Xuan Saigon Vietnamese, 11 Fort Evans Rd Ne, Leesburg, VA 20176 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Receiving observed: chicken 40
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
Correction: 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 135°F.
- Pests - Controlling Pests*
Observation: One live cockroach observed.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Continue to utilize effective pest control. Email copy of service reports to health department.
|
12/29/2015 | Routine | |
change of owner. Please email pest control reports. Discussed re-aligning dishwasher drain boards. PIC has scheduled repairs to handsink and 3 basin sink.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) cooked items including tapioca 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Cleaners are stored with food and clean items stored in utility sink.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items. Store clean items in clean location.
|
08/06/2015 | Routine | |
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