rice 112 F
Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria. - 3-501.16A2 - Critical The following were stored in the danger zone: chicken inside the prep refrigerator 49 F, noodles held at room temperature 48 F
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 4-101.11 - Numerous pieces of equipment made of wood are damaged. They are not smooth, non-absorbent and easily cleanable. Some of the wooden tops and shelving units have peeling paint and are damaged.
Replace the @EQUIPMENT@ with that which is durable, corrosion resistant, and nonabsorbent. - 4-101.19A - A bamboo steamers are used as a food contact surface.
Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. - 4-201.11 - Repeat The Sharp microwave is not designed and constructed to be durable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 4-204.112 - There was no temperature measuring device located in the bar refrigerator.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 4-204.112 - The temperature measuring device located one door Beverage Air refrigerator on the line is not easily readable. It appears to be broken.
Provide an easily readable thermometer so employees can accurately read the thermometer. - 4-502.13 - Manufacturer containers were observed reused for the storage of food. Cut off plastic containers are re-used.
Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs. - 4-601.11A - Critical The following utensils were observed soiled to sight and touch: ice machine, cutting boards, bulkfood containers.
Clean and sanitize these surfaces for food contact. - 4-602.12 - The food contact equipment surface of all the equipment under the hood is observed soiled with accumulations of grime and debris.
Clean the food contact surface of the cooking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attraction of insects when not in use. - 4-602.13 - Repeat The nonfood contact surface of the hood and all shelving had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 6-501.12 - Repeat The floors needed cleaning especially in corners and under equipment. The walls in the dishmachine area have mold.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
September 22, 2005 (Routine)
Violations:
- 3-302.11 - Corrected During Inspection Critical Repeat Some food not covered food in the cook line refrigerators.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 3-304.14 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 3-305.11 - Bucket of soy sauce on kitchen floor.Food stored walkin freezer floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3-501.17 - Critical Repeat The prepared, refrigerated ready-eat-food (Sauce, rice , chicken, beef...) held more than 24 hours is not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact. - 4-201.11 - Repeat The 2 home style microwaves (GE and Westinghouse) are not designed and constructed to be durable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 4-501.12 - The cutting boards are stained and heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized . - 4-601.11 - Repeat Cook line refrigerator door gaskets not kept clean.Walkin shelves in need of cleaning.
Maintain nonfood-contact surfaces of equipment clean. - 4-601.11A - Critical The following utensils were observed soiled to sight and touch: inside of cook line refrigerators.
Clean and sanitize these surfaces for food contact. - 4-602.13 - Repeat The kitchen shelves, exterior of refrigerators, refrigerator covers had accumulations of grime and debris.Spice cart in need of cleaning.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 4-903.11 - Boxes of single service items stored on floor.
Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor. - 5-205.11 - The kitchen hand sink is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. - 6-202.14 - The Ladies Room door was propped open.
Keep restroom closed door closed at all times. - 6-501.12 - Repeat Kitchen floor under equipments was noted in need of cleaning.Floor around water heater not kept clean.Caulking moldy at 3-part sink and food prep sink.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
September 22, 2005 (Routine)
Violations:
- 3-302.11 - Corrected During Inspection Critical Repeat Some food not covered food in the cook line refrigerators.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 3-304.14 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 3-305.11 - Bucket of soy sauce on kitchen floor.Food stored walkin freezer floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3-501.17 - Critical Repeat The prepared, refrigerated ready-eat-food (Sauce, rice , chicken, beef...) held more than 24 hours is not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact. - 4-201.11 - Repeat The 2 home style microwaves (GE and Westinghouse) are not designed and constructed to be durable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 4-501.12 - The cutting boards are stained and heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized . - 4-601.11 - Repeat Cook line refrigerator door gaskets not kept clean.Walkin shelves in need of cleaning.
Maintain nonfood-contact surfaces of equipment clean. - 4-601.11A - Critical The following utensils were observed soiled to sight and touch: inside of cook line refrigerators.
Clean and sanitize these surfaces for food contact. - 4-602.13 - Repeat The kitchen shelves, exterior of refrigerators, refrigerator covers had accumulations of grime and debris.Spice cart in need of cleaning.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 4-903.11 - Boxes of single service items stored on floor.
Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor. - 5-205.11 - The kitchen hand sink is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. - 6-202.14 - The Ladies Room door was propped open.
Keep restroom closed door closed at all times. - 6-501.12 - Repeat Kitchen floor under equipments was noted in need of cleaning.Floor around water heater not kept clean.Caulking moldy at 3-part sink and food prep sink.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
June 16, 2005 (Routine)
Violations:
- 2-402.11 - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 3-301.11 - Critical An improper scoop was found in the MSG container.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 3-302.11 - Critical Repeat Some unwrapped or uncovered food in the cook line refrigerators.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 3-302.11 - Critical Repeat Raw chicken stored over ready-to-eat (RTE) food in the walkin cooler unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use rice scoop in standing water.
Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 3-305.11 - Repeat Food stored on the walkin freezer floor.
Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination. - 3-501.13 - Corrected During Inspection Improper methods used to thaw frozen ducks.
Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process. - 3-501.17 - Critical Repeat The prepared, refrigerated ready-to-eat food (Beef, chicken, sauce...) held more than 24 hours is not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact. - 4-101.111 - The nonfood contact surface of the wooden pallet is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 4-201.11 - Repeat The two homestandard micrwaves (GE , westinghouse) are not designed and constructed to be durable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 4-203.11 - Repeat The Fahrenheit food temperature measuring device located in the kitchen is not accurate.
Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. - 4-501.11 - The ice machine was observed in a state of disrepair and damaged: leaking water on floor.
Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 4-501.116 - Repeat The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution. - 4-601.11 - Repeat The exterior surfaces of the refrigerators and walkin shelves were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
Maintain nonfood-contact surfaces of equipment clean. - 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: soda gun holders, inside of prep refrigerators.
Clean and sanitize these surfaces for food contact. - 4-602.13 - Repeat Spice carts, kitchen shelves and hood had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 5-205.11 - The kitchen back hand sink is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. - 6-501.12 - Repeat Kitchen floor under equipments and at corner in need of cleaning.caulking moldy at dish machine.Floor around water heater not kept clean.Walkin cooler fan guard in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 6-501.14 - Greasy kitchen hood in need of cleaning.
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials. - 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
June 16, 2005 (Routine)
Violations:
- 2-402.11 - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 3-301.11 - Critical An improper scoop was found in the MSG container.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 3-302.11 - Critical Repeat Some unwrapped or uncovered food in the cook line refrigerators.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 3-302.11 - Critical Repeat Raw chicken stored over ready-to-eat (RTE) food in the walkin cooler unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use rice scoop in standing water.
Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 3-305.11 - Repeat Food stored on the walkin freezer floor.
Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination. - 3-501.13 - Corrected During Inspection Improper methods used to thaw frozen ducks.
Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process. - 3-501.17 - Critical Repeat The prepared, refrigerated ready-to-eat food (Beef, chicken, sauce...) held more than 24 hours is not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact. - 4-101.111 - The nonfood contact surface of the wooden pallet is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 4-201.11 - Repeat The two homestandard micrwaves (GE , westinghouse) are not designed and constructed to be durable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 4-203.11 - Repeat The Fahrenheit food temperature measuring device located in the kitchen is not accurate.
Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. - 4-501.11 - The ice machine was observed in a state of disrepair and damaged: leaking water on floor.
Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 4-501.116 - Repeat The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution. - 4-601.11 - Repeat The exterior surfaces of the refrigerators and walkin shelves were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
Maintain nonfood-contact surfaces of equipment clean. - 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: soda gun holders, inside of prep refrigerators.
Clean and sanitize these surfaces for food contact. - 4-602.13 - Repeat Spice carts, kitchen shelves and hood had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 5-205.11 - The kitchen back hand sink is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. - 6-501.12 - Repeat Kitchen floor under equipments and at corner in need of cleaning.caulking moldy at dish machine.Floor around water heater not kept clean.Walkin cooler fan guard in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 6-501.14 - Greasy kitchen hood in need of cleaning.
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials. - 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
March 16, 2005 (Routine)
Violations:
- 2-402.11 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 3-302.11 - Critical Repeat Raw animal food (eggs) stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.11 - Critical Repeat Unwrapped or uncovered food in the refrigerators/freezers.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 3-305.11 - Repeat Food stored on the walk-in refrigerator/freezer floors and/or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3-307.11 - Won tons were found stored on top of trash cans.
Protect food from miscellaneous sources of contamination. - 3-501.13 - Repeat Improper methods used to thaw pork. THe meat was found in a bowl of room temperature water.
Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process. - 3-501.15 - The methods used for cooling were not adequate. Eggrolls were found cooling in the hall at room temperature.
Cool foods by the following methods: a) Placing food in shallow pans with a product depth of 4 inches or less. b.) Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c) Using rapid chill cooling equipment (blast freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling. - 3-501.16 - Critical Eggrolls were hot holding at 130 F.
Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria. - 3-501.16A2 - Critical Shell eggs not treated to destroy all viable Salmonellae were not stored in a refrigerated unit with an ambient air temperature of 45oF or less.
Shell eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment with an ambient air temperature of 45oF or less. - 4-101.11 - The food contact surface of the wooden board used in the cooking prep area is not resistant to pitting, chipping, crazing, scratching, scoring, distortion, and/or decomposition. It was found worn and paint peeling. Linen was stored under cutting boards. Replace linen with washable rubber mats.
Repair or replace the @EQUIPMENT@ so that is resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. - 4-102.11B2 - The grocery bags being used to store food directly in are not clean.
Discontinue use of the @ITEM@ as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food. - 4-201.11 - Critical The two (2) homestandard microwaves (GE, Westinghouse) are not designed and constructed to be durable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 4-203.11 - Corrected During Inspection Repeat The Fahrenheit food temperature measuring device located in the above referenced line refrigerator is not accurate.
Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. - 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. The chlorine sanitizer for the wiping cloths was<50 ppm.
Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution. - 4-601.11A - Critical The following utensils were observed soiled to sight and touch: inside the prep refrigerators, carts, rice scoops,soda holster.
Clean and sanitize these surfaces for food contact. - 4-602.12 - The food contact equipment surface of the hood and all the equipment under it is observed soiled with accumulations of grime, grease and debris.
Clean the food contact surface of the cooking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attraction of insects when not in use. - 4-602.13 - The nonfood contact surface of all the equipment had accumulations of grime and debris. i.e. exteriors of equipment, shelves, stools , wooden pot holders
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 5-205.11 - The handwashing station at the bar is being used for purposes other than washing hands. i.e.bottles were stored in the sink
The handwashing facility identified above is to be used for washing hands only. - 5-501.113 - Outside refuse container was uncovered.
