Han Sung Oak, 6341 Columbia Pike, Falls Church, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Han Sung Oak
Address: 6341 Columbia Pike, Falls Church, Virginia
Total inspections: 27
Last inspection: Aug 31, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

4-501.11(A) - The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less.True 2 door prep refrigerator ,adjacent to the True 2 glass sliding door refrigeratorAugust 31, 2009Follow-up01Details / Comments
  • 3-301.11(B) - Corrected During Inspection Critical Food employees was observed handling the following ready-to-eat foods using their bare hands:Observed employee plate lettuce with bare hands and observed a bowl utilized as a scoop in kimchi in the True 2 glass sliding door refrigerator
  • 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw chicken stored over bone soup, in the walk in, raw mackeral over mushrooms, raw octopus over hot sauce in the True 3 door prep (left) and raw pork stored over kimchi in the True 3 door prep (right)
  • 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination:Observed sliced onions and other sliced vegetables uncovered in the walk in
  • 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:Observed bone soup and tofu soup on the cooktop at 110F, not cooking just holding, according to CFM are held to be reheated
  • 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:Observed ground beef at 44F, dumplings at 44F, rib soup at 44F, raw pork at 46F, noodles at 44F, bean sprout salad at 49F, mashed potatoes at 46F
  • 4-501.114(A) - Corrected During Inspection Critical The low temperature, chemical warewashing machine was observed with a sanitizing rinse of less than 50ppm.
  • 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: Utensils and equipment
August 27, 2009Critical Procedures70Details / Comments
  • 2-103.11(D) - Repeat Poor handwashing procedures observed.
  • 2-103.11(G) - Repeat Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  • 2-103.11(L) - Repeat Employees are not properly trained in food safety as it relates to their assigned duties.
  • 3-203.12(A) - Critical Repeat The tags for the molluscan shellfish are not available or are discarded immediately after the container is empty.Observed that no shellstock tags were able to be produced for clams. 2.17.09 Observed clams, removed from the original shellstock bag, without a copy of the shellstock tag attached
  • 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor.Observed bean paste stored on the floor along the cookline. Additionally, food was stored on the floor of the walk in
  • 4-101.17(A) - Corrected During Inspection Repeat Wood or wood wicker is used in contact with food.Observed an employee cutting vegetables on a piece of plywood material
  • 4-602.13 - Repeat The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: The gaskets of the prep refrigerators in the kitchen
  • 5-205.15(B) - Repeat Plumbing connections at the cold water of the hand sink in the kitchen are leaking.
  • 6-501.16 - Repeat Observed that mops are improperly stored between use.
February 17, 2009Follow-up18Details / Comments
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to name the Big Five Foodborne Illnesses and/or describe the primary symptoms of illnesses/diseases that are transmissible through food.
  • 2-103.11(D) - Poor handwashing procedures observed.
  • 2-103.11(G) - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  • 2-103.11(L) - Employees are not properly trained in food safety as it relates to their assigned duties.
  • 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees wash hands without soap.
  • 3-203.12(A) - Critical The tags for the molluscan shellfish are not available or are discarded immediately after the container is empty.Observed that no shellstock tags were able to be produced for clams
  • 3-203.12(B) - Critical The tags for the molluscan shellfish are not being retained for 90 days.
  • 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands:Observed bowls utilized as scoops in the ready-to-eat potatoes
  • 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:Observed raw chicken stored over raw beef in the walk in
  • 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination:Observed noodles and cut lettuce with out cover in the Superior 2 door prep refrigerator
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor.Observed bean paste stored on the floor along the cookline. Additionally, food was stored on the floor of the walk in
  • 3-402.11(A) - Critical The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction:Observed the establishment wishes to freeze their fish for parasite destruction, however does not maintain a log of the temperatures or the duration the fish is maintain in the freezer
  • 3-402.12(A)-(B) - No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form:No records retained for any of the raw fish
  • 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours:Observed bone soup in large containers, with lids on and stacked three high, sitting on the floor outside the walk in
  • 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:Observed cooked, ground meat at 45F, dumplings at 44F and cellophane noodle salad at 47F
  • 4-101.17(A) - Corrected During Inspection Wood or wood wicker is used in contact with food.Observed an employee cutting vegetables on a piece of plywood material
  • 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch:Observed a soiled vegetable peeler that was not in use
  • 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: The gaskets of the prep refrigerators in the kitchen
  • 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level of the 2 vat sink, adjacent to the noodle cooker, is not observed.
  • 5-205.11(A) - Corrected During Inspection The handwashing facility located in the kitchen is blocked with a palate of boxes containing whole cabbages. Additionally, container lids are stored in the handwashing sink.
  • 5-205.15(B) - Plumbing connections at the cold water of the hand sink in the kitchen are leaking.
  • 6-501.16 - Observed that mops are improperly stored between use.
  • 7-207.11(B) - Corrected During Inspection Critical Employees' medicines are not properly located to prevent contamination of food and food contact surfaces.Observed a bottle of Advil and Vitamin C stored on the drain board of the Energy Mizer dishmachine
January 13, 2009Routine1211Details / Comments
No violation noted during this evaluation. May 23, 2008Follow-up00Details / Comments
3-402.11(A) - Critical Repeat The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: According to the person in charge salmon and flounder are frozen on-site to destroy parasites. However the salmon and flounder is frozen without any records to demonstrate at what temperatures it was held at. 5.9.08 Observed the True 4 door freezer, where the fish for sashimi and chirasi are stored, was 22F.May 09, 2008Follow-up10Details / Comments
  • 3-203.12(A) - Critical Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container.Observed clams,in the True 3 door prep refrigerator (right), outside of their original container without a copy of the shellstock tag.
  • 3-301.11(B) - Corrected During Inspection Critical Repeat Food employees are handling ready to eat foods using their bare hands. Observed bowls used as scoops in a ready-to-eat daikon radish dish.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw beef over asian pears
  • 3-302.11(A)(2) - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed, in the True 4 door freezer, chicken and beef stored on the same shelf without any separation, beef stored over salmon.
  • 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Observed uncovered shrimp, fish heads, cut zucchini, cut onions, and cut green onions
  • 3-402.11(A) - Critical The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: According to the person in charge salmon and flounder are frozen on-site to destroy parasites. However the salmon and flounder is frozen without any records to demonstrate at what temperatures it was held at.
  • 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: Observed rice juice, held in the True 2 glass door refrigerator
  • 3-603.11(B) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:Observed an incomplete disclosure on the menu.
