Mee Ga Korean Bbq, 4070 Jermantown Rd #5, Fairfax, VA 22030 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Mee Ga Korean BBQ
Address: 4070 Jermantown Rd #5, Fairfax, VA 22030
Type: Full Service Restaurant
Phone: 703 691-3606
Total inspections: 3
Last inspection: 11/22/2013
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Inspection findings

Inspection date

Type
  • 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.
  • Fairfax City Code/Certified Food Manager/Certification Process
    Observation: The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
    Correction: Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days to avoid further enforcement action. A copy of the photo identification card can be faxed to my attention at (703) 385-9568. 10 days to submit picture card.
11/22/2013Risk Factor
This is a follow-up inspection to the routine inspection performed on 7-19-2013. Corrected violations were removed. GREAT JOB! Please remember, The person in charge or certified food manager is responsible for educating his/her employees on good personal hygiene, including hand-washing and glove changing, to help prevent foodborne illness.AND, AS DISCUSSED, CLEAR WRITTEN INSTRUCTIONS OR REMINDER SIGNS ON WALLS, ARE RECOMMENDED, FOR EACH SINK AND POSSIBLY, EACH PROCESS. TRAIN EMPLOYEES ON A REGULAR BASIS.
No violation noted during this evaluation.		08/02/2013Follow-up
  • Critical: Demo of Knowledge/Comply with Code & No Critical Item Violations during Current Inspection
    Observation: CFM COULD NOT READILY TEST SANITIZERS UNTIL TRAINED.
    Correction: TRAINING IS VERY IMPORTANT.
  • (4)-(16) (repeated violation)
    Observation: n
    Correction: The person in charge failed to describe the relationship between the prevention of foodborne disease and the personal hygiene of a food employee. WORKERS WERE WASHING HANDS INCORRECTLY AND ONE WORKER WASHED GLOVED HANDS IN FOOD PREP SINK WITHOUT SOAP AND AFTER HANDLING RAW MEAT.
  • 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: 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.
    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.
  • Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
    Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Rice @ Metro hot case - 112F
    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. Temp. increased.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Tofu, eggs in H2O @ #1, Ginger, eggs in H2O @ #6
    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.
  • Wall / Ceiling Covering / Attached & Cleanable
    Observation: Repair/replace ceiling tile in kitchen and clean mop sink room and keep mop sink clean & available for use at all times.
    Correction:
07/19/2013Routine

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