The purpose of this visit is to conduct a risk factor assessment. Employee Health policy in place. *Please remember to write the day you sell or use the last of your clam shellstock tag. The date you write then becomes the first day of 90 days you store the shellstock tag at the facility. Also, please remember to refer to the "Prevent Cross Contamination" guideline when storing raw meats/fish and ready to eat foods. Thank you.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shellstock (clams) from the container is sold or served is not recorded on the tag or label.
Correction: The manager is storing the clam shellstock tags, but failed to write the date of last sold or served/used on the back of the tag. 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) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: In the True display cooler observed raw shell egg and raw pork holding over sauce and beansprouts. In the walk in refrigerator, observed raw fish holding over prepared sauces in the walk in refrigerator.
Correction: Manager rearranged the raw foods to prevent cross contamination of ready to eat foods in both units. Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
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11/12/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspeciton. Employee Health policy in place. Sanitizer in dishmachine measured at an acceptable level. Wiping cloth solution measured at an acceptable level. At the time of this inspection, the the manager did not have any shellstock requiring tags on site. Manager reported that she will sporadically purchase mussels, oysters and clams, but hasn't since February 2015. The shellstock tag for mussels from February 10, 2015 was still maintained in her shellstock tag maintenance.
TO DO:
1. Repair the True three door prep cooler. EMAIL OR FAX A COPY OF THE INVOICE FOR THE REPAIR TO MY ATTENTION AT THE HEALTH DEPARTMENT WITHIN 10 DAYS. Do not use this unit until it is capable of maintaining potentially hazardous foods at 41f or below. The repair technician is enroute to repair this unit. I have provided you with my contact information, including my fax and email.
EHS provided information concerning the bean sprout recall to manager. EHS provided information on Active Managerial Control to the manager.
Thank you. If you have any questions, please feel free to call me at the health department.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw shell eggs over soy sauces, broth in the walk in refrigerator. Observed raw beef bolgoki over raw vegetables and sauces in the walk in refrigerator.
Correction: EHS discussed the prevent cross contamination guide sheet and the manager rearranged the above foods in the walk in refrigerator to prevent cross contamination. Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- 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: rice scoops stored in 62f water. A bowl is being used as a scoop in garlic inside the walk in refrigerator.
Correction: Manager replaced the rice scoops and placed in a clean, dry container. Manager removed the bowl in side the garlic. 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.
- 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: Beef bone 45f, beef bone in broth 45f, raw beef 45f in the True prep cooler along cookline
Correction: Manager relocated the above foods to the walk in refrigerator. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- 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 three door prep cooler along cookline 45f
Correction: Manager emptied the unit of potentially hazardous foods and also utilized ice/water baths to assisit with cold holding. The repair technician is due to arrive this evening. 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.
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05/14/2015 | Routine | |
The purpose of this visit is a routine inspection. Remember, do not allow foodworkers to taste food along the cookline and then replace the utensil back into the food being prepared. In addition, EHS provided reinforcement and more training on the details of how to properly maintain, store and keep records for the shell stock served in this facility, by reviewing the risk control plan in place for this facility. EHS has provided several guidance documents, such as the prevent cross contamination guidance sheet, during previous inspections. Remember to train employees in proper storage of foods to prevent cross contamination, If you have any questions, please call the health department. Chemical sanitizing dish machine observed dispensing sanitizer at an acceptable level. Thank you.
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Manager stated that the employees cleaned the freezer and removed the tag from the shellstock container without first writing the date of the "last sold or used" date on the tag.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. EHSdeveloped a Risk Contol Plan with the operator/owner of this facility regarding the handling, storage and record keeping for shell stock tags. Ensure that you train you employees to follow the procedures outlined in the risk control plan for shell stock and shellstock tags.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The manager agreed to write the date that the last shell stock was used on the shell stock tag. EHS reinforced the requirements of the risk control plan. 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: Preventing Contamination of Food when Tasting (corrected on site)
Observation: An employee observed reusing a utensil to taste food when he tasted the seafood soup from the ladel and then placed the ladel back into the soup.
Correction: The manager was directed to discard the seafood soup. A food employee may not use a utensil more than once to taste food that is to be sold or served.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw shell eggs holding over sauce for kimchi in the walk in refrigerator. Observed raw beef holding over soy sauce in the walk in refrigerator. Observed raw pork holding over bean sprouts in the glass display cooler.
Correction: Foods were rearranged to prevent cross contamination. Manager was provided a review of the proper storage if items based upon a guidance document which was observed hanging next to the door of the walk in refrigerator. The EHS had provided that guidance document during a previous inspection. Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Several bottles of water, oil, rice vinegar were observed unlabeled along the cookline.
Correction: The manager labeled the bottles. 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: Scoop stored in 68f water.