April 29, 2008Critical Procedures80Details / Comments
  • 3-301.11(A) - Corrected During Inspection Critical Food employee failed to wash his hands prior to putting on new gloves and engaging in food preparation.
  • 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: Green onion garnish on RTE beef soup. Note: Tongs and gloves were provided to the cook.
  • 3-302.11(A)(2) - Corrected During Inspection Critical (REPEAT): Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw beef stored over raw salmon and tuna in True 4 Dr reach in freezer.
  • 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: Rice 116 F on counter. Note: Discarded by the operator.
  • 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: Mashed potatoes with veg. 47 F in True 2 Dr prep Refrig. used for Kimchi. Note: Discarded by the operator. Operator stated that this unit is only for kimchi products. It was discussed with the operator that this unit must be serviced and maintains the food temperature at 41 F or less if other potentially hazardous food are stored.
  • 3-501.17(A)(1) - Corrected During Inspection 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: Cooked beef in True 3 Dr prep Refrig. (left)
  • 7-102.11 - Corrected During Inspection Critical Working containers of soap were observed not properly labeled with a common name.
  • 7-201.11(B) - Corrected During Inspection Critical Observed that warewashing machine chemicals stored over potatoes in dry storage area.
  • 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine solution was measured in excess of 100 ppm in wet wiping towel storage bucket.
September 24, 2007Critical Procedures90Details / Comments
No violation noted during this evaluation. September 24, 2007Complaint00Details / Comments
3-402.12(A)-(B) - Repeat Incomplete records of freezing for parasite destruction for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: FlounderMay 08, 2007Follow-up01Details / Comments
  • 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his hands before engaging in food preparation, after handling soiled utensils.
  • 2-401.11(A) - Corrected During Inspection Critical A food employee was observed drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  • 3-203.12(A) - Critical Tags missing from the molluscan shellfish containers.
  • 3-301.11(C) - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Observed an food employee dispensing raw beef from bulk container with bare hands. Also bowels were being used instead of scoop for ice.
  • 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:1. Frozen raw chicken stored over raw beef and shrimps in True 4 Dr freezer. (corrected)2. Raw cod head fish stored over vegetables in Walk in refrig. (corrected)3. Raw beef stored over cooked napa in walk in freezer. (corrected)
  • 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:1. Raw beef stored over cooked beef in walk in refrig.( corrected)2. Raw fish stored over cooked beef in walk in refrig. (corrected)
  • 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance:1. Flour, spices and noodle containers.
  • 3-304.13 - Corrected During Inspection Paper napkins found used to cover sliced boiled eggs in Superior prep unit top.
  • 3-304.14(B)(1) - Corrected During Inspection Wet wiping towels stored on counters after use.
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6". Observed packaged food containers stored directly on floor in food prep area and walk in refrig. & freezer.
  • 3-402.12(A)-(B) - Records of freezing for parasite destruction are not completely maintained for the following raw fish that are served or sold in ready-to-eat form:Flounder in 4 Dr True freezer
  • 3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method: Frozen cooked rice being thawed at counter.
  • 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: 1. Rice hot holding at 129 F in Toast Master hot case. Note: Hot holding temp. adjusted by the operator. Rice: 137 @ 4:00 pm.
  • 4-501.11(A) - The 4 Dr RI freezer not maintaining freezing temp -4 F or less for onsite parasite destruction.
  • 4-502.13(A) - Single-service items were observed reused.1. Plastic grocery bags.2. Single service trays.
  • 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch:1. Meat Slicer
  • 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. Gaskets of True 2 Dr kimchi refrig. and 4 Dr RI freezer2. Clean bowels container covers.3. Prep table under slicer.4. Metal shelving in Walk in refrig. and freezer.
  • 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Procter Silex juicer
  • 5-202.13 - Critical An air gap between the water drain pipe and the flood rim level 2 vat noodle sink. is not observed.
  • 5-501.114 - The refuse container used to store refuse/recyclables has broken drain plug.
  • 5-501.115 - Corrected During Inspection Standing water and sludge with off odor were observed adjacent to the refuse container outside the facility.
  • 6-101.11(A) - The ceiling tile located in both men's and ladies room are absorbent and not easily cleaned.
  • 6-201.14(A) - Carpeted floor mat in bar area.
  • 6-301.14 - Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at men's room handwashing sinks used by food employees.
  • 6-501.11 - Observed that the following area are not maintained in good repair.1. Floor tiles damaged at 3-vat sink, noodle machine and walk in refrig. Water standing in cracks.2. Wooden shelving damaged above kimchi True 2 Dr refrig.3. Ceiling tiles damaged by noodle machine and ware washing area.4. Hole in wall by dish machine.
  • 6-501.12(A) - Observed that the following are in need of cleaning.1. Floor and walls under and behind woks and grill.2. Floor behind Kimchi True 2 Dr refrig.3. Floor and walls besides 3 vat sink.
April 30, 2007Routine818Details / Comments
  • 5-501.114 - The refuse container used to store refuse/recyclables has broken drain plug.
  • 5-501.115 - Corrected During Inspection Standing water and sludge with off odor were observed adjacent to the refuse container outside the facility.
April 30, 2007Complaint02Details / Comments
No violation noted during this evaluation. September 11, 2006Complaint00Details / Comments
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-203.12A - Critical Tags missing from the clam container. Tags for the last 90 days are not available
  • 3-501.16B - Corrected During Inspection Critical Eggs in refrigerator are cold holding at improper temperatures.
June 19, 2006Critical Procedures30Details / Comments
  • 2-301.14A - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink.
  • 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 3-302.12 - Repeat Bulk food storage container observed labeled in Korean only.
  • 3-303.12B - Repeat Serving ice is observed in an undrained container behind the front bar.
  • 3-501.16A - Critical Repeat Rice hot holding at improper temperatures.
  • 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) potato salad, cooked beef and fish, kimche, etc. in the refrigeration unit is not properly dated for disposition.
  • 4-201.11 - Repeat The true 2 door display refrigerator is not designed and constructed to be durable. This unit is for the display and storage of prepackaged/bottled products only.
  • 4-501.11A - Repeat The following equipment was observed in a state of disrepair and damaged:1. refrigeration shelving rusted in several of the refrigeration units.
  • 4-501.11B - Repeat The door gasket of the walk in freezer.
  • 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of various food (beans, ice, kimche, etc)
  • 6-201.16B - Repeat Absorbent ceiling tiles observed in the rest-room
  • 6-501.11 - Repeat The following areas are not maintained in good repair:1. Floor damaged in several areas through out kitchen, including inside the walk in coolers.
October 14, 2005Follow-up49Details / Comments
  • 2-301.14A - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink.
  • 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 3-302.12 - Repeat Bulk food storage container observed labeled in Korean only.
  • 3-303.12B - Repeat Serving ice is observed in an undrained container behind the front bar.
  • 3-501.16A - Critical Repeat Rice hot holding at improper temperatures.
