|Facility Type:||Full Service Restaurant|
|Inspection date:||November 08, 2012|
|Number of critical violations:||7|
|Number of non-critical violations:||5|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|2-102.11(C)(1)&(4)-(16)||Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.|
The person in charge or certified food manager shall know the following: 1) Cold foods shall be stored at 41°F or below, 2) Hot foods shall be held at 135°F or above, 3) Foods for cooling shall be rapidly cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within a total of 6 hours, and 4) Foods shall be reheated to an internal temperature of above 165°F if prepared on site or above 135°F if commercially processed.
|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 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.
|3-202.15||Corrected During Inspection Critical The following food item(s) from damaged packaging were found offered for sale or service: 5 dented can ( 2 pineapple cans and 3 tomato juice cans). REMOVED FROM STORAGE|
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.
|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 dish machine with a concentration of 0 ppm total chlorine. CORRECTED TO 50ppm.|
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)(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: raw beef 45F, cheese 44F, sour cream 45F in true 2dr prep cooler- PUT IN TRUE 2DR UPRIGHT COOLER SINCE ITEMS WERE IN FOR 30 MINUTES; cooked rice 46F, cooked beef 46F, tamales 47F, raw beef 46F in walkin cooler. KEPT IN WALKIN DUE TO COOLER BEING OPENED TOO LONG.|
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.
|3-501.17||Corrected During Inspection Critical Repeat The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: cooked chicken, cooked noodles, cooked pork in true 2dr upright cooler|
Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
|7-202.12(A)(1)-(4)||Corrected During Inspection Critical Repeat Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. DISCARDED|
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.
|6-202.15(A)(1)-(3)|| Openings to the exterior of the building are present along the back door|
Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
|3-304.12(A)-(F)||Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: utensils for food preperation stored in standing water in kitchen and by buffet area|
During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
|4-901.11(A)|| metal bowls used for food were found stacked while wet after cleaning and chemical sanitization.|
After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
|4-302.14||Corrected During Inspection Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.|
Obtain a BLEACH and QUATERNARY AMMONIA test kit.
|6-501.12(A)|| Repeat Observed that the walls and floors is in need of cleaning.|
Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.