- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food three vat sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system for molluscan (oysters) when removed from their tagged or labeled container.
Correction: Training provided training to Staff and manager. Tags identified from the stored tags and that tag was placed with existing oysters in the prep cooler. Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: EHS provided a demonstration of how to complete this task, to the manager and the foodworkers. The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: rice scoops and soup ladles in 58f water.
Correction: Manager emptied water and will change out for clean utensils every 4 hours. During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Manager placed the wet wiping cloths into the bucket of wiping cloth solution which measured within acceptable concentration of sanitizer. Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The prep shelf near the end of the kitchen (next to the water heater is rusting and needs to be sanded and repainted.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets on the walk in refrigerator are damaged.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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03/17/2016 | Routine | |
The purpose of this visit is a risk factor assessment. Employee Health Policy in place. Thank you for your time. If you have any questions, please call the health department at 703-246-2444. Thank you.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shellstock (mussels) from the container is sold or served is not recorded on the tag or label.
Correction: The manager wrote the date that the last of the shellstock was used and agreed to store the tags from 90 days from that date. The identity of the source of shellstock (mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing sink at the back is being used to store wiping cloths.
Correction: The manager removed the wiping cloths from the basin of the handwashing sink. Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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09/28/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Sanitizer observed at acceptable level Employee health policy in place.
EHS discussed with foodworkers and manager the following topics:
1. EHS discussed Active managerial control
2. Providing enough Certified Food managers to cover all shifts.
3. Writing the date of last sold or served or used mussels on back of shell stock tag for mussels before placing the tag into 90 day storage.
4. Datemarking of bulk beef broth
5. Proper storage of foods to prevent cross contamination. Refer to storage chart provided.
If you have any questions, please contact the health department.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label for the mussels.
Correction: A demonstration was provided to the foodworker responsible for this task and the certified food manager when whe arrived at the facility. The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw fish and raw pork stored over kimchi in the walk in refrigerator.
Correction: A foodworker rearranged foods to prevent cross contamination. Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Foodworker placed into dirty cloth bucket. Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: stock pots of beef bone soup stored in the walk in refrigerator for more than 24 hours per cook.
Correction: The foodworker dated the beef bone soup. Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: The manager arrived approximately 20 minutes after 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. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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04/03/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection. Environmental health specialist discussed hand washing and glove use.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: cooked eggplant
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Presence and Use of Required Poisonous or Toxic Materials Only
Observation: Observed pest control chemicals that are unnecessary to the operation and maintenance of the establishment stored in the establishment.
Correction: Remove all poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment. The presence of these materials present an unnecessary risk to employees and consumers. Pest control chemical was discarded at time of inspection. The facility has a pest control operator that services that facility once a month.
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11/19/2014 | Routine | |
The purpose of today's visit was to conduct the first risk factor assessment at the above facility after a change of ownership. EHS provided manager with and discussed the following handouts: prevent cross contamination in Korean and Spanish, cooling log and sign in English and Spanish, cooling methods in Korean, English and Spanish and various other topics for future resource and reference.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.----------Observed uncovered employee drink being stored at the wok cookline.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. DISCUSSED WITH MANAGER AND RELOCATED OUT OF KITCHEN.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the Walkin Cooler:
1) Observed several cartons and cases of raw shell eggs being stored over vegetables,
2) Observed raw fish being stored over sauce.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins observed in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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06/26/2014 | Risk Factor | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
NOTE: Employee Health Policy information provided.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The following non-food contact surfaces are not easily cleanable:
1. absorbent wood pieces of the shelving in the men's restroom
2. absorbent wood baseboard in the food storage hallway
3.Towels held onto wok handles with rubber bands (CORRECTED DURING INSPECTION)
Correction: Remove the towels from the wok handles. Paint the absorbent wood pieces with a sealent that will render the wood non-absorbent. NOTE: Paint used to correct this violation prior to today's re-inspection was not sufficient to render the wood non-absorbent. Place a seal or additional coats of paint on the wood so that it is non-absorbent.
- Equipment / Non Food / Design / Easy Clean (corrected on site) (repeated violation)
Observation: The following non-food contact equipment is not easily cleanable: the milk crates used to elevate food containers off of the floor in the hallway.
Correction: Remove the milk crates and obtain cleanable shelving as needed.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit are torn: Continental 3-door reach-in prep refrigerator.
Correction: Replace the gaskets. NOTE: Gaskets are on order. CFM provided proof of shipment.
- Equipment / Non-food Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: Observed the food storage shelves in the walk-in refrigerator with accumulations of food debris.
Correction: Clean the shelves in the walk-in refrigerator.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (corrected on site) (repeated violation)
Observation: The homestandard metal shelves in the hallway which are rusting and covered with laminate tiles are not for commercial use in a food establishment.
