|Facility Type:||Full Service Restaurant|
|Inspection date:||January 31, 2013|
|Number of critical violations:||4|
|Number of non-critical violations:||4|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|2-201.11(A)(1)-(5)|| 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 in a red folder labeled "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 "What is Foodborne Illness" 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 Illness Reporting 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, Arabic, Chinese (traditional), Farsi, Hindi, Korean, Spanish, Thai, Urdu 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.
|3-301.11(C)||Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Raw green onions.|
Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. NOTE: Single-use disposable gloves or other acceptable method must be provided to minimize bare hand contact with RTE and non-RTE foods.
|3-302.11(A)(2)||Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored above raw beef in walk-in cooler.|
Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
|4-702.11||Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: prep table surfaces. NOTE: Wiping cloths stored in a sanitizing solution of proper concentration or other acceptable means for sanitizing food contact surfaces must be provided at all times. |
All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. DISCUSSED WITH PIC.
|3-501.16(A)(2)(a)||Corrected During Inspection Critical Except during preparation, cooking, or cooling, potentially hazardous foods shall be maintained at 41 degrees F or less. Potentially hazardous foods must be placed in cold holding as soon as possible after receiving to minimize time spent in the temperature danger zone. Received foods, including raw shell eggs, observed to remain stored at room temperature for extended period. NOTE: PIC relocated foods to the walk-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.
|2-402.11(A)|| Employees observed working in the food service area without proper hair restraints.|
Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
|3-304.14(B)(1)|| Cloths in-use for wiping counters and other equipment surfaces shall be held in a chemical sanitizer solution of appropriate concentration..|
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.
|5-205.15(B)|| The handsink basin in the kitchen is slow to drain.|
A plumbing system shall be maintained in good repair.