Annandale Catering, 4221 Annandale Center Dr, Annandale, VA - Restaurant inspection findings and violations

June 26, 2009 (Critical Procedures)

Violations:

• 2-401.11(A) - Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  Food employees may drink only from a covered container using a straw.
• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.

Comments:
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.
ALL critical and easily correctable non-critical violations shall be corrected immediately or by the date indicated. If any questions arise, please contact me at the telephone number provided.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.pp

July 25, 2008 (Routine)

Violations:

• 2-401.11(A) - Corrected During Inspection Critical Full bowl of employee soup left temporarily over uncooked black beans
  Staff lunches must not be stored near work stations while food and food contact equipment are present
• 3-305.11(A)(2) - Food stored in a location where it is subject to splash, dust or other contamination as follows - at bottom of mechinical grinder's shute on floor.
  Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
• 3-501.16(A)(1) - Corrected During Inspection Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: pancake at 130F
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: crab sticks at 45F
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below
• 3-501.16(B) - Critical Observed an ambient temperature above 45F in the refrigeration unit holding raw shells eggs
  Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45F or less.
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: oyster a la carte item, clam a la carte item and soups
  Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business
• 4-202.16 - Repeat The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable - green crates.
  Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
• 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment: cooler
  ANY cold or hot holding equipment used for the storage of potentially hazardous foods shall include a permanently affixed temperature measuring device.
• 4-301.11 - The cooler unit is not currently operating as required to cold hold food at a temperature of 41F or less.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-302.12(A) - The facility does not have a food temperature measuring device that measures range below 135F
  A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
• 4-603.14(A)-(B) - Dishwasher did not use much soap during wash step at compartment sink.
  Equipment food contact surfaces shall be effectively washed and shall include application of detergents
• 4-903.11(C) - Repeat Observed several stacks of take out single use containers observed stored unprotected
  Single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 6-501.11 - Observed that the kitchen door window is missing
  Repair the physical facilities to restore the functionality of the physical facilities.
• 7-208.11(B) - Corrected During Inspection Critical Employee medicine in dropper bottle found stored over food preparation area where vegetable slicing occured
  Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces.

Comments:
The purpose of this visit was to conduct a routine inspection.
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date.
Hot Water Heater: 75 100 BTU commercial unit
Dishwasher: NA
Hood System: contractor serviced
Grease Trap:
Consumer Advisory: N/A
Pest Control: serviced regularly, record not reviewed

March 20, 2008 (Routine)

Violations:

• 3-301.11(C) - Excessive bare hand contact with greens during wash phase.
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination:
  Foods shall remain covered at all times.
• 3-304.14(B)(1) - Improper storage of a wet wiping cloth
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off floor.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks.
• 3-307.11 - The following food item(s) were found subject to potential contamination after receipt and during storage due to the condition as described: cut styrofoam plate used to stir soaking rice grains in bucket. Plate may cause particules of styrofoam to enter water.
  Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: rice cake in insulated catering transport box @ 100F; fish soup in commercial hot hold upright unit at 125F.
  If foods are stored out of proper hot hold temperature range for more than 45-60 minutes, they are to be reheated to 165F prior to storage at 135F. This measure will ensure control and elimination of potentially dangerous bacterial levels.
• 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: large perforated rectangular green containers used for storage of greens.
  Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch - spouts of fish sauce container
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of food residue, and/or other debris: containers and steaming equipment used for food storage purposes in reach in refrigerator.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-903.11(C) - Take out containers were not stored in original packaging.
  Single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 6-501.12(A) - Observed that the floor space is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Comments:
The purpose of this visit was to conduct a routine inspection -
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.

October 10, 2007 (Follow-up)

Violation: 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: take out appetizer consisting of fish in sesame oil.
Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
Comments:
A follow up was conducted to observe corrective actions conducted since the last routine inspection. At present, some of the take out appetizers were not labelled with expiration dates. The CFM manager is instructing staff to ensure all items that may be retained over 24 hours be properly labelled with expiration dates, not to exceed 7 days from the preparation date.

October 03, 2007 (Routine)

Violations:

• 2-103.11(G) - Corrected During Inspection Employees are not monitoring proper methods to rapidly cool potentially hazardous food (PHF) from 135F to 70F in two hours or less and from 70F to 41F in four hours or less.
  The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores.
• 2-301.14(A)-(I) - Critical A food employee failed to wash his or her hands after touching face.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc.
• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items.
• 3-301.11(C) - Bare hand contact with dumpling wraps while staff used wet towel stored out of sanitizer to clean fingers.
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-302.11(A)(1) - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shrimp observed stored over ready to eat foods in cooler.
  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.
• 3-304.14(B)(1) - Improper storage of wet wiping cloths observed. Cloths were stored out of sanitizer and were used to wipe fingers during dumpling preparation.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: shell egg at 47F.
  Potentially hazardous foods shall be held cold at a temperature of 41F or below.
• 3-501.17(A)(1) - Corrected During Inspection Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: various packaged items in display cases including rice drink.
  Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
• 4-201.11 - The following equipment is not designed and constructed to be durable: plastic grocery bags used for freezer storage.
  Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
• 4-502.11(B) - The food temperature measuring device was found out of calibration in the range of use.
  It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32F or calibrated in a pot of boiling water at 212F.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: stove.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-703.11(C) - Corrected During Inspection Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
  The wiping cloth buckets used for the storage of wet towels shall be maintained at a chemical concentration of at least 50-100ppm of chlorine.
• 4-903.11(C) - Observed stacks of take out containers stored out of original packaging.
  Single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 6-501.12(A) - Observed that the hard to reach areas under and around cooking station and bakery station are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Comments:
The purpose of this visit was to conduct a routine inspection.
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.

May 17, 2007 (Follow-up)

Violation: 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: beef, crab, radish and soup.
Potentially hazardous foods shall be held cold at a temperature of 41F or below.

