Followup inspection conducted today for verification of Properly Colding holding of 1DR Prep Cooler and Sanitizer level in 3Vat sink Compliance following Routine Inspection 8/20/15.
Observed 1DR Prep Cooler empty with no TCS foods stored inside upon inspection. Observed ambient air temperature at 40F and now in compliance and may now be used for food storage.
Observed 3Vat Sink with proper Chlorine sanitizer levels when tested.
Observed Time Sticker on Fish Cake Soup on countertop at room temperature to be used within 4 hours maximum.
Thank you for correcting all violations today.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the WALLS in the BACK STORAGE ROOM 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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08/21/2015 | Follow-up | |
Please post the current 2015 Permit. Please contact the Health Department as soon as possible to verify if application was processed.
REMINDERS:
*Please make sure hand sink in kitchen is always turned on at start of food preparation to ensure proper handwashing by all employees.
*Fish Broth will now use TIME AS PUBLIC HEALTH CONTROL as kept in pot at room temperature. Please remember to log time made, and time to be used by or discarded (4 Hours Maximum).
*Please remember to keep Bean Paste either 1) Inside refrigerator, 2) hot on stove top, or 3) at Room Temperature but only used within 4 Hours Maximum with Time Log recorded.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED FISH BROTH IN POT AT ROOM TEMPERATURE AT COOKLINE.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. CFM WILL NOW USE TIME AS A PUBLIC HEALTH CONTROL AND ONLY USE FISH BROTH WITHIN A MAXIMUM OF 4 HOURS. TIME LOG CREATED.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2014. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department.
Correction: To obtain a current Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Failure to pay the permit renewal fee and obtain a current Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure.
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02/18/2015 | Risk Factor | |
NOTE: Floor tiles in Dry Storage area is damaged and in process of being repaired. Please also repair cracked and damaged floor tiles in kitchen area.
Please remember to keep soybean sauce mix in refrigerator after cooling. Only keep out portions that will be used immediately. If kept out in room temperature, remember to keep a time log and discard after a total of 4 hours in room temperature after cooling.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: tuna salad, dumplings, soybean sauce, kimchi
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. CFM DATEMARKED FOOD ITEMS.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor tiles is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/10/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Dishmachine: n/a
Review previous inspections to ensure all violations for grp's have been addressed before the next inspection.
Thank you.
No violation noted during this evaluation. | 03/31/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Thank you for correcting some violations during the inspection.
All non critical hazard violations shall be corrected no later that 90 calendar days after the date of this inspection.
If you have any questions or comments please contact me.
703-246-8447
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw. EMPLOYEE COVERED BEVERAGE.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Wood shelves, wooden wall separators,
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.
- 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 the sanitizing solution in the three compartment sink with a concentration of 0 ppm total chlorine.
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. EMPLOYEE ADDED CHLORINE TO THE SOLUTION.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: The ceiling tiles in the dry storage room are absorbent and not easily cleanable.
Correction: Replace tiles with a product that is nonabsorbent, smooth, and easily cleanable.
- Physical Facilities Good Repair
Observation: Observed that the
1. floor tiles in the kitchen & dry storage room are cracked, missing, damaged
2. caulking around the handsink in the kitchen is needed
3. ceiling tiles in the dry storage room are damaged
are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/14/2013 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
When the True 1 dr reach in refrigerator is repaired provide the service report, until then discontinue using to store potentially hazardous food which require temperature control.
Provided copies of the employee health policy, return with employee signatures and retain copies at the restaurant.
- 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: 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. Observed open beverages on shelfs above food preparation areas.
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. OWNER DISCARDED OPEN BEVERAGES.
- 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 shelled eggs and raw pork stored over ready to eat vegetables in the Turbo Air 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. OWNER PLACED READY TO EAT FOOD ABOVE RAW FOOD IN THE TURBO AIR REFRIGERATOR.
- 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:IN TRUE 1 DR REACH IN REFRIGERATOR: Donkatsu 54F, Dumplings 53F
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. OWNER DISCARDED PRODUCTS.
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06/18/2013 | Risk Factor | |
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