Seoul Bistro, 3900c Pickett Road, Fairfax, VA 22030 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Seoul Bistro
Address: 3900c Pickett Road, Fairfax, VA 22030
Type: Full Service Restaurant
Phone: 571 926-6646
Total inspections: 4
Last inspection: 03/14/2016
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Inspection findings

Inspection date

Type
  • 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 RICE UTENSILS STORED IN CONTAINER OF WATER AT ROOM TEMPERATURE.
    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. WATER DISCARDED.
  • 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: UNDERCOOKED EGG - GIMBAP ITEM
    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. PLEASE ADD CONSUMER ADVISORY LABEL TO ALL MENU ITEMS FOR GIMBAP EGG.
03/14/2016Routine
  • Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
    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: BEEF BONE SOUP - WIC
    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.
  • Hand Drying Provision / Individual, Disposable Towels
    Observation: Observed that paper towels were not provided at each handwashing sink. OBSERVED NO HAND TOWELS AT FRONT CASHIER HANDSINK OR FRONT KITCHEN HANDSINK.
    Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
  • Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
    Observation: The concentration of the CHLORINE solution was measured at >200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
    Correction: Maintain the concentration of BLEACH solution at 100ppm. Verify concentration using the appropriate test kit. CFM REVISED SOLUTION TO ACCEPTABLE LEVELS WHEN TESTED WITH TEST STRIPS.
09/29/2015Risk Factor
First Routine Inspection conducted and observed facility clean and organized.
EHS explained how to calibrate Food Thermometers. Please remember to check temperatures often for beef, pork, and chicken to ensure that the food item is fully cooked.
Time as a Public Health Control will be used for Beef Gimbab and Vegetable Gimbab (rice roll wrapped in seaweed sheets filled with Scrambled Egg, Imitation Crab, assorted Vegetables, and marinated Beef). Foods are left on countertop at room temperature for a Maximum of 4 Hours. EHS explained and created Time Log with Food Employee and CFM for proper time logging.
**Please log times daily with 1)Food Item, 2) Date, 3) Time Made, 4)Time to be Discarded (4hours max), 5) Staff Initials**
  • Sanitizer Test Kit Required
    Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a @BLEACH test kit.
04/15/2015Routine
**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. 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.
WATER HEATER: RHEEM MODEL G76-75C
No violation noted during this evaluation.		03/18/2015Pre-Opening

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