Cover all waste containers when not in continuous use. - 6-303.11 - Repeat Inadequate light was noted in the food prep area in the back hallway.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. - 6-501.12 - Repeat The floors in corners and under equipment needed cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 6-501.16 - Mops and brooms are not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
March 16, 2005 (Routine)
Violations:
- 2-402.11 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 3-302.11 - Critical Repeat Raw animal food (eggs) stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.11 - Critical Repeat Unwrapped or uncovered food in the refrigerators/freezers.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 3-305.11 - Repeat Food stored on the walk-in refrigerator/freezer floors and/or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3-307.11 - Won tons were found stored on top of trash cans.
Protect food from miscellaneous sources of contamination. - 3-501.13 - Repeat Improper methods used to thaw pork. THe meat was found in a bowl of room temperature water.
Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process. - 3-501.15 - The methods used for cooling were not adequate. Eggrolls were found cooling in the hall at room temperature.
Cool foods by the following methods: a) Placing food in shallow pans with a product depth of 4 inches or less. b.) Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c) Using rapid chill cooling equipment (blast freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling. - 3-501.16 - Critical Eggrolls were hot holding at 130 F.
Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria. - 3-501.16A2 - Critical Shell eggs not treated to destroy all viable Salmonellae were not stored in a refrigerated unit with an ambient air temperature of 45oF or less.
Shell eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment with an ambient air temperature of 45oF or less. - 4-101.11 - The food contact surface of the wooden board used in the cooking prep area is not resistant to pitting, chipping, crazing, scratching, scoring, distortion, and/or decomposition. It was found worn and paint peeling. Linen was stored under cutting boards. Replace linen with washable rubber mats.
Repair or replace the @EQUIPMENT@ so that is resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. - 4-102.11B2 - The grocery bags being used to store food directly in are not clean.
Discontinue use of the @ITEM@ as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food. - 4-201.11 - Critical The two (2) homestandard microwaves (GE, Westinghouse) are not designed and constructed to be durable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 4-203.11 - Corrected During Inspection Repeat The Fahrenheit food temperature measuring device located in the above referenced line refrigerator is not accurate.
Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. - 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. The chlorine sanitizer for the wiping cloths was<50 ppm.
Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution. - 4-601.11A - Critical The following utensils were observed soiled to sight and touch: inside the prep refrigerators, carts, rice scoops,soda holster.
Clean and sanitize these surfaces for food contact. - 4-602.12 - The food contact equipment surface of the hood and all the equipment under it is observed soiled with accumulations of grime, grease and debris.
Clean the food contact surface of the cooking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attraction of insects when not in use. - 4-602.13 - The nonfood contact surface of all the equipment had accumulations of grime and debris. i.e. exteriors of equipment, shelves, stools , wooden pot holders
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 5-205.11 - The handwashing station at the bar is being used for purposes other than washing hands. i.e.bottles were stored in the sink
The handwashing facility identified above is to be used for washing hands only. - 5-501.113 - Outside refuse container was uncovered.
Cover all waste containers when not in continuous use. - 6-303.11 - Repeat Inadequate light was noted in the food prep area in the back hallway.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. - 6-501.12 - Repeat The floors in corners and under equipment needed cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 6-501.16 - Mops and brooms are not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
December 09, 2004 (Routine)
Violations:
- 5-501.16 - There is no refuse container at the area immediately adjacent to the front hand sink.
Provide a refuse container for the disposal of paper towels at the hand sink. - 3-304.12 - In-use utensils improperly stored between use. In noodles in front by ice machine.
Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. (Walk in Cooler and Walk in Freezer
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 4-204.112 - The temperature measuring device in the True Reach in refrigerator was not properly located in the warmest part of the unit.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. - 4-203.11 - The Fahrenheit food temperature measuring device located in the Bel Air (one door) on cookline is not accurate.
Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. - 3-302.12 - Repeat Unlabeled food containers. Corn starch not labelled
Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. - 4-201.11 - The single service plastic containers being re-used are not designed and constructed to be durable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 6-501.110 - Employees are not using the dressing rooms or lockers provided. Cigarettes and cell phone located next to corn starch in kitchen
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 4-501.12 - The cutting board(s) along the cookline prep refrigerators are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized . - 3-202.15 - Critical Repeat Food from damaged packaging offered for sale or service.
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. - 6-303.11 - Inadequate light was noted in the hallway in back being used to store cans.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3-501.17 - Critical The prepared, refrigerated RTE egg rolls held more than 24 hours is not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact. - 4-101.15 - Critical Repeat Galvanized cans of sauces are being used in contact with acidic foods.
Discontinue use of galvanized metal as a food contact surface with acidic foods to prevent heavy metal contamination. - 3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 3-304.13 - Repeat Linens and/or napkins were in contact with food in walk in freezer.
Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer. - 4-602.11 - Critical The cleaning schedule for containers on spice cart are not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained.
The person in charge must develop a cleaning regimen that is based on the soil that may accumulate in/on the @EQUIPMENT@ and present this regimen to the Health Department to seek approval. Discontinue use of the @EQUIPMENT@ until approval is made. - 4-501.11 - Walk in Freezer condenser was observed freezing up.
Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 6-501.12 - Repeat Floors and walls under and behind cookline equipment had accumulations of grease and food debris.Floor in walk in freezer dirty.Caulking by dishwasher moldy.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk in freezer and refrigerator.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.11 - Critical Repeat Unwrapped or uncovered food in the walk in units, and reach in units.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: hood filters dirty, walk in shelves, and can opener
Maintain nonfood-contact surfaces of equipment clean.
Joint inspection with Amy Varley
December 09, 2004 (Routine)
Violations:
- 5-501.16 - There is no refuse container at the area immediately adjacent to the front hand sink.