May 14, 2007 (Critical Procedures)

Violations:

• 3-501.16(A)(1) - Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: soups.
  Potentially hazardous foods shall be hot held at a temperature of 135F or above.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: crab sticks and kim chil
  Potentially hazardous foods shall be held cold at a temperature of 41F or below.
• 3-501.17(A)(1) - Corrected During Inspection Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: in house made soy milk and rice drinks.
  Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. This item is being corrected before closing today.
• 3-701.11(A) - Corrected During Inspection Critical The following food item(s) is unsafe, adulterated, or not honestly presented and shall be discarded or reconditioned: soups maintained in commercial hot hold unit at less than 135 F for 3 hrs and 45min.
  A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.
• 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the red sanitizing bucket.
  The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  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.

Comments:
During the critical procedures inspection of this establishment it was noted that management was fully aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge(PIC). Also, the PIC/CFM could convey all the knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.
As discussed with the CFM, employees shall be RESTRICTED from working in a food service establishment when they are experiencing symptoms of sore throat, fever, nausea, vomiting, diarrhea, jaundice, and open wounds/cuts on the hands and arms, Until the employee obtains documentation from a medical professional that he/she is no longer experiencing those symptoms may they return to work. If an employee has been diagnosed with and/or been in contact with someone who has been diagnosed with Salmonella, Shigella, E.Coli, Hepatitis A, and Norovirus they must be EXCLUDED from working in the food service establishment until laboratory tests have confirmed they are no longer carriers of the disease.
Calibrate your thermometer and ensure foods are cooled from 135F to 70F in two hours or less. Ensure staff are labelling soy and rice drinks placed in display cases.

February 02, 2007 (Routine)

Violations:

• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw seafood was stored over the sliced vegetables in two door freezer.
  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.
• 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: various korean take out items in display refrigeration.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
• 4-101.17(A) - Wood or wood wicker is used in contact with food.
  Wood and wood wicker may not be used as a food-contact surface unless the wood is hard maple or close-grained and used for cutting boards, cutting blocks, bakers' tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks.
• 4-302.12(A) - The facility could not provide a food temperature measuring device.
  A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
• 4-601.11(C) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: stove top.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 6-501.12(A) - Repeat Observed that the area around the stove is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Comments:
The purpose of this visit was to conduct a routine inspection
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.

October 25, 2006 (Routine)

Violations:

• 2-401.11(A) - Corrected During Inspection Critical observed staff eating over table on which sliced beef were placed on trays.
  please designate a table apart from work stations where snacks can be consumed. alternatively you may eat in designated seating area.
• 3-302.11(A)(4) - Corrected During Inspection Critical Uncovered flour bin left open and food particles from table directly above had fallen into bin.
  Maintain lids on dry goods to prevent tainting from prepared foods left on table.
• 3-304.12(A)-(F) - some scoops were observed partially buried under sugar surface in bulk containers.
  maintain scoop handles elevated above dry goods in bulk containers to prevent contamination from handles.
• 3-305.11(A)(3) - vegetables received in wood crates had been set on the floor and were being cleaned on the floor by staff.
  ensure all foods are prepared and stored 6" above floor at all times.
• 3-501.17(A)(1) - Critical The prepared ready-to-eat (RTE) fish cakes and other items in the refrigeration unit are not properly dated for disposition.
  label should include use by date which is to be 7 days or less after preparation date.
• 3-501.17(B) - Critical The ready-to-eat (RTE) commercially processed imitation crab in the refrigeration unit was not properly dated for disposition after opening.
  once a package is opened, the container of crab sticks should be labelled to reflect the date package was opened and the use by date.
• 4-202.16 - The nonfood contact surface of the plastic crates used to elevate foods in coolers are not designed or constructed to be easily cleanable.
  please ensure that the milk crates are not used to store foods in refrigeration.
• 4-501.11(A) - processing equipment metal rolling surface used for rice or flour products is no longer smooth. cylindrical rolling device may need resurfacing
  please contact vendor to determine if the cylindrical rolling device needs to be replaced. surface may be shedding thin metal fragments.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: oven panels.
  ensure stoves and oven surfaces are cleaned regularly to maintain surfaces smooth and easily cleanable.
• 6-501.11 - small wall section in utility room observed perforated.
  ensure that the wall is sealed to restore original condition and prevent pest access to wall interior.
• 6-501.111(D) - small fly observed in kitchen.
  ensure hard to reach areas under floors are cleaned to remove residue and food particles that could sustain insect pests.
• 6-501.12(A) - hard to reach areas under tables, sinks and processing equipment need cleaning to remove buildup and residue.
  please make regular cleaning of hard to reach areas a priority.

Comments:
The purpose of this visit was to conduct a routine inspection.
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.

September 19, 2006 (Follow-up)

Comments:
The purpose of this visit was to conduct a follow up inspection with Food Safety Section supervisor, Cassandra Mitchell-Baker, to evaluate three unapproved equipment used at the establishment. Please note following comments:

1) The establishment will continue to use rice grinder, rice extruder and crescent rice molder.
2) During the inspection, these three equipment were observed clean. They are only used for making Korean rice cake (desserts).
3) According to the CFM, about 30-40 percent of rice cake products (produced during above equipment) are catered.
4) From now on, all catered rice cake products will have label on the container to be sold as retail.
5) A letter need to be provided to the Health Department stating this fact. Only other catering food (i.e. meats, vegetables, and other korean dishes) will continue to be inspected by the Health Department.
** Please ensure that all catered retail rice cake items are properly labeled with necessary information.
** Thank you for your cooperation in this matter.
** Please contact Health Department for any further questions at (703) 246-2444.

September 12, 2006 (Follow-up)

Violation: 43.1-1-5(f) - Following unapproved equipment noted still being used at the establishment: 1) Crescent rice molder (Barathang); 2) Rice ball molder (Candythang); 3) Dry powderer; 4) Rice extruder; 5) Rice grinder; 6) Kimbob roller.
Discontinue using these unapproved equipment.
Comments:
The purpose of today's visit was to conduct a follow up inspection to verify items noted in post informal conference office consultation letter dated 6/27/06. Following observations were noted:
* Mr. Lee stated that none of the equipment that were tested by Intertek Testing Services NA Inc., passed for compliance with NSF Standard 2.
* The establishment continues to use these unapproved equipment.
* A copy of a letter from Interteck (dated 7/28/06) sent to the establishment listing equipment retesting results received during the inspection.
** Further enforcement action will follow in the near future.

