Please remember to always monitor Cooking Temperatures for raw food items.
- 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 FOOD ITEMS (KIMICHI) AND RAW SHELL EGGS STORED ABOVE COMMERCIAL FOOD ITEMS (HOT DOGS, ETC) AND RAW ONIONS - IN TRUE 2DR UPRIGHT COOLER, OBSERVED RAW CHICKEN STORED ABOVE COMMERCIAL FOOD ITEMS IN VICTORY 2DR UPRIGHT COOLER
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. CFM WILL REARRANGE FOOD ITEMS.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the 3VAT SINK is TURNED OFF, preventing access by employees for easy handwashing. ONLY HANDSINK IN KITCHEN HAS BEEN SHUT OFF FOR 2 DAYS DUE TO CLEANING PRIOR. NO HANDWASHING HAS BEEN PERFORMED AT HANDSINK SINCE THEN.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. CFM TURNED ON HANDSINK WATER KNOBS.
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03/24/2016 | Risk Factor | |
Observed hose attached to prep sink. Per CFM, hose is used to clean fryer. *Please detach hose from prep sink faucet when not in use.
Observed mouse glue trap next to open containers of dry storage food items (sugar, salt, spices) on shelving unit. Please refrain from keeping traps on shelving units by food items. Please remember to keep all containers closed with proper lid to prevent contamination. Observed pest control invoices for past month.
No violation noted during this evaluation. | 10/20/2015 | Routine | |
*Please clean metal pipe along hood above fryer at cookline. Observed grease deposits accumulated on pipe above cookline.
Please remember to Sanitize all dishes including cups at front server area.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Plastic Cups and shot glasses. OBSERVED CUBS AND GLASSES BEING WASHED WITH SOAP AND WATER AND AIR DRIED AT FRONT PREP SINK BY SERVER AREA.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS EXPLAINED PROPER DISHWASHING PROCEDURES. CFM CREATED SANITIZER SOLUTION FOR SANITIZING, OTHERWISE ALL DISHES TO BE WASHED IN 3VAT SINK ONLY.
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03/09/2015 | Risk Factor | |
NOTE: Consumer Advisory N/A as lunch box with egg over rice is not served at facility. CFM will remove this item from menu. All other food items are fully cooked.
EHS Provided additional copies of Employee Health Policy.
EHS provided training and sign for correct use at 3VAT sink. 1) Wash with soap and water, 2) Rinse, 3) Sanitize with Chlorine. Please remember to not wash any dishes or utensils at Prep Sink at Bar.
PLEASE FAX OR EMAIL COPY OF INVOICE FOR REPAIR OF TRUE 2DR PREP TOP COOLER TO HEALTH DEPARTMENT BY 9/19/14.
- 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: tofu 46F, raw squid 50F, bean sprouts 49F, cooked kimchi 48F - True 2DR Prep Cooler
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 ITEMS 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 kimchi, pre-cooked beef in True 2DR Upright cooler
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
- 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: True 2DR Prep top cooler
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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Glasses at bar prep sink. UPON DISCUSSION WITH CFM, GLASSES FOR BAR AREA ARE WASHED AT PREP SINK AT FRONT BAR WITHOUT A SANITIZING STEP.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS EXPLAINED PROPER DISHWASHING PROCEDURES AT 3VAT SINK, NOT PREP SINK.
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09/09/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Provide copies of the updated menu to demonstrate the implementation of the consumer advisory. Maintain copies of the employee health policy onsite at the establishment at all times.
FAX number is 703-385-9568
Dishmachine: n/a
- 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: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Lunch Box with egg over rice.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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04/02/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Provided a copy of the Employee health policy in Korean.
Sign documents and return via fax or email.
- 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) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw eggs stored over ready to eat vegetables in the True 2dr upright refrigerator.
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. MANAGER placed vegetables above raw eggs.
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11/13/2013 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Provided employee health policy in Korean.
Fax signed employee health policy documents in 10 days.
- 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)
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06/20/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Jangteo 7080, 7118 Columbia Pike, Annandale, VA 22003 »