|Facility Type:||Carry Out Food Service Only|
|Inspection date:||April 16, 2012|
|Number of critical violations:||4|
|Number of non-critical violations:||6|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|2-102.11(C)(1)&(4)-(16)||Corrected During Inspection Critical Repeat The person in charge failed to state the minimum cook temperatures and times for chicken, fish and shrimp.|
The person in charge or certified food manager shall know the cook temperatures for the following foods: 1) Poultry, turkey, stuffed foods, or duck shall be cooked to an internal temperatures of 165°F for at least 15 seconds, 2) Beef and eggs for hot holding shall be cooked to an internal temperature of 155°F for at least 15 seconds, and 3) Pork, seafood, plant foods, and eggs for immediate service shall be cooked to an internal temperature of 145°F for at least 15 seconds. DISCUSSED WITH MANAGER AND PROVIDED TEMPERATURE HANDOUT.
|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.
|6-301.11||Corrected During Inspection 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.
|5-205.11(A)||Corrected During Inspection Repeat The handwashing facility located at the front of kitchen is blocked, preventing access by employees for easy handwashing.---------Observed handsink blocked by three blocks of fresh collard greens.|
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 Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Collard greens in Tyler walkin cooler at 44F.|
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. DISCARDED.
|3-501.17||Corrected During Inspection Critical Repeat The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:---fried chicken wings and cooked hush puppies.|
Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
|4-302.12(A)|| Repeat The certified food manager could not provide a food temperature measuring device.|
A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
|3-305.11(A)(3)|| Food stored on the floor and/or food stored less than 6 inches off the floor.--------Observed box of fresh collards greens on floor with two other boxes of collards greens on top.|
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.
|4-101.19|| Repeat The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:-----observed wooden boards used to cover shelving under prep tables and used as shelving inside the Beverage Air 1DR cooler. Also observed cardboard used to cover shelving above mop 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.
|6-501.12(A)|| Repeat Observed that the floors under stationary equipment and coolers are in need of cleaning.|
Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.