Please remember to always refrain from keeping soiled dishes in container bins with food debris overnight as this may introduce pests. Please clean dishes prior to night end or keep covered and at least 6" off floor. Observed pest control invoices, pest control provided monthly.
**PLEASE CORRECT AND PREVENT ALL REPEAT VIOLATIONS BY NEXT INSPECTION OR RISK FURTHER ENFORCEMENT. **
- 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 FOOD EMPLOYEE HANDLE PERSONAL CELL PHONE IN KITCHEN THEN PROCEED TO TOUCH CLEAN DISHWARE FOR FOOD PREP.
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. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, FOOD EMPLOYEE WASHED HANDS.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. OBSERVED FOOD EMPLOYEE EATING SOUP AND BREAD WITH BARE HANDS IN PREP AREA BY COOKLINE.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. EHS EXPLAINED PROPER EATING LOCATIONS, FOOD EMPLOYEE MOVED TO DESIGNATED AREA.
- 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: 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 STORED ABOVE COOKED CHICKEN, RAW BEEF STORED ABOVE RAW VEGETABLES IN WIC.
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. FOOD EMPLOYEE REARRANGED FOOD ITEMS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: COOKED CHICKEN WINGS 46F - IN WIC.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. TO BE DISCARDED.
- 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: COOKED CHICKEN WINGS IN WIC.
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. EHS EXPLAINED PROPER DATEMARKING PROCEDURES.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED CARDBOARD AND NEWSPAPER LINING SHELVING UNITS AT COOKLINE
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED MOLD IN ICE MACHINE, IN NEED OF CLEANING.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Equip/Utensils/Linens/Single-Service/Storage, Location (corrected on site) (repeated violation)
Observation: Observed that clean CUTTING BOARDS were stored in an manner that exposed the item(s) to contamination. OBSERVED CLEAN CUTTING BOARDS STORED ON FLOOR BEHIND PREP TABLE BY DISHWASHING AREA. OBSERVED CLEAN AND SOILED KNIVES STORED IN OPEN SLOT BETWEEN WALL AND KNIFE RACK, IN BETWEEN WALL AND METAL BACKSPLASH BOARD AT PREP SINK AREA, AND IN BETWEEN COUNTERTOPS.
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. FOOD EMPLOYEE WASHED CUTTING BOARDS AND PLACED ON TOP COUNTER. KNIVES REMOVED FROM UNDESIGNATED AREAS.
- Outer Openings, Protected / Screen Requirements (corrected on site) (repeated violation)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means. OBSERVED BACK DOOR OPEN WITH PROTECTIVE PLASTIC CURTAIN FOLDED UP, ELIMINATING EFFECTIVENESS OF SCREEN. FLIES OBSERVED IN KITCHEN AREA.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. BACK DOOR CLOSED.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink. OBSERVED NO HANDSOAP AT BACK HANDSINK BY PREP SINK AREA, AND AT PREP SINK (USED SOLELY AS HANDSINK) BY FRONT COOKLINE AREA.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. OBSERVED MULITPLE PLASTIC BINS STORING SOILED DISHES AND UTENSILS WITH FOOD DEBRIS FROM NIGHT PRIOR ON FLOOR TO BE CLEANED NEXT MORNING.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises. PLEASE PREVENT PEST INFESTATIONS BY CLEANING ALL DISHES PRIOR TO NIGHT END OR KEEP COVERED ABOVE GROUND.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the FLOORS UNDERNEATH COOKLINE, WALLS BY STORAGE AND PREP AREAS 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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09/04/2015 | Routine | |
**PLEASE REMEMBER THAT NO FOOD PREPARATION IS TO BE DONE AT BACK DRY STORAGE OUTDOOR SHED. PER DISCUSSION WITH CFM, ONIONS ARE SOMETIMES PREPARED IN OUTDOOR SHED. FOOD PREPARATION IS TO BE DONE IN THE INDOOR KITCHEN ONLY.
**Please attain a screen door for back door and always keep back shed doors closed at all times.
**Observed drying rack with metal container by front handsink in server station. PLEASE DO NOT DO ANY DISHWASHING IN FRONT SERVER AREA HANDSINK. ALL DISHES/CONTAINERS ARE TO BE WASHED IN DISHMACHINE OR 3VAT SINK.
