The purpose of this visit is to conduct a risk factor assessment.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. OBSERVED AN EMPLOYEE RINSING GLOVES AT THE THREE COMPARTMENT SINK.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
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12/07/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Provided information on when to use gloves.
- 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 EMPLOYEE PUT GLOVES ON WITHOUT WASHING HANDS.
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. MANAGER REQUESTED EMPLOYEE WASH HANDS THEN PUT GLOVES ON.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: observed employee slicing tomatoes without using gloves.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. MANAGER REQUESTED EMPLOYEE DISCARD TOMATOES.
- Food Storage / Preventing Contamination / Location (corrected on site)
Observation: Food stored in a wet or soiled location as follows: OBSERVED FISH BROTH COOLING ON THE FLOOR UNDERNEATH REFRIGERATION EQUIPMENT.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location. EHS REQUESTED MANAGER PICK UP FOOD FROM THE FLOOR AND PLACE IT IN ON A SHELF.
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06/17/2015 | Routine | |
The purpose of today's visit was to conduct the first risk factor assessment inspection at this facility after a change of ownership. EHS provided manager with and discussed the following handouts: cooling log and sign in English and Spanish and cooling methods in English, Korean and Spanish, time as a public health control in English, Spanish and Korean.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours:--------cooked anchovy (fish) broth at 90F after cooling for 2 hours at room temperature in large metal pot.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. REHEATED TO 167F TO RE-START TO THE COOLING PROCESS.
- 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:------steamed white rice.
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. CFM WAS AWARE OF START TIME AND MARKED THREE BOWLS OF STEAMED WHITE RICE.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed that both handsinks in the kitchen being used to store large bowls and knives.
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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10/29/2014 | Risk Factor | |
It was observed that a handsink is located immediately adjacent to the right-most sink basin of the 3 vat sink. For this reason the 3 vat sink must be used from right to left - the sink next to the handsink must be used as the wash sink. Signage was provided.
In discussion with the new operator, it was explained that the noodle maker must be cleaned a minimum of once a day and, depending on usage, as often as every 4 hours if it is used continuously throughout the day.
The Health Department has been notified that settlement on a change of ownership will occur on October 13, 2014. This inspection was conducted to facilitate the issuance of a Health Department Permit to Operate during the change of ownership at this establishment. At the time of this inspection, the establishment is in compliance with Chapter 43.1, Fairfax County Food Code. The current permit is not transferable. In order for a Permit to Operate to be issued after settlement, please contact Ron Campbell, Environmental Health Specialist III, at 703-246-8427. A first routine inspection will be conducted approximately 30 days after the Permit to Operate is issued. All outstanding violations from this pre-opening inspection must be corrected by the time of the first routine inspection.
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood was cleaned in August 2014.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: State SBS6565NE
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: Handle of ladle at prep area is damaged and wrapped with electrical tape.
Correction: All equipment must be smooth and easily cleanable. Replace the ladle.
- Equipment / Non Food / Design / Easy Clean
Observation: There is protective plastic sheeting on the top shelf above the MaxxCold prep refrigerator. This is not a smooth and cleanable surface.
Correction: Remove the plastic sheeting. All surfaces must be smooth and cleanable.
- Food Temperature Measuring Device Required & Readily Accessible (corrected on site)
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: Provide a food thermometer for monitoring cook, cold colding and hot holding temperatures.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The top shelf above the prep refrigerators is in need of cleaning.
Correction: Clean the top shelf. Clean regularly.
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10/08/2014 | Pre-Opening | |
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