Provide a refuse container for the disposal of paper towels at the hand sink. - 3-304.12 - In-use utensils improperly stored between use. In noodles in front by ice machine.
Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. (Walk in Cooler and Walk in Freezer
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 4-204.112 - The temperature measuring device in the True Reach in refrigerator was not properly located in the warmest part of the unit.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. - 4-203.11 - The Fahrenheit food temperature measuring device located in the Bel Air (one door) on cookline is not accurate.
Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. - 3-302.12 - Repeat Unlabeled food containers. Corn starch not labelled
Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. - 4-201.11 - The single service plastic containers being re-used are not designed and constructed to be durable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 6-501.110 - Employees are not using the dressing rooms or lockers provided. Cigarettes and cell phone located next to corn starch in kitchen
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 4-501.12 - The cutting board(s) along the cookline prep refrigerators are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized . - 3-202.15 - Critical Repeat Food from damaged packaging offered for sale or service.
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. - 6-303.11 - Inadequate light was noted in the hallway in back being used to store cans.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3-501.17 - Critical The prepared, refrigerated RTE egg rolls held more than 24 hours is not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact. - 4-101.15 - Critical Repeat Galvanized cans of sauces are being used in contact with acidic foods.
Discontinue use of galvanized metal as a food contact surface with acidic foods to prevent heavy metal contamination. - 3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 3-304.13 - Repeat Linens and/or napkins were in contact with food in walk in freezer.
Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer. - 4-602.11 - Critical The cleaning schedule for containers on spice cart are not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained.
The person in charge must develop a cleaning regimen that is based on the soil that may accumulate in/on the @EQUIPMENT@ and present this regimen to the Health Department to seek approval. Discontinue use of the @EQUIPMENT@ until approval is made. - 4-501.11 - Walk in Freezer condenser was observed freezing up.
Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 6-501.12 - Repeat Floors and walls under and behind cookline equipment had accumulations of grease and food debris.Floor in walk in freezer dirty.Caulking by dishwasher moldy.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk in freezer and refrigerator.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.11 - Critical Repeat Unwrapped or uncovered food in the walk in units, and reach in units.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: hood filters dirty, walk in shelves, and can opener
Maintain nonfood-contact surfaces of equipment clean.
Joint inspection with Amy Varley
November 04, 2004 (Routine)
Violations:
- 2-401.11 - Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. (walk-in refrigerator)
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw meat stored above cooked food and vegetables.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.11 - Critical Repeat Unwrapped or uncovered food in the reach-in and walk-in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 3-304.13 - Repeat Linens and/or napkins were in contact with food. Use linens to cover food in walk-in refrigerator.
Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer. - 3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 4-101.111 - Linens used to line cutting boards.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 4-202.16 - Repeat Milk crates used as shelving.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 3-302.12 - Repeat Some unlabeled food containers noted.
Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. - 3-501.13 - Improper methods used to thaw FOOD. Defrosting frozen meat in a bucket of standing water under 3-pt sink.
Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process. - 3-202.15 - Critical Repeat Food from damaged packaging offered for service. Dented cans of apple sauce, mushroom, water chestnut, hoisin sauce found in storage racks.
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. - 4-601.11A - Critical Repeat The rolling pins, slicer and cutting board were observed soiled to sight and touch.
Clean and sanitize these surfaces for food contact. - 4-601.11 - Repeat The shelving below work table, food carts, walk-in shelves were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.Hood filters were dirty.
Maintain nonfood-contact surfaces of equipment clean. - 6-501.12 - Repeat Floor at corners, under equipment and stove area were noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
November 04, 2004 (Routine)
Violations:
- 2-401.11 - Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. (walk-in refrigerator)
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw meat stored above cooked food and vegetables.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.11 - Critical Repeat Unwrapped or uncovered food in the reach-in and walk-in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 3-304.13 - Repeat Linens and/or napkins were in contact with food. Use linens to cover food in walk-in refrigerator.
Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer. - 3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 4-101.111 - Linens used to line cutting boards.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 4-202.16 - Repeat Milk crates used as shelving.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 3-302.12 - Repeat Some unlabeled food containers noted.
Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. - 3-501.13 - Improper methods used to thaw FOOD. Defrosting frozen meat in a bucket of standing water under 3-pt sink.
Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process. - 3-202.15 - Critical Repeat Food from damaged packaging offered for service. Dented cans of apple sauce, mushroom, water chestnut, hoisin sauce found in storage racks.
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. - 4-601.11A - Critical Repeat The rolling pins, slicer and cutting board were observed soiled to sight and touch.
Clean and sanitize these surfaces for food contact. - 4-601.11 - Repeat The shelving below work table, food carts, walk-in shelves were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.Hood filters were dirty.
Maintain nonfood-contact surfaces of equipment clean. - 6-501.12 - Repeat Floor at corners, under equipment and stove area were noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
September 13, 2004 (Routine)
Violations:
- 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw meat stored over cooked food and clean cut vegetables in walk-in.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.11 - Critical Repeat Unwrapped or uncovered food in the reach-in and walk-in refrigerators.Cross stacking of uncovered foods noted in walk-in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation after handling soiled equipment or utensils.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands. - 2-301.14 - Critical Repeat A food employee failed to wash his or her hands during food preparation when changing tasks.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands. - 4-204.112 - There was no temperature measuring device located in the prep refrigerator in the cooks line.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 4-101.15 - Critical Repeat A galvanized cans is being used in contact with acidic foods. Many galvanized cans are being reused to store foods.
Discontinue use of galvanized metal as a food contact surface with acidic foods to prevent heavy metal contamination. - 3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 3-304.13 - Repeat Linens and/or napkins were in contact with food. Linens used to cover eggrolls and vegetables.
Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer. - 3-501.16A2 - Critical Repeat Egg rolls cold holding at 70oF should be discarded.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. - 3-501.16A2 - Critical Repeat Mung bean sprouts stored at room temperature.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 2-401.11 - Critical Repeat The kitchen employees are drinking from an uncovered container in the food preparation area.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed boxes of chicken on the floor in the prep area.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 4-202.16 - Repeat The nonfood contact surface of the soda crates are not designed or constructed to be easily cleanable. Using soda crates as shelving.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 3-304.12 - Repeat In-use utensils improperly stored between use. Knife found stored in between equipment.Rice scoops stored in standing water.
Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-301.11 - Critical Repeat An improper scoop was being used to dispense several bulk food. Plastic bowls with out a handle were in used.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 6-501.16 - Repeat Mops and brooms are not hung up to air dry. Mops were found on the floor and leaning on walls,
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 7-102.11 - Critical Working containers of cleaners are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
September 13, 2004 (Routine)
Violations:
- 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw meat stored over cooked food and clean cut vegetables in walk-in.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.11 - Critical Repeat Unwrapped or uncovered food in the reach-in and walk-in refrigerators.Cross stacking of uncovered foods noted in walk-in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation after handling soiled equipment or utensils.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands. - 2-301.14 - Critical Repeat A food employee failed to wash his or her hands during food preparation when changing tasks.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands. - 4-204.112 - There was no temperature measuring device located in the prep refrigerator in the cooks line.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 4-101.15 - Critical Repeat A galvanized cans is being used in contact with acidic foods. Many galvanized cans are being reused to store foods.
Discontinue use of galvanized metal as a food contact surface with acidic foods to prevent heavy metal contamination. - 3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 3-304.13 - Repeat Linens and/or napkins were in contact with food. Linens used to cover eggrolls and vegetables.
Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer. - 3-501.16A2 - Critical Repeat Egg rolls cold holding at 70oF should be discarded.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. - 3-501.16A2 - Critical Repeat Mung bean sprouts stored at room temperature.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 2-401.11 - Critical Repeat The kitchen employees are drinking from an uncovered container in the food preparation area.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed boxes of chicken on the floor in the prep area.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 4-202.16 - Repeat The nonfood contact surface of the soda crates are not designed or constructed to be easily cleanable. Using soda crates as shelving.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 3-304.12 - Repeat In-use utensils improperly stored between use. Knife found stored in between equipment.Rice scoops stored in standing water.
Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-301.11 - Critical Repeat An improper scoop was being used to dispense several bulk food. Plastic bowls with out a handle were in used.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 6-501.16 - Repeat Mops and brooms are not hung up to air dry. Mops were found on the floor and leaning on walls,
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 7-102.11 - Critical Working containers of cleaners are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
July 15, 2004 (Routine)
Violations:
- 4-501.11 - Repeat Walk-in freezer icing up.paint /laminates of table top peeling off.
Repair the walk-in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 3-301.11 - Critical Repeat An improper scoop was found in the FOOD. (Using plastic containers with out handle.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 3-202.15 - Critical Repeat Food from damaged/severely dented cans offered for service. Found several dented cans and one can oozing product out of can.
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. - 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw meats stored above cooked food, vegetables, sauces, and fruits.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.11 - Critical Repeat Unwrapped or uncovered food in the reach-in and walk-in refrigerators.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 3-304.14 - Repeat Wiping cloths improperly stored between use. Several wiping cloth stored on counters/prep table.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 3-302.12 - Repeat Some food containers are unlabeled.
Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. - 3-304.12 - Repeat In-use utensils improperly stored between use. Knives stored in between equipment.Scoop stored on standing water. (rice scoops)
Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 2-401.11 - Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 4-101.15 - Critical Repeat A galvanized cans are being used to store foods.
Discontinue use of galvanized metal as a food contact surface with acidic foods to prevent heavy metal contamination. - 4-702.11 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: food containers/bowls
After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use. - 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: can opener, cutting board, inside reach-in refrigerators, and vegetable peeler.
Clean and sanitize these surfaces for food contact. - 5-205.11 - Critical Repeat The handwashing facility located at the kitchen prep area is blocked, preventing access by employees for easy handwashing. This hand sink is the only hand sink close to the back prep area.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. - 5-205.11 - Critical Repeat The handwashing station by the ice machine is being used for purposes other than washing hands.
The handwashing facility identified above is to be used for washing hands only. - 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. (Lots of food in the walk-in refrigerator and freezer floor)
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelves throughout in prep area, walk-in refrigerator shelves, food carts, exterior of equipment, and stove top.
Maintain nonfood-contact surfaces of equipment clean. - 6-303.11 - Two lights in hood burn out.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. - 6-501.12 - Repeat Floor under equipment , at corners, in back area hallway and in walk-in refrigerator were noted in need of cleaning.Walk-in walls moldy.Wall in some area was noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 4-101.111 - The metal banded brus is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 4-202.16 - Repeat The milk crates and soda crates are not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
July 15, 2004 (Routine)
Violations:
- 4-501.11 - Repeat Walk-in freezer icing up.paint /laminates of table top peeling off.
Repair the walk-in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 3-301.11 - Critical Repeat An improper scoop was found in the FOOD. (Using plastic containers with out handle.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 3-202.15 - Critical Repeat Food from damaged/severely dented cans offered for service. Found several dented cans and one can oozing product out of can.
