The purpose of this visit is to conduct a risk factor assessment.
Discussed the importance of hand washing and glove use. It is recommended you use tongs, spoons, or utensils to garnish dishes.
- 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 MANAGER CHANGING TASKS WITHOUT WASHING HANDS, OBSERVED WAIT STAFF ALSO CHANGING TASKS 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. DISCUSSED THE IMPORTANCE OF FREQUENT HAND WASHING AND WHEN IT IS TO BE DONE WITH THE MANAGER AND STAFF.
- 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 GARNISHING DISHES USING BARE HANDS TO SCOOP GARNISH.
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. PLATE WAS NOT SERVED TO THE CUSTOMER DUE TO BARE HAND CONTACT. OWNER WASHED HANDS AND PUT GLOVES ON.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
In the walk in cooler: Beef Ribs 47F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MANAGER DISCARDED PRODUCT.
- 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: PORK SOUP IS NOT DATE MARKED
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. MANAGER DATE MARKED SOUP.
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09/15/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection in conjunction with a complaint 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.
Provided information on employee health policy.
It is recommended that more than one person obtain a certified food manager license.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: Salt, Sugar, Spices, Oil, Vinegar
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Observed shelves wrapped in aluminum foil and newspaper covering pans to absorb oil.
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. MANAGER REMOVED ALUMINUM FOIL AND NEWSPAPER FROM THE SHELVES AND PANS.
- 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.
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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the CIELING ABOVE THE FOOD PREPARATION TABLE IN THE CENTER OF 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.
- Physical Facilities Good Repair
Observation: Observed that the WALL AT THE KITCHEN HANDSINK IS PUNCTURED AND not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. OBSERVED EXCESS OF UNUSED EQUIPMENT STORED IN THE KITCHEN ACCUMULATING FOOD DEBRIS.
Correction: REMOVE UNUSED EQUIPMENT. Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the INTERIOR OF THE WALK IN COOLER, AND THE DRY STORAGE AREA IS IN need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Presence and Use of Required Poisonous or Toxic Materials Only (corrected on site)
Observation: Observed poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment stored in the establishment.
Correction: Remove all poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment. The presence of these materials present an unnecessary risk to employees and consumers.
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04/10/2015 | Routine | |
The purpose of today's follow-up inspection is to verify that the facility has hot water. Per manager a repair person fixed the water heater on Wednesday, September 24, 2014. EHS observed the required minimum water temperatures at the hand sink and three compartment sink.
No violation noted during this evaluation. | 09/26/2014 | Follow-up | |
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sinks at all locations was measured at a temperature less than 100°F, due to the hot water heater being turned off due to a leak.
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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09/22/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with and discussed the following handouts: Employee Health in Korean and English, hand washing signs in Korean and English, equipment monitoring log and Food for Thought Newsletter titled "How Cold Is It." EHS recommends monitoring the air temperature of Walkin Cooler and the temperatures of the food inside. EHS observed unit holding at 41F during a slow period with no use.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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:---------sugar water and oil.
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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:------------rice scoops stored in still/stagnant room temperature water.
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.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the following areas are not covered by a protective shielding:
1) Above dishmachine,
2) Above dry storage shelving.
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.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at either handwashing sinks used by food employees in the public restrooms.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following is in need of cleaning:
1) Walls of Walkin Cooler,
2) Floors of Walkin Cooler,
3) Mop sink,
4) Front walls near Maxx Cold 2DR upright freezer
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
Observation: Pesticides labeled for residential use were observed in the facility.--------Observed three spray cans of pesticides for residential use in facility.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. REMOVED FROM FACILITY
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04/07/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection as well as investigate a complaint regarding a customer who consumed a dish containing crabs.
Crabs are purchased fresh (alive) from one of two local Asian supermarkets and cooked at the restaurant the same day, in different spices and seasonings. Today, one container of crabs was observed cold holding correctly at the walk-in refrigerator. Crabs are reheated for immediate service per order, usually in a soup. Crabs usually are purchased every other day. Soup base is also made in small quantities and last between 24-48 hours.
Although foods at the walk-in refrigerator were all observed covered, it is still highly suggested that raw foods (raw meats, eggs) be stored on the bottom shelf. Also, when not in use, foods should remain covered or otherwise protected.
Please review the employee health handouts with all employees and have them all sign the agreement form. Keep this red folder on site for future inspections.
Please contact me if you have any questions. Thank you.
NOTES: AutoChlor A4, 50 ppm
- 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: 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. Box of eggs and bus pan of individual bags of chicken stored over ready to eat item such as cleaned, washed carrots and containers of kim chi.
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.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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09/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about Hwang Boo Ja, 13830 Lee Hwy #11, Centreville, VA 20120 »