|Facility Type:||Full Service Restaurant|
|Inspection type:||Risk Factor Assessment|
|Inspection date:||November 13, 2012|
|Number of critical violations:||9|
|Number of non-critical violations:||1|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|2-102.11(C)(1)&(4)-(16)|| Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.|
The person in charge shall know that all utensils and food contact surfaces of equipment shall be 1) washed with hot, soapy water to remove visible soil, 2) rinsed to remove residue, 3) sanitized using an approved sanitizer to reduce the number of bacteria and viruses and 4) air dried.
|2-102.11(C)(1)&(4)-(16)|| Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s). And did not have knowledge of how to use a thermometer or calibrate a thermometer.|
The person in charge or certified food manager shall know the cook temperatures for the following foods: 1) Poultry, turkey, stuffed foods, or duck shall be cooked to an internal temperatures of 165°F for at least 15 seconds, 2) Beef and eggs for hot holding shall be cooked to an internal temperature of 155°F for at least 15 seconds, and 3) Pork, seafood, plant foods, and eggs for immediate service shall be cooked to an internal temperature of 145°F for at least 15 seconds.
|2-102.11(C)(1)&(4)-(16)|| Critical The person in charge was unable to explain the significance of the relationship between maintaining the time and temperature of potentially hazardous food items and the prevention of foodborne disease.|
The person in charge or certified food manager shall be aware that foodborne illness can be caused by temperature abuse of foods, especially if left out at room temperature for extended periods of time. Cold foods shall remain at 41°F or below and hot foods at 135°For above.
|2-201.11(A)(1)-(5)||Corrected During Inspection Critical 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."|
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); and 2) Documentation that employees have been instructed of their responsibility to report symptoms of, diagnosis of or exposure to foodborne illness to management (see "Employee Illness Reporting Agreement" handout); and 3) A management plan to restrict or exclude employees, as applicable, who have symptoms, diagnosis or exposure to foodborne illness (see "Employee Illness Decision Guide for PIC/CFM" handout). The information provided at the time of this inspection will help you develop and implement this policy. Handouts are available in the following languages: English, Arabic, Chinese (traditional), Farsi, Hindi, Korean, Spanish, Thai, Urdu and Vietnamese. If you have any questions about your employee health policy, please contact your area inspector or contact the Health Department at 703-246-2444, TTY 703-591-6435. Handouts were provided in spanish, chinese and english along with the red folder.
|3-301.11(B)||Corrected During Inspection Critical A food employee was observed handling the following ready-to-eat food using their bare hands: an apple which is sliced and placed onto the rice.|
Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Discard
|5-205.11(A)||Corrected During Inspection The handwashing facility located at the three vat sink is blocked, preventing access by employees for easy handwashing.|
A handwashing sink shall be maintained so that it is accessible at all times for employee use.
|3-302.11(A)(8)||Corrected During Inspection Critical Unwashed fruits and vegetables found stored with ready-to-eat food. Observed romaine lettuce and broccoli over ready to eat sauces in the walk in refrigerator|
Unwashed fruits and vegetables shall be stored separately from ready-to-eat foods such as cooked foods and washed produce.
|3-302.11(A)(2)||Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: observed raw chicken over raw beef, observed raw beef over shrimp in the walk in refrigerator|
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).
|3-302.11(A)(1)||Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:observed raw chicken, raw shell eggs, raw shrimp, raw beef holding over sauces, produce in the walk in refrigerator|
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.
|4-601.11(A)||Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: Two spoons hanging in the clean section at the three vat sink were observed with dried food debris on the surface. |
Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
|4-501.114(A)||Corrected During Inspection Critical When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wiping cloth bucket with a concentration of zero ppm total chlorine as no sanitizer bucket was assembled while the facility was in operation.|
A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
|3-501.16(A)(1)||Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked pulled chicken in dry heat at steam well 120f. Reheated to 167f and hot steam water 159f added to steam well to assist in maintaining hot hold temperature|
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.