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. - 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw meats stored above cooked food, vegetables, sauces, and fruits.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.11 - Critical Repeat Unwrapped or uncovered food in the reach-in and walk-in refrigerators.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 3-304.14 - Repeat Wiping cloths improperly stored between use. Several wiping cloth stored on counters/prep table.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 3-302.12 - Repeat Some food containers are unlabeled.
Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. - 3-304.12 - Repeat In-use utensils improperly stored between use. Knives stored in between equipment.Scoop stored on standing water. (rice scoops)
Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 2-401.11 - Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 4-101.15 - Critical Repeat A galvanized cans are being used to store foods.
Discontinue use of galvanized metal as a food contact surface with acidic foods to prevent heavy metal contamination. - 4-702.11 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: food containers/bowls
After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use. - 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: can opener, cutting board, inside reach-in refrigerators, and vegetable peeler.
Clean and sanitize these surfaces for food contact. - 5-205.11 - Critical Repeat The handwashing facility located at the kitchen prep area is blocked, preventing access by employees for easy handwashing. This hand sink is the only hand sink close to the back prep area.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. - 5-205.11 - Critical Repeat The handwashing station by the ice machine is being used for purposes other than washing hands.
The handwashing facility identified above is to be used for washing hands only. - 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. (Lots of food in the walk-in refrigerator and freezer floor)
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelves throughout in prep area, walk-in refrigerator shelves, food carts, exterior of equipment, and stove top.
Maintain nonfood-contact surfaces of equipment clean. - 6-303.11 - Two lights in hood burn out.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. - 6-501.12 - Repeat Floor under equipment , at corners, in back area hallway and in walk-in refrigerator were noted in need of cleaning.Walk-in walls moldy.Wall in some area was noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 4-101.111 - The metal banded brus is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 4-202.16 - Repeat The milk crates and soda crates are not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
May 06, 2004 (Routine)
Violations:
- 3-301.11 - Critical An improper scoop was found in the several food containers.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 3-202.15 - Critical Food from severely damaged cans offered for service.
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. - 3-304.12 - Repeat In-use utensils improperly stored between use. Knives stored in between equipment.Scoops stored in standing water.
Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Several containers of raw meats were found stored above cooked food, clean vegetables, RTE foods and produce in walk-in refrigerator and in the reach-in refrigerators.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.11 - Critical Repeat Unwrapped or uncovered food containers in the reach-in and walk-in refrigerators.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 2-301.14 - Critical A food employee failed to wash his or her hands during food preparation when changing tasks.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands. - 2-401.11 - Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 2-402.11 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 3-304.14 - Repeat Heavily soiled wiping cloths in use.
Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil. - 3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 3-304.13 - Linens and/or napkins were in contact with food. Using linens to cover eggrolls, rice etc..
Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer. - 3-302.12 - Repeat Several unlabeled food containers found in the facility.
Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. - 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Lots of food items stored on floor in walk-in refrigerator and freezer.Food stored ion floor in prep area and in front service area.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 4-101.15 - Critical A galvanized cans is being used in contact with acidic foods in the walk-in refrigerator.
Discontinue use of galvanized metal as a food contact surface with acidic foods to prevent heavy metal contamination. - 4-101.11 - Repeat The food contact surface of the oriental strainer is not durable, corrosion resistant, and/or nonabsorbent.
Repair or replace the oriental strainer so that it is durable, corrosion resistant, and nonabsorbent. - 3-501.13 - Repeat Improper methods used to thaw frozen egg rolls. Bus pan filled with frozen egg rolls sitting out in prep table.
Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process. - 3-501.16A2 - Critical Repeat Shell eggs not treated to destroy all viable Salmonellae were not stored in a refrigerated unit with an ambient air temperature of 45oF or less. Storing 8 flats of eggs in prep area on the shelf below work table.
Shell eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment with an ambient air temperature of 45oF or less. - 3-501.16A2 - Critical Repeat Pooled eggs cold holding at 70oF in the cook line should be discarded.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. - 3-501.16A2 - Critical Repeat Mung beans cold holding at room temperature.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 4-601.11 - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: frying pans.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelving throughout kitchen prep area, walk-in refrigerator racks, food carts, exterior of food containers table tops and stove top.
Maintain nonfood-contact surfaces of equipment clean. - 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: slicer, peeler, mixer parts, interior of reach-in refrigerators and cutting boards.
Clean and sanitize these surfaces for food contact. - 5-205.15B - Repeat The faucet of the 3-pt sink was noted leaking.
Repair the plumbing fixtures so that they are in good operating condition. - 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: bus pans and tongs. Observed the kitchen employee using small bowls and tongs to portion raw meats and produce then rinsing without cleaning and sanitizing wares before reusing said wares.
After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use. - 5-205.11 - Critical Repeat The handwashing facility located at the kitchen prep area is blocked by a prep table, preventing access by employees for easy handwashing. This hand sink is the only hand sink close to the back prep area.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. - 4-602.12 - The cavity, door seal of the microwave oven was observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours. - 4-101.111 - Repeat Aluminum foil, cardboard boxes and linens used to line shelving in kitchen and bar area.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 6-501.12 - Repeat Kitchen floor under equipment,, under and back of stove and at corners was noted in need of cleaning.Floors of Walk-ins were noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 6-501.16 - Repeat Mops and brooms are not hung up to air dry. Provide a better mop hanger.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 4-202.16 - Repeat The milk crates and soda crates were used as shelving in back prep area and in front service area.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 4-501.11 - Paint peeling off couple of table/counter top.
Repair the counter top to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 4-502.13 - Cardboard boxes were observed reused for the storage of FOOD.
