North China Cafe, 3141 Fairview Park Dr # FC3, Falls Church, VA - Restaurant inspection findings and violations



Business Info

Restaurant: North China Cafe
Address: 3141 Fairview Park Dr # FC3, Falls Church, Virginia
Total inspections: 19
Last inspection: Sep 14, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3-304.12(A)-(F) - Corrected During Inspection Bowl with no handles used to scoop white rice in hot holding unit. Corrected by using spoon with handle above tice.
  • 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: sushi made with raw fish (yellowtail and tuna).
  • 4-501.114(A) - Corrected During Inspection Critical Chlorine santizing solution was not observed with an acceptable concentration. Observed the sanitizing solution in the wiping cloth bucket with no detectable concentration of bleach sanitizer.
  • 4-602.11(E)(4) - Surfaces of ice bins, not being cleaned as required. Observed an accumulation of orange mold on ice machine interior surface.
  • 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine bleach sanitizer solution in the 3-vat sink setup was measured in excess of 200 ppm.
September 14, 2009Routine32Details / Comments
No violation noted during this evaluation. March 09, 2009Critical Procedures00Details / Comments
6-501.12(A) - Repeat Observed hard to reach floor space in need of cleaning.May 22, 2008Follow-up01Details / Comments
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: beef was stored over covered container of broccoli in cooler.
  • 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: tilapia in box stored under raw beef in freezer.
  • 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: sugar or msg and rice
  • 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use as follows: scoop lying horizontally in dry substrate; fork lying behind soda machine.
  • 3-305.11(A)(3) - Sauce in container stored on the floor
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device - several core temperatures of chicken stored at 6 inches or more in cooler at 44-47F; shrimp, pork, beef and chicken in reach in refrigeration unit at 45-49F
  • 3-501.19(A) - Critical Repeat The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): vinegar treated rice
  • 3-603.11(C) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement: various sushi items
  • 4-202.16 - Repeat The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:cardboard box in cooler or freezer.
  • 4-301.11 - Repeat The cooler and wok reach in unit are not currently operating as required to cold hold food at a temperature of 41F or less
  • 4-502.13(A) - Manufacturer plastic containers were observed reused for food storage.
  • 4-601.11(A) - Corrected During Inspection Critical Repeat The following equipment/utensils were observed soiled to sight and touch - ladel left on wok scrubbing pad.
  • 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelving unit, caulking at side of wok stove steel panel.
  • 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: a tray that EHS observed being rinsed but not sanitized in handsink.
  • 4-903.11(C) - Repeat Observed take out containers not stored in original packaging and left on dusty shelf.
  • 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level of sanitizing basin floor drain was less than one inch
  • 5-203.14(B) - Critical Repeat Observed the lack of an approved backflow prevention device on mop sink
  • 5-205.11(B) - Corrected During Inspection The handwashing station was being used to clean dishes
  • 6-301.11 - Observed that hand soap was not provided at each handwashing sink.
  • 6-303.11(A) - Observed that inadequate lighting due to missing cooler bulb.
  • 6-501.12(A) - Repeat Observed hard to reach floor space in need of cleaning.
May 16, 2008Routine912Details / Comments
  • 2-103.11(L) - Employees are not properly trained in food safety as it relates to their assigned duties.
  • 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows - chicken was stored over sauces in cooler storage.
  • 3-304.14(B)(1) - Repeat Improper storage of wet wiping cloths seen.
  • 3-304.15(A) - Single-use gloves worn during multi-tasked food preparation.
  • 3-305.11(A)(2) - Food stored in a location where it is subject to splash, dust or other contamination as follows: at side of 3C sink.
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device - sushi varieties @ 45F.
  • 3-501.19(A) - Critical There were no written procedures for the use of time as a public health control with the following potentially hazardous food item(s): rice for sushi entrees.
  • 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable - tin foil lining on stove.
  • 4-301.11 - The sushi reach in display case is not currently operating as required to cold hold food at a temperature of 41F or less.
  • 4-502.11(B) - The food temperature measuring device was found out of calibration in the range of use.
  • 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: ladels at wok in direct contact with soiled surface around wok.
  • 4-903.11(C) - Repeat Take out containers were not stored in original packages.
  • 5-203.14(B) - Critical Repeat Observed the lack of an approved backflow prevention device on the mop sink.
  • 5-205.11(A) - The handwashing facility located at the was partially bloked, preventing access by employees for easy handwashing.
  • 6-501.12(A) - Repeat Observed that hard to reach floor space is in need of cleaning.
  • 6-501.14(A) - Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
January 29, 2008Critical Procedures511Details / Comments
  • 2-103.11(E) - Dented cans of vegetables were observed stored on dry storage shelving.
  • 2-103.11(I) - Sanitizing solution was not being monitored and rinse step was ommitted during end of today's inspection.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: marinated raw chicken was on cooler shelving stored over uncovered wontons.
  • 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: raw chicken was observed on cooler shelving over a closed box of raw beef.
  • 3-304.12(A)-(F) - Knife stored at side of refrigeration unit where regular cleaning does not take place.
  • 3-304.14(E) - Wet wiping cloth buckets improperly stored.
  • 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: black beans were stored at approximately 60F.
  • 4-501.16(B) - Rinse basin was previously used for rinsing utensils then was observed for thawing raw shrimp. It is presumed that the rinse basin was not cleaned and sanitized prior to use for thawing.
  • 4-603.16(A)-(E) - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed at the end of the inpection, when staff were handling a baking tray and middle compartment was used for thawing shrimp.