Correction: Foodworker removed the utensil from 68f water and replaced with clean utensil. 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: Several wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wiping cloths were placed into the wiping cloth bucket by a foodworker. 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.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: The certified food manager arrived approximately 20 minutes after the beginning of the inspection. 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.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present because the screen is not intact and the top and bottom of the door do not seal to the frame to make a tight seal.
Correction: Within 90 days, fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the back handwashing sink.
Correction: A foodworker obtained a bottle of handwashing soap and placed at the back handsink. Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the walls in the back area near the chest freezer, have several holes which are in need of patching and sealing and therefore this area is not maintained in good repair.
Correction: Within 90 days, patch and seal the holes in the wall in the above mentioned area. Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/03/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. Thank you for following me through the inspection as it allow for me to clarify any issues or answer any questions that arise.
THINGS TO DO:
1. A sample menu to update the menu with the full consumer advisory was provided. Update the menu within 90 days and a follow-up will be conducted on or about 90 days.
2. Begin writing the date on the back of the tag when the last of the shell stock pertaining to that tag and invoice is used. Then store the tags for 90 days minimum from the date written on the back of the shellstock tag.
I have left you with extra cross contamination signs (korean and spanish)
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s) such as raw fish (salmon).
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed A food employee fail to wash hands before touching clean dishes, but after touching dirty dishes when working in the dishwashing area.
Correction: EHS provided instruction to employee on how to wash hands. . The employee washed hands and demonstrated reasonable technique for handwashing, including using a papertowel to turn off faucet. Thank you. Wash 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.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: Observed shellstock tags stored in the facility. However, the manager is not writing the date on the tag when the last shellstock (top neck clams) from the batch is used or sold to the consumer.
Correction: Training provided to the owner/manager and a discussion with the owner/ manager's daughter at the request of the owner/manager to further explain the requirements concerning the recording keeping for shellstock tags. The identity of the source of shellstock (clams) 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: 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: bean paste 80f, black bean paste 79f out at ambient room air, per manager overnight.
Correction: Manager agreed to discard bean paste. In the future, maintain bean paste at 41f or below once the seal on the product is broken. 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: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
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: bibimbap, stone hot pot bi bim bap, bolgogi stone hot pot, galbi stone hot pot, seafood stone hot pot, chicken stone hot pot (egg may be served undercooked on these)
Correction: Cong Bul, combination BBQ (beef, duck, pork), combination BBQ(chicken, beef, pork)
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Observed a foodworker cutting greens and the foodworker placed the scissors used to cut the greens back into a container which contained several scissors of the same type and which were clean.
Correction: Manager was alerted by the EHS. The foodworker was instructed to remove the scissors which were just used and to take back to the dishwashing area to clean and sanitize the scissors. The foodworker could alternatively store the used scissors for up to 4 hours, but do not store contaminated scissors in the same utensil container as clean scissors. Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back is blocked with a trash can, preventing access by employees for easy handwashing.
Correction: Trash can relocated. A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observe a bottle of Advil stored directly above where the cleaned and sanitized dishes exit from the dishmachine.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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06/09/2014 | Risk Factor | |
| No violation noted during this evaluation. | 01/06/2014 | Follow-up | |
- 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: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food holding inside the walk-in refrigerator in a manner that may cause cross contamination of ready-to-eat food as follows: Raw meat,raw poultry, and raw seafood were stored above vegetables and cooked food.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: salt, sugar, spices, flour, etc in unmarked containers.
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.
- 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: 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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: pre-portioned white steamed rice=127-F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. ( hot holding cabinet ambient temp increased)
- 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: Raw Crab platter.
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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: wooden stools, shelving supports at the bar and in the back work area.
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. You may apply clear paint or seal these surfaces with a sealant to become nonabsorbant and easy cleaning
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was not tightly covered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. Break cardboard boxes into small pieces before placing them in the dumpster to provide more space and allowing the lid to close tightly.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the warewashing machine area.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas. Replace the burned out ceiling light bulbs to provide more lighting in this area..
- Physical Facilities Good Repair
Observation: Observed that the steel shelving inside the walk-in refrigerator are rusty and need to be resurfaced or replaced.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/30/2013 | Routine | |
The Health Department has been notified that settlement on a change of ownership will occur on December 02, 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.
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: Vanguard 6E743A, 199000 BTU, 220.00 GPH OF 140F AT 100F RISE
Dish washing machine:Auto Chlor A5 Chlorine at acceptable level
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following walk in coolerdamaged
Correction: Repair/ replace gaskets. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Kenmore Refrigerator, GE upright freezer, GE Chest Freezer and Emerson microwave
Correction: Remove above items from facility within 30 business days.Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Physical Facilities Good Repair
Observation: Observed that broken floor tiles near the walk in cooler
Correction: Repair/replace floor tiles. Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls and floor near superior cooler in the kitchen are 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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11/27/2013 | Pre-Opening | |
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