The purpose of today's visit is to conduct a follow-up inspection. The 2DR prep refrigerator is at 41F. It is okay to use it.
Flounder for sushi. Discussed with the manager and he confirmed they will not serve fresh or frozen flounder for Sushi. It will be fully cooked.
Continue training and monitoring employees. Note: The manager has temperature logs for ambient temperature on each unit and he mentioned that he trained employees on monitoring temperatures.
- Jewelry Prohibition
Observation: Employees observed wearing jewelry on their arms and hands while preparing food. Most of the employees were wearing watch
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: some prep refrigerators.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: several prep refrigerators.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: 3-vat sink near sushi prep area is not secured to wall, fill the gap between wall and sink.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: walk-in refrigerator near hot buffet area, Continental 1DR upright refrigerator sushi area, True 1DR freezer.
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. Note: Replace with new gaskets, check all refrigerators for gaskets.
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06/05/2015 | Follow-up | |
As discussed in addition to the cited violations, corrective actions must be done in accordance with Code Section 4.501.11A, Where-by equipment must be in good working order.
Adjust the ambient temperature of the refrigerators (cited in report) to between 33-39F to have food temperatures below 42F, or with-in 10 days have the refrigeration unit repaired and fax the repair record to our office at phone # 703-653-9448 (LABEL FAX WITH NAME OF RESTAURANT & INSPECTOR, PLEASE). REGULAR TEMPERATURE CHECKS WILL PREVENT FUTURE OCCURRENCES. AND, with-in 10 days send a confirmation (sooner the better), that the consumer advisory has been displayed. See examples provided.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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. ORAL & WRITTEN INFORMATION PROVIDED, NOTE
- 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: WHITE RICE AT 118F - 122F.
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. REHEATED TO 165F AND WILL TURN UNIT TEMP. HIGHER AND WILL MONITOR FOR CORRECT FUNCTIONING OF UNIT.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: STIR FRY BEAN MIX 55F @ 2B
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL POTENTIALLY HAZARDOUS ITEMS MADE SHORTLY BEFORE AND DURING MY INSPECTION WERE MOVED TO OTHER REF. UNITS.
- 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: NON FOR SUSHI.
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. ORAL & WRITTEN INFORMATION PROVIDED.
- 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 wet wash cloths of all areas with a concentration of 0.0 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. ORAL & WRITTEN INFORMATION PROVIDED.
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12/10/2014 | Risk Factor | |
FINAL INSPECTION AFTER RENOVATIONS
SCOPE OF WORK:
Additional of food preparation space and equipment.
INSPECTION:
1. Install smooth, nonabsorbent and washable ceiling tiles at ware washing area.
2. Install a mop rack.
3. Install soap dispenser at the hand washing sink.
4. Provide a shelf at dry goods storage space by the front counter area.
*Approval on renovations is hereby granted by the Fairfax County Health Department.
No violation noted during this evaluation. | 11/18/2014 | Other | |
- 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. DURING ENTIRE INSPECTION NO ONE, INCLUDING MGR. WASHED 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. TRAINING AND HANDWASHING SIGNS PR
OVIDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Bean sprouts 43F & Tofu soup 44F @ #1 - Bean sprouts 51F & Noodles 50F @ #4.
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. DISCARDED & WILL FAX US REPAIR RECORD WED. 4-30-2014, AS AGREED.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: ALL UNITS EXCEPT #3 HAD NO INTERIOR THERMOMETER, & 41F IS NOT REPRESENTATIVE OF WHAT THE FOOD TEMPERATURES WERE IN UNIT #1, TEMPERATURE OUT OF THE CONDENSER UNIT WAS AT 43F.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. CORRECT & MONITOR.
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04/29/2014 | Routine | |
Fax copies of the required information to our office, at phone # 703-385-9568 with-in 10 days, and PLEASE PUT ATTENTION, "THE NAME OF YOUR RESTAURANT AND YOUR NAME" please.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Kimchee 43F & bean soup 43F, @ #1, Bean sprouts 45F, Stir fry 47F @ #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. Adjusted units down.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
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 rear 3 compartment sink with no water with a sanitizer in it missing 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.
- Fairfax City Code/Certified Food Manager/Certification Process (corrected on site)
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.
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12/02/2013 | Risk Factor | |
The purpose of today's visit was to perform a routine inspection.
Note
- 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: Water @ #1 * 44F, Bean sprouts @ #3 * 57F, Bean sprouts @ #6 * 44F
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.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: The handwashing sink at far left is equipped with separate cold and water faucets but the cold faucet does not work and the area in front and top of the hand sinks were blocked and/or had containers on top sink (observed food container on sink and bag in front, last Fri.)
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Keep the area in front and top of the hand sinks must be easily accessable to encourage hand washing.
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07/29/2013 | Routine | |
The purpose of this visit is a risk factor assessment. Thank you for your time. Employee health policy forms are posted and maintained on site at the customer service area.. If you have any questions, please call 703-246-8442
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw egg and raw pork over kimchi in the walk in refrigerator
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- 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: chicken wing 125 hot holding at hot bar
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. Reheated to 172f
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site) (repeated violation)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): sushi rice in a bowl 122f, sushi rice in individual styrofoam containers 122f and black rice 92f on countertops and not marked with TPHC
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. A discussion with the cfm determined that each rice was prepared 45 minutes prior and the items were marked after a mini-training to foodworkers on properly marking sushi rice with at discard time.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Knives held in the knife storage area were observed with dried food debris on the surface
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. The knives were washed, rinsed and then santized at the three vat sink. Chlorine tested at 100ppm using facility test kit.
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08/08/2012 | Risk Factor Assessment | |
Restaurant representatives - add corrected or new information about Super H Mart, 10780 Fairfax Blvd, Fairfax, VA 22030 »