Correction: Replace the homestandard shelving with shelving that is made for commercial use in a food establishment. NOTE: Shelving discarded during the inspection.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (repeated violation)
Observation: The noodle maker machine does not appear to be a commercial piece of equipment.
Correction: Information regarding the specifications of the noodle maker was provided during the inspection. This information will be given to the plan review department for evaluation. At this time, this piece of equipment is not approved for use until it can be proved commercial.
- Critical: Air Gap Design Standard, Not Less than 1' (corrected on site) (repeated violation)
Observation: Observed an air break instead of an air gap on the piping leaving the sanitize basin of the three-compartment sink and leading into the floor drain.
Correction: Provide an air gap of at least 1" between the drain line of the sanitizer basin and the floor drain at the three-compartment sink.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed the following aspect of the physical facility in poor repair: the hole in the wall in the women's restroom near the door which needs a patch so that the wall is cleanable
Correction: Patch the hole in the wall and paint the patch so that it is easily cleanable. NOTE: CFM patched the hole during the inspection and is waiting for it to dry so that it may be sanded and painted.
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04/09/2014 | Pre-Opening | |
Approval for a Health Department Permit to Operate is denied at this time. Review the violations above. All violations must be corrected at the time of the final change of ownership inspection. Contact the Health Department when all violations have been corrected in order to schedule a re-inspection.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The following non-food contact surfaces are not easily cleanable:
1. absorbent wood pieces of the shelving in the men's restroom
2. absorbent wood baseboard in the food storage hallway
3. absorbent wood miso soup stand
4. absorbent wood shelving by front handsink and shelving that stores glassware.
5. Towels held onto wok handles with rubber bands
6. The cardboard box held onto the hood wall with foil (used to prevent the hot wall from burning the staff)
Correction: Paint the absorbent wood throughout the establishment so that it is easily cleanable. Remove the towels from the woks. Affix the burn prevention device to the hood wall in a way that ensures the wall is still easily cleanable.
- Equipment / Non Food / Design / Easy Clean
Observation: The following non-food contact equipment is not easily cleanable:
1. the floaties on the strainer
2. the milk crates used to elevate food containers off of the floor in the hallway.
Correction: Remove and discard the strainer floaties. Remove the milk crates and obtain additional shelving units as needed to elevate food off of the floor.
- Equipment / Fixed / Space / Seal
Observation: Observed the three-compartment sink with dirty and peeling caulking to the wall
Correction: Re-caulk the three-compartment sink to the wall.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are torn:
1. True 2-door upright freezer
2. Continental 3-door reach-in prep refrigerator
3. walk-in refrigerator
Correction: Replace the gaskets
- Equipment / Non-food Contact / Visibly Clean
Observation: Observed the food storage shelves in the walk-in refrigerator with accumulations of food debris.
Correction: Clean the shelves in the walk-in refrigerator.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The homestandard metal shelves in the walk-in refrigerator which are rusting and covered wiht laminate tiles are not for commercial use in a food establishment.
Correction: Replace the homestandard shelving with shelving that is made for commercial use in a food establishment.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The noodle maker machine does not appear to be a commercial piece of equipment.
Correction: Provide documentation that the noodle machine is a commerical piece of equipment and easily cleanable or remove or replace the equipment with equipment that is commercial.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: Observed an air break instead of an air gap on the piping leaving the sanitize basin of the three-compartment sink and leading into the floor drain.
Correction: Provide an air gap of at least 1" between the drain line of the sanitizer basin and the floor drain at the three-compartment sink.
- Floor / Wall / Ceiling / Cleanability
Observation: Observed absorbent ceiling tiles in the kitchen.
Correction: Replace the ceiling tiles in the kitchen with tiles that are smooth , non absorbent and easily cleanable (like those in the restrooms).
- Physical Facilities Good Repair
Observation: Observed the following areas of the facility in poor repair:
1. The peeling floor covering by the back door/under the ice machine (repair or replace)
2. the gap in the coving tiles in the women's restroom near the toile (in need of caulking)
3. the hole in the wall in the women's restroom near the door which needs a patch so that the wall is cleanable
4. the foam on the top of the coving tiles near the warewashing machine and throughout the establishment which has bubbled and renders the coving tiles not-easily-cleanable. (trim the foam)
5. The hole in the stainless steel panel above the three-compartment sink (repair)
Correction: Repair the physical facilities as outlined above.
- Maintenance Tool Storage Cannot Contaminate
Observation: Observed maintenance tools stored on the wall next to the noodle prep table.
Correction: Relocate the tools and the tool shelf so that tools cannot contaminate food.
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04/03/2014 | Pre-Opening | |
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