|Facility Type:||Carry Out Food Service Only|
|Inspection date:||March 21, 2012|
|Number of critical violations:||6|
|Number of non-critical violations:||8|
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.
|2-301.14(A)-(I)||Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation and after touching face.|
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.
|5-205.11(B)||Corrected During Inspection Observed the handsink in the kitchen are being used to store utensils while cooking.|
Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
|3-302.11(A)(4)||Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: inside of reach-in cooler and inside of walk-in cooler|
Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
|3-302.11(A)(1)||Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef stored with lettuce|
Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
|4-601.11(A)||Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: knives stored in between prep tables|
Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
|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: bean sprouts, baby corn, raw beef inside of prep reach-in 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. Foods were relocated to allow for proper cooling.
|3-305.11(A)(3)|| Repeat Food stored on the floor and/or food stored less than 6 inches off the floor inside of the walk-in cooler and walk-in 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.
|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.
|4-901.11(A)|| Dishes and equipment were found stacked while wet after cleaning and chemical sanitization.|
After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
|4-601.11(C)|| The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: drain under the prep reach-in cooler|
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
|5-202.11(B)|| The (faucet/fixture) at the handsink in the kitchen was not easy to clean because the component is damaged or condition is in poor repair.|
A plumbing fixture such as a hand washing sink, toilet, or urinal shall be easily cleanable.
|5-205.15(B)||Corrected During Inspection The handsink in the kitchen is slow to drain.|
A plumbing system shall be maintained in good repair.
|15-2.2825.F|| Ashes observed in the employee restroom sink in a non-smoking restaurant.|
Owner or person-in-charge must prohibit smoking in non-smoking areas of restaurant.