  • 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) potato salad, cooked beef and fish, kimche, etc. in the refrigeration unit is not properly dated for disposition.
  • 4-201.11 - Repeat The true 2 door display refrigerator is not designed and constructed to be durable. This unit is for the display and storage of prepackaged/bottled products only.
  • 4-501.11A - Repeat The following equipment was observed in a state of disrepair and damaged:1. refrigeration shelving rusted in several of the refrigeration units.
  • 4-501.11B - Repeat The door gasket of the walk in freezer.
  • 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of various food (beans, ice, kimche, etc)
  • 6-201.16B - Repeat Absorbent ceiling tiles observed in the rest-room
  • 6-501.11 - Repeat The following areas are not maintained in good repair:1. Floor damaged in several areas through out kitchen, including inside the walk in coolers.
October 14, 2005Follow-up49Details / Comments
  • 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. raw beef over sauces in walk in cooler
  • 3-302.12 - Repeat Bulk food storage container observed labeled in Korean only.
  • 3-303.12B - Repeat Serving ice is observed in an undrained container behind the front bar.
  • 3-402.11A - Critical Repeat Raw flounder, salmon, tuna for service or sale in the ready-to-eat form was not properly frozen to ensure parasite destruction. Freezer unit does not reach -4F.
  • 3-501.16A - Critical Repeat Rice hot holding at improper temperatures.
  • 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) potato salad, cooked beef and fish, kimche, etc. in the refrigeration unit is not properly dated for disposition.
  • 4-201.11 - Repeat The true 2 door display refrigerator is not designed and constructed to be durable. This unit is for the display and storage of prepackaged/bottled products only.
  • 4-501.11A - Repeat The following equipment was observed in a state of disrepair and damaged:1. 4 door freezer for parasite destruction ( 9F)2. refrigeration shelving rusted in several of the refrigeration units.
  • 4-501.11B - Repeat The door gasket of the walk in freezer.
  • 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of various food (beans, ice, kimche, etc)
  • 4-602.11E - Repeat Surfaces of the ice maker was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 6-201.16B - Repeat Absorbent ceiling tiles observed in the rest-room
  • 6-303.11C - Repeat Ceiling lights observed out in some areas in the kitchen.
  • 6-501.11 - Repeat The following areas are not maintained in good repair:1. Floor damaged in several areas through out kitchen, including inside the walk in coolers.
September 29, 2005Follow-up--Details / Comments
  • 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. raw beef over produce in walk in cooler (corrected in some areas)raw beef over sauce in walk in freezerraw shell eggs over sauce in prep refrigerator (corrected)
  • 3-302.11A2 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.Raw chicken over seafood in walk in freezer
  • 3-302.12 - Bulk food storage container observed labeled in Korean only.
  • 3-303.12B - Serving ice is observed in an undrained container behind the front bar.
  • 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use by rice cookers.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in walk in freezer, cooler and dry storage room.
  • 3-402.11A - Critical Raw flounder, salmon, tuna for service or sale in the ready-to-eat form was not properly frozen to ensure parasite destruction. A review of the records indicates that items are being removed prior to 7 days and that the freezer used to freeze the products has not been going to at least -4F.
  • 3-501.16A - Critical Repeat Rice hot holding at improper temperatures.
  • 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) potato salad, cooked beef and fish, kimche, etc. in the refrigeration unit is not properly dated for disposition.
  • 4-101.11A - Critical Take out backs observed in direct contact with food in the walk in freezer and refrigerator.
  • 4-101.19A - Wooden spoons are used as a food contact surface.
  • 4-201.11 - The true 2 door display refrigerator is not designed and constructed to be durable. This unit is for the display and storage of prepackaged/bottled products only.
  • 4-202.16 - Aluminum foil observed lining shelf under the hood.Aluminum foil lining trays holding drinking glasses.
  • 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  • 4-501.11A - The following equipment was observed in a state of disrepair and damaged:1. 4 door freezer for parasite destruction ( 9F)2. refrigeration shelving rusted in several of the refrigeration units.3. tape around handle for True display reach in refrigerator
  • 4-501.11B - The door gasket of the walk in freezer, 4 door True freezer and Metro hot hold case are damaged.
  • 4-502.13A - Manufacturer containers were observed reused for the storage of various food (beans, ice, kimche, etc)
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: SLICER
  • 4-602.11E - Surfaces of the ice maker was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1. sides of equipment under the hood2. countertops under slicer and microwave3. utensil storage containers on prep table (CORRECTED)
  • 4-903.11B - Clean plates were observed stored with the food-contact surface facing upward by the swing door in the kitchen.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:Cusinart food processorWhite-Westinghouse rice cooker
  • 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  • 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level under 2 vat prep sink, 1 vat prep sink and ice maker drain is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  • 5-205.15B - Plumbing connections under the handsink in the women's rest-room piping are leaking. Tape observed around pipe under handsink in ladies and men's rest-room
  • 5-501.113B - Outside cardboard recyclable container was uncovered.
  • 6-201.14A - Carpeted floor mat observed behind front bar.
  • 6-201.16B - Absorbent ceiling tiles observed in the rest-room
  • 6-202.11A - Lights bulb(s) in the kitchen ceiling over the 4-door reach in freezer are not covered by a protective shielding.
  • 6-303.11C - Ceiling lights observed out in some areas in the kitchen.
  • 6-501.11 - The following areas are not maintained in good repair:1. Floor damaged in several areas through out kitchen, including inside the walk in coolers.2. Paint peeling off wall behind bar handsink3. Shelving peeling over bar handsink4. Hole in wall inside kitchen by swing door5. Hole in wall by back door steps, between the 2 doors6. Ceiling tiles cracked/damaged over bar
  • 6-501.12A - The following areas were noted in need of cleaning:1. Wall by swing doors in the kitchen.2. Mop sink
  • 7-202.12C - Critical Pesticides are not being applied with a certified applicator. Several containers of insecticide observed in bar area (EcoPCO ACU, Cy Kick, Raid)
September 13, 2005Routine1023Details / Comments
No violation noted during this evaluation. March 08, 2005Follow-up00Details / Comments
No violation noted during this evaluation. March 08, 2005Follow-up00Details / Comments
  • 3-301.11B - Corrected During Inspection Critical Bowls without handles observed being used to scoop food items in the walk in refrigerator.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration. (raw shell eggs and meat over sauces and precooked items).
  • 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination in walk in freezer.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk in refrigerator.
  • 3-501.16A - Corrected During Inspection Critical Rice (137F) and soup (130F) hot holding at improper temperatures.
  • 3-501.17A - Critical The prepared ready-to-eat (RTE) sauces, beef, soups, etc in the refrigeration unit is not properly dated for disposition.
January 31, 2005Critical Procedures--Details / Comments
  • 3-301.11B - Corrected During Inspection Critical Bowls without handles observed being used to scoop food items in the walk in refrigerator.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration. (raw shell eggs and meat over sauces and precooked items).
  • 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination in walk in freezer.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk in refrigerator.
