|Facility Type:||Full Service Restaurant|
|Inspection type:||Risk Factor Assessment|
|Inspection date:||October 12, 2011|
|Number of critical violations:||6|
|Number of non-critical violations:||3|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|2-103.11(G)||Corrected During Inspection Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).|
The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores. DISCUSSED WITH MANAGER AND DEMONSTRATED HOW TO SET UP ICE BATH FOR COOKED BEEF AND COOKED VEGETABLES.
|2-201.11(A)(1)-(5)|| Critical Repeat 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 to be used by the person-in-charge to develop a complete 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 "The Big Five Foodborne Illnesses Information Sheet" 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 Health 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, Chinese (traditional), Korean, Spanish, Thai, 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. DISCUSSED WITH MANAGER AND HANDED OUT INFORMATION IN ENGLISH, KOREAN, AND SPANISH.
|2-301.12(A)-(B)||Corrected During Inspection Critical Repeat Observed no handwashing for foodservice employees engaged in multiple foodhandling tasks. Observed foodservice employee washing their hands without soap.|
Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves; 2) rinsing under warm running water; 3) applying soap; 4) rubbing together for at least 10-15 seconds; 5) rinsing thoroughly under warm running water; and 6) drying with paper towels or air drying device. DISCUSSED WITH MANAGER.
|6-301.12(A)||Corrected During Inspection Observed that paper towels were not provided at each handwashing sink.|
Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|3-302.11(A)(1)||Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit,
1) Observed raw chicken being stored over RTE vegetables in True Prep Cooler # 1,
2) Observed raw beef being stored over RTE vegetables in walkin cooler,
3) Observed eggs being stored over RTE vegetables in walkin cooler.
4) Observed raw chicken being stored over RTE sauce in the walkin cooler.|
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.
|4-601.11(A)||Corrected During Inspection Critical The following equipment/utensils in storage were observed soiled to sight and touch:
1) Food containers,
2) Meat pounder,
3) Vegetable peelers,
Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
|4-602.11(E)(4)|| Repeat Surfaces of ice bins, beverage and enclosed components of equipment are not being cleaned as required.|
Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
|3-501.14(A)(2)||Corrected During Inspection Critical The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:
1) Observed cooked beef cooling overnight in True prep cooler # 1 at 50F.
2) Observed cooked beef cooling overnight in True prep cooler # 3 at 70F.|
Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
|7-204.11||Corrected During Inspection Critical The concentration of the bleach (chlorine) solution of the wiping cloth bucket when tested was in excess of 100 ppm.|
Maintain the concentration of the bleach (chlorine) at 50-100 ppm. Use test strips appropriate for the sanitizing agent to verify and monitor the proper concentration.