Please remember that a Certified Food Manager must be present during all hours of operation. It is advised that additional food employees attain a Certified Food Manager card.
Observed heavily scored and un-smooth interior surface of rice pot with possible mold being used for storage of Sushi Rice. Please discard and replace damaged equipment for storage of food items. *Per CFM, order for new rice pot has been placed.
NOTE: Shellstock tags not observed today as shellfish have not been purchased within past few months.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. OBSERVED FOOD EMPLOYEE DRINK FROM UNCOVERED CUP W/ STRAW AT SUSHI PREP AREA WHILE HANDLING FOOD ITEMS. OBSERVED OPEN CUP BEVERAGE WITHOUT LID IN KITCHEN AREA.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. EHS EXPLAINED PROPER FOOD HANDLING PROCEDURES. DRINK ITEMS REMOVED FROM PREP AREAS.
- 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: RICE 90F- IN METAL BOWLS AT ROOM TEMPERATURE
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. RICE MOVED TO RICE POT UNIT.
- 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: ROE 43F, TOFU 44F - 3DR PREP TOP COOLER
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CFM ADDED ICE TO TOFU, ROE MOVED INSIDE REFRIGERATION UNIT.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: RICE POT. OBSERVED FOOD EMPLOYEE WASH RICE POT WITH SOAP AND WATER WITHOUT SANITIZER.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS EXPLAINED PROPER SANITIZING PROCEDURES, FOOD EMPLOYEE SANITIZED DISHWARE.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: 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. CFM ARRIVED DURING INSPECTION.
- 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. OBSERVED GLASS GLEANER AND BLEACH STORED ON SHELVING UNIT ABOVE FOOD ITEMS.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. TOXICS REMOVED FROM SHELVING UNIT CONTAINING FOOD ITEMS.
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11/18/2015 | Risk Factor | |
Squid Kimchi will now use Time as Public Health Control measure in 3DR Prep Cooler. Per CFM, squid is used within lunch hours. Please place TIME STICKER or LOG for food item and remember that food must be used within 4 Hours Maximum. EHS explained proper time logging with CFM.
For Shellstock Tags, please remember to do the following: 1)Attach Tag to Container until emptied, 2) Write Date on Tag when last clam/oyster is sold, 3) Keep Shellstock Tags for 90 days.
Please keep a consistent and standard Time Keeping Method for Sushi Rice for all Sushi Chefs. Keep one record keeping system for entire facility to prevent incompliance.
Observed Parasite Destruction Letter from True Worlds for Sushi Fish. Please attain Parasite Destruction Letter/ Farm Raised Letter from additional Fish Supplier Kimolo and send copy to Health Department by 6/19/15.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers. OBSERVED CLAMS IN CONTAINER IN 3DR PREP COOLER WITHOUT TAG ATTACHED.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. CFM ATTACHED TAG TO CONTAINER.
- 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. EHS EXPLAINED PROPER SHELLSTOCK PROCEDURES.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (corrected on site) (repeated violation)
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
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 for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. EHS EXPLAINED PROPER SHELLSTOCK PROCEDURES.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: OBSERVED SUSHI CHEF WASH KNIFE AT 3VAT SINK AT SUSHI STATION WITHOUT SANITIZER.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS EXPLAINED PROPER DISHWASHING PROCEDURES, SANITIZER SOLUTION SET UP AT 3VAT SINK AT SUSHI STATION.
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06/09/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 12/17/2014 | Risk Factor | |
The purpose of today's visit is to conduct a follow-up inspection to observed corrective action on critical violation that was not corrected during the routine inspection on 04/04/2014. The owner could not provide the invoice on where the live octopus was bought. EHS observed no live octopus in the aquarium at the time of the visit and was told by the owner that it was not serve to the public and cooked for the staff. The owner has decided not to use live octopus in the future. EHS observed updated menu that still needs asterisk on the sea urchin,spicy tuna roll and spicy salmon roll.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu without asterisking to the footnote: Kani, ikura, tobico, masago, salmon, tamago, sea urchin, spicy tuna roll, spicy salmon roll.
The following food items on the menu that is label with an asterisk is not necessary, because they are fully cooked: Octopus, sea cucumber, ascidian, sea eel, abalone, geoduck clam, squid salad
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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04/11/2014 | Follow-up | |
The purpose of today's visit is to conduct a complaint investigation that was received on March 28, 2014 to the Fairfax County Health Department. The complainant alleged the fish tank in the facility was observed being empty in front of the restaurant. EHS discuss the complaint with the owner. No evidence of improper dumping was observed in front of the facility at the time of the inspection. The complaint is not confirm at this time.