Please correct all violations prior to next inspection.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: OBSERVED RAW CHICKEN AND RAW BEEF STORED ABOVE RAW VEGETABLES IN WIC, OBSERVED RAW CHICKEN ABOVE RAW SCALLOPS AND RAW SHRIMP IN SUPERIOR 2DR PREP COOLER
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). FOOD EMPLOYEE MOVED ITEMS ACCORDINGLY.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED BAG OF ONIONS STORED ON FLOOR OF DRY STORAGE OUTDOOR SHED. OBSERVED PRE-COOKED FISH COOLING IN BUCKETS ON FLOOR OF BACK KITCHEN AREA.
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.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: OBSERVED RAW WHOLE SQUID THAWING IN WATER IN LARGE BIN 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. EHS EXPLAINED PROPER THAWING PROCEDURES. SQUID WILL BE USED FOR PREPARATION AND COOKING IMMEDIATELY.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that clean knives were stored in an manner that exposed the item(s) to contamination. OBSERVED CLEAN KNIVES STORED IN BETWEEN WOODEN BOARD AND WALL, OBSERVED CLEAN KNIVES STORED IN BETWEEN PREP COOLER COUNTERTOP UNITS.
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. EHS EXPLAINED PROPER STORAGE FOR UTENSILS. CFM PLACED RE-WASHED KNIVES IN METAL CONTAINER BUCKET.
- Outer Openings, Protected / Screen Requirements
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means. BACK KITCHEN DOOR IS KEPT OPEN FOR VENTILATION, PER DISCUSSION WITH CFM. OBSERVED BACK DRY OUTDOOR STORAGE DOOR OPEN (FOOD INSIDE)
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. PLEASE ALWAYS KEEP BACK OUTDOOR SHED DOOR CLOSED AT ALL TIMES TO PREVENT PEST HARBORAGE. PLEASE ATTAIN A SCREEN FOR BACK KITCHEN DOOR IF KEPT OPEN.
- Physical Facilities Good Repair
Observation: Observed that the FLOOR/WALL TILES is not maintained in good repair. OBSERVED CRACKED AND DETACHED TILES LAYING ON FLOOR BY SIDE WALL BY TRUE 2DR FLAT TOP COOLER.
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 UNUSED PREP COOLER AND REFRIGERATION UNIT STORED IN ONE OF THE BACK DRY STORAGE OUTDOOR SHEDS.
Correction: 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
Observation: Observed that the FLOORS in the BACK OUTDOOR SHED (FOR FOOD) is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact
Observation: The concentration of the Chlorine solution was measured at >200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. OBSERVED SANITIZING SOLUTION IN 3VAT SINK TO BE MORE THAN 200PPM.
Correction: Maintain the concentration of BLEACH solution at 100-150ppm. Verify concentration using the appropriate test kit.
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03/13/2015 | Routine | |
Please service Walk In Cooler and remember to monitor Temperature Control Safety food temperatures until repaired. **PLACE FOOD ITEMS IN OTHER REFRIGERATION UNITS IF TEMPERATURES STILL ABOVE 41F UNTIL REPAIRED.
PLEASE SEND COPY OF INVOICE FOR WALK IN COOLER TO HEALTH DEPARTMENT BY 10/31/14.
PLEASE REMEMBER TO KEEP BACK KITCHEN DOOR CLOSED AT ALL TIMES. PEST CONTROL INVOICES OBSERVED, ROUTINE VISITS CONDUCTED EVERY 2 WEEKS.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers. OBSERVED BUCKET OF CLAMS IN WIC AND BUCKET OF MUSSLES ON ICE AT COOKLINE WITHOUT ATTATCHED TAGS.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. EHS EXPLAINED PROPER SHELLSTOCK TAG HANDLING.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
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. EHS EXPLAINED PROPER SHELLSTOCK HANDLING PROCEDURES.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: OBSERVED RAW CHICKEN STORED ABOVE RAW PORK, RAW CHICKEN AND RAW BEEF STORED ABOVE RAW SHRIMP, RAW BEEF STORED ABOVE RAW BEAN SPROUTS IN WIC.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). CFM REARRANGED ALL FOOD ITEMS IN WIC.
- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: OBSERVED ONE PAIR OF TONGS USED FOR RAW BEEF, RAW SEA CUCUMBER, AND RAW VEGETABLES AT 2DR PREP COOLER AT COOKLINE.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared. CFM ADDED TONGS FOR BEEF AND SEAFOOD ITEMS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked chicken wings 45F, raw shrimp 44F, raw pork 45F - WIC
Correction: garlic in oil 68F - cookline
- 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: CHICKEN WINGS
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. CHICKEN WINGS DISCARDED (COLD HOLDING VIOLATIONS)
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10/21/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Repair the walk in cooler to have an ambient temperature of 41F or below. Provide service report upon repair.
Maintain shellstock tags on site 90 days from date sold.
Fax # 703-653-9448
- 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: WIC: RICE 56F, RICE 58F.
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. FOOD WAS DISCARDED.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: walk in cooler 56F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. DISCONTINUE USE OF THE REFRIGERATION UNIT TO STORE POTENTIALLY HAZARDOUS FOOD. ALL POTENTIALLY HAZARDOUS FOOD MUST BE RELOCATED TO WORKING REFRIGERATION UNITS.
- 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. MANAGER ARRIVED DURING INSPECTION.
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06/23/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Provided copies of the employee health policy. Review and obtain signatures of employees. Send the signed documents to my attention within 10 days via fax or email.
Prevent food borne illnesses by encouraging frequent hand washing.
Dishmachine: chemical
- 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.
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: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. OPEN BEVERAGES WERE DISCARDED.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the three compartment sink is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. EMPLOYEE REMOVED TRASH AND EQUIPMENT BLOCKING HAND SINK.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed medicine cough syrup is stored in such a way that they could contaminate food preparation table, and food in the kitchen.
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage. MEDICINE WAS REMOVED FROM SHELF AND PLACED BY EMPLOYEE STORAGE AREA.
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12/12/2013 | Risk Factor | |
This complaint inspection is to respond to a car running into the restaurant. The damage is on the buffet dining side and the ceiling. A pipe containing potable water in the ceiling burst causing the tiles to cave in. Structural damage was limited to one side and the kitchen remains structurally sound and intact. The restaurant is closed until the structural engineer states that the building is structurally sound. The owner was not on site during the inspection. The restaurant remains closed while undergoing repairs.
No violation noted during this evaluation. | 12/02/2013 | Complaint | |
With screen door removed, the back door must be kept closed. If a new screen door is installed, it must seal tightly in the frame. The old door will work with the addition of insulation in the middle hinged area and a door sweep along the bottom of the door.
The Health Department has been notified that settlement on a change of ownership will occur on August 8, 2013. 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 June 2013.
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 SBD71120NE 118
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: Wood planks and wooden tables were being used in the kitchen for storage and elevation. The wood is absorbent and not easily cleanable.
Correction: REMOVE the wooden planks and two wooden storage units. Re-attach the can opener to the prep table if it is to be used.
- Plumbing / Maintained in Good Repair
Observation: A leak was observed at the drain line below the 2 vat prep sink.
Correction: Repair the leak below the 2 vat prep sink.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: The trash receptacles in the ladies restroom do not have covers.
Correction: Provide covered trash cans in the ladies restroom.
- Window & Doors Screened if Kept Open for Ventilation (corrected on site)
Observation: The back screen door does not seal tightly when closed. There are gaps which will let pests into the kitchen area.
Correction: Screen door was removed. Modify the screen door to provide a tighter seal when closed OR remove the door entirely.
- Hand Drying Provision / Individual, Disposable Towels
Observation: There are not paper towels at the front handsink (wait station).
Correction: Provide paper towels at all handsinks.
- Physical Facilities Good Repair
Observation: The caulk along the back of the 3 vat sink is damaged.
Correction: Remove the old caulk and re-caulk along the back of the 3 vat sink.
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08/08/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Jang Won Restaurant, 4210 John Marr Drive, Annandale, VA 22003 »