|Facility Type:||Full Service Restaurant|
|Inspection date:||March 15, 2012|
|Number of critical violations:||5|
|Number of non-critical violations:||12|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|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.
|2-301.14(A)-(I)||Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, before and after putting on gloves and after coughing.|
ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
|6-301.11|| Repeat Observed that hand soap was not provided at each handwashing sink.|
Provide hand soap at each hand sink to allow employees to properly wash their hands.
|6-301.12(A)|| Repeat 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 The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef stored beside ready to eat chicken and lettuce|
Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation.
|4-602.11(E)(4)|| Surfaces of ice bins 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.
|3-501.16(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: cooked chicken in prep cooler|
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. Chicken was discarded during inspection.
|7-202.12(C)||Corrected During Inspection Critical Can of Raid is present in the facility and is applied by the operator who is not a certified pesticide applicator.|
Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
|3-501.15(A)-(B)|| The following methods used for cooling were not adequate to facilitate proper cooling: room temperature and storing food while hot and double wrapped|
Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans; 2) separating the food into smaller or thinner portions; 3) using rapid cooling equipment; 4) stirring the food in a container placed in an ice water bath; 5) using containers that facilitate heat transfer; 6) adding ice as an ingredient; or other effective methods. Food containers placed in cooling and cold equipment to cool shall be: 1) arranged in the equipment to provide maximum heat transfer through the containers walls, and 2) loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
|4-204.112(B)|| There was no temperature measuring device located in the following cold or hot holding equipment: inside of the prep cooler located by the microwave|
Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
|3-305.11(A)(3)|| Food stored on the floor and/or food stored less than 6 inches off the floor inside of the walk-in cooler and in the cook area.|
Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
|3-304.14(B)(1)||Corrected During Inspection Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.|
Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
|3-304.12(A)-(F)||Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: bowls used as scoops in sugar, rice, salt containers|
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.
|4-101.11(B)||Corrected During Inspection The food-contact surfaces of the following equipment and/or utensils are not durable: containers used to transport food to refrigeration units are broken|
Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbent.
|4-101.19|| The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: masking tape used to hold up wall located by the back door and wood being used to hold up shelf above the prep sink|
Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|6-201.11|| Floor behind the fryer area observed with dirt and dust.|
Clean all floors, walls and ceilings to prevent contamination to food and non food contact surfaces.
|6-501.11|| Observed that the handle is missing and broken on the walk-in freezer and is not maintained in good repair.|
Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.