  • 4-703.11(C) - Corrected During Inspection Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  • 4-903.11(C) - More than a days supply of take out containers were not stored in original packaging to prevent potential contamination.
  • 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: microwave oven, toaster and rice cooker.
  • 5-203.14(B) - Critical Repeat Observed the lack of an approved backflow prevention device on the mop sink.
  • 6-404.11 - Dented cans were stored on dry storage shelving.
September 19, 2007Routine59Details / Comments
  • 2-103.11(D) - Handwashing frequency was insufficient at main kitchen handsink based on lack of liquid soap in dispenser.
  • 2-301.14(A)-(I) - Corrected During Inspection Critical Insufficient handwashing practices were observed. A food employee failed to wash his or her hands before engaging in food preparation, after touching clothing.
  • 3-301.11(C) - Repeat Chef handled unwashed broccoli and bamboo shoots with bare hands prior to cook step.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Raw shrimp was stored over mushrooms in walk in cooler. Raw uncovered beef stored over dumplings and other foods in upright refrigeration unit.
  • 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered raw beef in the following location where the food was situated on shelving over other foods.
  • 3-304.14(B)(1) - Corrected During Inspection Repeat Improper storage of wet wiping cloths for the following activity.
  • 3-307.11 - Repeat The following food item(s) were found subject to potential contamination during storage - cucumber and avocado wrapped in seran wrap in sushi display case.
  • 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: fried chicken pieces left out of temperature control on portable shelf after cooking.
  • 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: chicken pieces.
  • 4-601.11(C) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: sides of wok station.
  • 4-602.11(C) - Corrected During Inspection Critical Manager stated that the sushi cutting board and knife are sanitized only on a daily basis.
  • 4-703.11(C) - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
  • 5-203.14(B) - Critical Observed the lack of an approved backflow prevention device on the mop sink equipped with hose extension.
  • 6-301.11 - Repeat Observed that hand soap was not provided at each handwashing sink.
  • 6-501.12(A) - Repeat Observed that facility is in need of cleaning.
  • 6-501.18 - Observed that handwashing sinks are unclean and are not being maintained.
April 20, 2007Critical Procedures88Details / Comments
  • 2-103.11(L) - Employees were using passageway behind restaurant as food storage and preparation area.
  • 3-301.11(C) - Critical Observed bare hand contact while corn starch mix was prepared.
  • 3-304.14(B)(1) - Improper storage of wet wiping cloths observed.
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches.
  • 3-305.12(I) - Food storage and preparation occured in walkway behind restaurant.
  • 3-402.11(A) - Critical Raw sushi for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction. Documentation from supplier was not maintained on site.
  • 3-402.12(A)-(B) - No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form. Documentation from supplier was not maintained on site.
  • 4-202.16 - The nonfood contact surface of the tin foil lining was not designed or constructed to be easily cleanable.
  • 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: - lids/handles of buckets used for flour/rice- knive holders- sides of stoves.
  • 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:blender, rice cooker and toaster.
  • 5-202.12(A) - Water from the handwashing sink at was measured at a temperature less than 100F.
  • 5-205.11(B) - The handwashing station was used to draw water for ice tea.
  • 6-301.11 - Observed that hand soap was not provided at each handwashing sink.
  • 6-301.14 - Observed that restrooms signs were absent notifying food employees to wash their hands.
  • 6-501.114(B) - Observed a refrigeration unit in walkway used for dry food storage at room temperature.
  • 6-501.12(A) - Observed that the hard to reach of floors under equipment is in need of cleaning.
January 08, 2007Routine214Details / Comments
  • 2-103.11E - Employees are not receiving temperature of poultry.
  • 2-103.11L - some staff left cooked rice out of temperature control and temperature dropped to 120F.
  • 2-402.11A - som employees observed working in the food service area without proper hair restraints.
  • 3-302.11A1 - Critical Raw shrimp and beef stored over brocolli supply.
  • 3-304.12 - In-use wok utensils stored on level surface around wok where excess food particles and water are washed into drain.
  • 3-305.11A3 - sauce stored on floor under compartment sink.
  • 3-307.11 - phone stored on cutting board designated for sushi preparation. in addition, delivery of produce and frozen poultry was left in the hallway were staff were not able to monitor contents.
  • 3-402.11A - Critical Raw sushi purchased from seafood supply company for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
  • 3-402.12A - No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
  • 3-501.16A - Corrected During Inspection Critical Repeat cooked rice was observed out of temperature control at 120 F prior to reheating.
  • 3-501.16B - Critical foods at reach in unit such as raw shrimp and chicken observed at 47F.
  • 4-301.11 - cooler observed at 45F. small bev air unit observed at 45F reach in unit observed at 46.
  • 4-501.11A - Repeat stoppers were not present in facility to properly operate compartment sink during times of washing, rinsing and sanitizing.
  • 4-602.11D - Critical observed several cooking utensils in n
  • 5-205.11B - Repeat The handwash station at counter was used to wash trays.
September 13, 2006Routine510Details / Comments
  • 3-301.11B - Corrected During Inspection Critical Observed handle of ice scoop in contact with ice in front counter ice bin creating excessive bare hand contact with ready-to-eat (RTE) food.
  • 3-304.14B2 - Observed wet wiping cloths being improperly stored between use throughout kitchen and on front service counter.
  • 4-101.111 - Materials (e.g. rubber, plastic, paper, cloth, wood, aluminum sheeting), that are absorbent, corrosive, not durable, and/or not smooth were observed being used as lining in the following areas: 1. aluminum foil sheeting covering range top surrounding burners2. aluminum and plastic sheeting covering shelves of prep cooler(s) across from grill, including under microwave oven
  • 4-501.11A - The 1 and 1/2 door prep cooler (across from wok grill) was observed in a state of disrepair and damaged. Ambient air temperature measured 47F at time of inspection. Ambient air temperature shall be maintained at 41F or below at all times. Also, found side outside wall of wok grill damaged (not smooth and easily cleanable.