June 20, 2006 (Routine)

Violations:

• 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food (i.e. bracelets, watches, excessive rings, long necklaces, long earrings).
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a CLOSED beverage container with a STRAW if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 2-402.11A - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed employees handling fresh washed vegetables like onions and carrots with their bare hands. The certified food manager and owner stated that these items are to be cooked the next day.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. It is suggested that employees wear disposable gloves to help prevent bare hand contact on foods that are not ready to eat.
• 3-304.12 - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use. Observed measuring cups lying inside food containers in the kitchen.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container.
• 3-304.14A - Corrected During Inspection Wiping cloths improperly used. Observed wet cloths underneath cutting boards.
  Ensure cloths used for wiping food spills are not used for any other purpose. Purchase ONLY NSF approved rubber mats and place them under the cutting boards to prevent the boards from sliding.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Observed boxes and containers of food stored on the kitchen floor. (NOTE: Delivery just arrived).
  Elevate food and beverages onto NSF approved shelving units or dunnage racks with minimum 6" legs or casters.
• 3-501.16A - Corrected During Inspection Critical Observed cooked rice stored inside the Cambros in the kitchen hot holding at temperatures of 104f.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. Discard the foods at this time.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) foods stored inside the walk-in refrigerator including cooked rice items are not properly dated for disposition.
  Mark the NAME and "USE BY" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 TOTAL calendar days (this includes the day of food preparation). FOR EXAMPLE, if the foods are prepared on 6/19/2006 they shall be date marked with a "use by" date not exceeding 6/25/2006. BOTH DATES SHALL BE WRITTEN ON THE FOOD CONTAINERS.
• 3-501.19A - Critical Repeat ALL COOKED RICE ITEMS AT THE FRONT CASHIER AREA for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. SEE CURRENT HANDOUT TITLED "time as a public health control" FOR ALL THE FOOD ITEMS THAT REQUIRE LABELING.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 3-602.11B - Insufficient information on the packaged foods for customer self service stored inside the True 3-door freezer and True 3-door refrigerators.
  Ensure ALL food packaged in the establishment is labeled with the following: 1. The common name of the food or an adequately descriptive identity statement 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives. 3. An accurate declaration of the quantity of contents. (4) The name and place of business of the manufacturer, packer, or distributor and 5. Nutrition labeling as specified in 21 CFR 101 and 9 CFR 317.
• 4-102.11B1 - Critical Observed white plastic garbage bags being used to cover sheet pans of food inside the walk-in freezer and walk-in refrigerator.
  Do NOT use garbage bags for storage of foods. Cover the foods using plastic wrap or aluminum foil.
• 4-202.16 - Repeat Milk crates, soda crates and/or other types of crates are used for the following: 1. storage of food, 2. elevating food off the floor.
  ALL types of crates (milk, soda, etc.) are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment. PURCHASE ONLY NSF APPROVED FOOD CONTAINERS, SHELVING UNITS OR DUNNAGE RACKS FOR YOUR STORAGE NEEDS.
• 4-301.11 - Observed the following units currently not capable of holding foods at 41f or below: 1. Walk-in refrigerator: 47f, 2. True 3-door refrigerator (middle refrigeration unit): 45f.
  ALL refrigerators shall be capable of holding foods at temperatures of 41f or below. If the units are not capable of holding foods at 41f or below by January 1, 2008 they shall be replaced. Check the units as instructed within 1 hour to ensure they are working properly.
• 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution used inside the wet towel buckets and 3-vat sink was not at an acceptable concentration. Observed the bleach water at 10ppm.
  Maintain bleach water at a concentration of 50-100ppm at ALL times. Use your test papers to ensure the correct concentration of bleach water.
• 4-502.13A - The following items are being reused for the storage of other foods: 1. soy sauce buckets.
  Discontinue the reuse of ANY single-use containers, buckets, plastic bags, milk crates, soda crates, or card board boxes for other food storage. Provide ONLY NSF approved reusable food storage containers designed for your food storage needs.
• 4-602.11D - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. Observed the floors unclean inside the Superior 2-door freezer in the kitchen.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 4-602.13 - The following nonfood contact surfaces had accumulations of grime and debris: 1. exteriors of food containers (i.e. flour), 2. shelving unit in the kitchen for storage of food containers.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11A - Observed boxes of single service items stored on the floor. (NOTE: Delivery just arrived).
  Store ALL items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 4-903.11B - Corrected During Inspection Repeat Observed some clean equipment and clean utensils stored with the food-contact surface facing upward.
  Store ALL equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 5-202.12A - Water from the following hand sinks was measured at a temperature less than 110F: 1. kitchen hand sink: 100f, 2. restroom hand sink: 104f.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 6-101.11A - The ceiling tiles located inside the RESTROOM do not meet the standard of: 1. smooth, durable, and easily cleanable and 2. non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms and areas subject to flushing or spray cleaning methods.
  Replace the restroom ceiling panels with new panels that are constructed of a smooth, easily cleanable, non-absorbant, and washable material (like the kitchen ceiling panels).
• 6-501.11 - The following physical structures are not maintained in good repair: 1. missing ceiling panels inside the kitchen. Replace any missing ceiling panels and seal up any gaps and holes in the ceiling panels where needed to prevent insect entry.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-201.11A - Corrected During Inspection Observed wet towel buckets containing bleach water improperly stored.
  Containers of ALL and ANY sanitizers, detergents, chemicals, and toxic materials shall be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

Comments:
Today I conducted a ROUTINE inspection at the above named establishment. The owner still has several pieces of equipment that do not meet ANSI or NSF criteria for use in a commercial establishment. Supervisors at the health department are still undergoing evaluation of the equipment at this time. In the meantime, ALL critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. Calibrate all food thermometers at least once a week in ice water at 32f. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: State Sandblaster; Model #: SBS7576NE; Btu's: 75,100.
NOTES: No dish machine; 3-vat sink and wet towel buckets use bleach at 50-100ppm to sanitize.
NOTE TO THE OPERATOR: The Fairfax County Health Department is in the process of adopting amendments to the FDA Food Code. Changes to this code may affect your establishment. For more information on the 2005 FDA Food Code, go to http://www.cfsan.fda.gov/~dms/foodcode.html or contact the Health Department with any questions.

