Today’s visit was to conduct a Risk Factor Assessment inspection in response to a food borne illness complaint.
EHS provided additional consultation, training, handouts, and/or written instructions on: Cooling, Cross-Contamination, Hand-washing
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. Food employee rewashed hands before starting new task
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken over raw beef and raw shrimp in walkin cooler
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Food employees rearranged raw chicken on the lowest shelf
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: 1) cooked pork dumplings 45F in 2dr glass cooler cooling overnight, 2) cooked veggie dumpling filling 44F in walkin cooler cooling overnight.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Items were discarded.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: garlic-in-oil mix 48F at room temp
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Garlic-in-oil mix was placed back into 2dr preptop cooler
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01/28/2016 | Risk Factor | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
Please send me the invoice for the dish machine by November 25.
Please fix the handle at the handsink.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site) (repeated violation)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: dented cans in dry storage
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. CFM removed dented cans
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. Food employee set up sanitizer
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11/20/2015 | Risk Factor | |
The purpose of this visit was to conduct a follow-up inspection on the walkin cooler. walkin cooler was observed at 40F and is able to hold potentially hazardous foods.
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3-vat sink piping are leaking and handle is missing from handsink
Correction: A plumbing system shall be maintained in good repair.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back screen door
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Physical Facilities Good Repair
Observation: Observed that the wall and tiles by walkin cooler and back door is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/08/2015 | Follow-up | |
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: observed several dented cans in dry storage area
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. CFM removed cans
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit- raw shell eggs over sauces in walkin cooler
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. CFM rearranged eggs to the meat shelf over the chicken
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) tofu 48F, cooked noodles 48F both in the walkin cooler, 2) cooked rice 64F at room temp
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Rice was reheated and walkin cooler air temperature went down to 41F with the potentially hazardous foods
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: walkin cooler 48F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Freezer door inside the walkin cooler was propped open and air temp dropped to 41F and below
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: food containers and lids
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Food employee sanitized containers and lids
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3-vat sink piping are leaking and handle is missing from handsink
Correction: A plumbing system shall be maintained in good repair.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back screen door
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Physical Facilities Good Repair
Observation: Observed that the wall and tiles by walkin cooler and back door is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/04/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
There are no violations observed during this visit. Thank you.
Monitor the walk in cooler temperature to ensure ambient temperature is at 41F or below.
No violation noted during this evaluation. | 09/11/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with and discussed the following handouts: Employee Health in Spanish (for future use), cooling log, sign and methods in English and Spanish. Please continue to monitor that air and food temperatures in Walkin Cooler to verify that they are holding at or below 41F. A follow-up inspection will be conducted on Tuesday, June 10 or Wednesday, June 11 unless a third party service report is faxed by Monday, June 9.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours:-------cooked chicken broth # 1 and cooked chicken broth # 2 cooling covered with plastic wrap for 2.5 hours at 83F and 84F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:---------large plastic container of cooked general tso chicken covered with plastic cover cooling at room temperature.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Bean sprouts in Walkin Cooler at 44F,
2) Tofu in Walkin Cooler at 45F,
3) Garlic in oil on spice cart at 77F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ADDED ICE TO WATER OF BOTH TOFU AND BEAN SPROUTS TO FACILITATE RAPIDLY COOLING. ITEM # 3 DISCARDED. PER MANAGER RECENT FOOD DELIVERIES THE LAST 2-3 HOURS.
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06/06/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
It was noted that the handsink at the bar had had the hot water manually turned off, manager said it had been dripping, he showed me purchased items to repair today. Please remmeber to encourage employees to wash hands at this handsink, using soap and paper towels.
It was also noted that the hood and filters needed cleaning. Hood is scheduled to be cleaned next month but filters will be cleaned later this week. Make sure they wipe the hood down, grease could be observed dripping off the filters.
NOTES:
Dishmachine: Jackson ES2000, 50 ppm.
- Critical: Food Protection from Contamination / Separate Raw from RTE (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw chicken stored over trays of eggrolls, wontons, etc.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
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10/11/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
It was noted that the facility was fairly clean, CFM was knowledgeable. CFM was reminded to have the hood cleaned soon, some build-up was observed.
Please contact me if you have any questions. Thank you.
NOTES:
Dishmachine: Jackson ES2000, 50 ppm.
*Time reflects inspection only.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Drinks with no lids stored above steam wells.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the dry storage area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Employees' medicines are not properly located to prevent contamination of food and food contact surfaces. Many bottles of vitamins stored with cans/bottles of food.
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.
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05/08/2013 | Routine | |
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