The purpose of this visit is to conduct a follow-up inspection.
Manager have made the following corrections:
1) Clean non-contact food surfaces/drains/removed clutter
2) Date-marked food items
3) Have sanitizer buckets
4) True 2 door prep cooler serviced
5) Pest control invoice
No violation noted during this evaluation. | 02/03/2016 | Follow-up | |
The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
If you have any questions or concerns, please feel free to contact 703-246-2444.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: cooking utensils such as ladles placed in a bucket of water sitting at room temperature.
Correction: MANAGER REMOVED UTENSILS TO BE CLEANED. EHS DISCUSSED DETAILS BELOW. 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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: EHS RECOMMENDED MANAGER TO HOLD WET TOWELS IN CHEMICAL SANITIZER. MANAGER CREATED SANITIZE BUCKET FOR TOWELS. Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor -- bag of onions.
Correction: MANAGER MOVED BAG OF ONIONS TO BE STORED AT LEAST 6 INCHES OFF THE GROUND. 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.
- 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: True two door prep cooler -- goat soup at 48'F, goat meat at 68'F.
Correction: FOOD ITEMS DISCARDED. 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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: true two door upright cooler -- dumplings and walk-in cooler -- goat soup
Correction: EHS DISCUSSED WITH MANAGER THE IMPORTANCE OF DATEMARKING. MANAGER DATEMARKED FOOD ITEMS WTIH TAPE AND PAPER. 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.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True two door prep cooler at 60'F
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: tableware, under table, walls, equipments, top of storage containers, drains
Correction: EHS RECOMMENDED MANAGER TO DEEP CLEAN FACILITY. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pots, pans, and knives
Correction: EHS INFORMED MANAGER THAT IT IS IMPORTANT TO WASH RINSE AND SANITIZE FOOD CONTACT SURFACES. MANAGER SET UP SANITIZER. EHS RECOMMENDED MANAGER TO SET UP SANITIZER WHEN FACILITY OPENS.All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Controlling Pests by Routine Inspection of Premises (repeated violation)
Observation: Observed drain flies in the facility. The premises is not being routinely inspected for the presence of insects, rodents and pests.
Correction: DISCUSSED WITH MANAGER. MANAGER CONTACTED PEST CONTROL. EHS RECOMMENDED MANAGER TO PREVENT HARBORAGE CONDITION SUCH AS CLEANING DRAINS OFTEN. Insects, rodents and pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of insects, rodents and pests on the premises.
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01/29/2016 | Routine | |
The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
Please ensure that hand sinks are supplied and easily accessible by employees for easy hand washing.
Please ensure to clean: dish machine when contaminated and ice machine at a higher frequency to prevent mold.
Please ensure to use clean dishes properly -- wash, rinse, and sanitize.
Please ensure to date mark potentially hazardous food items that are not used/discarded within 24 hours.
A folder of the employee health policy was provided.
At the time of the inspection, cooling methods were reviewed.
If you have any questions or concerns, please feel free to contact 703-246-2444.
- 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 engaging in any activity that could contaminate the hands.Observed employee cleaning then engaging in food preparation 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 WITH MANAGER.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: rice scoops sitting in 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.
- Food Storage / Preventing Contamination / Location
Observation: Observed bags of potatoes and onions stored near mop sink where splashes occur.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: Observed 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: dumplings, beef, anchovies, potato salad
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. DISCUSSED WITH MANAGER THE IMPORTANCE AND DIFFERENT METHODS OF DATE MARKING.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handsink next to stove.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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10/26/2015 | Routine | |
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: THREE LARGE PLASTIC COVERED CONTAINERS OF GOAT SOUP cooling OVERNIGHT in the WALK-IN COOLER observed at 48,51,AND 52°F. OBSERVED COOKED GOAT MEAT IN STRAINER COVERED IN PLASTIC COOLING OVERNIGHT IN THE WALK-IN COOLER AT 65F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.--ENVIROMENTAL HEALTH SPECIALIST (EHS) PROVIDED TRAINING ON COOLING TO CERTIFIED FOOD MANAGER (CFM) DURING TIME OF INSPECTION. THE SOUP AND GOAT MEAT WERE DISCARDED DURING TIME OF INSPECTION.
- 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:--RAW PORK INSIDE THE TRUE 2 DOOR PREP COOLER #1 AT 46F, RAW PORK INSIDE THE TRUE 2 DOOR UPRIGHT COOLER AT 45F, ANCHOVIES INSIDE THE TRUE 2 DOOR PREP COOLER #3 AT 49F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.--THESE WERE THE ONLY POTENTIALLY HAZARDOUS FOODS (PHF'S) IN THESE UNITS. RAW PROK AND ANCHOVIES WERE DISCARDED DURING TIME OF INSPECTION. DO NOT PLACE PHF'S INSIDE THE UNITS LISTED ABOVE UNTIL THEY CAN HOLD AT 41F OR BELOW. CFM CALLED FOR REFRIGERATOR REPAIR DURING TIME OF INSPECITON. CFM WILL FAX OR EMAIL A COPY OF THE REPAIR INVOICE FOR THE THREE UNITS TO THE HEALTH DEPARTMENT.
- 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:--OBSERVED THREE CONTAINERS OF GOAT SOUP AND COOKED GOAT MEAT INSIDE THE WALK-IN COOLER WITHOUT DATE MARKING. OBSERVED ANCHOVIES INSIDE THE TRUE 2 DOOR PREP COOLER #3 WITHOUT DATE MARKING.
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 PROVIDED TRAINING TO CFM ON DATE MARKING. *THESE ITEMS WERE DISCARDED DURING TIME OF INSPECTION DUE TO IMPROPER COOLING AND COLD HOLDING.
- Critical: Consumer Advisory, Disclosure Provided (corrected on site)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:--BUL GO GI, CHA DOL BAEGI, AND SAM GYUP SAL OBSERVED ON THE MENU WITHOUT ( * )
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.--CFM PLACED * ON NEEDED ITEMS DURING TIME OF INSPECTION.
- 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.
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06/22/2015 | Risk Factor | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* Please email or fax service order verification for the Cookline Right 2DR MUT to Fairfax County Health Department at (703)385-9568 or Brian.Flaherty@fairfaxcounty.gov
* All non-critical violations must be corrected within 30 days and no later than the time of the next inspection.
- 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)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Washing gloved hands at time of inspection.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed an ambient temperature above 45°F in the Right Cook-line 2dr MUT refrigeration unit holding raw shells eggs
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. Discarded at the time of inspection by CFM.
- 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: Right Cook-line 2DR MUT
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. Please fax or email a copy of service order to Fairfax County Health Department once equipment has been serviced.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed no chlorine sanitizer solution at time of inspection.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. CFM made batch of chlorine sanitizer solution at time of inspection at 50-200 ppm.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the bottom of rear kitchen door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed evidence of fruit flies in kitchen area.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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01/22/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
- 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:----------cooking oil, water and 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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:---------observed knives stored in between prep cooler and prep table which is an area that is not easily cleaned. Observed rice scoops sitting in still 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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.-----Observed a bag of onions on floor in kitchen. Also observed a number of food items which were in containers being stored on floor in walkin cooler.
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.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the front service area is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
- 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 a spray can of Raid 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. DISCARDED.
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09/27/2013 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS provided training on the Employee Health handouts provided. All three employees present (two owners and one food employee) signed the Employee Health agreement after the training.
- 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)
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility-----Observed three spray cans of Raid in back area.
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. DISCARDED.
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03/29/2013 | Risk Factor | |
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