  • 3-501.16A - Corrected During Inspection Critical Rice (137F) and soup (130F) hot holding at improper temperatures.
  • 3-501.17A - Critical The prepared ready-to-eat (RTE) sauces, beef, soups, etc in the refrigeration unit is not properly dated for disposition.
January 31, 2005Critical Procedures--Details / Comments
  • 6-501.11 - 1. Damaged floor tiles observed throughout kitchen, storage, and server's station.2. Damaged ceiling tiles observed in kitchen3. Stainless steel panel separating from wall in the dishwashing area..
  • 4-903.11B - Clean plates and bowls were observed stored with the food-contact surface facing upward in kitchen and on counter at the server's station.
  • 3-402.11A - Critical Raw salmon and flounder (both for sashimi) for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
  • 4-502-11A - Plastic strainers were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 3-501.13 - Observed shrimp thawing in standing water in the kitchen.
October 15, 2004Follow-up14Details / Comments
  • 6-501.11 - 1. Damaged floor tiles observed throughout kitchen, storage, and server's station.2. Damaged ceiling tiles observed in kitchen3. Stainless steel panel separating from wall in the dishwashing area..
  • 4-903.11B - Clean plates and bowls were observed stored with the food-contact surface facing upward in kitchen and on counter at the server's station.
  • 3-402.11A - Critical Raw salmon and flounder (both for sashimi) for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
  • 4-502-11A - Plastic strainers were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 3-501.13 - Observed shrimp thawing in standing water in the kitchen.
October 15, 2004Follow-up14Details / Comments
  • 6-501.11 - Repeat 1. Damaged floor tiles observed throughout kitchen, storage, and server's station.2. Damaged ceiling tiles observed in kitchen3. Stainless steel panel separating from wall in the dishwashing area..
  • 6-303.11A - Light bulbs observed out in dry storage area.
  • 4-501.114A - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration in buckets for wiping clothes.
  • 3-302.12 - Unlabeled food containers on shelves throughout kitchen and in dry storage area.
  • 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. Shelving over prep. tables.2. Shelving over dishwash area.
  • 4-903.11B - Clean plates and bowls were observed stored with the food-contact surface facing upward in kitchen and on counter at the server's station.
  • 6-501.12A - Repeat 1. Ceiling in front of wok line and in walk in refrigerator observed with dust accumulation.2. Floor in and dry storage and ice room observed with debris.3. Conduit line at prep table across from walk in units. 4. Walls around the kitchen observed soiled.
  • 6-501.111C - Critical Live roaches (2) observed in the mop sink around the adapter for the hose.
  • 3-402.11A - Critical Raw salmon and flounder (both for sashimi) for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
  • 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food (vegetables) in the refrigeration unit.
  • 6-303.11C - Repeat Ceiling lights observed out in the kitchen.
  • 4-202.16 - Milk crate(s) found used for the following:1. Storing food in True freezer.
  • 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 4-901.11A - Metal pans were not found stacked while wet after cleaning and chemical sanitization.
  • 6-202.14 - Toilet room doors are not provided with a self-closing door.
  • 4-501.11B - 1. The door gaskets of the 2 door prep. units are damaged. 2. Door gaskets of walk in freezer and true 2 door prep refrigerator are soiled.
  • 5-203.14B - Critical Hose is observed attached to faucet at mop sink without a backflow prevention device.
  • 3-304.12 - Dispensing utensils improperly stored between use in several food storage containers throughout kitchen (including dry storage containers and those food in refrigeration units)
  • 7-102.11 - Critical Working containers sanitizer are not properly labeled.
  • 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 4-502-11A - Plastic strainers were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in walk in refrigeration units and in dry storage room.
  • 4-904.11B - Unwrapped knives, forks, or spoons were not stored at the server's station with the handles up.
  • 4-602.13 - The inside bottom surface of the true freezer had accumulations of grime and debris.
  • 6-202.11A - 1. Lights bulb(s) in the walk in refrigerator are not covered by a protective shielding.2. Light shields observed cracked in ceiling in the kitchen.
  • 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.(handsink in the kitchen and server's station)
  • 3-501.13 - Observed shrimp thawing in standing water in the kitchen.
  • 6-501.16 - Mops and brooms not hung up to air dry.
  • 4-602.11C - Critical Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 5-205.15B - Faucet at the 2-vat sink is leaking.
September 29, 2004Routine723Details / Comments
  • 6-501.11 - Repeat 1. Damaged floor tiles observed throughout kitchen, storage, and server's station.2. Damaged ceiling tiles observed in kitchen3. Stainless steel panel separating from wall in the dishwashing area..
  • 6-303.11A - Light bulbs observed out in dry storage area.
  • 4-501.114A - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration in buckets for wiping clothes.
  • 3-302.12 - Unlabeled food containers on shelves throughout kitchen and in dry storage area.
  • 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. Shelving over prep. tables.2. Shelving over dishwash area.
  • 4-903.11B - Clean plates and bowls were observed stored with the food-contact surface facing upward in kitchen and on counter at the server's station.
  • 6-501.12A - Repeat 1. Ceiling in front of wok line and in walk in refrigerator observed with dust accumulation.2. Floor in and dry storage and ice room observed with debris.3. Conduit line at prep table across from walk in units. 4. Walls around the kitchen observed soiled.
  • 6-501.111C - Critical Live roaches (2) observed in the mop sink around the adapter for the hose.
  • 3-402.11A - Critical Raw salmon and flounder (both for sashimi) for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
  • 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food (vegetables) in the refrigeration unit.
  • 6-303.11C - Repeat Ceiling lights observed out in the kitchen.
  • 4-202.16 - Milk crate(s) found used for the following:1. Storing food in True freezer.
  • 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 4-901.11A - Metal pans were not found stacked while wet after cleaning and chemical sanitization.
  • 6-202.14 - Toilet room doors are not provided with a self-closing door.
  • 4-501.11B - 1. The door gaskets of the 2 door prep. units are damaged. 2. Door gaskets of walk in freezer and true 2 door prep refrigerator are soiled.
  • 5-203.14B - Critical Hose is observed attached to faucet at mop sink without a backflow prevention device.
  • 3-304.12 - Dispensing utensils improperly stored between use in several food storage containers throughout kitchen (including dry storage containers and those food in refrigeration units)
  • 7-102.11 - Critical Working containers sanitizer are not properly labeled.
  • 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 4-502-11A - Plastic strainers were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in walk in refrigeration units and in dry storage room.
  • 4-904.11B - Unwrapped knives, forks, or spoons were not stored at the server's station with the handles up.
  • 4-602.13 - The inside bottom surface of the true freezer had accumulations of grime and debris.
  • 6-202.11A - 1. Lights bulb(s) in the walk in refrigerator are not covered by a protective shielding.2. Light shields observed cracked in ceiling in the kitchen.
  • 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.(handsink in the kitchen and server's station)
  • 3-501.13 - Observed shrimp thawing in standing water in the kitchen.
  • 6-501.16 - Mops and brooms not hung up to air dry.
  • 4-602.11C - Critical Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 5-205.15B - Faucet at the 2-vat sink is leaking.
September 29, 2004Routine723Details / Comments
No violation noted during this evaluation. September 30, 2003Complaint00Details / Comments

