The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
Please fax/email a copy of the service repair for the dishwasher by November 20, 2015.
Please fax/email a copy of the pest control service by December 7, 2015.
If you have any questions or concerns, please feel free to contact 703-246-2444.
**The timing of the typed report is not reflected within the total time of the inspection
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: 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.
Correction: AT THE TIME OF THE INSPECTION, EHS INFORMED MANAGER ABOUT EMPLOYEE HEALTH POLICY. DOCUMENTS IN SPANISH AND KOREAN WAS DISTRIBUTED.
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)
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed an open drinking container on the table in front of cookline stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: DRINK WAS MOVED TO A DIFFERENT LOCATION THAT WILL NOT CONTAMINATE FOOD OR FOOD CONTACT SURFACES. Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Observed ice scoop was stored with handle facing down
Correction: observed rice scoops and cooking utensils along the cookline stored in still room temperature water.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: 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: True two door upright cooler (#4) -- cooked crabs, goat soup, and chicken soup
Correction: Bev Air three door sliding door cooler (#5) -- cooked broccoli, chicken soup, vegetable soup
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dishwasher with a concentration of 0 ppm total chlorine.
Correction: MANAGER CALLED SERVICE REPAIR
- Floor / Wall / Ceiling / Cleanability
Observation: Observed wall above the three compartment sink have a gap that is preventing cleanability.
Correction: DISCUSSED WITH MANAGER TO CLOSE THE GAP SO THAT IT IS SMOOTH AND EASILY CLEANABLE.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at handwashing sink next to dishwasher.
Correction: HANDSOAP WAS PROVIDED. Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the handsink next to dishwasher.
Correction: PAPER TOWELS WERE PROVIDED. Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Controlling Pests by Routine Inspection of Premises (repeated violation)
Observation: Manager was unable to show recent pest control service. The premises is not being routinely inspected for the presence of insects, rodents and pests.
Correction: Insects, rodents and pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of insects, rodents and pests on the premises.
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed personal medications stored on food prep table in front of cookline.
Correction: ITEMS WERE MOVED TO A SEPARATE LOCATION NEXT TO THE FIRST AID KIT. All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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11/19/2015 | Routine | |
| No violation noted during this evaluation. | 06/02/2015 | Risk Factor | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* Implement and maintain an adequate employee health policy for employees on reporting symptoms of & reportable sicknesses to management. Ensure the policy is current and available during normal operating hours.
* Recommend contracting a certified pest controller for routine frequency to access & treat the establishment. Establishment shall be routinely inspected by certified food manager for pests and rodents.
* All exterior outer openings shall be completely enclosed to prevent entrances from unwanted pests.
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete.
Correction: Korean version of employee health policy given to certified food manager at the time of inspection. Employee health policy implemented at the time of inspection by certified food manager.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.
Correction: Discussed with certified food manager at time of inspection. Employees shall wash hands with warm running water, soap to a lather and vigorous scrub, and then rinse and dry with clean disposable paper towels.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Hand sinks being used for rinsing cloths and other tasks that might hinder proper hand-washing.
Correction: Discussed with certified food manager. Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Outer Openings, Protected / Screen Requirements
Observation: Front and rear entrance doors being propped open at the time of inspection for air flow.
Correction: Ensure all exterior outer openings to the establishment are completely enclosed to prevent potential entrance from unwanted pests.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests. Mouse droppings on drying rack above 3-compartment sink, on the dry storage shelf next to the hood system on cookline, and throughout the estabslishment.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. Recommend contracting a certified pest controller to access the establishment and begin treatment.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors and walls throughout the establishment are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Discarded by certified food manager. Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The chlorine sanitizer in the 3-compartment sink basin had a concentration that was greater than 200 ppm at the time of inspection.
Correction: Discarded at the time of inspection. Monitor the chlorine sanitizer concentration with chlorine sanitizer test kit to ensure a range of 50-200 ppm to prevent potential cross-contamination.
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05/01/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS recommended to manager on duty to purchase a food thermometer and chlorine test kit as soon as possible. EHS provided manager with prevent cross contamination in Korean and Spanish.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the following refrigeration units:
1) Observed raw beef being stored over cooked chicken in True 2DR upright cooler,
2) Observed raw shell eggs being stored over cooked sausage in Beverage Air 3DR Display Cooler.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink behind the cash register being used to rinse out a glass.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH MANAGER.
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12/02/2013 | Risk Factor | |
Today's visit is a follow-up to the routine inspection conducted on May 14, 2013. EHS observed signed Employee Health agreements. EHS also observed an updated menu including a complete consumer advisory disclosure and reminder statement for the raw crabs.
No violation noted during this evaluation. | 06/20/2013 | Follow-up | |
The purpose of today’s visit was to conduct a routine inspection. EHS provided manager with updated Employee Health handouts (red folder) in English, Korean and Spanish. EHS also provided a sample menu with a complete consumer advisory statement.
MAINTENANCE:
*Water Heater: State SBD 71120NE which uses 120,000 BTU
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: 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.
Correction: 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)
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:-------observed rice scoop being stored in still room temperature water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked:-----------marinated raw crabs in soy sauce.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:----------observed newspaper and cardboard lining shelving.
Correction: 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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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05/14/2013 | Routine | |
The purpose of today's visit was to investigate a complaint received by the Health Department on December 11, 2012. After EHS called the complainant to clarify the issues the EHS understood that foodworkers were" allegedly not 1. washing hands properly, 2. cutting meat at customers tables using dirty cutting boards, 3. Serving Spicy black goat stew at a luke warm temperature, AND allegedly the complainant observed dead roaches near a booth." EHS discussed complaint with manager who was not aware of complaint. The portion of the complaint regarding improper handwashing and dirty cutting boards and improper temperature of stew is confirmed. The portion of the complaint regarding dead cockroaches is not confirmed as no dead nor live cockroaches observed in facility. The complaint is closed. Thank you
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Observed an employee bus a table touching dirty utensils and then proceed to straighten out clean utensils on a shelf containing clean utensils.
Correction: 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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Spicy black goat stew 89f held after morning (10:30am reheat) on no flame on stove top.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Manager reheated stew to 178f during inspection and instructions provided on how to properly hot hold this stew.
- Wood, Use Limitation
Observation: Wood is used in contact with food.
Correction: Wood and wood wicker may not be used as a food-contact surface unless the wood is hard maple or close-grained and used for cutting boards, cutting blocks, bakers' tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks. Obtain a hardwood or sealed wood or other non-absorband, easily cleanable cutting board.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: The cutting board was observed with cooked beef on the surface and in the cracks of the cutting board which is unsealed wood.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Removed from service
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the front being used to rinse wiping cloths.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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12/13/2012 | Routine | |
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