|Facility Type:||Carry Out Food Service Only|
|Inspection date:||April 02, 2012|
|Number of critical violations:||1|
|Number of non-critical violations:||5|
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.
|5-205.11(B)||Corrected During Inspection Observed the handsink at the three compartment sink and in the front are being used as dumping station.|
Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
|6-301.14||Corrected During Inspection 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: in employee bathroom.|
Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
|6-301.12(A)||Corrected During Inspection Observed that paper towels were not provided at each handwashing sink: by three compartment sink.|
Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|4-204.112(B)|| There was no temperature measuring device located in the following cold or hot holding equipment: 4dr cooler|
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.
|6-501.16||Corrected During Inspection Observed that mops are improperly stored between use.|
Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.