Today’s inspection was to conduct a risk factor assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken over raw beef, raw beef over raw shrimp in walk-in cooler.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Relocated.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: cooked duck, cooked pork, cooked eggroll, cooked noodle in walk-in cooler.
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. Dated.
|
12/10/2015 | Risk Factor | |
Today’s inspection was to conduct a routine assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Additional training provided on:
-how to make chlorine sanitizer solution
*Please fax and email a copy of corrected menu by July 15, 2015 with:
-disclaimer on raw or undercooked items
-honestly represent by defining "white fish" on the menu.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken over avogado in walk-in cooler.
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. Relocated
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. Sanitizer solution bucket was made and wet wiping towel was placed in it.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
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: cooked ducke, cooked eggrolls in walk-in cooler.
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. Dated.
- Honestly Presented / Does Not Mislead or Misinform (repeated violation)
Observation: The following food item(s) is offered for human consumption in a way that misleads or misinforms the consumer: "white fish" on the menu may be replaced by use of Tilapia or escolar.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. Define "white fish" on the menu with correct actual fish used
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: smoked salmon, seared tuna, etc were without disclaimer asterisks on the menu.
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 asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: Ceiling tiles over sushi bar and in restrooms are absorbent.
Correction: Ceiling tiles over these areas should be smooth and washable.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
|
06/15/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. Thank you for your time and participation in today's inspection. If you have any questions, please call the health department.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw chicken and raw pork holding over avacado's in the walk in refrigerator.
Correction: The manager rearranged the walk in refrigerator to properly store foods based upon the prevent cross contamination sheet provided by EHS. 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: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw chicken holding over raw pork in the walk in refrigerator.
Correction: The manager rearranged the walk in refrigerator to properly store foods based upon the prevent cross contamination sheet provided by EHS. Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- 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: Utensils being washed at the dishmachine as no chemical was being dispensed. In addition, a food worker was observed washing and rinsing a rice maker bin at the three vat sink and attempted to place the rice maker bin back into service without first sanitizing.
Correction: After the dishmachine was was reloaded with chlorine and the unit measured to dispense chlorine at an acceptable level, the utensils were run through the dishmachine, including the rice maker bin. All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for chlorine sanitizing solution at the three vat sink as the chlorine sanitizer bucket was empty and the utensils were not being sanitized.
Correction: The manager replaced the chlorine bucket with a new bucket of chlorine. After priming the unit to dispense chlorine, the utensils were re-run through the machine and the chlorine measured 100ppm on the surface of the utensils being sanitized. Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization.
|
10/29/2014 | Risk Factor | |
The purpose of this visit is a follow-up to check on uncorrected violations from your last inspection which took place on June 24, 2014. All violations have been corrected. Thank you for updating the menu's with the full consumer advisory and adding escolar to the menu. No further follow-up necessary as the facility is now in compliance with previous outstanding violations.
No violation noted during this evaluation. | 07/22/2014 | Follow-up | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed springrolls at 45F, fried chicken pieces at 47F pork dumplings at 45F in the Beverage Air 2 door flat top prep refrigerator
Correction: fried chicken pieces at 67F in plastic tub on prep table
- Honestly Presented / Does Not Mislead or Misinform
Observation: The following food item is offered for human consumption in a way that misleads or misinforms the consumer:Escolar is written as white tuna on the menus
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
- Critical: Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:Crunchy california, spider kabuki, green turtle, japanese lasagna, spicy caterpillar, texas, philly, rock and roll
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Beverage Air 2 door flat top prep refrigerator
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. UNIT TEMPERATURE TURNED DOWN, MAINTAINING AT 37F
- Equipment / Good Repair / Operation (corrected on site)
Observation: Dishmachine not sanitizing food contact surfaces
Correction: Almost empty sanitizer container changed to a full cotainer of sanitizer
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- 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: bowls in the dishmachine
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
|
06/24/2014 | Routine | |
- 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: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw meat, raw chicken , and raw seafood found stored above vegetables and cooked in the walk-in refrigerator and in a reach-in freezer.
