- Cutting Surfaces (repeated violation)
Observation: The cutting board stored in the warewashing area was observed scratched, scoured, and in need of resurfacing/replacing.
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. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Single-Serve and Single-Use Articles, Use Limitation (corrected on site)
Observation: Several of the single-use flat cardboard egg crates/holders were observed being re-used.
Correction: Single-service and single-use articles may not be reused. Articles that are not constructed of multiuse materials may not be reused as they are unable to withstand the rigors of multiple uses, including the ability to be subjected to repeated washing, rinsing, and sanitizing.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean (repeated violation)
Observation: Storage shelving throughout facility, interior of the fryer cabinets, exterior of the dry storage bins, and the interior of all refrigeration units were observed in need of cleaning.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur and to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: Food debris observed on several pots/pans that had been stored on the clean dish shelving.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: After cleaning and sanitizing, some equipment and utensils were observed not properly air-dried before storage.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: A pair of soiled rubber gloves was observed improperly stored in the warewashing area handsink basin.
Correction: A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.
- Handwashing Cleanser, Availability (corrected on site)
Observation: Liquid handsoap observed not properly provided at the cook-line area handsink.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Intensity/Lighting
Observation: Some of the lights in the downstairs basement were observed not properly working and in need of replacement.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Physical Facilities/Repairing
Observation: Floor tiles/grout throughout the facility observed in need of repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests
Observation: Insect, rodent, and/or other pest harborage conditions were observed on the premises.
Correction: The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by eliminating harborage conditions.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: Floor, wall, and ceiling surfaces throughout the facility observed in need of cleaning. Wall surface in the downstairs preparation area was observed in need of cleaning. Floor surface underneath and around all equipment observed in need of cleaning.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Cleaning of Plumbing Fixtures (repeated violation)
Observation: Handsinks observed in need of cleaning.
Correction: Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained and used as specified under section 5-205.11. Handwashing facilities are critical to food protection and must be maintained in operating order at all times so they will be used.
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03/02/2016 | Routine | |
Floor/wall surfaces throughout the facility, in the basement and underneath all equipment noted in need of cleaning. Interior and exterior of all refrigeration/freezer units observed in need of cleaning. Rice scoop observed improperly stored in a container of water at room temperature. The shelving above the 3-compartment sink/warewashing area was observed in need of cleaning. Dry storage shelving noted in need of cleaning. Interior of the fryer cabinets in need of cleaning. The cook-line hood vents were observed in need of cleaning. Floor drain and surface underneath the 3-compartment sink observed in need of cleaning.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: Mechanical slicer and the cutting boards were observed soiled and in need of cleaning and sanitizing.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment/Cooking and Baking/Cleaning Frequency
Observation: Interior of the cook-line oven(s) observed in need of cleaning.
Correction: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Food-contact surfaces of cooking equipment must be cleaned to prevent encrustations that may impede heat transfer necessary to adequately cook food. Encrusted equipment may also serve as an insect attractant when not in use. Because of the nature of the equipment, it may not be necessary to clean cooking equipment as frequently as the equipment specified in section 4-602.11.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: Equipment/utensils observed improperly stored in the handsink basin in the warewashing area.
Correction: A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.
- Cleaning of Plumbing Fixtures (repeated violation)
Observation: All kitchen handsink basins and knobs observed in need of cleaning.
Correction: Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained and used as specified under section 5-205.11. Handwashing facilities are critical to food protection and must be maintained in operating order at all times so they will be used.
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11/09/2015 | Risk Factor | |
Today a follow-up was conducted for the Notice of Alleged Violation (NOAV) issued on 07/20/2015. Substantial compliance observed. Always monitor refrigeration units to ensure internal food temperatures are held at 41 F or below. Clean non-food contact and food contact surfaces frequently.
No violation noted during this evaluation. | 07/30/2015 | Follow-up | |
The 2-door upright refrigerator was still observed cold holding at >41 F. Non-TCS food product was observed being stored in the unit during the time of follow-up. Do not store TCS food product in the unit until it has been properly repaired to cold hold at 41 F or below. The 2-door preparation unit was observed cold holding at <41 F during the time of follow-up.
