NOTE: Deli portion of Restaurant is currently unused. Please clean unused equipment and organize area to prevent harborage conditions for pests.
Please remember that a Certified Food Manager must be present during all hours of operation. It is advised that additional food employees attain a current Certified Food Manager card.
Please remember that all equipment (noodle maker) must be cleaned and sanitized at least Once every 4 hours if used throughout the day.
EHS provided additional handouts on Cross Contamination in Spanish.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OBSERVED OPEN DRINK CUP AT PREP LINE AND AT DISHWASHING AREA.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. EHS EXPLAINED PROPER PROCEDURES, CFM DISCARDED DRINK CUPS.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED COOKED CHICKEN OVER RAW CHICKEN IN 3DR PREP COOLER
Correction: OBSERVED RAW SHELL EGGS STORED OVER RTE RADDISH, RAW PORK ABOVE PRE-COOKED MUSSLES, RAW CHICKEN ABOVE COOKED SHRIMP - IN WIC.
- 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.
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12/18/2015 | Risk Factor | |
NOTE: Multiple Ceiling Tiles above Prep Area in Kitchen are missing. Per CFM, ceiling tiles have had water damage and had been removed. All single service items underneath ceiling tiles that have been contaminated with water have been discarded with all Food Items inside 3DR Prep Cooler the following morning as cleaning was performed.
**Observed packaged single service utensils and clean dishware stored in back storage room underneath large black pipe. Please confirm the type of Pipe (sewage or water). Please do not store any food items, dishware, single service items, etc. underneath Pipe. EHS advised to move all restaurant related items to back break room instead.
*Observed piping from Sanitizer Sink basin at 3Vat sink area to be disconnected. Please re-pipe to drain into floor drain.
EHS provided additional handouts regarding proper Cooling in Korean.
- 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 129F - IN RICE DRAWER WARMER.
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 TURNED WARMER ON TO HIGHER TEMPREATURE.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. FOR DISH MACHINE AND SANITIZING BUCKETS
Correction: Obtain a @BLEACH test kit.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: ALL COOKLINE EQUIPMENT
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Precleaning Done to Remove Food Debris (corrected on site)
Observation: Food debris on POTS, DISHES is not observed removed by scrapping prior to loading of item into the warewashing machine. OBSERVED FOOD EMPLOYEE WASH AND REMOVE EXCESS FOOD DEBRIS INTO PREP SINK (NO GREASE TRAP CONNECTED).
Correction: Food debris on equipment and utensils shall be scrapped over a waste disposal unit or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle. ALL DISHWASHING/ WASTE DISPOSAL IS TO BE PRE-WASHED IN 3VAT SINK PRIOR TO DISH MACHINE. ALL WASTE AND GREASE MUST GO THROUGH GREASE TRAP. EHS EXPLAINED PROCEDURES TO CFM AND FOOD EMPLOYEE. EMPLOYEE MOVED TO 3VAT SINK.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink. OBSERVED NO HANDSOAP AT ONLY KITCHEN HANDSINK.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. CFM PROVIDED SOAP FOR HANDSINK.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOORS AND WALLS in the COOKLINE AND IN FRONT AREA BY PORTABLE GRILL is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/24/2015 | Routine | |
Complaint of sprinkler pipe burst flooding restaurant. Onsite inspection revealed food and food contact surfaces contaminated with flood/sprinkler water.
1. Discard all contaminated food, including fryer oil, Kimchi, food in bags(e.g. bread) or any food exposed to sprinkler water.
2. Clean and sanitize all food contact surfaces, including utensils,
3. Discard any food which was out of refrigeration at 41F or higher for 4 or more hours.
Call Environmental Health Specialist for follow-up inspection Do not operate restaurant until all food contact surfaces are cleaned and sanitized, and power and water area is restored.
I have provided you with my contact information.
No violation noted during this evaluation. | 02/16/2015 | Complaint | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.--The food employee used the hand washing sink and discuss with the CFM.
- 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 the inspection.