June 20, 2006 (Routine)

Violations:

• 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food (i.e. bracelets, watches, excessive rings, long necklaces, long earrings).
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a CLOSED beverage container with a STRAW if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 2-402.11A - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed employees handling fresh washed vegetables like onions and carrots with their bare hands. The certified food manager and owner stated that these items are to be cooked the next day.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. It is suggested that employees wear disposable gloves to help prevent bare hand contact on foods that are not ready to eat.
• 3-304.12 - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use. Observed measuring cups lying inside food containers in the kitchen.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container.
• 3-304.14A - Corrected During Inspection Wiping cloths improperly used. Observed wet cloths underneath cutting boards.
  Ensure cloths used for wiping food spills are not used for any other purpose. Purchase ONLY NSF approved rubber mats and place them under the cutting boards to prevent the boards from sliding.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Observed boxes and containers of food stored on the kitchen floor. (NOTE: Delivery just arrived).
  Elevate food and beverages onto NSF approved shelving units or dunnage racks with minimum 6" legs or casters.
• 3-501.16A - Corrected During Inspection Critical Observed cooked rice stored inside the Cambros in the kitchen hot holding at temperatures of 104f.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. Discard the foods at this time.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) foods stored inside the walk-in refrigerator including cooked rice items are not properly dated for disposition.
  Mark the NAME and "USE BY" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 TOTAL calendar days (this includes the day of food preparation). FOR EXAMPLE, if the foods are prepared on 6/19/2006 they shall be date marked with a "use by" date not exceeding 6/25/2006. BOTH DATES SHALL BE WRITTEN ON THE FOOD CONTAINERS.
• 3-501.19A - Critical Repeat ALL COOKED RICE ITEMS AT THE FRONT CASHIER AREA for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. SEE CURRENT HANDOUT TITLED "time as a public health control" FOR ALL THE FOOD ITEMS THAT REQUIRE LABELING.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 3-602.11B - Insufficient information on the packaged foods for customer self service stored inside the True 3-door freezer and True 3-door refrigerators.
  Ensure ALL food packaged in the establishment is labeled with the following: 1. The common name of the food or an adequately descriptive identity statement 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives. 3. An accurate declaration of the quantity of contents. (4) The name and place of business of the manufacturer, packer, or distributor and 5. Nutrition labeling as specified in 21 CFR 101 and 9 CFR 317.
• 4-102.11B1 - Critical Observed white plastic garbage bags being used to cover sheet pans of food inside the walk-in freezer and walk-in refrigerator.
  Do NOT use garbage bags for storage of foods. Cover the foods using plastic wrap or aluminum foil.
• 4-202.16 - Repeat Milk crates, soda crates and/or other types of crates are used for the following: 1. storage of food, 2. elevating food off the floor.
  ALL types of crates (milk, soda, etc.) are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment. PURCHASE ONLY NSF APPROVED FOOD CONTAINERS, SHELVING UNITS OR DUNNAGE RACKS FOR YOUR STORAGE NEEDS.
• 4-301.11 - Observed the following units currently not capable of holding foods at 41f or below: 1. Walk-in refrigerator: 47f, 2. True 3-door refrigerator (middle refrigeration unit): 45f.
  ALL refrigerators shall be capable of holding foods at temperatures of 41f or below. If the units are not capable of holding foods at 41f or below by January 1, 2008 they shall be replaced. Check the units as instructed within 1 hour to ensure they are working properly.
• 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution used inside the wet towel buckets and 3-vat sink was not at an acceptable concentration. Observed the bleach water at 10ppm.
  Maintain bleach water at a concentration of 50-100ppm at ALL times. Use your test papers to ensure the correct concentration of bleach water.
• 4-502.13A - The following items are being reused for the storage of other foods: 1. soy sauce buckets.
  Discontinue the reuse of ANY single-use containers, buckets, plastic bags, milk crates, soda crates, or card board boxes for other food storage. Provide ONLY NSF approved reusable food storage containers designed for your food storage needs.
• 4-602.11D - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. Observed the floors unclean inside the Superior 2-door freezer in the kitchen.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 4-602.13 - The following nonfood contact surfaces had accumulations of grime and debris: 1. exteriors of food containers (i.e. flour), 2. shelving unit in the kitchen for storage of food containers.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11A - Observed boxes of single service items stored on the floor. (NOTE: Delivery just arrived).
  Store ALL items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 4-903.11B - Corrected During Inspection Repeat Observed some clean equipment and clean utensils stored with the food-contact surface facing upward.
  Store ALL equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 5-202.12A - Water from the following hand sinks was measured at a temperature less than 110F: 1. kitchen hand sink: 100f, 2. restroom hand sink: 104f.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 6-101.11A - The ceiling tiles located inside the RESTROOM do not meet the standard of: 1. smooth, durable, and easily cleanable and 2. non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms and areas subject to flushing or spray cleaning methods.
  Replace the restroom ceiling panels with new panels that are constructed of a smooth, easily cleanable, non-absorbant, and washable material (like the kitchen ceiling panels).
• 6-501.11 - The following physical structures are not maintained in good repair: 1. missing ceiling panels inside the kitchen. Replace any missing ceiling panels and seal up any gaps and holes in the ceiling panels where needed to prevent insect entry.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-201.11A - Corrected During Inspection Observed wet towel buckets containing bleach water improperly stored.
  Containers of ALL and ANY sanitizers, detergents, chemicals, and toxic materials shall be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

Comments:
Today I conducted a ROUTINE inspection at the above named establishment. The owner still has several pieces of equipment that do not meet ANSI or NSF criteria for use in a commercial establishment. Supervisors at the health department are still undergoing evaluation of the equipment at this time. In the meantime, ALL critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. Calibrate all food thermometers at least once a week in ice water at 32f. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: State Sandblaster; Model #: SBS7576NE; Btu's: 75,100.
NOTES: No dish machine; 3-vat sink and wet towel buckets use bleach at 50-100ppm to sanitize.
NOTE TO THE OPERATOR: The Fairfax County Health Department is in the process of adopting amendments to the FDA Food Code. Changes to this code may affect your establishment. For more information on the 2005 FDA Food Code, go to http://www.cfsan.fda.gov/~dms/foodcode.html or contact the Health Department with any questions.