No violation noted during this evaluation. | 07/23/2015 | Follow-up | |
Floor/wall surfaces throughout the kitchen and basement observed in need of cleaning. Storage shelving throughout the facility observed in need of cleaning. Floor under warewashing area, in the walk-in refrigerator and under cook-line area observed in need of cleaning. Due to a pattern of violation, a Notice of Violation (NOV) will be issued. A recheck will be conducted on or about 07/23/2015. Do not store TCS food product in refrigeration units that are not maintaining food at proper temperature of 41 F or less. A refrigeration service technician has been contacted by the manager.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Shrimp (59 F), beef (61 F), and egg wash (61 F) in the 2-door preparation unit observed cold holding at improper temperature. Lo mein (53 F), and tofu (51 F) observed improperly cold holding in the 2-door upright reach-in unit. Product was discarded by the person in charge.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: Cutting board(s) surfaces observed in need of cleaning and sanitizing. The surfaces of the food preparation tables were observed in need of cleaning and sanitizing.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: Upon arrival of inspection, a container of frozen meat was observed placed on top of the handsink basin in the warewashing area.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Handwashing Cleanser, Availability (corrected on site)
Observation: Upon arrival of inspection, handsoap was observed not properly provided at the cook-line handsink.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Cleaning of Plumbing Fixtures (repeated violation)
Observation: Handsinks observed in need of cleaning.
Correction: Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained and used as specified under section 5-205.11. Handwashing facilities are critical to food protection and must be maintained in operating order at all times so they will be used.
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07/20/2015 | Risk Factor | |
Northern VA Food Manager observed on duty during the time of inspection.
No violation noted during this evaluation. | 12/12/2014 | Follow-up | |
Some lights in the kitchen observed not properly shielded/covered. Single-service grocery bags observed being reused (do not reuse for food products). Food manager certificate can be transferred at ORS Interactive. A recheck will be conducted in approximately 7-10 days.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Pan of cooked chicken at the cook-line observed improperly stored at room temperature (70 F - 74 F). Product placed under refrigeration by the person in charge. Bean sprouts observed at the cook-line at improper temperature (54 F). Product was discarded by the person in charge.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: Cutting board at the preparation unit observed in need of cleaning and sanitizing.
Correction: Properly clean and sanitize equipment food contact surfaces.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: Container of carrots observed improperly stored on the kitchen handsink.
Correction: A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.
- Handwashing Cleanser, Availability (corrected on site)
Observation: Handsoap observed not properly provided at the cook-line handsink.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Critical: Food Manager Certificate and Responsibility (repeated violation)
Observation: Manager needs to transfer ServSafe certificate to a Northern VA Food Card.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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12/04/2014 | Risk Factor | |
- Smoking in Non-Smoking Areas
Observation: Observed cup being used as an ashtray with cigarette butts in the kitchen. Corrected by instruction.
Correction: Owner or PIC must prohibit smoking in non-smoking areas of restaurant.
- In-Use Utensils, Between-Use Storage
Observation: Observed rice spoons improperly stored in standing water.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Food Storage/Preventing Contamination from the Premises
Observation: Observed dry foods not properly containerized (lids not on containers).
Correction: Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
- Cooling Methods (corrected on site)
Observation: Observed dumplings cooling tightly covered with food wrap.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Cutting Surfaces
Observation: The surfaces of the cutting boards are no longer effectively cleaned and sanitized.
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. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: Observed multiuse utensils stored as "clean" were not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Observed cleaned equipment and utensils improperly stored on moldy dish rack at three compartment sink and in soiled containers. Observed knives in use at prep unit being stored between heavily soiled tables.
Correction: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location
- Outer Openings, Protected
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents. Observed front door propped open.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Controlling Pests (Critical)
Observation: Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment. Observed roaches and flies in kitchen upstairs and downstairs. Establishment is receiving pest treatment once per week for the next two months.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Cleaning, Frequency and Restrictions
Observation: The floors under equipment are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Permit to Operate/Responsibilities of Permit Holder
Observation: The permit is not posted in a location in the food establishment that is conspicuous to consumers.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
- Critical: Food Manager Certificate and Responsibility (corrected on site)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager. Manger arrived during the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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08/22/2014 | Routine | |
CO Approved (CO 1400452)
Obtain license from Arlington County Health Dept (Community Health Protection Bureau) before operating under to ownership.
Continue to monitor pests harborage and continue weekly service until no longer needed.
No violation noted during this evaluation. | 07/14/2014 | Follow-up | |
Please contact me for follow up Kristen Pybus 571-438-4475 or Christy Kunes 571-438-4467
- Cutting Surfaces
Observation: Cutting boards are in poor repair.
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. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: Nonfood-contact surfaces are not clean.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment, Food-Contact Surfaces, and Utensils
Observation: Food contact surfaces are not clean.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Physical Facilities/Repairing
Observation: Holes observed in walls.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Cleaning, Frequency and Restrictions
Observation: Floor, floor/wall junctures, area behind hood and walls are not clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/10/2014 | Pre-Opening | |
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