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12/19/2014 | Risk Factor | |
The purpose of today's visit is to conduct a complaint investigation that was received 10/21/2014 to the Fairfax County Health department. The complainant alleged "Caller and his sisters visited the restaurant last night around 6:30pm, they had Seafood noodles, they all got sick after couple of hours, symptoms include nausea, diarrhea and fever, his sister went to ER." The owner was aware of the complaint. At this time, the owner indicated no other reports of customer becoming ill and sells 50 to 100 seafood noodles a day or food employee ill during that time. Observe precook mussels and raw squids cold holding at proper temperature. The beef stock was observe hot holding above 135 F.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at handwashing sink in the kitchen.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.--Paper towels was provided
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10/22/2014 | Complaint | |
The purpose of to
day's visit is to conduct a routine inspection.
Dish machine: ES Jackson 2000
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking container stored in a manner that may contaminate food, food contact surfaces or utensils.--Stored on a prep surface with no lid or straw.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.---Remove away from the kitchen and talk to the owner.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The interior hood system across from the hood filters are missing small multiple vents and accumulating grease inside.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Plumbing / Maintained in Good Repair
Observation: The hot water handle at the hand washing sink in the service area is not working.
Correction: A plumbing system shall be maintained in good repair.
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06/19/2014 | Routine | |
The purpose of today's visit is to conduct a second follow-up inspection for a critical violation that was not corrected on 2/7/14 . EHS observed new grease trap install at the cook/wok line.
No violation noted during this evaluation. | 03/20/2014 | Follow-up | |
The purpose of today's visit is to conduct a follow-up to the routine inspection conducted on November 21, 2013. EHS observed no grease trap install at the cook/wok line.
- Critical: Plumbing System / Design, Construct, & Install / Per Law (repeated violation)
Observation: The plumbing system serving this food service facility has not been designed, constructed, and installed according to the Plumbing Code. Grease trap must be installed at the cook/wok line.
Correction: A plumbing system shall be designed, constructed, and installed according to Law. Install and approve grease trap at the cook/wok line within 30 days.
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02/07/2014 | Follow-up | |
The purpose of today's visit is to conduct a routine inspection.
The wastewater from the wok line is not directed to a grease trap before entering the sanitary sewer. A grease trap must be installed on the cook/wok line within 30 days.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: The tags for the molluscan shellfish are not available or are discarded immediately after the container is empty.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.---The owner usually buys frozen molluscan shellfish and decided to try fresh for the first time and the EHS educated the owner how to handle the shellstocks tags.
- Critical: Plumbing System / Design, Construct, & Install / Per Law
Observation: The plumbing system serving this food service facility has not been designed, constructed, and installed according to the Plumbing Code. Grease trap must be installed at the cook/wok line.
Correction: A plumbing system shall be designed, constructed, and installed according to Law. Install and approve grease trap at the cook/wok line within 30 days.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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11/21/2013 | Routine | |
The purpose of today's visit is to investigate a complaint received by the Health Department on January 18, 2013. The complainant indicated problem with the grease trap leaking into the mechanical room of the building. A routine inspection was conducted in conjunction with the complaint investigation. EHS discuss complaint with manager. Complaint is not confirmed at the time of this inspection.
No violation noted during this evaluation. | 01/23/2013 | Complaint | |
The purpose of today's visit is to conduct a routine inspection and a complaint investigation that was received on January 18, 2013. See complaint report for further details.
Water heater: AO smith BTC-250A-970
Dish machine: Jackson ES-2000
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:two rice scoopers submerge standing water
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Wiping Cloths/Use Limitation/Wet Towel Storage
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: interior hood system.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the serving station is being used to stored soiled utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.---Manager moved the soiled utensils.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at handwashing sink in the kitchen.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.---Hand soap was provided.
- Physical Facilities Good Repair
Observation: Observed that the drain ramp on the cook line where the water pours into the grease trap is not long enough, causing leakage under the cook line and missing a hood vent.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed multiple items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls, floor under the cook line in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/23/2013 | Routine | |
Restaurant representatives - add corrected or new information about Lunch Time, 7630 Little River Turnpike Suite Ll-100, Annandale, VA 22003 »