February 16, 2006 (Follow-up)

Violations:

• 3-304.14B2 - Corrected During Inspection Observed 0 ppm of chlorine sanitizer in wiping cloths buckts (one under 3 vat sink, one on the prep table in the kitchen)
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-702.11 - Critical Repeat Observed no sanitizer observed in wiping cloths buckets and in 3 compartment sink being used to clean and sanitize equipment, utensils and other food contact surfaces.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use (chlorine saniting solution at 50-100 ppm.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1) Kim-bob roller; 2) manual grinder from Korea; 3) Dae woo rice maker; 4) rice grinder.
  Remove identified household and/or unapproved equipment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.

December 06, 2005 (Follow-up)

Violations:

• 2-301.12A - Critical Observed an employee washing her hands with single use gloves on at 3 vat sink.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 3-301.11C - Repeat Flour containers observed with cups as a scoop. Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A1 - Critical Repeat Raw beef (cut) stored on top of ready to eat food (kim-bob ingredients, etc.) in walk-in cooler.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-304.14B2 - Repeat Wiping cloths were observed stored on the counters in the kitchen and improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.17A - Critical Observed a container of rice with bean soup in walk-in cooler stored for more than 24 hours with out proper date marking.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-501.19A - Critical Repeat Observed rice cakes and kim-bob, using time as a public health control, on display table at the front service area without time they need to be discarded.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 4-101.19A - Repeat A wooden spatula is used as a food contact surface.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 4-202.16 - Repeat Milk crate(s) found used for the following: shelving unit in the kitchen.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-501.12 - Repeat A cutting board located near the 2 vat sink at the back (rice cake prep area) is observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.11A - Ambient air thermometer in True 3 Dr freezer at the front observed broken.
  Obtain a new thermometer for this unit.
• 4-602.13 - Repeat Sides and front portion of the stove oven and burners at the cookline observed with accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11B - Repeat Clean dishes were not found stored in a position that allows for air-drying on the shelf above 3 compartment sink.
  Store dishes in a self-draining position that allows air-drying.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1) kim-bob (vegetable and rice roll) roller; 2) manual turning grinder (from Korea); 3) Dae-woo rice maker; 4) rice grinder. All equipment are not approved and can not be used at the establishment.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-501.112A - Repeat Observed contaminated cardboard boxes and trash on the ground around dumpsters.
  Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
• 5-501.113B - Repeat Observed outside refuse container was uncovered. One of the dumpster lid observed broken. The dumpster being used by several other establishment (food establishment, etc.) in the building.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests. Replace the dumpster lid.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment at the service area near the display table: Kim bob roller and another equipment imported from Korea.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.16 - Repeat Mop observed not hung up to dry at the mop sink.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-202.12A - Corrected During Inspection Critical Repeat Observed wiping cloths bucket with chlorine sanitizing solution at 200 ppm.
  The Chlorine sanitizing solution need to be at 50-100 ppm.

Comments:
The purpose of today's visit was to conduct a follow up inspection.
** Few critical violations have been corrected, however, few are still outstanding and/or observed repeats. An enforcement action may proceed due to uncorrected and/or repeat violations.
** Mark all food items agreed to use "Time as a Public Health Control" with 'discard time'.
** Ensure all employees are properly trained to properly store raw meats away from ready to eat food items in storage.
** Train all employees to properly wash their hands.
** Pest control service done on 11/29/05 for rodent problem.
** Corrected violations are: 1) eating drinking; 2) Equipment sanitizing; 3) Hair restraint; 4) Storage of food items off the floor; 5) Thermometer locations; 6) Manufactured containers reuse; 7) Clean non-food contact surfaces/physical facilities.

November 22, 2005 (Follow-up)

Violations:

• 2-401.11A - Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
• 2-402.11A - Corrected During Inspection An employee observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-301.11C - Repeat Flour containers observed with cups as a scoop. Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A1 - Critical Repeat Observed raw shelled eggs stored above vegetables in WI cooler. Also observed raw beef stored over ready-to eat food in WI cooler.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-304.14B2 - Repeat Wiping cloths were observed stored on the counters in the kitchen and improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Repeat Boxes of vegetables and containers of food were observed stored on the floor of walk-in cooler. Also, radish and other vegetables observed stored on the floor outside the walk-in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.19A - Critical Repeat Rice cakes, Kim-bob (rice w./ vegetables and egg),and seasoned noodles observed not marked with the time they need to be discarded.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 4-101.11D - Repeat Observed plastic bags being used to cover spice containers and caps.
  Do not used plastic bags to line container and caps.
• 4-101.19A - A wooden spatula is used as a food contact surface.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 4-202.16 - Repeat Milk crate(s) found used for the following: shelving unit in the kitchen.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-204.112A - Repeat The temperature measuring device in the front service area True refrigerators and freezer units were not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 4-501.12 - Repeat A cutting board located near the 2 vat sink at the back (rice cake prep area) is observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.13A - Repeat Manufacturer containers (corn syrup, tofu) were observed reused for the storage various foods throughout the establishment.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1) Spice containers and caps in the kitchen; 2) Pearl barley and soy bean container at rice cake prep area.
  Maintain nonfood-contact surfaces of equipment clean.; 3) Walk-in cooler filter.
• 4-602.13 - Repeat Sides and front portion of the stove oven and burners at the cookline observed with accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-702.11 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: pots and utensils washed at 2 vat sink.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 4-903.11B - Clean dishes were not found stored in a position that allows for air-drying on the shelf above 3 compartment sink.
  Store dishes in a self-draining position that allows air-drying.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: 1) kim-bob (vegetable and rice roll) roller; 2) manual turning grinder (from Korea); 3) Dae-woo rice maker; 4) rice grinder. All equipment are not approved and can not be used at the establishment.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-501.112A - Repeat Observed contaminated cardboard boxes and trash on the ground around dumpsters.
  Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
• 5-501.113B - Repeat Observed outside refuse container was uncovered. One of the dumpster lid observed broken. The dumpster being used by several other establishment (food establishment, etc.) in the building.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests. Replace the dumpster lid.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment at the service area near the display table: Kim bob roller and another equipment imported from Korea.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12A - Repeat Following areas observed in need of cleaning; 1) floor of entire kitchen including food prep, under cooking equipment, shelving units, freezer, refrigerator; 3 vat sink, rice cake prep area, etc.: 2) wall behind cookline and 3 vat sink;
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.16 - Repeat Mop observed not hung up to dry at the mop sink.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-202.12A - Critical Repeat The Chlorine sanitizing solution in the wiping cloths bucket used in the kitchen and 3 compartment sink was observed at 200 ppm.
  The Chlorine sanitizing solution need to be at 50-100 ppm.