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: 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: egg rolls =44-F
Correction: dumpling = 44-F
|
10/08/2013 | Risk Factor | |
Information was given to the new owner regarding the requirement for a parasite destruction letter to be provided at the time of the first routine inspection. Information was also given regarding time as the public health control for sushi rice.
Fax or email a photo of the properly installed air gap on the sanitize drain line to the Health Department prior to settlement.
Fax or email a copy of the service order for the service on the dishwasher to the Health Department prior to settlement.
The hood exhaust system is due for professional cleaning in August. It is recommended that the cleaning be done prior to the first routine inspection, which will in approximately 35 days.
The Health Department has been notified that settlement on a change of ownership will occur on August 1, 2013. 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 Ron Campbell, Environmental Health Specialist III, at 703-246-8427. 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. Hood was cleaned in February 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: Rheem ES85-36-G
- Mechanical Warewashing Equipment, Chemical Sanitize, Wash Solution Temp 120°F (repeated violation)
Observation: The wash temperature of the low temperature chemical sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 118F.
Correction: The thermostat on the water heater was turned up previously. Water temperature at the 3 vat sink went up from 118F to 124F. The dishwasher maintained 118F. Service the dishwasher to operate per the manufacturer's specifications. Water temperature at the dishwasher must be 120F or more.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: A new grease trap has been installed. There is not an air gap on the drain line from the sanitize sink to the grease trap.
Correction: The 3 vat sink will be used from right to left. The far left sink will be the sanitize sink. The drain line from the sanitize sink must not drain through the grease trap. A single drain line must go to the floor sink providing an air gap of approximately 4" from the top of the floor sink to the bottom of the drain pipe.
|
07/29/2013 | Pre-Opening | |
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The closer on the walkin refrigerator door does not pull the door completely closed.
Correction: Adjust or replace the door closer on the walkin refrigerator door.
- Mechanical Warewashing Equipment, Chemical Sanitize, Wash Solution Temp 120°F
Observation: The wash temperature of the low temperature chemical sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 118F.
Correction: Adjust the temperature to the dishwasher. The temperature of the wash solution in spray type warewashers that use chemicals sanitize may not be less than 120°F.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The shelving in the walkin refrigerator is in need of cleaning.
Correction: Clean all shelving in the walkin refrigerator.
- Critical: Plumbing System / Design, Construct, & Install / Per Law
Observation: There is not a grease trap at the 3 vat sink.
Correction: Install a grease trap a the 3 vat sink. The wash and rinse sinks must drain through the grease trap. The sanitize sink does not drain through the grease trap.
- Light Bulbs / Locations where Shielding is Required
Observation: Flourescent bulbs in the storage area to the right of the walkin refrigerator are not shielded.
Correction: Install shielding - tubes and end caps - on the bulbs in the light fixture to the right of the walkin refrigerator.
- Outer Openings, Protected / Screen Requirements
Observation: 1) The outside back door does not seal tightly in the door frame when closed.
2) The screen door is not self-closing and does not seal tightly in the door frame when closed.
3) There are holes in the screen of the screen door.
Correction: There must be no visible light from underneath the door(s). 1) Add weatherstripping or a door sweep on the bottom of the outside door.
2) Add weatherstripping or a door sweep on the bottom of the screen door.
3) Add a closer (spring) to the screen door to make it self-closing.
4) Patch the holes in the screen of the screen door.
Another option is to remove the screen door if it will not be used regularly.
- Physical Facilities Good Repair
Observation: 1) Caulk is damaged along the back of the 3 vat sink.
2) Caulk is damaged along the back of the kitchen handsink.
Correction: 1&2) Remove old caulk and re-caulk the handsink and the 3 vat sink.
|
07/22/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Duk-Wo, 9570j Burke Rd, Burke, VA 22015 »