25401 Eastern Marketplace Plaza #110 Chantilly, VA 20152
Status: Permitted
Full Service Restaurant | Routine
January 16, 2024
Score & Grade:
Grade:
Observations & Corrective Actions
10: 3040 The handwashing station at the only handwashing facility is being used to rinse foods in that handwashing sink observed dirty with grease and old food debris. Corrective Actions: Clean and maintain the handwashing sink clean. A handwashing sink may not be used for purposes other than hand washing.
22: 0820 (A2) Time/temperature control for safety (TCS) foods must be held at 41°F or below in that cut lettuce, sprout and noodles registered between 51 °F on food prep table in kitchen. As per the PIC said food were left out for lunch time food order preparation.
Corrective Actions: Temperature control for safety (TCS) foods must be held at 41°F or below to inhibit growth of harmful bacteria. PIC relocated said food items to walk in refrigerator to hold TCS food at 41°F or less.
49: 1800 Inner wall, shelves and lids of in use low boy refrigerators holding food and the in use microwave observed dirty with accumulation of old food debris.
Corrective Actions: Clean said units and maintain in sanitary condition.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
cut lettuce, sprout and noodles
51 °F
Cold Holding
cooked chicken, cooked pork, cooked beef
41 °F
Cold Holding
raw chicken, pork, beef, shrimp
40 °F
Cold Holding
raw chicken, raw beef, sprouts, tofu
41 °F
Cold Holding
egg drop soup, hot and sour soup, wanton soup
156 °F
Hot Holding
white rice, fried rice
154 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
three compartment sink
50
chlorine
No records found
Equipment Temperatures
Description
Temperature
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