  • 4-502.13A - Manufacturer containers labeled for Garlic Cloves were observed reused for the storage of frozen shrimp and clams inside walk-in freezer.
  • 4-602.11C - Critical Food contact surfaces of the table-mounter can opener used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1. visibly soiled interior and exterior surfaces of the 1 and 1/2 door prep cooler (across from wok grill)
  • 4-903.11B - Repeat Clean, black single-service carry-out containers were observed stored with the food-contact surface facing upward in kitchen.
  • 5-205.11B - Corrected During Inspection Repeat The handwash station at the front service counter was observed being used to clean equipment and utensils.
  • 6-501.11 - Repeat The following physical structure(s) were observed not maintained in good repair:1. damaged coving/baseboard at entrance of walk-in cooler
  • 6-501.12A - Repeat The following physical structures were noted in need of cleaning:1. ALL visibly soiled floors surrounding, behind, and under equipment; especially in areas at cookline equipment2. heavily soiled floor of walk-in cooler3. heavily soiled floor drain serving walk-in cooler and freezer accumulated with residue of food debris and other miscellaneous grime
March 27, 2006Routine29Details / Comments
  • 3-301.11B - Corrected During Inspection Critical Observed handle of ice scoop in contact with ice in front counter ice bin creating excessive bare hand contact with ready-to-eat (RTE) food.
  • 3-304.14B2 - Observed wet wiping cloths being improperly stored between use throughout kitchen and on front service counter.
  • 4-101.111 - Materials (e.g. rubber, plastic, paper, cloth, wood, aluminum sheeting), that are absorbent, corrosive, not durable, and/or not smooth were observed being used as lining in the following areas: 1. aluminum foil sheeting covering range top surrounding burners2. aluminum and plastic sheeting covering shelves of prep cooler(s) across from grill, including under microwave oven
  • 4-501.11A - The 1 and 1/2 door prep cooler (across from wok grill) was observed in a state of disrepair and damaged. Ambient air temperature measured 47F at time of inspection. Ambient air temperature shall be maintained at 41F or below at all times. Also, found side outside wall of wok grill damaged (not smooth and easily cleanable.
  • 4-502.13A - Manufacturer containers labeled for Garlic Cloves were observed reused for the storage of frozen shrimp and clams inside walk-in freezer.
  • 4-602.11C - Critical Food contact surfaces of the table-mounter can opener used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1. visibly soiled interior and exterior surfaces of the 1 and 1/2 door prep cooler (across from wok grill)
  • 4-903.11B - Repeat Clean, black single-service carry-out containers were observed stored with the food-contact surface facing upward in kitchen.
  • 5-205.11B - Corrected During Inspection Repeat The handwash station at the front service counter was observed being used to clean equipment and utensils.
  • 6-501.11 - Repeat The following physical structure(s) were observed not maintained in good repair:1. damaged coving/baseboard at entrance of walk-in cooler
  • 6-501.12A - Repeat The following physical structures were noted in need of cleaning:1. ALL visibly soiled floors surrounding, behind, and under equipment; especially in areas at cookline equipment2. heavily soiled floor of walk-in cooler3. heavily soiled floor drain serving walk-in cooler and freezer accumulated with residue of food debris and other miscellaneous grime
March 27, 2006Routine29Details / Comments
  • 3-202.15 - Corrected During Inspection Critical Observed dented can of bamboo shoots stored on shelving with sound canned goods as if to be offered for sale or service.
  • 3-301.11C - Corrected During Inspection Observed single-service container stored in container of cornstarch creating excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  • 3-302.11A2 - Critical Observed raw chicken stored over or on top of raw beef in walk-in cooler and freezer. Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 3-302.11A4 - Critical Observed the following unwrapped or uncovered foods in the 11/2-door prep cooler across from cooking woks in kitchen:1. carrots2. rice noodles3. baby corn, etc.
  • 3-501.16A - Critical Observed fried rice hot holding at improper temperature (136F).
  • 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:1. all sushi items
  • 4-102.11B1 - Critical Observed various foods (wonton noodles, etc), stored in plastic shopping bags inside walk-in freezer.
  • 4-202.16 - Repeat Milk crate(s) found used for the following:1. as shelving in walk-in freezer
  • 4-204.112B - Corrected During Inspection There was no temperature measuring device located in the Beverage Air 1-door cooler.
  • 4-501.116 - Repeat The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  • 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. exterior surfaces of bulk and small containers of cornstarch
  • 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1. gaskets of Beverage Air 1-door cooler at front service counter2. all shelving throughout facility3. floor of walk-in cooler and freezer4. floor drain that serves both walk-in cooler and freezer heavily soiled/littered with trash and food debris
  • 4-903.11B - Corrected During Inspection Repeat Clean, single-service plates and condiment containers were observed stored with the food-contact surface facing upward.
  • 5-205.11A - Repeat The handwashing facility located in the kitchen was observed blocked (by bottle of dishsoap), preventing access by employees for easy handwashing.
  • 5-205.11B - The handwash station located in kitchen is being used for purposes other than washing hands.
  • 6-404.11 - Corrected During Inspection Dented can of bamboo shoots for credit, redemption, or return was observed not being stored in a separate designated area.
  • 6-501.11 - The following physical structures were observed not maintained in good repair:1. coving/baseboard under entrance of walk-in cooler
  • 6-501.111C - Critical Observed fruit flies hovering about in rear kitchen around handsink and 3-compartment sink. Methods are not being used to control pests.
  • 6-501.12A - Repeat The following physical structures were noted in need of cleaning:1. All soiled floors throughout facility 2. heavily soiled caulking at 3-compartment sink
  • 6-501.16 - Observed mop stored in mobile mop bucket not hung up to air dry.
  • 6-501.18 - Handwashing facilities at front service counter area were observed unclean and not maintained.
