Pinoy Market And Cafe, 9675 Liberia Ave 106, Manassas, VA 20111 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the reach in cooler and or the reach in freezer.
Correction: 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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Food-contact surfaces of the washware at dishwasher are not immersed in hot water at 171ºF or above for at least 30 seconds. Therefore surfaces are not effectively sanitized.
Correction: Adjust thermostat on single-tank recirculating booster heater to provide hot water at 171ºF or convert to an approved chemical sanitization method.
|
04/23/2015 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers (sugar).
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Cooling* (corrected on site)
Observation: Pork stew noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling pork stew were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: on prep table.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
|
02/27/2014 | Routine | |
This is an inspection to follow up with the refrigerator and the dishwasher machine operations. The refrigerator was repair and working properly. The dishwasher machine is not sanitizing properly the final rinse temperture is less that 160 °F. Please discontinue using the machine and use the 3 compartment sink to sanitize food contact surfaces of equipment and utensils. Contact the Health Deparment after the machine be repair.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The dishwasher machine is not sanitizing - final rinse temperature is less than 160°F. Manual sanitation was recommended.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
|
10/25/2011 | Routine | |
All alleged violations were discussed with PIC and food worker.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Open rice bag stored under the food preparation table.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Pork hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) pork in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Cooling, Heating, and Holding Capacities
Observation: Refrigerator not holding proper temperatures for cold holding of potentially hazardous food.
Correction: Repair or provide additional refrigerator units necessary to maintain food items at 41 degrees Fahrenheit Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Dishwasher machine is not reaching proper sanitation temperatures.
Correction: Manually sanitize food contact surfaces of equipment and utensils. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Repair dishwasher machine.
|
10/24/2011 | Routine | |
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