North China Cafe, 7810-A Lee Highway, Falls Church, VA 22042 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: North China Cafe
Address: 7810-A Lee Highway, Falls Church, VA 22042
Type: Fast Food Restaurant
Phone: 703 560-1486
Total inspections: 5
Last inspection: 12/07/2015
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Inspection findings

Inspection date

Type
The purpose of today's visit is to conduct a risk factor inspection.
No violation noted during this evaluation.		12/07/2015Risk Factor
The purpose of today's visit is to conduct a routine inspection.
  • Cleaning Frequency for Physical Facilities
    Observation: Observed that the floors in the kitchen is in need of cleaning.
    Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
05/26/2015Routine
NOTE: The establishment is no longer offering sushi, sashimi, or any other raw or undercooked foods. The Hoshizaki sushi display cooler is not present.
Sanitizer for 3-Vat Sink and wiping towel buckets: Chlorine > 50 ppm.
No violation noted during this evaluation.		10/29/2014Risk Factor
The purpose of this visit was to conduct a routine risk evaluation with focus on risk factors. Chlorine sanitizer 3 vat sink: initial/final: 0/200
  • Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
    Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: sushi rice.
    Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. NOTE: PIC added discard time to container of sushi rice.
  • 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 vat sink and wiping cloth bucket 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. NOTE: PIC corrected sanitizer concentration in 3 vat sink and in wiping cloth bucket.
06/24/2014Routine
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
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.
  • Equipment / Good Repair / Operation
    Observation: Observed the following to be in disrepair:
    1) Shelving underneath prep tables (rusted)
    Correction: The above mentioned items shall be maintained in good repair.
  • Equipment / Good Repair / Components / Gaskets
    Observation: The door gaskets of the following unit(s) are (missing, damaged):
    1) Turboair prep coolers
    Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
    Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
    1) Exterior of the grease trap,
    2) Exterior of the equipment along the grill line
    Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Outer Openings, Protected / Screen Requirements
    Observation: Seal gaps along the screen door.
    Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
  • Physical Facilities Good Repair
    Observation: Observed that the following is not maintained in good repair:
    1) Burned out lights in the food prep area.
    Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Cleaning Frequency for Physical Facilities
    Observation: Observed that the following is in need of cleaning:
    1) Floor/wall junctures underenath and behind euipment and shelving
    Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
04/08/2014Pre-Opening

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