  • 7-202.12A - Corrected During Inspection Critical Observed the chlorine sanitizing solution not being used in accordance with law or the manufacturer's use directions. Concentration measured above 200 ppm (parts per million)
November 28, 2005Routine814Details / Comments
  • 2-401.11A - Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  • 3-305.11A3 - Repeat Large volume soda bags dispensed through soad machine were less than 6" above the floor.
  • 3-501.15A - The methods used for cooling chicken were not adequate.
  • 3-501.17A - Corrected During Inspection Critical The prepared ready-to-eat (RTE) ribs in the refrigeration unit is not properly dated for disposition.
  • 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  • 4-702.11 - Corrected During Inspection Critical Repeat The food-contact surfaces of some cooking equipment were not sanitized according to operator.
  • 5-205.11A - The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  • 6-501.12A - Floors around water heater had water residue that needed cleaning.
  • 7-201.11B - Corrected During Inspection Critical Containers of home grade pesticide stored adjacent to supply of in-use carbonated soda drinks. Chlorine bottle was stored next to large rice bag.
May 24, 2005Routine45Details / Comments
  • 6-501.18 - Cold water not working at handsink in kitchen.
  • 3-302.12 - Unlabeled food containers in kitchen.
  • 4-903.11B - Repeat Clean stainless steel pans were not found stored in a position that allows for air-drying.
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (raw over produce)
  • 4-101.111 - Cardboard observed being used to store utensils, sauces and fortune cookies.
  • 6-303.11C - Several ceiling lights observed out in kitchen.
  • 4-202.16 - Milk crate(s) found used for the following:food storage in walk in freezer
  • 3-304.12 - Corrected During Inspection Dispensing utensils improperly stored between use (rice spoon).
  • 4-702.11 - Corrected During Inspection Critical Employee was observed cleaning stainless steel pans without sanitizing.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in walk in freezer.
  • 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Stainless steel bowls
  • 6-202.11A - Lights bulb(s) in the ceiling in front of hood are not covered by a protective shielding.
  • 2-103.11I - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  • 6-501.14A - Hood observed with grease build up.
December 29, 2004Routine312Details / Comments
No violation noted during this evaluation. April 15, 2004Complaint00Details / Comments
  • 4-903.11B - Single service articles were observed stored with the food-contact surface facing upward.
  • 4-204.18 - The prep unit across from the cookline does not have a dustproof barrier between the condenser unit and food or food contact surface.
  • 5-205.11B - The handwash station behind the service counter is being used to clean equipment and utensils.
  • 3-305.11A1 - Food stored in grocery bags in the walkin freezer.
  • 3-304.12 - Repeat The ice scoop below the fountain soda machine was observed sitting directly in the ice.
  • 7-201.11B - Critical A container of Gold Bond cream was observed on the shelving unit above the steam table and is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment including a reachin freezer being used for storage between the prep unit and steam table.
  • 5-205.15B - The faucet at the three compartment sink is loose and coming away from the sink itself.
  • 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: gaskets of the refrigeration/freezer units.
  • 5-205.11A - Repeat The handwashing facility located between the three compartment sink and cookline is blocked, preventing access by employees for easy handwashing.
April 15, 2004Routine29Details / Comments
No violation noted during this evaluation. September 15, 2003Complaint00Details / Comments
  • 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored over broccoli
  • 43.1-3-1A - Critical
  • 4-204.112A - The temperature measuring device in the sandwich prep unit was not properly located in the warmest part of the unit.
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the vegetables.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observe frozen chicken on the floor of the walk-in refrigerator.
  • 5-205.11A - Repeat The handwashing facility located at the warewashing area is blocked, preventing access by employees for easy handwashing.
  • 3-304.12 - Repeat Dispensing utensils improperly stored between use.
  • 3-501.17A - Critical The prepared ready-to-eat (RTE) egg rolls in the refrigeration unit are not properly dated for disposition.
  • 3-501.16B - Critical Repeat Raw and marinated raw meats in the sandwich prep unit were cold holding at improper temperatures. Raw chicken 52- 66 F, raw beef 48F
  • 4-501.11A - Clear, plastic lexans was observed in a state of disrepair and damaged.
  • 4-501.11B - Repeat The door gasket of the walk-in freezer is damaged.
September 15, 2003Routine56Details / Comments
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered food. Observed ice bin lid missing at the soda machine.
  • 6-501.114A - Facility is storing unnecessary item to the operation or maintenance of the establishment: TUrbo Air beverage cooler.
  • 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored on top of vegetables and ready to eat dumplings in the Walkin cooler.
  • 4-202.16 - Milk crate(s) found used for the following: shelving unit to store utensils six inches above the floor.
  • 6-501.12A - Repeat Observed floors under the milkcrates soiled with dust and old debris. Observed floors (towards the wall) under the cookline soiled with grease buildup.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed a container of raw chicken stored on the floor in the Walkin cooler.
  • 4-202.11A - Critical The food contact surfaces of the containers in the Walkin cooler contain cracks, chips, or pits and can not be easily cleaned.
  • 4-502.13A - Manufacturer containers (tofu buckets) were observed reused for the storage of foods in prep coolers.
  • 4-602.13 - The nonfood contact surfaces of the following had accumulations of grime and debris:1. ventilation cover above the Walkin cooler.2. exterior of counter near the cookline.
  • 3-202.15 - Critical Repeat Food from damaged packaging offered for sale or service.
  • 3-304.12 - In-use utensils improperly stored between use:1. Observed knives stored in crevices between eqiupment across the cookline.2. Observed rice spatulas stored in standing water.
  • 5-205.11A - The handwashing facility located near the 3-vat sink is blocked, preventing access by employees for easy handwashing.
  • 6-501.112 - Dead bee found in one of the light shields in the hood system.
April 18, 2003Routine49Details / Comments

