Seoul Soondae, 5900 Centreville Crest Lane F, Centreville, VA - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Seoul Soondae
Address: 5900 Centreville Crest Lane F, Centreville, VA
Type: Fast Food Restaurant
Phone: 301 346-5200
Total inspections: 4
Last inspection: 12/04/2015
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Inspection findings

Inspection date

Type
This was a risk factor inspection. There was discussion today about the combination of time and temperature.
1) There is a cooling process in place for soups and other items, however the process does not have a time element. Information was given to the operator regarding cooling methods - use small containers, use ice on the outside in a sink and take temperatures to make sure the hot food gets to 70F within two hours before putting in the refrigerator
  • Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
    Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: pork soup, beef soup, pork stomach, pork sausage.
    Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds. All items were properly reheated before being placed for hot holding.
  • 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: pork stomach (116F)
    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. Pork stomach was rapidly reheated to 165F and placed back in the hot hold steamer.
  • Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
    Observation: Cooked sliced pork feet are offered for sale at room temperature. There was no time control in place.
    Correction: If the pork feet are offered unrefrigerated, they may be done so for only 4 hours. Mark the date, the start time and the throw away time on the package. If the item does not sell within 4 hours, it must be discarded. Proper marking was done during the inspection.
  • Handwashing Sink / Accessible at All Times (corrected on site)
    Observation: Handsink was blocked by mop and mop bucket. Sink was dry.
    Correction: The handsink must be accessible to employees for handwashing. Find another way to store the mop bucket so it does not block the handsink.
12/04/2015Risk Factor
This was a routine inspection. Considerable time was spent reviewing proper cooling methods. Handouts were provided explaining further methods of cooling. Sausage is made on the premises. It is cooked, cooled and reheated. It is very important that the sausage be cooled from 135F to 70F within two hours. It is recommended to use a sheet pan to spread the sausage on to help with cooling. When reheating the sausage, it must reach at least 165F within two hours before being put in the warmer.
Set the policies that will work in your operation to prepare food safely. Train the employees and hold them accountable for doing things right. This is called active managerial control. Spread the responsibility through active managerial control.
  • Duties / Train Employees in Food Safety (corrected on site)
    Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Cooling methods were inadequate.
    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. Training was conducted during the inspection.
  • Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
    Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours: pork soup
    Correction: Use some of the methods discussed to cool properly. Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. Soup was discarded.
04/22/2015Routine
The three-compartment sink was being operated properly and concentration of the sanitizing solution met the code requirements.
No violation noted during this evaluation.		09/03/2014Risk Factor
PREOPERATIONAL FINAL INSPECTION
*Employees Health Policy Red Folder has been provided to the Manager.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation.		06/13/2014Pre-Opening

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