Comments:
The purpose of this visit was to conduct a follow up inspection of a routine inspection conducted on Nov. 9, 2005.
** Few violations have been corrected however, many critical and non-critical violations are not corrected.
Corret all CRITICAL and easily correctable non-critical violations IMMEDIATELY to avoid enforcement action.
* Keep cleaning records for hood cleaning, grease trap cleaning. Also keep pest control service records for the Health Department's review.
* Ensure that all employees are trained to properly clean and sanitize all utensils, equipment and ALL food contact surfaces.
* The establishment uses following equipment that are not NSF approved: 1) kim-bob (vegetable and rice roll) roller; 2) manual turning grinder (from Korea); 3) Dae-woo rice maker; 4) rice grinder. All equipment are not approved and can't be used at the establishment unless a variance is granted.
* Review the previous Health Dept. inspection report (Dated 11/9/05) to correct cited violations.
* A follow up inspection will be conducted within 10 days.

- Pest control : Monthly
- Hood cleaning: semi-annual
- Grease trap cleaning: cleaned in house monthly.

November 09, 2005 (Routine)

Violations:

• 3-301.11C - Flour containers observed with cups as a scoop. Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A1 - Critical Observed raw shelled eggs stored above vegetables in WI cooler.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.12 - Unlabeled and/or unreadable spice (salt, etc) containers found in various locations in the kitchen.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.14B2 - Wiping cloths were observed stored on the counters in the kitchen and improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Various foods (containers of vegetables in WI cooler; a container of spiniches on the floor outside of WI cooler; boxes of food in WI freezer) observed stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.14A - Critical A pot of beef broth observed cooling (76F at 10a.m.) improperly out at the service area to prevent the growth of harmful bacteria. The CFM stated that the beef broth was out at the service area at 7:00 a.m.
  Beef broth discarded. Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F (45F) or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 3-501.15A - Repeat The methods used for cooling were not adequate. Broths were being cooled in a tall metal pot and covered.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 3-501.19A - Critical Seasoned noodles, rice cakes, Kim-bob (rice w./ vegetables and egg), pancakes, for which time rather than temperature is being used as a control were not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 4-101.11D - Observed plastic bags being used to cover spice containers and caps.
  Do not used plastic bags to line container and caps.
• 4-202.16 - Milk crate(s) found used for the following: shelving unit in the kitchen.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-204.112A - The temperature measuring device in the front service area True refrigerators and freezer units were not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 4-501.12 - A cutting board located near the 2 vat sink at the back (rice cake prep area) is observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.13A - Repeat Manufacturer containers (corn syrup, tofu) were observed reused for the storage various foods throughout the establishment.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1) Scissor in the drawer of prep table at the back; 2) knives and utensils stored on the shelf at the front prep table.
  Clean and sanitize these surfaces for food contact.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1) Spice containers and caps in the kitchen; 2) Pearl barley and soy bean container at rice cake prep area.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.13 - Sides and front portion of the stove oven and burners at the cookline observed with accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-603.14 - Observed an employee washing pots and utensils at 2 vat sink without sanitizing.
  ALL equipment and utensils MUST be washed, rinsed and SANITIZED properly at the 3 vat sink.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: pots and utensils washed at 2 vat sink.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: 1) Aroma coffee maker; 2) Cuisinart mixer
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-501.112A - Observed contaminated cardboard boxes and trash on the ground around dumpsters.
  Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
• 5-501.113B - Observed outside refuse container was uncovered. The dumpster being used by several other establishment (food establishment, etc.) in the building.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 6-301.11 - Soap was not provided at the hand washing sink in the restroom.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the handsink in the kitchen and the restroom used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.12A - Repeat Following areas observed in need of cleaning; 1) floor of entire kitchen including food prep, under cooking equipment, shelving units, freezer, refrigerator; 3 vat sink, rice cake prep area, etc.: 2) wall behind cookline and 3 vat sink;
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.16 - Mop observed not hung up to dry at the mop sink.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-202.12A - Critical The Chlorine sanitizing solution in the sanitizing bucket used in the kitchen was observed at 200 ppm.
  The Chlorine sanitizing solution need to be at 50-100 ppm.
• 7-208.11B - A bottle of first aid cream was found on the shelf used for food and utensil storage rack at the back.
  Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles.

Comments:
The purpose of today's visit was to conduct a routine inspection at this establishment.
As discussed with the CFM, employees shall be RESTRICTED from working in a food service establishment when they are experiencing symptoms of sore throat, fever, nausea, vomiting, diarrhea, jaundice, and open wounds/cuts on the hands and arms, Until the employee obtains documentation from a medical professional that he/she is no longer experiencing those symptoms may they return to work. If an employee has been diagnosed with and/or been in contact with someone who has been diagnosed with Salmonella, Shigella, E.Coli, Hepatitis A, and Norovirus they must be EXCLUDED from working in the food service establishment until laboratory tests have confirmed they are no longer carriers of the disease.
- Maintain pest control services as needed. Keep records of all services provided.
- Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed.
- Properly date mark food items with the “use by” date if held at the establishment for more than 24 hours. Food should be held for no more than 7 days.
A handout, written in Korean, on proper cooling method was provided to the establishment.
- Properly cool all potentially hazardous food rapidly to minimize bacterial growth.
- Train all employees on following:
1) Handwashing - wash in warm water with soap for at least 20 seconds;
2) Clean and sanitize ALL equipment and utensils;
3) How to properly label all foods displayed at the service line used for "Time as a Public Health Control".
** Correct all critical and easily correctable non-critical violations IMMEDIATELY. A follow up inspection will be conducted within 10 days.
- Grease trap: Cleaned twice a month.
- Dishwasher: NA
- Water heater: Current
- 3 vat sink: Air gapped & uses chlorine at 50-100 ppm, Sanitizer test strip present above 3 vat.
- Hood cleaning: Once every six months.
- Pest control: Once a month.
- Consumer advisory: NA
- Time as a public health control for: Noodles, rice cakes, kimbob, pancakes sold at service table.

