- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. OBSERVED 3VAT SINK SET UP AS FOLLOWS: 1) WASH WITH SOAP AND WATER, 2)RINSE WITH CHLORINE AND WATER, 3) RINSE WITH WATER
- 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. OBSERVED DISHWASHING EMPLOYEE HANDLE CLEAN DISHES AFTER HANDLING SOILED DISHES. OBSERVED DISH WASHING EMPLOYEE HANDLE CLEAN DISHES AFTER HANDLING RICE.
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. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, FOOD EMPLOYEES WASHED HANDS.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED BUCKETS OF THAWING RAW MACKEREL UNDERNEATH PREP SINK (BY 3VAT SINK) UNCOVERED AND EXPOSED TO CONTAMINATION.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. THAWING MACKEREL PLACED IN PREP SINK UNDER RUNNING WATER.
- 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 122 - RICE WARMER UNIT (FRONT)
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. CFM HAS AGREED TO USE TIME AS PUBLIC HEALTH CONTROL MEASURE FOR RICE. EHS EXPLAINED TIME LOGGING AND TIME STICKER CREATED.
- 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: RAW BEEF 45F, IMITATION CRAB 44F (ON TOP OF OTHER FOOD CONTAINERS IN PREP TOP- TRUE 2DR 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. ICE ADDED TO RAW BEEF. IMITATION CRAB PLACED INSIDE COOLER.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
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): OBSERVED FOOD ITEMS ON PREP COUNTER WITHOUT PROPER TIME LABEL. (AVAILABLE OLD LABEL IS WORN AND UNREADABLE). OBSERVED FRIED FISH IN CONTAINER BY FRYER AT ROOM TEMPERATURE.
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. EHS INSTRUCTED CFM TO CREATE NEW LABELS EACH TIME NEW FRIED FISH IS PLACED ON COUNTERTOP OR REMOVED FROM FRYER AT ROOM TEMPERATURE.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at HANDSINK BY 3VAT (ONLY HANDSINK IN KITCHEN) was measured at a temperature less than 100°F. MAXIMUM OF 97F.
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.
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03/21/2016 | Risk Factor | |
*Please remember to always monitor cooking temperatures of whole chicken 165F, cooked pork 145F, and fried fish 145F. Please use Food Thermometer to verify proper cooking temperatures.
EHS provided Food Temperature Handout in Korean.
Please remember not to Overstock Food Items in containers to properly Cold Hold. Please do not overstock containers in Refrigerator to prevent cold air circulation.
*Please send copy of Pest Control Invoice for September to Health Department by 9/26/15. Thank you.
- Duties / Monitor Cook Temperatures of PHF(TCS)
Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food. FOOD EMPLOYEES ARE NOT USING FOOD THERMOMETERS TO CHECK COOKED CHICKEN, COOKED FISH, ETC.
Correction: The Person in Charge or certified food manager shall be designating employees to monitor the cooking and reheating temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165°F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155°F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145°F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165°F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135°F for at least 15 seconds. EHS EXPLAINED PROPER PROCEDURES.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. OBSERVED FOOD EMPLOYEE WASH HANDS WITH GLVOES ON FOR LESS THAN 20 SECONDS.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: SALT, SUGAR, RICE, BEAN CONTAINERS.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: OBSERVED CABBAGE BEING WASHED IN 3VAT SINK BASIN DIRECTLY NEXT TO SOILED DISHES IN ADJACENT BASIN.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. CFM PLACED VEGETABLES IN PREP SINK.
- Critical: Raw Animal Foods Cooked to 145°F (corrected on site)
Observation: The following fish item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria. FRIED FISH 118-125 WHEN CHECKED WITH FOOD THERMOMETER.
Correction: Raw animal foods such as eggs, fish, pork, and commercially raised game animals shall be cooked to heat all parts of the food to a minimum internal temperature of 145°F for at least 15 seconds. EHS EXPLAINED PROPER COOKING TEMPERATURES. FISH PLACED BACK IN FRYER. OBSESRVED FISH AT 170F-180F.
- 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: RAW BREADED FISH 45-47F- TRAUSLEN 4DR COOLER (R)
Correction: RAW BREADED FISH 44-45F- TRUE 2DR PREP COOLER
- Equipment / Cooling, Heating, and Holding Capacities (corrected on site)
Observation: The following unit(s) was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment. OBSERVED CONTAINERS OF RAW BREADED FISH IN TRUASLEN 4DR COOLER OVERTOCKED AND PREVENTING PROPER COLD HOLDING
Correction: TOO MANY CONTAINERS PLACED IN BOTTOM LEFT DR OF REF. OBSERVED MULITPLE CONTAINERS AT 2DR PREP TOP COOLER OVERSTOCKED WITH ABOVE LEVELED AMOUNTS OF TOFU, BEANPASTE, KIMCHI, ETC.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of KIMCHI, BEANPASTE, ETC.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
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09/16/2015 | Routine | |
The Health Department has been notified that settlement on a change of ownership will occur on September 24, 2015. This inspection was conducted to facilitate the issuance of a Health Department Permit to Operate during the change of ownership at this establishment. At the time of this inspection, the establishment is in compliance with Chapter 43.1, Fairfax County Food Code. The current permit is not transferable. In order for a Permit to Operate to be issued after settlement, please contact Rob Erwin, Environmental Health Specialist III, at 703-246-8430. A first routine inspection will be conducted approximately 30 days after the Permit to Operate is issued. All outstanding violations from this pre-opening inspection must be corrected by the time of the first routine inspection.
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.
- Critical: Backflow Prevention, Device / When Required
Observation: Observed the lack of an approved backflow prevention device on the water inlet line to the ice machine.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
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09/14/2015 | Pre-Opening | |
Approval for a Health Department Permit Operate is denied at this time. Review the cited items above. All items must be corrected as recommended at the time of the next pre-opening inspection.
- Food Contact Surface/Smooth, Easily Cleanable
Observation: Observed milk crates being used to store food. (Remove milk crates)
Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
- Equipment / Good Repair / Operation
Observation: Observed the following to be in disrepair:
1) Interior of the Traulsen reachin cooler (rusted)
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1) Traulsen reachin cooler
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) Gaskets on the reachin units,
2) Shelving throughout the facility,
3) Interior of the reachin units,
4) Sides of the grills and fryer,
5) Ventilation hood
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Backflow Prevention, Device / When Required
Observation: Observed no backflow prevention device on the water inlet line to the ice machine.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
- Plumbing / Maintained in Good Repair
Observation: Observed the following to be in disrepair:
1) Handsink (leaking),
2) Three compartment sink (leaking),
3) Prep sink (leaking)
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Caulking along the handsink/three compartment sink/prep sink,
2) Gaps along the wall seams (seal) in the dishwashing area,
3) Floor tiles (regrout),
4) Wooden shelving surrounding the ice machine (repaint/seal or replace with stainless steel),
5) Walls in the dry storage area (repaint, seal holes, seal gaps),
6) Walls in the food prep/dishwashing area (repaint),
7) Wooden shelving in the wait station (repaint),
8) Seal handsinks in the bathrooms to the wall.
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) Ceiling,
2) Floor/wall junctures underneath and behind equipment and shelving,
3) Walls throughout the facility
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Ventilation Systems, Shall Be Clean
Observation: Observed ceiling vents and surrounding areas in need of cleaning.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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09/01/2015 | Pre-Opening | |
Restaurant representatives - add corrected or new information about To Sok Jib, 7211 Columbia Pike, Annandale, VA 22003 »