Today a RISK FACTOR inspection of your facility was conducted. Thank you for accompanying me during this visit as your participation allows me to assess processes at your facility that may require further clarification.
QUESTIONS: Please call 703-246-2444
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW SHELL EGGS PLACED OVER PRODUCE AND COOKED PASTA IN THE WALK IN REFRIGERATOR.
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. DISCUSSED WITH MANAGER PUBLIC HEALTH REASONS TO FOLLOW CORRECT PROCEDURE WHEN STORING FOODS, PROVIDED CROSS CONTAMINATION HANDOUT IN CHINESE.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the CHLORINE SANITIZER solution was measured at > 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. OBSERVED THE CHLORINE SANITIZER IN THE 3 VAT SINK AND WHITE BUCKET WAS ABOVE 200 PPM
Correction: Maintain the concentration of CHLORINE SANITIZER solution at 50-100 ppm. Verify concentration using the appropriate test kit. EHS WORKED WITH MANAGER TO ADJUST THE CONCENTRATION OF CHLORINE SANITIZER TO 150 PPM.
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12/09/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this visit as your participation allows me to assess processes at yourf acility that may require further clarification.
NOTE:At this inspection further time was taken to discuss with CFM the following 1) CFM presence 2) Where and when to wash hands 3) Employee Health 4) Avoiiding repeat violation which may result in further enforcement actions.
QUESTIONS: Please call 703-246-2444
- Handwashing / Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. OBSERVED STAFF MEMBER IN KITCHEN WASHING HIS HANDS IN THE 3 VAT SINK.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. DISCUSSED WITH STAFF AND MANAGER. EMPLOYEE THEN USED HAND SINK TO WASH HIS HANDS
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.OBSERVED SUSHI RICE IN RICE COOKER AT 93 F WITH NO MARKER TO IINDICATE TIME.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. SUSHI RICE WAQS DISCARDED. DISCUSSED WITH MANAGER AND STAFF, INDICATE TIME ON THE RICE.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: PANS were found stacked while wet after cleaning and chemical sanitization.OBSERVED SEVERAL METAL PANS ON THE SHELF ABOVE THE 3 VAT SINK THAT WERE WET AND OBSERVED TO BE STACKED THERE WITHOUT AIR DRYING.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. DISCUSSED WITH MANAGER TO AIR DRY PRIOR TO STACKING THE UTENSILS.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection. OBSERVED THAT FOOD WAS BEING PREPPED ,COOKED AND THERE WAS NO PERSON ON THE PREMISES WITH A VALID CFM CARD.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. MANAGER ARRIVED APPROXIMATELY 20 MINUTES LATER AND HAD A FOOD MANAGER CARD FROM ORS INTERACTIVE.
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06/19/2015 | Routine | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the 3-vat sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. DISCUSSED WITH THE CFM HANDWASHING SHOULD ONLY BE DONE IN THE HANDWASHING SINK
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw beef above beans sprouts, cabbage, raw shrimp above cooked chicken, raw shrimp shells above soy sauce in the walk in, raw egg in the same container in a bowl above tofu
Correction: 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.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label:msg, salt, sugar
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter and not in sanitizing solution.
Correction: 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.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:Observed a tub (over 6inches in depth) of fried chicken pieces covered in the walk in
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed fried chicken pieces at 55F in the Turbo Air refrigerator
Correction: 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. TOLD BY THE CFM THAT THE CHICKEN WAS OUT OF THE REFRIGERATOR AN HOUR AND A HALF. DISCUSSED WITH THE CFM TO SEPARATE THE CHICKEN INTO A THIN PORTION AND PLACE INTO THE WALK IN TO COOL TO 41F OR BELOW.
- Equip/Utensils/Linens/Single-Service/Storage, Location (corrected on site)
Observation: Observed that clean ice scoop stored on the top of the ice machine in an manner that exposed it to contamination.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.ICE SCOOP WASHED, RINSED AND SANITIZED AND STORED ON A PLATE
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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11/21/2014 | Routine | |
The purpose of this visit was to conduct a Risk Factor Assessment.
Gave the CFM a proper food storage chart in Chinese.
Please fax to my attention the invoice for the repair of the Beverage Air 3 door prep refrigerator by August 11, 2014.
In addition to the following violations documents above, the following violations associated with foodborne illness risk factors and public health interventions were noted: 4-501.11(a) Observed the Beverage Air 3 door prep refrigerator was not capable holding PHF/TCS food at 41F or below. The PHF/TCS in the refrigerator was removed and the PHF/TCS on the prep top was covered with bagged ice.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw shrimp over ready to eat lomein in the Beverage Air 2 door flat top prep refrigerator, raw eggs over cooked in the Beverage Air 3 door prep refrigerator
Correction: 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.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours. Fried chicken cooling for 2 hours on the Beverage Air flat top prep refrigerator observed at 87F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.CHICKEN WAS PUT BACK IN THE FRYER AND COOLING RESTARTED. CFM WAS GIVEN COOLING INFORMATION IN CHINESE. AT THE AUGUST 27, 2014 INSPECTION THE FACILITY WAS GIVEN COOLING INFORMATION.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed cooked pork at 51F, cooked chicken at 50F, raw beef at 52F on the Beverage Air 3 door prep top
Correction: fried chicken pieces at 67F, 68F in the Turbo Air refrigerator
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08/04/2014 | Risk Factor | |
- Critical: Hands and Arms / Cleaning Procedure
Observation: Observed food employees using improper handwashing procedures. OBSERVED FOOD EMPLOYEE WASHING HANDS WITH SINGLE-USE GLOVES ON.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: EGGS ABOVE CAULIFLOWER, RAW CHICKEN ABOVE RAW SHRIMP IN WALK IN COOLER.
