Hai Ky Mi Gia - Inspection Report

Inspection Information:


Facility Type:Full Service Restaurant
Inspection type:Follow-up
Inspection date:December 20, 2012
Number of critical violations:1
Number of non-critical violations:  0

Definition of critical and non critical violations

Violations:


A summary of the violations found during the inspection are listed below.

Code   Observation / Corrective Action
3-501.14(A)(2)   Critical Repeat 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) Spicy soup in large deep plastic container in True 2DR upright cooler cooling overnight at 48F, 2) Spicy soup in large deep metal pot in True 2DR upright cooler cooling overnight at 46F, 3) Chicken broth in large deep plastic container in True 2DR upright cooler cooling overnight at 46F
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.

Comments:


The purpose of this visit was to conduct a follow-up inspection to determine compliance with the requirements of a Notice of Alleged Violation issued on December 6, 2012. The violation cited as repeat observations indicate noncompliance with the requirements of the Notice of Alleged Violation at the time of this inspection. The violation was present at the beginning of the inspection and will require further enforcement action. This inspection report and supporting documentation will be reviewed by the Health Department. You will be notified in writing of possible further enforcement action. The following violations were observed during today's inspection; however, these violations are not related to the enforcement proceedings. 3-501.16(A)(1) - Hot Holding of Potentially Hazardous Food at 135°F or above This is a critical violation Observation (REPEAT): The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: 1) Chicken observing sitting out at room temperature at 81F. Correction: 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. 3-501.16(B) - Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less This is a critical violation Observation (REPEAT): Observed case of raw shells eggs being stored at room temperature outside of facility door. 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. 43.1-3-3(a) - Certified Food Manager/Presence Required This is a critical violation Observation (REPEAT): There is no Certified Food Manager present at the beginning of the inspection. Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. 6-501.111(C) - Controlling Pests / Methods to Use When Pests Are Found This is a critical violation Observation: Methods are not being used to control pests. ------ Observed fruit flies and one live mouse in kitchen. Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence Please fax a pest control service report within 24 hours to 703-385-9568. EHS also recommends cleaning in kitchen.