Discontinue the reuse of single-use containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs. - 4-502.13 - Manufacturer containers were observed reused for the storage of FOOD. (plastic containers of tofu)
Discontinue the reuse of single-use containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs. - 4-501.16 - The compartments of the manual warewashing sink was observed being used for handwashing activity.
A warewashing sink may not be used for handwashing due to risk of exposure of food or food contact equipment and utensils to contamination.
May 06, 2004 (Routine)
Violations:
- 3-301.11 - Critical An improper scoop was found in the several food containers.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 3-202.15 - Critical Food from severely damaged cans offered for service.
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. - 3-304.12 - Repeat In-use utensils improperly stored between use. Knives stored in between equipment.Scoops stored in standing water.
Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Several containers of raw meats were found stored above cooked food, clean vegetables, RTE foods and produce in walk-in refrigerator and in the reach-in refrigerators.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.11 - Critical Repeat Unwrapped or uncovered food containers in the reach-in and walk-in refrigerators.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 2-301.14 - Critical A food employee failed to wash his or her hands during food preparation when changing tasks.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands. - 2-401.11 - Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 2-402.11 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 3-304.14 - Repeat Heavily soiled wiping cloths in use.
Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil. - 3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 3-304.13 - Linens and/or napkins were in contact with food. Using linens to cover eggrolls, rice etc..
Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer. - 3-302.12 - Repeat Several unlabeled food containers found in the facility.
Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. - 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Lots of food items stored on floor in walk-in refrigerator and freezer.Food stored ion floor in prep area and in front service area.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 4-101.15 - Critical A galvanized cans is being used in contact with acidic foods in the walk-in refrigerator.
Discontinue use of galvanized metal as a food contact surface with acidic foods to prevent heavy metal contamination. - 4-101.11 - Repeat The food contact surface of the oriental strainer is not durable, corrosion resistant, and/or nonabsorbent.
Repair or replace the oriental strainer so that it is durable, corrosion resistant, and nonabsorbent. - 3-501.13 - Repeat Improper methods used to thaw frozen egg rolls. Bus pan filled with frozen egg rolls sitting out in prep table.
Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process. - 3-501.16A2 - Critical Repeat Shell eggs not treated to destroy all viable Salmonellae were not stored in a refrigerated unit with an ambient air temperature of 45oF or less. Storing 8 flats of eggs in prep area on the shelf below work table.
Shell eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment with an ambient air temperature of 45oF or less. - 3-501.16A2 - Critical Repeat Pooled eggs cold holding at 70oF in the cook line should be discarded.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. - 3-501.16A2 - Critical Repeat Mung beans cold holding at room temperature.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 4-601.11 - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: frying pans.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelving throughout kitchen prep area, walk-in refrigerator racks, food carts, exterior of food containers table tops and stove top.
Maintain nonfood-contact surfaces of equipment clean. - 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: slicer, peeler, mixer parts, interior of reach-in refrigerators and cutting boards.
Clean and sanitize these surfaces for food contact. - 5-205.15B - Repeat The faucet of the 3-pt sink was noted leaking.
Repair the plumbing fixtures so that they are in good operating condition. - 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: bus pans and tongs. Observed the kitchen employee using small bowls and tongs to portion raw meats and produce then rinsing without cleaning and sanitizing wares before reusing said wares.
After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use. - 5-205.11 - Critical Repeat The handwashing facility located at the kitchen prep area is blocked by a prep table, preventing access by employees for easy handwashing. This hand sink is the only hand sink close to the back prep area.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. - 4-602.12 - The cavity, door seal of the microwave oven was observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours. - 4-101.111 - Repeat Aluminum foil, cardboard boxes and linens used to line shelving in kitchen and bar area.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 6-501.12 - Repeat Kitchen floor under equipment,, under and back of stove and at corners was noted in need of cleaning.Floors of Walk-ins were noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 6-501.16 - Repeat Mops and brooms are not hung up to air dry. Provide a better mop hanger.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 4-202.16 - Repeat The milk crates and soda crates were used as shelving in back prep area and in front service area.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 4-501.11 - Paint peeling off couple of table/counter top.
Repair the counter top to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 4-502.13 - Cardboard boxes were observed reused for the storage of FOOD.
Discontinue the reuse of single-use containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs. - 4-502.13 - Manufacturer containers were observed reused for the storage of FOOD. (plastic containers of tofu)
Discontinue the reuse of single-use containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs. - 4-501.16 - The compartments of the manual warewashing sink was observed being used for handwashing activity.
A warewashing sink may not be used for handwashing due to risk of exposure of food or food contact equipment and utensils to contamination.
March 02, 2004 (Routine)
Violations:
- 3-302.12 - Some bulk food containers not labeled.
Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. - 4-101.11 - The food contact surface of the bus pans are not resistant to pitting, chipping, crazing, scratching, scoring, distortion, and/or decomposition.
Replace the bus pans so that is resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. - 4-101.11 - The food contact surface of the cardboard boxes are not durable, corrosion resistant, and/or nonabsorbent.
Replace the cardboard boxes so that it is durable, corrosion resistant, and nonabsorbent. - 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 5-205.11 - The handwashing facility located at the back area is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. - 5-205.11 - The handwashing station at the front is being used for purposes other than washing hands.
The handwashing facility identified above is to be used for washing hands only. - 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw animal food stored above cooked food and produce.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.11 - Critical Repeat Unwrapped or uncovered food in the observed in refrigerator units.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 4-501.12 - The cutting board in the prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized . - 3-304.12 - Repeat Knives stored in between equipments.
Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: slicer, interior of reach-in refrigerator.
