Southeast Asia Corner, 2972 Gallows Rd, Falls Church, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chicken 52F, cut melon 50F. | September 28, 2009 | Routine | 1 | 0 | Details / Comments |
| 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: pots being washed. | February 23, 2009 | Critical Procedures | 1 | 0 | Details / Comments |
September 28, 2009 (Routine)
Violation: 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chicken 52F, cut melon 50F.
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. CFM is aware of cold holding temperature requirement and turned down the temperature on cold holding tables. If cold items can not be maintained at 41F or below, the CFM shall ensure that employees are discarding foods after lunch (11:30am-2:30pm) and dinner (5:30pm-9pm). For today, ensure that employees are discarding all cold items at the end of lunch.
Comments:
The purpose of today's visit was to conduct a routine inspection. Foods at the buffet are informally using "Time as a Public Health" control, discarding all foods at the end of lunch and dinner service, which lasts no more than 4 hours.
During today's visit, it was noted that the lamps above food items at the buffet may be elevating the temperature of the cold foods The CFM was instructed to keep a temperature log, if foods at the buffet continue to be observed at 41F or above, steps should be taken to insure that employees are cooling the foods to 41F before placing at the buffet and that a small quantity be placed in each pan.
During the inspection, the CFM stated that all foods are made in small amount and pans are replenished when needed, and that all foods at the buffet are made daily with no leftover being kept, from lunch to dinner or from one day to the next.
Please contact me if you have any questions. Thank you.
NOTES
Water Heater: AO Smith
Dishmachine: Typhoon, observed sanitizing at 50ppm, test strips available; 3-vat sink uses Quat, Oasis 146.
Information on employee health provided to employee in Chinese and Vietnamese. Information on TPHC and temp logs were also provided.
February 23, 2009 (Critical Procedures)
Violation: 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: pots being washed.
In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Employee was instructed to wash pots at dishmachine to sanitize before using. CFM was knowledable on how to use 3-vat sink, however, was not supervising new employee. Ensure that all large pots and pans, bowls, etc that do not fit into the dishwasher are being sanitized by hand, by rinsing in a bleach water solution, as discussed.
Comments:
The purpose of today's visit was to conduct a critical procedures inspection, which focuses on foodborne illness risk factors.
By the time of you next routine inspection, in about 6 months, be sure the following is done:
1. Purchase a food thermometer. This is especially important if you begin serving a buffet, all hot foods must be maintained at 135F or higher.
2. Ensure that food purchased is stored in plastic or metal containers after it is rinsed. Today, basil was observed wrapped in newspapers.
3. Monitor how employees are washing pots and pans. All equipment that is used to cook or store foods must be sanitized after every use.
NOTES
Water Heater: AO Smith
Dishmachine: Typhoon, observed sanitizing at 50ppm, test strips available.
Grease Trap: cleaned every 2 weeks
Hood: Cleaned every 6mo, last cleaned 12/08; filters cleaned every 1 month.
Pest Control: received every 2 weeks, no pest activity found.
Information on handwashing, employee health and 3-vat sink useage was provided in English/Spanish and if available in Vietnamese and Chinese.
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