NOTE: Facility not open to public during inspection time.
Facility will be updating menu and has removed all Undercooked Seafood from menu including ahi tuna, salmon and fresh shellstock. Consumer Advisory will be removed from Menu.
EHS provided additional handouts on proper Dishwashing, Cooking Temperatures, and Thermometer use in Korean and Spanish.
- Duties / Monitor Cook Temperatures of PHF(TCS)
Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
Correction: The Person in Charge or certified food manager shall be designating employees to monitor the cooking and reheating temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165°F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155°F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145°F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165°F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135°F for at least 15 seconds.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device. NO THERMOMETER AVAILABLE AT FACILITY.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Sanitizer Test Kit Required (repeated violation)
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.
|
08/12/2015 | Routine | |
Please contact Restaurant Depot and attain a Farm Raised Letter or Parasite Destruction Letter for Ahi-Tuna and Salmon that are served raw or undercooked. Please send copy to Health Department by 3/2/15.
Note: All mussels and clams are brought pre-cooked. No Shellstock Tags required.
EHS Provided copy of Proper Food Storage/Protection from Contamination poster and Parasite Destruction Information.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3). AHI-TUNA, SALMON
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
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: PORK DUMPLING
Correction: 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.
|
02/18/2015 | Risk Factor | |
Followup conducted for compliance with Shellstock tag violations. Observed container of mussels in Bev Air 2DR prep cooler without tag attached. Tags kept in separate container. EHS reviewed correct shellstock tag handling with CFM and food employees. Tag attached to container until emptied. CFM understands that tags must be kept with container until emptied, then have date of last mussel written on tag before being kept for 90days. Sanitizer Kit available and observed with appropriate amounts of chlorine sanitizer at 3vat sink. Please remember that sink is to be set up in 1)soap and water to wash, 2) rinse with water and 3) Water and Chlorine Bleach to sanitize. Observed signed Employee Health Policy forms and training provided by CFM. Facility now in compliance with Routine Inspection 8/21/14.
No violation noted during this evaluation. | 08/26/2014 | Follow-up | |
NOTE: Packaged Salmon is Farm Raised from Costco Supplier.
EHS provided additional copies and provided training for Employee Health Policy and Cross Contamination signage.
PLEASE FAX OR EMAIL COPIES OF EMPLOYEE HEALTH POLICIES TO HEALTH DEPARTMENT WITHIN 10 DAYS. A FOLLOWUP INSPECTION WILL BE CONDUCTED ON OR BEFORE 9/1/14 FOR MUSSEL TAGS AND UNCORRECTED VIOLATIONS.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. CFM IS ANWARE OF PROPER SET UP OF 3VAT SINK (BAR). OBSERVED SINK SET UP AS FOLLOWS: 1)SOAP AND WATER, 2)RINSE, 3)AIR DRY
- 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." CFM AND FOOD EMPLOYEES ARE NOT AWARE OF TOP 5 FOODBORNE ILLNESSES AND SYMPTOMS TO LOOK FOR. NO EHP IN PLACE.
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)
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: Tags missing from the molluscan shellfish containers.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. EHS EXPLAINED PROPER PROCEDURES FOR SHELLSTOCK TAGS.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (repeated violation)
Observation: The tags for the molluscan shellfish are not being retained for 90 days. OBSERVED ONLY 2 TAGS AVAILABLE FOR A PERIOD OF 90 DAYS. PER CFM, MUSSLES ARE BOUGHT EVERY 2 DAYS.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW CHICKEN AND RAW BEEF STORED OVER RTE KIMCHI AND BLACK BEANS IN EVEREST 2DR UPRIGHT 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. CFM REARRANGED FOOD ITEMS IN REFRIGERATION UNIT.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED COOKING UTENSILS AND SERVING AREA UTENSILS IN CONTAINER OF STANDING WATER AT ROOM TEMPERATURE.
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. CFM REMOVED WATER FROM CONTAINERS.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: OBSERVED RAW OCTUPUS THAWING AT ROOM TEMPERATURE AT HANDWASHING SINK BASIN, OBSERVED RAW SHRIMP THAWING IN BUCKET AT ROOM TEMPERATURE.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. CFM MOVED FOOD ITEMS TO REFRIGERATION UNIT.
- 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.
- Storage of Equipment/Location/Contamination Prevented (corrected on site)
Observation: The following equipment, utensils, linens, single-service and/or single-use articles observed stored in the (locker/toilet/garbage/mechanical) room: OBSERVED CLEAN POTS STORED UNDERNEATH SHELVING EQUIPMENT ON FLOOR OF KITCHEN. OBSERVED CLEAN CUPS IN SHELVING UNIT STORED LESS THAN 6IN OFF FLOOR IN BAR AREA.
Correction: Equipment, a cabinet used for the storage of food, or a cabinet that is used to store cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be located in locker rooms, toilet rooms, garbage rooms, or mechanical rooms. CFM REMOVED FROM FLOOR, TO BE RE-WASHED, RINSED, AND SANITIZED BEFORE PLACED ON PROPRE SHELVING. CFM MOVED CLEAN GLASSES ONTO HIGHER SHELVING UNIT.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the kitchen being used to thaw foods- raw shrimp.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. EHS EXPLAINED PROPER HANDSTATION USES AND CFM REMOVED THAWING SHRIMP FROM SINK BASIN.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the kitchen are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
|
08/21/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
PROVIDE COPIES OF THE UPDATED CONSUMER ADVISORY CONTAINING THE DISCLOSURE STATEMENT via fax or email a picture.
PROVIDE COPIES OF THE PARASITE DESTRUCTION LETTER FROM THE FISH VENDOR via fax or email. Keep copies at the restaurant at all times.
CREATE A RECORD KEEPING SYSTEM TO TRACK SHELLFISH TAGS AND RETAIN TAGS FOR 90 DAYS.
Dishmachine: N/A
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (repeated violation)
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
Correction: KEEP TAGS FOR 90 DAYS. The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish (SALMON) served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Ahi Tuna, Salmon
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
|
03/25/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Maintain a record keeping system for molluscan shellstock on site. Retain tags for 90 days.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (repeated violation)
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: Everest 2dr 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.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that clean pots and pans were stored on the floor in an manner that exposed the item(s) 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. MANAGER REMOVED POTS AND PANS FROM TH FLOOR.
- Physical Facilities Good Repair
Observation: Observed that the WALLS in the women's restroom is not maintained in good repair. The refrigerator handle of the everest 2dr upright refrigertor is broken.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
11/13/2013 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Retain shellfish tag for 90 days.
Provided an employee health policy.
Fax signed employee health policy documents within 10 days.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (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: 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: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
- 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: True 2 dr glass refrigerator: Eggs 47F
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. MANAGER REMOVED EGGS FROM TRUE REFRIGERATOR AND PLACED IN ANOTHER REFRIGERATION UNIT THAT IS 41F OR BELOW.
|
06/28/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Da Moim, 7106 Columbia Pike, Fairfax, VA »