August 31, 2009 (Follow-up)


Violation: 4-501.11(A) - The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less.True 2 door prep refrigerator ,adjacent to the True 2 glass sliding door refrigerator
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 properly operating refrigerators.
Comments:
The purpose of this visit was to verify the correction of the violations. The True 3 door prep refrigerators, opposite the cookline, are both holding phf at 41F or less. However, the True 2 door prep refrigerator, adjacent to the True 2 glass sliding door refrigerator is not holding phf at 41F or less. Please have this unit repaired and fax the invoice to my attention.

August 27, 2009 (Critical Procedures)


Violations: Comments:
Today’s inspection was to conduct a Critical Procedures inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11A Observed the True 3 door prep refrigerators, on the cookline and the True 2 door prep refrigerator (kimchi) and the end of the cookline, were not holding phf at 41F or less. As these refrigerator are essential have these refrigerators repaired or replaced within 24 hours.
6-403.11 Observed smoking in the kitchen. No smoking is allowed in the food prep areas.
3-402.12 Observed fish in the freezer designated for sushi, without datemarking present. Records must be maintained of fish that is frozen for parasite destruction and time and temperature of storage. These records must be maintained for 90 days after sale of the fish.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

February 17, 2009 (Follow-up)


Violations: Comments:
The purpose of this visit was to verify the correction of the critical violations. All critical violations except for, 3-2-3.12(A) Maintaining molluscan shellstock tags until the container is emptied, were corrected. Please maintain the shellstock tag with the shellstock until the container is emptied and maintain a copy of the tag with shellstock that is removed from the original bag and placed in a prep refrigerator.
Thank you.

January 13, 2009 (Routine)


Violations: Comments:
The purpose of today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
During the inspection of this establishment it was noted that management WAS NOT aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Additionally, the person in charge was able unable to name or produce the informations the Big Five Foodborne Illnesses, left at previous inspections.
A FOLLOW UP WILL BE CONDUCTED ON OR ABOUT FEBRUARY 16, 2009 TO VERIFY THE CORRECTION OF THE UNCORRECTED CRITICAL VIOLATIONS.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: State Sandblaster SBS7576NE and State Sandblaster electric water heater, unable to read model
Dishmachine: Energy Mizer AH2
Grease trap cleaning:
Vent hood cleaning: cleaned 5.22.08; filters cleaned
Pest Control service:twice monthly
Consumer Advisory:in place
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

May 23, 2008 (Follow-up)

Comments:
The purpose of this visit is a follow-up to check on the parasite destruction for Salmon and Flounder. The facility has purchased an Artic Air Chest freezer and the temperature inside the chest freezer reached -5F. The owner has agreed to do the following concerning the parasite destruction procedures:
1. The Artic air freezer will only hold the fishes used in shashimi (salmon and flounder)
2. A daily check and log will me maintained to ensure that the ambient air inside the freezer is maintained at -4F
3. The manager will write the date that the salmon and flounder are able to be taken from the freezer and the date shall be at least 7 days from when the salmon and flounder are placed inside the Artic Air freezer.
4. Food workers will not use fish inside the Artic Air freezer, for shashimi, unless the date written on the package is on or has exceeded the 7 day time frame for freezing.
5. Do not open the freezer frequently and ensure that the temperature is maintained at -4f.
Thank you for your hard work. If you have any questions, please feel free to call 703-246-8442

May 09, 2008 (Follow-up)