No violation noted during this evaluation. | 04/04/2014 | Complaint | |
The purpose of today's visit is to conduct a routine inspection in conjunction to a complaint received to the Health Department on March 28, 2014. EHS will conduct a follow-up on April 11, 2014 to verify the invoice on the live octopus
Dish machine: n/a
Note to Managers:
-Do not sell the live octopus until approve source is verify by the EHS.
-Shells stock tags are to be file for 90 days from the date the last shell stock sold.
-Do not serve raw or undercooked flounder until it has gone through proper parasite destruction process.
-Update the menu to correct the consumer advisory asterisking within 30 days and fax tot he Fairfax County Health Department. Fax: 703-653-9448
- Critical: Approved Food Source / Compliance with Food Law
Observation: The owner was unable to show a invoice on where they received the live octopus observed in the aquarium.
Correction: Obtain the invoice where the live octopus was bought. Food shall be obtained from sources that comply with the Law.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (corrected on site)
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
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 for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.---The CFM will make sure to file the molluscan shellfish tags for 90 days.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction (corrected on site)
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: Flounder (flatfish) served raw in the sushi section of the menu
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.---CFM agreed not to serve the flounder raw and will remove the raw item above off the sushi section of the menu.
- 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 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.---Discarded
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu without asterisking to the footnote: Kani, ikura, tobico, masago, salmon, tamago, sea urchin, spicy tuna roll, spicy salmon roll.
The following food items on the menu that is label with an asterisk is not necessary, because they are fully cooked: Octopus, sea cucumber, ascidian, sea eel, abalone, geoduck clam, squid salad
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: Turbo air 2dr cooler(1), Turbo air 2dr cooler(2)
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.
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04/04/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Provided an employee health policy in various languages.
Provide information from vendor in 10 days.
Provide copies of signed employee health policy in 10 days.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- 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: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: sliced tomato, lettuce, garnish
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. EMPLOYEE DISCARDED FOOD.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED IN
Turbo Air: Raw eggs over raw vegetables.
Turbo Air in kitchen: Raw chicken over cooked pork belly.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. MANAGER PLACED RAW PRODUCTS BELOW READY TO EAT PRODUCTS.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3). Salmon
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- 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 sprouts 71F
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. MANAGER PLACED FOOD IN REFRIGERATOR TO MAINTAIN 41F OR BELOW.
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08/02/2013 | Risk Factor | |
This establishment will serve sushi and sashimi. A parasite destruction letter must be presented at the time of the first routine inspection in approximately 30 days. Information was given to the owner regarding the requirements for parasite destruction.
**There were no items cited as out of compliance at the time of this inspection. 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. There will be a first routine inspection conducted in 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. Hood was cleaned in March 2013.
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: A.O. Smith FCG 75 300
No violation noted during this evaluation. | 03/14/2013 | Pre-Opening | |
Submit a revised menu to the Health Department prior to the next pre-opening inspection.
Approval for a Health Department Permit to Operate is denied at this time. Review the cited items above. All items must be corrected at the time of the next pre-opening inspection. Contact the Health Department in order to schedule a re-inspection.
- Miscellaneous Sources of Contamination / Other Sources
Observation: There is a reach-in freezer in easy proximity of customers passing on the way to the restrooms. This poses a food defense issue for preventing adulteration of food.
Correction: Provide a lock for the door of the freezer or remove the freezer. A couple of options were discussed with the owner.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: The menu consists of sushi, sashimi and other items. There is no consumer advisory on the menu regarding the sushi and sashimi.
Correction: The menu was reviewed with the person in charge. All sushi and sashimi items with raw fish must be marked with and asterisk and an advisory statement added to the bottom of the menu page. Information with proper wording was given to the person in charge.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There are not thermometers in all refrigerators and freezers.
Correction: Provide a thermometer in all refrigerators and freezers. If a temperature gauge does not work, put a thermometer in the unit.
- Equipment / Good Repair / Operation
Observation: The Beverage Air 2DR prep refrigerator at the sushi bar is not maintaining 41F or less.
Correction: Service the unit. All refrigerators must maintain an ambient temperature of 41F or less.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: There is not an air gap at the sanitize sink of the 3 vat sink.
Correction: Modify the drain line at the sanitize sink to provide an air gap. Install a splash guard on the catch basin to prevent water from splashing onto the floor.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: There is not soap at the handsink in the kitchen.
Correction: Provide soap at all handsinks.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: There are numerous items above the 3 vat sink which are either not commercial grade or will not be used in the operation.
Correction: Remove unused, unnecessary or damaged equipment and utensils from the premises.
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03/12/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Soju Sarang, 4231-E Markham St, Annandale, VA 22003 »