|Facility Type:||Full Service Restaurant|
|Inspection date:||March 27, 2012|
|Number of critical violations:||3|
|Number of non-critical violations:||3|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|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.
|2-301.15||Corrected During Inspection Two food employees were observed cleaning their hands in three compartment sink.|
ALL food employees shall wash their hands in ONLY a designated handsink.
|3-301.11(B)||Corrected During Inspection Critical A food employee was observed handling the following ready-to-eat food using their bare hands: bean sprouts and spring rolls.|
Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
|5-205.11(A)||Corrected During Inspection Repeat The handwashing facility located in the kitchen is blocked by a rolling cart with meat slicer, preventing access by employees for easy handwashing.|
A handwashing sink shall be maintained so that it is accessible at all times for employee use.
|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: bean sprout (56F) - moved to cooler. Manager will ice bean sprouts to keep temperature at or under 41F.|
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.
|3-305.11(A)(3)|| Food stored on the floor and/or food stored less than 6 inches off the floor: in the freezer. |
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.