Violation: 3-402.11(A) - Critical Repeat The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: According to the person in charge salmon and flounder are frozen on-site to destroy parasites. However the salmon and flounder is frozen without any records to demonstrate at what temperatures it was held at. 5.9.08 Observed the True 4 door freezer, where the fish for sashimi and chirasi are stored, was 22F.
Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4F or below for a minimum of 7 days in a freezer, or 2) frozen at -31F or below until solid and stored at -31F or below for a minimum of 15 hours, or 3) frozen at -31F or below until solid and stored at -4F or below for a minimum of 24 hours.
Comments:
The purpose of this visit was to verify the correction of the critical violations. All critical violations, except 3-402.11(A) Fish Served Raw/Frozen for Parasite Destruction were corrected. A follow-up inspection will be conducted May 23, 2008.
RECOMMENDATION;
IF YOU WISH TO KEEP SASHIMI ON THE MENU, OBTAIN FISH, TO BE CONSUMED RAW, FROM A SUPPLIER THAT FREEZES FOR PARASITE DESTRUCTION.

April 29, 2008 (Critical Procedures)


Violations: Comments:
Today’s inspection was a Critical Procedures inspection in response to a consumers allegation foodborne illness.
During the inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the person in charge was able to name the Big Five Foodborne Illnesses, which are required to be reported to the Health Department. Information on the Big Five Foodborne Illnesses, in Korean, was left with the CFM to post.
During inspection observed that the current permit is posted in a place where customers can view.
RECOMMENDATION:
OBTAIN FISH, TO BE CONSUMED RAW, FROM A SUPPLIER THAT FREEZES FOR PARASITE DESTRUCTION.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
1. 3-305.11(A)(3)Boxes and bags of vegetables were stored directly on the floor of the walk in refrigerator. Also, containers of food were stored on the floor of the walk in freezer. Additionally, oil and bean paste were stored directly on the floor, in front of the cookline. Food should be stored at least 6 inches off the floor on approved shelving units. Milk crates and soda crates are not suitable for food storage.
2. 4-602.13 Gaskets on all of the prep refrigerators, freezers and walk in are coated with grime and debris. Clean the gaskets of all of the prep refrigerators, 4 door freezer and walk in refrigerator and freezer.
3. 5-205.11A The handsink was not accesible due to container lids placed in the sink and boxes of daikon radishes and cabbage stacked in front of it. Handsinks are to be used for handwashing only. Do not block access to the handsink.
4. 4-602.13 The shelving units in the walk in refrigerator displayed an accumulation of grime and debris. Clean the shelving units in the walk in refrigerator.
5. 6-501.12A Greasicles were noted on the hood filters. Clean the greasicles off and increase the cleaning of the vent hood.
6. 3-301.11C Observed bowls utilized as scoops in many of the ingredients. Use tongs or spoons to obtain ingredients.
7. 4-502.13A Observed tofu containers reused to hold other ingredients. Do not reuse single service containers, discard after the product is used.
8. 3-304.12 Observed tongs hung on the front of the cookline, which could be easily brushed by a cook's clothing. Do not store tongs on the front of the cookline, stored them handle side up, in a clean container.
9. 3-402.12(A) Observed no parasite destruction records maintained for fish that is to be served in ready-to-eat form. Maintain temperature logs for the freezer used to store the fish that was to be served raw. Additionally, a log should be kept for each batch of fish, the time they were kept at a particular temperature. These records must be kept for 90 days.
10. 4-501.11 Observed the 4 door freezer, used to store the sashimi, was at 16F. The temperature of the freezer must be to -4F and it must stay at this temperature or lower.
11. 4-101.19 Observed a stone under a prep sink, adjacent to the cookline, and a wood block under a leg of a prep table. Absorbent material, such as wood is not permitted to be used in a kitchen.

Hot water heater: State Sandblaster SBF 80199NE
Dishmachine: Energy Mizer AH2
Grease trap cleaning: Valley Protein
Vent hood cleaning: cleaned 5/1/07, in need of cleaning
Pest Control service: twice a month
Consumer Advisory: disclosure is not fully in place
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

September 24, 2007 (Critical Procedures)


Violations: Comments:
The purpose of today’s visit was to conduct a critical procedures inspection at the above named establishment in response to complaint received on September 24, 2007.
All critical violations were corrected during the inspection. Please contact me with any questions.
Hand washing guidelines and information sheet on excluding or restricting food employees on their health status was provided to the person in charge.
By reviewing the menu it was determined that consumer advisory is in place for sashimi and raw flounder, tuna and salmon.
NOTES:
*Water heater: State Sandblaster, SBF 80 199 NE, BTU: 199,990, GPH: 189
*Dishmachine: American Dish Service, AF, tested for chlorine sanitizing.
*Grease trap: monthly, records should be maintained for the Health Department review.
*Hood filters: twice a month; Hood system: biannually
*Pest Control Services: twice a month, last service was done on September 20, 2007, no pest activity was noted during today's inspection.

September 24, 2007 (Complaint)

Comments:
The purpose of today’s visit was to conduct a complaint investigation at the above named establishment in response to a complaint received on September 24, 2007. The complainant reported that the dumpster behind the restaurant smells bad, observed some boxes out side the dumpster.
A critical procedures inspection was also conduction along with complaint investigation.
Person in charge stated that dumpsters and the surrounding area are cleaned at least once in a week.
The dumpster area was inspected during today's inspection and found to be in compliance. Dumpsters were found covered and in good repair. The area around dumpster was observed cleaned and no off odor was noted.

May 08, 2007 (Follow-up)


Violation: 3-402.12(A)-(B) - Repeat Incomplete records of freezing for parasite destruction for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: Flounder
If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.
Comments:
The purpose of today’s visit was to conduct a follow up to a routine inspection done on April 30, 2007, at the above named establishment.
All outstanding critical violations shall be corrected immediately and within 10 days and noncritical violations shall be corrected immediately and within 30 days. Please contact me with any questions.
True 4 DR Reach In Freezer was serviced on May 7, 2007. This unit is intended for parasite destruction of flounder and tuna as per person in charge. This unit is also used for storing chicken and other meat and not able to keep the fish temperature at -4 F all the time due to over use. It is suggested that operator should use this unit only for fish if intended for parasite destruction at -4 F for 7 days or fish can be received from supplier which has already kept frozen by supplier providing written guarantee letter for parasite destruction.
At this time the establishment is in substantial compliance.