September 14, 2009 (Routine)


Violations: Comments:
The purpose of today's visit was a routine inspection. Thank you for correcting critical violations during today's inspection.
During today's inspection it was noted that the printed menu does not properly disclose the sushi items which contain raw or undercooked ingredients. Please use an asterisk on the menu to identify which individual sushi items may contain raw or undercooked ingredients such as the spicy tuna and yellowtail rolls and anything with roe eggs as a garnish. Add a phrase that identifies these items as raw or undercooked. The EHS suggests making the asterisked footnote at the bottom of the menu read the following: *These sushi items may contain raw or undercooked ingredients. Consuming raw or undercooked ingredients may increase your risk of foodborne illness especially if you have certain medical conditions.
Please correct your current menu or have it corrected by October 13, 2009. Fax a copy of the corrected menu to my attention at the Health Department 703-385-9568. Until this menu is corrected, Please place the sign I have created for you near your sushi display case. If you are going to reprint the menu at any point in the future, you may submit it to the Health Department before printing to ensure the accuracy of the consumer advisory.
It was noted that the sushi display case was at 45F when observed at the beginning of inspection. It had no sushi in it, had just been turned on during opening procedures and staff appropriately allowed it to reach 41F on the internal thermometer before moving food from the prep unit to the sushi display.
Observed one employee wash hands appropriately when entering kitchen.
HANDWASHING REMINDER
Food employees must wash hands with soap for at least 20 seconds
BEFORE: food preparation, putting on gloves, working with clean equipment, utensils, unwrapped single-service or single-use items;
AFTER: handling trash, using the restroom, smoking, eating, coughing, sneezing, handling dirty equipment, handling raw meat or poultry;
DURING: food preparation as often as necessary and to prevent cross contamination
** Do not touch food with bare hands. Use utensils such as tongs or deli tissue when possible. Single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
Please use test strips (which can be purchased at your food supplier) to test the concentration of your sanitizing solutions. Tests strips are inexpensive use them to test the concentration of your sanitizing solutions every time you make one.
NOTES:
*Water Heater Bradford White MII50253CF38
*Dish Machine: N/A; 3-vat corrected to 100 ppm chlorine

