|Facility Type:||Full Service Restaurant|
|Inspection type:||Risk Factor Assessment|
|Inspection date:||April 26, 2012|
|Number of critical violations:||7|
|Number of non-critical violations:||2|
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 minimum cook temperatures and times for potentially hazardous food(s).|
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.
|2-201.11(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 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.
|2-401.11(A)|| Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.|
Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
|6-301.12(A)|| 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.
|6-301.14|| Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.|
Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
|4-702.11|| Critical The food-contact surfaces of the following equipment were not observed sanitized: cutting board.|
All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
|3-501.16(A)(2)(a)||Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw beef inside of reach-in cooler on cookline|
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|| Critical The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: salsa and cooked rice inside of upright refrigerator|
Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
|3-603.11(A)|| Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: steak and oysters|
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.