Clean and sanitize these surfaces for food contact. - 2-401.11 - Critical Open drinking containers were stored in the prep table.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 3-501.16A2 - Critical Shell eggs not treated to destroy all viable Salmonellae were not stored in a refrigerated unit with an ambient air temperature of 45oF or less. Storing 6 flats of eggs in prep area. at room temperature. Eggs was at 79oF.
Shell eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment with an ambient air temperature of 45oF or less. - 3-501.16A2 - Critical Repeat Wanton cold holding at 84oF.Mung Beans sprout kept at room temperature.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 4-101.111 - Lining shelves with cloth in front service area. (drinking glasses).Food cart lined with aluminum foil.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 3-304.14 - Repeat Wet wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 4-601.11 - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: frying pans.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: food carts, shelving, walk-in refrigerator and freezer racks, exterior of equipment, stove top and gaskets of refrigerators.
Maintain nonfood-contact surfaces of equipment clean. - 5-205.15B - The sink faucet was noted leaking.
Repair the plumbing fixtures so that they are in good operating condition. - 6-501.12 - Repeat Floor in the kitchen and prep area especially at corners, under equipment, under shelving, and in the stove area were noted in need of cleaning.Walk-in floor was noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 4-204.11 - Grease from the exhaust hood system at the cook line was observed dripping.
Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles. - 4-202.16 - Repeat Milkcrates and sodacrates where used as shelving.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 6-301.11 - Soap was not provided at the handwashing facility in the kitchen prep area.
Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
March 02, 2004 (Routine)
Violations:
- 3-302.12 - Some bulk food containers not labeled.
Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. - 4-101.11 - The food contact surface of the bus pans are not resistant to pitting, chipping, crazing, scratching, scoring, distortion, and/or decomposition.
Replace the bus pans so that is resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. - 4-101.11 - The food contact surface of the cardboard boxes are not durable, corrosion resistant, and/or nonabsorbent.
Replace the cardboard boxes so that it is durable, corrosion resistant, and nonabsorbent. - 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 5-205.11 - The handwashing facility located at the back area is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. - 5-205.11 - The handwashing station at the front is being used for purposes other than washing hands.
The handwashing facility identified above is to be used for washing hands only. - 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw animal food stored above cooked food and produce.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.11 - Critical Repeat Unwrapped or uncovered food in the observed in refrigerator units.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 4-501.12 - The cutting board in the prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized . - 3-304.12 - Repeat Knives stored in between equipments.
Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: slicer, interior of reach-in refrigerator.
Clean and sanitize these surfaces for food contact. - 2-401.11 - Critical Open drinking containers were stored in the prep table.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 3-501.16A2 - Critical Shell eggs not treated to destroy all viable Salmonellae were not stored in a refrigerated unit with an ambient air temperature of 45oF or less. Storing 6 flats of eggs in prep area. at room temperature. Eggs was at 79oF.
Shell eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment with an ambient air temperature of 45oF or less. - 3-501.16A2 - Critical Repeat Wanton cold holding at 84oF.Mung Beans sprout kept at room temperature.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 4-101.111 - Lining shelves with cloth in front service area. (drinking glasses).Food cart lined with aluminum foil.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 3-304.14 - Repeat Wet wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 4-601.11 - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: frying pans.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: food carts, shelving, walk-in refrigerator and freezer racks, exterior of equipment, stove top and gaskets of refrigerators.
Maintain nonfood-contact surfaces of equipment clean. - 5-205.15B - The sink faucet was noted leaking.
Repair the plumbing fixtures so that they are in good operating condition. - 6-501.12 - Repeat Floor in the kitchen and prep area especially at corners, under equipment, under shelving, and in the stove area were noted in need of cleaning.Walk-in floor was noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 4-204.11 - Grease from the exhaust hood system at the cook line was observed dripping.
Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles. - 4-202.16 - Repeat Milkcrates and sodacrates where used as shelving.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 6-301.11 - Soap was not provided at the handwashing facility in the kitchen prep area.
Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
October 02, 2003 (Routine)
Violations:
- 3-305.11 - Repeat Food stored on the walk-in refrigerator and freezer floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-501.13 - Improper methods used to thaw beef.
Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process. - 6-501.16 - Mops and brooms are not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 3-304.12 - Repeat In-use utensils improperly stored between use, storing cutting knife in between equipment.
Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 4-602.13 - Repeat The nonfood contact surface of the prep table door gaskets have accumulations of grime and debris. The shelf under the steam table is dirty. Hood is dirty.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 6-501.14 - Intake and exhaust air ducts are not being cleaned, hood vents dusty.
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials. - 3-501.16A2 - Critical Bean sprouts at room temperature.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. - 4-602.12 - The food contact equipment surface of the cooking equipment were observed soiled with accumulations of grime and debris.
Clean the food contact surface of the cooking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attraction of insects when not in use. - 4-202.16 - The nonfood contact surface of the cardboard is not designed or constructed to be easily cleanable, lining shelve with cardboard. Using bamboo handle strainers. Found several raw wooden benches used as shelve. Lining the kitchen prep cart with aluminum foil.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 4-402.11 - The dishwasher table is loose from the wall, needs caulking.
1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. - 4-602.11E - Surfaces of the soda machine nozzles were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Clean the surface of soda machine nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. - 4-602.11 - Critical Equipment food contact surfaces and utensils were not cleaned, soda gun holder dirty in the inside.
Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination. - 3-304.11 - Critical Food in contact with soiled equipment or utensils, covering egg rolls container with cloths.
Use only cleaned and sanitized utensils or equipment during food preparation.
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