March 09, 2009 (Critical Procedures)

Comments:
The purpose of today's inspection is a critical procedures inspection. There were no violations observed during today's inspection. Thank you for accompanying me during the inspection as it allows me to address concerns immediately.
The establishment has made a lot of effort to address previous violations. Thank you.
Notes:
Water Heater: Bradford White M1150253CF38 15 KW
Dish Machine: N/A; 3-vat chlorine @ 50-100 ppm
Hood System: serviced 2/yr; last service Nov 2008
Grease Trap: serviced 2/yr; downstairs
Pest Control: Monthly
Provided Handouts: Handwashing sign and employee health decision guide

May 22, 2008 (Follow-up)


Violation: 6-501.12(A) - Repeat Observed hard to reach floor space in need of cleaning.
Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
Comments:
Thank you for your attention to the corrective actions to critical violations conducted since the May 16th routine report.

May 16, 2008 (Routine)


Violations: Comments:
The purpose of this visit was to conduct a routine inspection
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Hot Water Heater: identical - data plate not legible
Dishwasher: NA
Hood System: Every 6 Months
Grease Trap: Every 6 months
Pest Control: Monthly
Parasite destruction letter - needs to be updated

January 29, 2008 (Critical Procedures)


Violations: Comments:
During the critical procedures 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. However, the person in charge was not able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
Hot Water Heater: identical model,
Dishwasher: NA
Hood System: needs servicing
Grease Trap:
Consumer Advisory: in compliance
Pest Control:
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.

