PLEASE REMEMBER THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT DURING ALL HOURS OF OPERATION OR RISK CLOSURE. It is advised that additional Food Employees attain a Certified Food Manager card.
Please remember to verify all food items are fully cooked by monitoring cooking temperatures as discussed.
Please prevent pests by keeping all cookline areas clean of excess food debris and grease deposits.
EHS provided additional handout copies of Employee Health Policy, Dishwashing Set Up, and Cross Contamination in Korean.
- Food Temperature Measuring Device Required & Readily Accessible (repeated violation)
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.
- 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.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F. OBSERVED 3VAT SINK TEMPERATURE AT 98F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The (cavity, door seal) of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: ALL COOKLINE EQUIPMENT INCLUDING STOVE, UNUSED PREP TOP COOLER, FRYER, AND 3VAT SINK ALL OBSERVED WITH SOILED SURFACES AND HEAVY ACCUMULATION OF FOOD DEBRIS.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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. CFM ARRIVED DURING INSPECTION.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. NO SOAP AVAILABLE AT HANDSINK.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. BAR SOAP PROVIDED. PLEASE ATTAIN A LIQUID HAND SOAP W/ PREFERRED PUMP.
- Physical Facilities Good Repair
Observation: Observed that the 3VAT SINK is not maintained in good repair. OBSERVED LEAK AT HOT WATER HANDLE AT 3VAT SINK
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the FLOORS AND WALLS in the COOKLINE AND UNDERNEATH 3VAT SINK AND AREA AROUND GREASE TRAP 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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01/29/2016 | Routine | |
Menu updated with additional food items including Fried Squid and Ramen w/ boiled egg and Kimchi since previous inspection. *Risk Categorization updated to Moderate Priority. See Note To File.
It is advised that additional Food Employees attain a Certified Food Manager's card as a Certified Food Manager must be present at establishment during All Hours of Operation.
EHS provided handouts on Proper Cooking Temperatures in Korean and 3Vat Sink Set Up Stickers in English and Korean.
- Duties / Monitor Cook Temperatures of PHF(TCS)
Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food. PER DISCUSSION WITH CFM, TEMPERATURES ARE NOT BEING MONITORED FOR FRIED CHICKEN WINGS AND FRIED CALAMARI COOKED FROM RAW.
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.
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
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. BLEACH SOLUTION FOR 3VAT SINK.
Correction: Obtain a @BLEACH test kit.
- Food-Contact Surface of Cooking & Baking Equipment Cleaned Every 24 Hours
Observation: The food-contact equipment surface of the FRYER BASKETS is observed soiled with accumulations of grime and debris. PER DISCUSSION WITH CFM, FRYER BASKETS AND UTENSILS ARE NOT CLEANED AT END OF EVERY DAY.
Correction: The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: FRYER EQUIPMENT AT COOKLINE OBSERVED WITH ENCRUSTED GREASE ACCUMULATIONS.
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 (repeated violation)
Observation: Observed that the FLOORS AND WALLS BEHIND AND UNDERNEATH COOKLINE 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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07/17/2015 | Routine | |
NOTE: Universal Cooler currently not in use and will not be repaired. Unit will be discarded and new Cooler will be installed. Please fax or email me once this is added to kitchen.
Menu will be revised. Please fax or email me copy of new menu once this is completed.
PLEASE ATTAIN NORTHERN VIRGINIA CERTIFIED FOOD MANAGER'S CARD AND FAX OR EMAIL COPY TO HEALTH DEPARTMENT BY 8/18/14.
PLEASE FAX OR EMAIL SIGNED COPIES OF EMPLOYEE HEALTH POLICES TO HEALTH DEPARTMENT BY 8/18/14.
- 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)
- 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: Flour, Mixing flour, 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.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: CAULKING NEEDED AT PREP SINK.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:
1)Micorwave,
2)Fryers
3)Stovetop
4)PrepTop Cooler Surface
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc. CFM HAS CFM CARD FROM PRINCE GEORGE COUNTY.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action. PLEASE ATTAIN A NORTHERN VIRGINIA CFM CARD.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F. Observed Hot Water from 3Vat sink main valve turned off. Observed 94F highest temp reached.
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. Please provide water at 3Vat sink to reach at least 110F.
- 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.
- 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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls in the kitchen 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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08/07/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Smoking is prohibited in the establishment.
Use utensils to scoop ingredients for ready to eat sauces or use gloves, as discussed.
Dishmachine: n/a uses three compartment sink as means for sanitizing.
- Smoking in Non-Smoking Areas
Observation: OBSERVED CUSTOMERS SMOKING IN THE RESTAURANT. Person observed smoking in non-smoking area of restaurant.
Correction: SMOKING IS NOT PERMITTED. Owner or person-in-charge must prohibit smoking in non-smoking areas of restaurant.
- Handwashing / Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: WASH HANDS AT THE HAND SINK. ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: USED BARE HANDS TO GRAB SPRING ONIONS TO PUT THEM IN THE DIPPING SAUCE.
Correction: USE UTENSILS, OR GLOVES WHEN HANDLING READY TO EAT FOOD. Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. MANAGER DISCARDED THE SAUCE.
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03/12/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Provided an employee health policy in Korean to the owner.
Noted during the inspection is that there is a strong odor of smoke in the establishment.
SMOKING IS NOT ALLOWED UNLESS SPECIFIC REQUIREMENTS ARE MET. PLEASE CONTACT ME IF YOU WOULD LIKE TO DISCUSS THESE REQUIREMENTS.
- 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)
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Observed cooking oil containers stored underneath the three compartment sink.
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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED WOODEN SHELVES IN THE KITCHEN.
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.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: vegetable grater and peeler,
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at KITCHEN was measured at a temperature less than 100°F. HANDSINK WATER WAS MEASURED AT 94F
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the kitchen is being used as a dump station.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. HANDSINK WAS CLEANED OUT.
- Physical Facilities Good Repair
Observation: Observed that the 3 COMPARTMENT SINK IS NOT CAULKED TO THE WALL is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Restricted, commercial use pesticides present in the facility are applied by the operator who is not a certified pesticide applicator. OBSERVED A CONTAINER OF CHEMICAL PESTICIDE IN THE KITCHEN ON A SHELF.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. CHEMICAL WAS DISCARDED.
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Employees' medicines are not properly located to prevent contamination of food and food contact surfaces. OBSERVED MEDICATION STORED NEXT TO CLEAN DISHWARE, PLATES, CUPS.
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces. MEDICINE WAS MOVED AND PLACED IN A CABINET AWAY FROM FOOD AND FOOD EQUIPMENT.
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11/20/2013 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Provided a copy of the employee health policy in Korean.
The owner stated that he will ask the landlord about the ability to have water above 100F at the handsink.
Provide service report or call when hot water at handsink and three compartment sink is restored.
Sign and fax/email/ or mail employee health documents with employee signatures.
FAX 703-385-9568
- 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. 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)
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PROVIDED A HAND WASHING SIGN FOR KITCHEN HAND SINK.
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06/20/2013 | Risk Factor | |
- Smoking in Non-Smoking Areas (corrected on site) (repeated violation)
Observation: Observed can on the floor full of cigarette butts. Facility smells of smoke.
Correction: No smoking is permitted at this establishment. Can must be removed and no smoking policy needs to be enforced.
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11/22/2011 | Complaint | |
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