Correction: 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). PIC REARRANGED FOOD ITEMS TO BE CORRECTLY SORTED.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: 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.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site) (repeated violation)
Observation: Single-use gloves worn during multi-tasked food preparation. OBSERVED FOOD EMPLOYEE USE SAME GLOVES TO TOUCH COOLER UNIT AND SERVING UTENSILS AFTER TOUCHING RAW CHICKEN.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. FOOD EMPLOYEE DISCARDED GLOVES.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED RICE STACKED ON CARDBOARD BOXES ON FLOOR.
Correction: 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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: garlic in oil 56F
Correction: 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. PIC PLACED GARLIC IN OIL FROM ROOM TEMPERATURE TO COOLER TO MAINTAIN AT 41F OR BELOW.
- Honestly Presented / Does Not Mislead or Misinform
Observation: The following food item(s) is offered for human consumption in a way that misleads or misinforms the consumer: ESCOLAR LABELED AS WHITE TUNA ON MENU.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
- 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: smoked salmon
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.
- Critical: Food-Contact Surfaces Cleaned before Different Type of Raw Animal Food (corrected on site)
Observation: OBSERVED FOOD EMPLOYEE USE SAME TONGS TO HANDLE RAW CHICKEN AND RAW BEEF SIMULTANEOUSLY.
Correction: CFM REMOVED CROSS CONTAMINATED TONGS AND PROVIDED NEW TONGS PER FOOD ITEM.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink by the 3-vat sink being used to wash wiping cloth and thermometer.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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02/03/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Discussed and gave the certified food manager Employee Health Policy and cooling information in Chinese and Spanish.
Please fax to my attention, within 5 days, the invoice for the repair of the Beverage Air 3 door prep refrigerator and the parasite destruction letters.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(a) Observed the Beverage Air 3 door prep refrigerator holding at 50F. Please put bagged ice on the potentially hazardous food to maintain the temperature at 41F or below.
3-601.12(a) Observed white tuna listed on the menu. There is no species of tuna termed white tuna. Please re-label the menu with the correct name of the fish species.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw eggs over ready to eat sauces in the Beverage Air 3 door prep refrigerator, raw shrimp over ready to eat broccoli in the Beverage Air 2 door flat top
Correction: 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.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction:tuna, salmon, smoked salmon, escolar, fish egg
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Fried chicken pieces cooling for 12 hours in the Turbo Air refrigerator observed at 61°F. - DISCARDED
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.
- Critical: Consumer Advisory, Reminder Provided (corrected on site) (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:Philadelphia roll, smoked salmon
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
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08/27/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please fax to my attention within 30 days a menu containing all the raw protein items asterisked for the consumer advisory.
Additional temperatures:
Tofu (cut and put in water 15 min ago) - Turbo Air 2 door flat top sushi: 60F
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: Rheem Ruud G100-200
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site) (repeated violation)
Observation: The following food items from damaged packaging were found offered for sale or service:Observed dented cans of bamboo shoots, water chestnuts, soy sauce, szechuan cabbage - REMOVED AND PUT IN A SEPARATE AREA FOR RETURN
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw shell eggs, raw shrimp stored over bok choy and celery in the walk in
Correction: 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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: 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.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves saved for reuse by food employees.DISCARDED
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:Observed tightly covered 8 inch deep plasitc containers filled with fried chicken - RECOMMENDED TO PIC TO SEPARATE THE FOOD INTO SMALLER, THINNER PORTIONS AND NOT TO TIGHTLY COVER UNTIL AT 41F
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked:Tofu
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Critical: Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:Rolled sushi - Philadelphia roll, Shrimp Maki, Spider Maki, Caterpillar Maki, Boston Maki, Dragon Maki
Correction: Makimono combo - Alaska Maki, Tuna Maki
- Ventilation Hood System / Drip Prevention
Observation: Observed grease drip collection pan missing in the hood above the fryers.
Correction: Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single service items.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are damaged:Turbo Air flat top prep refrigerator
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Cutting Boards / Resurface / Discard
Observation: Observed individual cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Refrigeration gaskets, caulking at the 3-vat sink and adjoining handsink
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the wall at the sushi prep area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/26/2013 | Routine | |
Restaurant representatives - add corrected or new information about Chopsticks, 135 Spring Street, Herndon, VA 20170 »