September 19, 2007 (Routine)


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

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

April 20, 2007 (Critical Procedures)


Violations: Comments:
During the critical procedures inspection of this establishment it was noted that management was fully aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge(PIC). Also, the PIC/CFM could convey all the knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.
As discussed with the CFM, employees shall be RESTRICTED from working in a food service establishment when they are experiencing symptoms of sore throat, fever, nausea, vomiting, diarrhea, jaundice, and open wounds/cuts on the hands and arms, Until the employee obtains documentation from a medical professional that he/she is no longer experiencing those symptoms may they return to work. If an employee has been diagnosed with and/or been in contact with someone who has been diagnosed with Salmonella, Shigella, E.Coli, Hepatitis A, and Norovirus they must be EXCLUDED from working in the food service establishment until laboratory tests have confirmed they are no longer carriers of the disease.
Hot Water Heater: identical
Dishwasher: N/A
Hood System:
Grease Trap:
Oil abatement: building management contract provided for leased barrel outside building.
Consumer Advisory:
Pest Control: Serviced as needed.

January 08, 2007 (Routine)


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

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.

September 13, 2006 (Routine)


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

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Food temperatures observed -
Cold Hold 41-47F
Hot Hold 140F and above; exception was 120F rice
Cooling - all foods are to be cooled from 140F to 70F in two hours or less and from 70 to 41F in four hours or less
Reheated - NO
Cooking temperature of wok dish - 165F.
Food covered - yes
Surfaces - cleaned/sanitzed for food contact
Foods are to be received and evaluated by Mgr
Consumer advisory - in place
Storage - Raw foods should always stored below ready to eat;
Datemarking - required for ready to eat foods stored over 24 hours.
Hot water Heater - same
Dish machine - NA
Hood system - cleaned regularly
Pest control - approximately monthly
Hair coverings/glove usage - required when handling ready to eat foods.
* thank you.

March 27, 2006 (Routine)


Violations: Comments:
The purpose of this visit was to conduct a routine inspection. Please review the following comments:
ALL EASILY CORRECTABLE CRITICAL VIOLATIONS SHALL BE CORRECTED IMMEDIATELY.
1. * Remaining critical violations shall be corrected within 10 days. *
2. All remaining non-critical violations shall be corrected within 90 days.
3. Review Big 5 Foodborne Illnesses (Salmonella, E. coli, Shigella, Hepatitis A, and Norovirus), and the symptoms associated with each (diarrhea, vomiting, fever, severe stomach cramps, nausea, and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
4. BEWARE OF REPEAT VIOLATIONS. Immediately correct these violations and maintain compliance in order to avoid further enforcement action(s).

REMINDERS:
STAFF TRAINING:
Ensure that employees are properly trained in food safety as it relates to their assigned duties.
CLEANING FREQUENCY OF PHYSICAL FACILITIES:
ESTABLISH AND MAINTAIN REGULAR CLEANING SCHEDULE. Pay particular attention to areas between, under, and surrounding stationary equipment. These are areas where grime and food debris accumulate and attract and harbor pests.
FACILITY/MENU CHANGES:
Contact the Health Department for prior review/approval before you make any changes, additions, and/or renovations to the establishment.
FOR YOUR INFORMATION (FYI):
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot Water Heater: Current
Dishwasher: N/A
Hood System: Cleaned every 3 months. Last cleaning performed February, 2006. Next cleaning due May, 2006
Grease Trap: N/A
Consumer Advisory: Language adequate on facility menus
Pest Control: Services provided by building maintenance staff
Current Establishment Phone Number: 703. 560.1486/1487
Current Establishment Fax Number: 703.560.7225
Please phone with any questions, 703.246.8432.

March 27, 2006 (Routine)


Violations: Comments:
The purpose of this visit was to conduct a routine inspection. Please review the following comments:
ALL EASILY CORRECTABLE CRITICAL VIOLATIONS SHALL BE CORRECTED IMMEDIATELY.
1. * Remaining critical violations shall be corrected within 10 days. *
2. All remaining non-critical violations shall be corrected within 90 days.
3. Review Big 5 Foodborne Illnesses (Salmonella, E. coli, Shigella, Hepatitis A, and Norovirus), and the symptoms associated with each (diarrhea, vomiting, fever, severe stomach cramps, nausea, and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
4. BEWARE OF REPEAT VIOLATIONS. Immediately correct these violations and maintain compliance in order to avoid further enforcement action(s).

REMINDERS:
STAFF TRAINING:
Ensure that employees are properly trained in food safety as it relates to their assigned duties.
CLEANING FREQUENCY OF PHYSICAL FACILITIES:
ESTABLISH AND MAINTAIN REGULAR CLEANING SCHEDULE. Pay particular attention to areas between, under, and surrounding stationary equipment. These are areas where grime and food debris accumulate and attract and harbor pests.
FACILITY/MENU CHANGES:
Contact the Health Department for prior review/approval before you make any changes, additions, and/or renovations to the establishment.
FOR YOUR INFORMATION (FYI):
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot Water Heater: Current
Dishwasher: N/A
Hood System: Cleaned every 3 months. Last cleaning performed February, 2006. Next cleaning due May, 2006
Grease Trap: N/A
Consumer Advisory: Language adequate on facility menus
Pest Control: Services provided by building maintenance staff
Current Establishment Phone Number: 703. 560.1486/1487
Current Establishment Fax Number: 703.560.7225
Please phone with any questions, 703.246.8432.