April 30, 2007 (Routine)


Violations: Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment.
All outstanding critical violations shall be corrected immediately and within 10 days and noncritical violations shall be corrected immediately and within 30 days. Please contact me with any questions.
By reviewing the menu it was determined that consumer advisory is in place for shushimi and raw flounder, tuna and salmon.
NOTES:
*Water heater: State Sandblaster, SBF 80 199 NE, BTU: 199,990, GPH: 189
*Dishmachine: American Dish Service, AF
*Grease trap: monthly, records should be maintained for the Health Department review.
*Hood filters: twice a month; Hood system: biannually
*Pest Control Services: twice a month, last service was done on April 19, 2007.
FOLLOW-UP INSPECTION
A follow-up inspection will be conducted on or about May 8, 2007 to ensure ALL critical violations and ALL repeat violations have been corrected. If violations are not corrected at the time of the follow-up inspection, a Notice of Violation will be sent to the establishment outlining repeat and flagrant violations. If violations are not corrected by the second follow-up, an informal conference will be scheduled at the Health Department to discuss why violations have not been corrected.

April 30, 2007 (Complaint)


Violations: Comments:
The purpose of today’s visit was to conduct a complaint investigation at the above named establishment. The complainant reported off odor by the dumpster area. Standing water and sludge was observed around both dumpster and used oil container. Area around the dumpster was cleaned during today's inspection.

September 11, 2006 (Complaint)

Comments:
The purpose of this visit was to conduct a complaint inspection. The Health Department received a complaint on 9.7.2006 regarding improper conduct and sanitary conditions. The complainant reported that employees at this establishment are urinating behind the dumpsters resulting in a very bad odor or "rotting smell."
Upon inspection today no employees were observed urinating behind the dumpsters and no objectionable odors were observed around the refuse area. Therefore, the complaint cannot be confirmed; however, this does not factualy indicate that the complainant's observation was not valid.
The CFM was instructed to prohibit employees from urinating outside of the establishment and to instruct employees to urinate inside of the establishment in the restrooms and toilets provided. The CFM was also advised that public urination cases will be referred to the Fairfax County Police Department who may impose penalties and/or fines for public urination (if observed).
The CFM was also instructed to ensure that employees are properly washing their hands after using the restroom, smoking, handling garbage, and at any other time when hands may have become contaminated and prior to food preparation. A handwashing brochure was provided to the CFM to properly train employees why, when, and how to wash their hands.
Please contact me with any questions.

June 19, 2006 (Critical Procedures)


Violations: 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. If any questions arise, please contact me at the telephone number provided.
During the inspection of this establishment it was noted that management was not 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 not convey 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 not 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, and jaundice. 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, and Hepatitis A they are EXCLUDED from working in the food service establishment until laboratory tests have confirmed they are no longer carriers of the disease.
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. 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.
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.

October 14, 2005 (Follow-up)


Violations: Comments:
The purpose of today's visit was to conduct a follow up inspection, please review the following:
1. All remaining violations must be corrected immediately, within 10 days.
2. Violations are now repeat and/or flagrant and continued non-compliance will result in enforcement action.
3. Monitor handwashing procedures of kitchen staff.
4. Parasite destruction records must be maintained up to date at all times.
5. Maintain Metro hot holding case at a minumium of 150F to maintain food products above 140F.

October 14, 2005 (Follow-up)


Violations: Comments:
The purpose of today's visit was to conduct a follow up inspection, please review the following:
1. All remaining violations must be corrected immediately, within 10 days.
2. Violations are now repeat and/or flagrant and continued non-compliance will result in enforcement action.
3. Monitor handwashing procedures of kitchen staff.
4. Parasite destruction records must be maintained up to date at all times.
5. Maintain Metro hot holding case at a minumium of 150F to maintain food products above 140F.

September 29, 2005 (Follow-up)


Violations: Comments:
The purpose of today's visit was to conduct a follow up inspection. please review the following:
1. All remaining critical violations must be corrected immediately. A follow up inspection will be conducted on 10/6/05.
2. Facility has corrected a substantial amount of the non-critical violations. All remaining non critical violations must be corrected within 90 days.
3. Freezer must be able to reach, at least -4F, for proper parasite destruction.
4. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs/pork
THIRD SHELF: Beef
BOTTOM SHELF: Raw chicken
Maintain hot holding case at 150F or above to maintaine products at 140F or above.

September 13, 2005 (Routine)


Violations: Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All remaining critical violations must be corrected immediately. A follow up inspection will be conducted on or about 9/22/05.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
3. During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey 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 not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses.
4. Professional Pest Control Company services twice monthly, last date of service was 8/31/05. No activity/evidence noted today.
5. Grease trap is cleaned weekly.
6. WATER HEATER - State SBF 80 199 NE 220 GPH
DISHWASHER - AF Dish machine 2.2 gal per cycle, 88 gal per hour 90 sec cycle 50ppm chlorine
7. Hood cleaned every six months, last date of service was 8/1/05.
8. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
If needed, in Spanish it is as follows:
ESTANTE SUPERIOR: la comida precocinada y la comida que es lista para comer (como vegetales)
SEGUNDO ESTANTE: Mariscos crudo y huevos
TERCER ESTANTE: Carne cruda
ESTANTE INFERIOR: Pollo crudo
***Failure to correct and maintain cited violations, may result in additional corrective action being taken.***

March 08, 2005 (Follow-up)

Comments:
The purpose of today's visit was to verify compliance of parasite destruction. Please review the following:
1. Facility is freezing flounder and salmon.
2. Facility is maintaining records of freezer.
**Flounder and salmon must be frozen at -4F or below for a minium of 7 days. There were 4 entries in February in which these items were removed before 7 days had been reached.**

March 08, 2005 (Follow-up)

Comments:
The purpose of today's visit was to verify compliance of parasite destruction. Please review the following:
1. Facility is freezing flounder and salmon.
2. Facility is maintaining records of freezer.
**Flounder and salmon must be frozen at -4F or below for a minium of 7 days. There were 4 entries in February in which these items were removed before 7 days had been reached.**

January 31, 2005 (Critical Procedures)


Violations: Comments:
This visit was made to conduct a critical inspection and to review sushi compliance. Please review the following comments:
1. Critical violations remain to be corrected and must be corrected immediately.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
3. Professional Pest Control Company services twice monthly. No activity/evidence noted today.
4. Facility is freezing salmon and flounder per the parasite destruction agreement. Facility is maintaining a log to record proper information. Tuna is received frozen.
5. Provided CFM with copy of regulations pertaining to Employee Health.
If you have any questions, please contact me. Thank you.