July 26, 2005 (Complaint)

Comments:
Today's visit was to conduct a complaint inspection due to an accumulation of grease in the storm water drain in the parking lot at the intersection of Columbia Pike and Annandale Center Drive. The Fairfax County Waste Water Collection Dept. identified, by TV mapping, July 21, 2005, this facility as one of the potential contributors of the grease accumulated in the lateral (storm drain system).
During today's inspection the following was found:
1) A grease barrel is used for waste grease and oil, outside.
2) Manager stated a receipt from the grease removal company will be fax'd to Health Dept.
** FAX receipt within 24 hours. **
3) Grease trap found installed under 3-comp.sink, opened during inspection, and found 3/4-full of what appeared mostly water.
Manager stated grease trap will be emptied and cleaned tomorrow.
*Reminder to empty grease trap often to prevent grease from accumulating.
*Waste grease from grease trap, and from used oil, must be put into barrel outside. Outside barrel of waste sewage grease must be emptied by approved grease removal company often, and regularly.
*Do not dispose of waste grease in trash.
Correct grease sewage removal will prevent storm water system, and lateral from being contaminated by accumulated grease.
**Based on today's inspection, it can not be confirmed that this facility contributed to the storm system grease contamination.

June 03, 2005 (Routine)

Violations:

• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered vegetable found in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Dispensing utensils improperly stored between use.
  Store in-use scoops or dispensing utensils 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 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 every 4 hours.
• 3-501.15A - Corrected During Inspection The methods used for cooling beef were not adequate.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 3-501.16B - Corrected During Inspection Critical Pre-cooked crab in the walk in cooler was found at 48 F. Premade lunch items containing cooked beef were maintained at room temperature during wrapping of single service containers with lunch portions.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria.
• 3-501.17C - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed crab in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-301.11 - Walk in cooler was not operating according to specifications for use in a commercial establishment.
  Adjust or repair unit so that foods are maintained at 41 F or less. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-502.13A - Repeat Manufacturer containers for tofu were observed reused for the storage of vegetables.
  Discontinue the reuse of single-use containers for vegetable storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11B - Encrusted rice portions were observed below the food contact belt surface of the following cooking equipment: green Dae Woo mechanical rice shaping machine.
  Cooked rice with other ingredients must not remain inside the components of the Dae Woo machine as this is highly unsanitary. Do whatever is necessary to remove them - either dissassemble components, or have a technician provide a guard to prevent the food particles from falling inside. Clean and sanitize food-contact surface of movable belt before and after each use on a daily basis.
• 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink in main kitchen.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-501.12A - Repeat Fine ingredients from specialty take out items such as sesame seeds and powdery coatings were found on the floor after food preparation activities.
  All floors, walls, and ceilings must be cleaned on a daily basis to ensure that food particles are not left behind for pest sustenance. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

Comments:
Per the report dated May 15, 2003, Time as a Public Health Control was instituted for all counter top, single service, contained take out items.
Please monitor temperatures of Potentially Hazardous Foods during storage, preparation and reheating using a thermometer. Foods in cold holding must remain at 41 F or below in order to be safely utilized in your menu selections. Therefore please pay particular attention to the efficacy of your refrigeration equipment including maintenance.
Ensure that:
· employees are effectively cleaning their hands with soap and warm water for at least 20 seconds each time they start a new task
· food is received from approved sources at the proper temperatures and in sound condition.
· the proper temperatures of Potentially Hazardous Foods are maintained during receiving, storage, preparation, cooling, and reheating by using a probe thermometer.

December 29, 2004 (Routine)

Violations:

• 2-401.11A - Corrected During Inspection Critical Repeat Found open cups of coffee, and tea, on prep tables in kitchen.
  A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
• 6-501.12A - 1. Flooring of physical structure throughout kitchen noted in need of cleaning.2. Hood system filters observed with grease and dirt accumulated.3. Cooktop found with much build-up, grease, and food debris.4. Fan in window above baking area, and near 3, water boilers, found with much dust, dirt accumulated.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 5-501.113B - Outside refuse container was found uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 5-501.115 - Trash, litter, food debris, and an appliance were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Found raw shell eggs stored over dried bellflower root in WI; therefore, raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 4-501.12 - Corrected During Inspection The cutting boards at each of two prep sinks, one in baking room, one in main kitchen, are heavily scratched, stained and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.13A - Manufacturer container for corn starch, observed containing bellflower root in WI.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor --- in WIs.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 7-208.11B - Corrected During Inspection Observed over-the-counter medicines on shelf directly over prep/food wrapping station.
  Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles.
• 3-602.11B - Corrected During Inspection Manager identified food in unlabeled container on countertop at cash register, as pumpkin soup.
  Ensure all food packaged in the establishment is labeled with the following: 1. The common name of the food or an adequately descriptive identity statement 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives. 3. An accurate declaration of the quantity of contents. (4) The name and place of business of the manufacturer, packer, or distributor and 5. Nutrition labeling as specified in 21 CFR 101 and 9 CFR 317.

Comments:
Today's visit was to conduct a routine inspection. Please note:
1. Commercial pest company services each week, or two; most recent receipt was available for review from 11/30/04.
2. Sanitizer test strips found accessible at 3-compartment sink, and chlorine correct at 100 PPM in sanitizing water in basin.
3. Manager provided food thermometer; ** food thermometer appears in need of calibration.
4. Three water boilers are on-site in ceiling above baking room; new boilers are on-site waiting to be installed.
5. Correct remaining violations.

