This was a routine inspection.The facility as a whole was noted to be visibly cleaned.
- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Outer Openings, Protected / Screen Requirements
Observation: Door is kept open for ventilation and opening is protected by a screen but the screen is torn and is in need of repair.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. Repair or replace the torn screen to prevent entry of insects and contamination of food.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas.Observed a burned out celing light fixture bulbs near the baxck door.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas. replace the burned poutr bulbs
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03/09/2016 | Routine | |
This was a Risk factor Assessment inspection. The inspection focused on critical violations and their corrective action. No critical violations were observed during this visit. Food contact surfaces were noted to be visibly cleaned. There were no visible signs of pest presence on premises noted.
No violation noted during this evaluation. | 08/05/2015 | Risk Factor | |
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside the walk-in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Grease build-up on the sides of the fryers. Exterior surfaces of 5 gallon containers holding packaged chips
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (repeated violation)
Observation: The food-contact surfaces of utensils and equipment were not observed sanitized at the 3-compartment sink. An employee was observed washing and rinsing utensils at the 3-compartment sink without sanitizing them.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: The hand sink located in the front serving area is clogged, no longer in use, but gives off strong odor creating unsanitary condition in this area.
Correction: A plumbing system shall be maintained in good repair. Repair this sink properly and clean the piping properly to stop the strong odor.
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02/27/2015 | Follow-up | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination:
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. ( food containers were covered properly during the inspection)
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance:sugar, salt, MSG.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. (Each food container was properly labeled) .
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside the walk-in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Grease build-up on the sides of the fryers. Exterior surfaces of 5 gallon containers holding packaged chips
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The cavity of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of utensils and equipment were not observed sanitized at the 3-compartment sink. An employee was observed washing and rinsing utensils at the 3-compartment sink without sanitizing them.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Air Gap Design Standard, Not Less than 1' (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level was not observed. Operator inserted a beverage can and other material to seal off the air gap at the floor drain located under the 3-compartment sink.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch. (Beverage can and rubber insert were removed from the pipe to provide the air gap that was intended to be at this location)
- Plumbing / Maintained in Good Repair
Observation: The hand sink located in the front serving area is clogged, no longer in use, but gives off strong odor creating unsanitary condition in this area.
Correction: A plumbing system shall be maintained in good repair. Repair this sink properly and clean the piping properly to stop the strong odor.
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01/29/2015 | Routine | |
| No violation noted during this evaluation. | 01/29/2015 | Complaint | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: chicken broth hot holding wok without flame, per manager out during lunch service: 129f
Correction: Manager reheated the chicken stock to 201F since the manager reported that the chicken stock had been taken off a heat source 1.5 hours prior. Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- 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: Bean sprouts 58f, cooked noodles 79f on countertop, per manager out during lunch service.
Correction: Bean sprouts placed into prep cooler. Manager discarded noodles. 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.
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08/27/2014 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Continue working to correct any outstanding uncorrected violations. EHS provided manager with the following handouts: CFM guidelines, prevent cross contamination (Chinese), datemarking and cooling sign. Chlorine solution in the wiping cloth bucket measured 100ppm. Employee health policy in place. Thank you.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Observed an employee wash hands with soap, but only for 5 seconds total time and then fail to turn off the faucet using a barrier, such as a papertowel, to prevent recontaminating the hands.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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 three dented cans of bamboo shoots and One dented can of water chestnuts on a shelf along with non-dented cans.
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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw chicken over cabbage in the walk in refrigerator
- 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: brown sauce 56f left on cart along cookline
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. brown sauce moved to the Turbo air prep cooler.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. Raw shell eggs moved to walk in refrigerator. Some placed into a container and stored in the lower portion of the Turbo air prep cooler
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Observed newspaper lining the spice cart along the cookline.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove the newspaper from the cart.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor/wall junctures along the wok line are in need of cleaning because of grease splatter.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the above mentioned area by next inspection or within 6 months.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Observed a fly strip hanging from the ceiling in the kitchen.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. Manager removed fly strip. No flying pests or other insects observed during inspection.
- First Aid Supplies / Location (corrected on site)
Observation: First Aid Supplies are not being stored in a kit or container. Observed first supples stored in a box along with single service items.
Correction: Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces. Manager removed first aid medicines and moved to an area near the cash register.
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03/06/2014 | Routine | |
The purpose of this visit is a follow-up to check on the repair of a 2-door prep refrigerator. The unit has been repaired, therefore the facility is in compliance. Thank you.
No violation noted during this evaluation. | 10/22/2013 | Follow-up | |
The purpose of this visit is a routine inspection. Thank you for cleaning and organizing/removing and cleaning the equipment, shelves, floors, cove moulding, under cookline equipment, dry storage areas, refrigeration units. The facility is noted in clean and orderly condition and you follow-thru on correcting items that we discussed but did not cite during the last inspection. Thank you.
*Within 10 days, repair the M3 prep cooler and fax the invoice to 703-385-9568 (ATTN: Area E-4 inspector).
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw chicken over cooked rice, Observed raw chicken over soy sauce, observed raw chicken over tofu, in the walk in refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. A storage sign was provided and suggestions by EHS were provided during visit and manager arranged the shelves in the walk in refrigerator during today's visit.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: two containers of eggrolls, two containers of gen tso chicken in the walk in refrigerator
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- 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: The M3 prep cooler which is currently not being used and is not currently operating to hold phf at 41f or below.
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. Fax a copy of the invoice for the repair to "Area E-4 EHS at fax # 703-385-9568"
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
Observation: The chlorine bleach is observed above 200ppm in the sanitize basin and is not being used in accordance with law or the manufacturer's use directions.
Correction: Poisonous and toxic materials shall be used according to law and per the manufacturer's directions to prevent injury and contamination. After demonstration of how to properly assemble, the chlorine solution measured 100ppm.
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10/10/2013 | Routine | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- 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: A severely dented can of applesauce on a shelf with a non dented can
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.
- 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: gen tso chicken in the walk in refrigerator 47f and cooked noodles in the prep cooler 45F, per manager held out during busy periods.
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. Keep phf at 41f or below, even during busy periods.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:Sweet sour chicken,, gen tso chicken, low mein noodles in the walk in refrigerator
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. bottles of rubbing alcohol, medicines on shelf above single service items.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Items were removed and placed on shelf near cash register
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: The chlorine sanitizer is not being used in accordance with law or the manufacturer's use directions.
Correction: Poisonous and toxic materials shall be used according to law and per the manufacturer's directions to prevent injury and contamination. Well above 200ppm. Adjusted to 100ppm
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03/19/2013 | Risk Factor | |
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