January 31, 2005 (Critical Procedures)


Violations: Comments:
This visit was made to conduct a critical inspection and to review sushi compliance. Please review the following comments:
1. Critical violations remain to be corrected and must be corrected immediately.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
3. Professional Pest Control Company services twice monthly. No activity/evidence noted today.
4. Facility is freezing salmon and flounder per the parasite destruction agreement. Facility is maintaining a log to record proper information. Tuna is received frozen.
5. Provided CFM with copy of regulations pertaining to Employee Health.
If you have any questions, please contact me. Thank you.

October 15, 2004 (Follow-up)


Violations: Comments:
This visit was made to conduct a follow up inspection. Please review the following comments:
1. Facility has agreed to freeze fist used for sashimi for 7 days at -4F or below. I have verified that facility's true freezer is able to maintain this temperature. Facility may not use the walk-in freezer for this purpose. Records must be maintained for 90 days.
2. All remaining violations must be corrected before the next routine inspection.
3. No live roaches were observed today.
If you have any questions, please contact me. Thank you.
LaKeesha Butler
Environmental Health Specialist
Fairfax County Health Department
Food Safety Section
lakeesha.butler@fairfaxcounty.gov
(w) 703.246.8426
(fax) 703.385.9568

October 15, 2004 (Follow-up)


Violations: Comments:
This visit was made to conduct a follow up inspection. Please review the following comments:
1. Facility has agreed to freeze fist used for sashimi for 7 days at -4F or below. I have verified that facility's true freezer is able to maintain this temperature. Facility may not use the walk-in freezer for this purpose. Records must be maintained for 90 days.
2. All remaining violations must be corrected before the next routine inspection.
3. No live roaches were observed today.
If you have any questions, please contact me. Thank you.
LaKeesha Butler
Environmental Health Specialist
Fairfax County Health Department
Food Safety Section
lakeesha.butler@fairfaxcounty.gov
(w) 703.246.8426
(fax) 703.385.9568

September 29, 2004 (Routine)


Violations: Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. Critical violations remain to be corrected. A follow-up inspection will occur on or about 10/7/2004, at which time all critical violations must be corrected. Correct as many remaining violations as possible within that time as well.
2. Remember to test the concentration of the sanitizer for the wiping cloths. The testing device is required for two reasons: 1) the use of chemical sanitizers requires minimum concentrations of the sanitizer to ensure sanitization and 2) too much sanitizer could be toxic.
3. Professional Pest Control Company services bi-weekly. There were two (2) live roaches noted today. Continue to monitor premises for activity and increase service if necessary.
If you have any questions, please contact me. Thank you.

LaKeesha Butler
Environmental Health Specialist
Fairfax County Health Department
Food Safety Section
lakeesha.butler@fairfaxcounty.gov
(w) 703.246.2458
(fax) 703.385.9568

September 29, 2004 (Routine)


Violations: Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. Critical violations remain to be corrected. A follow-up inspection will occur on or about 10/7/2004, at which time all critical violations must be corrected. Correct as many remaining violations as possible within that time as well.
2. Remember to test the concentration of the sanitizer for the wiping cloths. The testing device is required for two reasons: 1) the use of chemical sanitizers requires minimum concentrations of the sanitizer to ensure sanitization and 2) too much sanitizer could be toxic.
3. Professional Pest Control Company services bi-weekly. There were two (2) live roaches noted today. Continue to monitor premises for activity and increase service if necessary.
If you have any questions, please contact me. Thank you.

LaKeesha Butler
Environmental Health Specialist
Fairfax County Health Department
Food Safety Section
lakeesha.butler@fairfaxcounty.gov
(w) 703.246.2458
(fax) 703.385.9568

September 30, 2003 (Complaint)

Comments:
This was a complaint called at the Health dept. who ate for dinner at this establishment last Friday at 7:00pm. The complainant stated that his daughter, wife, and himself got ill after eating their dinner. The complainant himself got ill after 5 hours, the daughter, and the wife got ill after an hour.The complainant claimed they have soup and vegetables.The wife was also interviewed and she stated they have beef kim chi soup.Today's investigation, the waitress who served the meal that evening is present and she remembers taking the food orders of Doenjang Chige, Kim chi Chige and Yooke Jang for the group with 40 attendees and the complainant and his family are part of these 40. The CFM took us to the kitchen to show me how this item was cooked. The procedure is as follows:
1.In a small cooking soup bowl, the raw chopped zuchinni, onions, and tofu was placed in it.
2.The mixture of vegetables was then mix with miso soup and bring to boil at 214F.
The other soup is called Kim chi Chige. This one has dried fish broth(dried small anchovy fishes boiled for over 4 hours). The procedure is as follows:
1.In a medium size cooking soup bowl, the raw large pieces of tofu, fermented vegetables(kim chi, a spicy seasoned cabbage), and spring onions are mixed together.
2.Cupful of dried fish broth is added and bring to boil (214F). Then served directly to the customers.
The last kind of soup served was Yooke Jang. This one has slices of boiled flank steaks.
1.In a small bowl, red pepper, scallions, and sherdded cooked beef
2.Seasoned with soy sauce and beef broth and bring to boil in the same bowl and served.
There were side dishes that comes with this orders such as watercress, preserved radish, tofu or mung beans.This side dishes are boiled and then water are extracted and seasoned with salt and sesame.These are kept at 36F to 40F on their top prep reach-in cooler.The complainant family was served with watercress and mung beans that evening.The establishment sold 40 soup bowls
The establishment have 10 food handlers at the back of the kitchen, 7 waitress at the front, and no sick calls per CFM statement.There were no other complaint calls received by the establishment nor by the Health Dept.
The complainant also had mentioned that there was no running water in the mens room. Today's investigation, the establishment has running cold and hot water (142F).

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