June 28, 2004 (Routine)

Violations:

• 6-501.11 - Repeat The floor tiles are missing and in poor repair by the sink at the back door of the establishment.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-303.11C - Repeat Inadequate lighting was noted at the hood system.
  Replace light bulb to provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 4-501.11B - Repeat The door gasket of the True upright refrigerator is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 7-209.11 - Cell phones were observed stored on food prep table shelves and in such a way that they could contaminate foods and equipment.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
• 6-202.15 - Repeat Openings to the exterior of the building are present along the back door of the establishment.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3-302.11A1 - Critical Raw animal food (eggs) stored over ready-to-eat (RTE) food in the refrigeration unit.
  (Corrected during inspection) Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  (Corrected during inspection) Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

Comments:
Today's visit was made to conduct a routine inspection of the establishment. Correct remaining violations within thirty days.
-Vanguard 75,500 btu hot water heater
-Establishment utilizes monthly pest control service; last date of service 6/21/04

May 15, 2003 (Routine)

Violations:

• 6-501.114A - Repeat Observed the facility is storing unnecessary items to the operation.
  
• 6-303.11C - Repeat Inadequate lighting was noted in the kitchen.
  
• 5-205.15B - Repeat Observed 3-vat sink faucet leaking.
  
• 6-501.11 - Repeat Several tiles in the bathroom are strained. Coving needed at the floor/wall juncture.
  
• 43.1-1-5F - Repeat Observed homestandard unit in use: Cuisinart food processor.
  
• 4-501.11B - Repeat THe door gasket of the reach-in refrigerator next to the microwave in the kitchen is torn.
  

Comments:
Time as public health control is in place for foods on counters (rice cake, pancakes, etc.) THank you very much for r your cooperation.

Grease trap shall be installed back again at the 3-vat sink.

Correct all remaining violations.

April 24, 2003 (Routine)

Violations:

• 3-501.19A - Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
  Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control. c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request. e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.THIS MUST BE USED FOR ALL POTENTIALLY HAZARDOUS FOODS, INCLUDING THE SUSHI WITH EGGS, THE FRIED PANCAKES, AND ALL OTHER FOODS CONTAINING POTENTIALLY HAZARDOUS FOODS: MOIST PROTEIN FOODS WHICH CAN ALLOW BACTERIAL GROWTH.
• 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  KEEP THE LEVEL OF SANITIZER AT 50 TO 100 PPM IN THE THREE VAT SINK, THIS WAS CORRECEDTED DURING THE INSPECTION BUT WILL BE CHECKED AT FOLLOWUP VISITs.
• 5-501.15A - The doors of the refuse container slocated outside the establishment are open.
  Keep the doors and lids closed on the dumpsters. corrected during inspection.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  OBTAIN A CHLORINE TEST KIT so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. tHERE ARE SEVERAL PIECES OF UNUSED EQUIPMENT IN THE FRONT AREA NEXT TO GROCERY SHELVESThe presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-202.11A - Lights bulb(s) in the kitchen over prep table not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed foodclean equipment, utensils, linensor unwrapped single-service and single-use articles.
• 6-202.15 - Back screen door is open and does not stay closed due to missing hook/closer
  PROVIDE A HOOK OR OTHER DEVICE ATTACHED TO THE DOOR SO THE DOOR CAN BE KEPT CLOSED
• 6-303.11C - Inadequate lighting was noted in the kitchen, several of the light tubes are burned out
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 5-205.15B - Plumbing connections at the three vat sink faucet are leaking.there is a drip from the motor/condenser in the walkin freezer
  Plumbing systems and components shall be maintained in good repair.REPAIR THE LEAK AT THE SINK AND IN THE WALKIN
• 6-501.11 - Repeat Several tiles in the bathroom are stained and the floor/wall juncture in the toilet is neither coved nor caulked so water could pool at the sides of the room.
  Maintain physical facilities in good repair. REPLACE THE CEILING TILES AND PROVIDE COVING OR CAULKING FOR THE FLOOR
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Cuisinart food processor in use in kitchen and similar equipment stored in dry storage area in the rear
  REMOVE THIS EQUIPMENT from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-202.12A - The handwashing sink at the hand sink in the kitchen, as well as the three vat sink and the prep sink have water less than 110 degrees.
  PROVIDE HOT WATER OF AT LEAST 110 TO ALL SINKS: HOT WATER HEATER MAY NEED TO BE ADJUSTED.
• 4-502-11A - Several of the pans used to cook rice cakes and one of the cloths used for wiping counters and one of the plastic strainers observed in a state of repair and condition preventing effective maintenance and easy cleaning. Also noted that some of the cake pans do not seem to be durable and easily cleanable
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 4-901.11A - Metal and plastic pans were not found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3-301.11B - Critical Employees bowl in ready to eat salad used as a scoop
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands., corrected during inspection
• 4-501.11B - The door gasket of the reachin refrigerator next to the microwave in the kitchen, two door True refrigerator is, damaged).
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 6-301.11 - Repeat Soap was not provided at the hand washing lavatory in the bathroom or at the hand sink in the kitchen
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands, THIS WAS CORRECTED DURING INSPECTION HOWEVER WILL BE CHECKED AT FOLLOWUP.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.
  ALL FOOD MUST BE STORED ABOVE THE FLOOR ON A COMMERCIAL SHELF OR RACKElevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-601.11C - THE OVEN IS COVERED WITH A LAYER OF ALUMINUM FOIL WHICH IS SOILED AND GREASY@EQUIPMENT@.
  Maintain nonfood-contact surfaces of equipment clean.REMOVE THE FOIL AND CLEAN THE EXTERIOR OF THE OVEN. IF FOIL IS USED ON THE STOVE IT MUST BE CHANGED DAILY

Comments:
This is a routine inspection of this grocery/carryout/limited seating establishment. All corrections noted in capital letters must be corrected for reinspection in two weeks. I will also review the file about the grease trap; it appears that it has been removed and drain pipe replaced. One of the managers has an expired CFM card; she must renew the card or locate the updated card. Note; as of May 2003 all inspection reports will be displayed on the Virginia State Health Department website.