November 28, 2005 (Routine)


Violations: Comments:
The purpose of this visit was to conduct a routine inspection. Please review the following comments:
ALL EASILY CORRECTABLE CRITICAL VIOLATIONS SHALL BE CORRECTED IMMEDIATELY.
1. * Remaining critical violations shall be corrected within 10 days. *
2. All remaining non-critical violations shall be corrected within 90 days.
3. Review Big 5 Foodborne Illnesses (Salmonella, E. coli, Shigella, Hepatitis A, and Norovirus), and the symptoms associated with each (diarrhea, vomiting, fever, severe stomach cramps, nausea, and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
4. BEWARE OF REPEAT VIOLATIONS. Immediately correct these violations and maintain compliance in order to avoid further enforcement action(s).

REMINDERS:
HANDWASHING PRACTICES:
IMPLEMENT, MONITOR, AND MAINTAIN FREQUENT HANDWASHING PRACTICES. Instruct all food employees to wash their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination as well as to prevent cross contamination when changing tasks. Maintaining handwashing stations supplied with soap, hot running water (>/= 110F), and disposable hand towels will adequately facilitate and encourage effective handwashing practices.
STAFF TRAINING:
Ensure that employees are properly trained in food safety as it relates to their assigned duties.
ESTABLISH AND MAINTAIN REGULAR CLEANING SCHEDULE. Pay particular attention to areas between, under, and surrounding stationary equipment. These are areas where grime and food debris accumulate and attract and harbor pests.
SAFE SANITIZATION:
To avoid contaminating clean equipment and utensils, maintain chemical sanitizing solution(s) at proper concentration AT ALL TIMES as follows: Chlorine - 50 to 100 ppm (parts per million) and Quaternary - 200 ppm.
RAW ANIMAL FOOD STORAGE:
Store food in refrigeration and freezer units according to internal cook temperatures to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures:
TOP SHELF: 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
MIDDLE SHELF: 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
BOTTOM SHELF: 165F Raw Poultry
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles and rice. If these foods are not stored on a separate shelf from the above listed raw animal products, they must be stored above all raw animal products.
DELIVERY/SHIPMENT INSPECTIONS:
Continue to inspect canned food deliveries and segregate any dented cans from general storage.
FACILITY/MENU CHANGES:
Contact the Health Department before you make any changes, additions, and/or renovations to the establishment.
FOR YOUR INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot Water Heater: Jetglas, #M-II-_____________, _____ BTU, ________ GPH
Dishwasher: N/A
Hood System: Cleaned every three (3) months; Last cleaning 10/05, Next cleaning due 01/06
Grease Trap: N/A
Consumer Advisory: Language not in place on facility menus
Pest Control: Serviced once a month; Last service 9/23/05
Current Establishment Phone Number: 703.560.1486/1487
Current Establishment Fax Number: 703.560.7225
Please phone with any questions, 703.246.8432.

May 24, 2005 (Routine)


Violations: Comments:
Also, Please monitor temperatures of Potentially Hazardous Foods during storage, preparation and reheating using a thermometer. Foods in cold holding must remain at 41 F or below in order to be safely utilized in your menu selections. Therefore please pay particular attention to the efficacy of your refrigeration equipment including maintenance. Utilize use-by dates on your labels for foods stored over 24 hours that are also ready to eat. The use-by date should be seven days or less from the preparation date.
The storeage of a non-commercial grade pesticide sprayer [with chemical] between a piece of equipment and your customer's soda supply was innappropriate and unsafe. Pesicides are highly toxic chemicals that can often cause acute neurological symptoms. The only pesticide treatment you should employ is through a professional pesticide applicator after hours.
Therefore you must immediately wash and sanitize the area under the cabinet where the chemical was. WEAR GLOVES while doing this. The Soda bags [in cardboard boxes] MUST be elevated 6 inches above the cabinet bottom.
Ensure that:
employees are effectively cleaning their hands with soap and warm water for at least 20 seconds each time they start a new task
food is received from approved sources at the proper temperatures and in sound condition.
the proper temperatures of Potentially Hazardous Foods are maintained during receiving, storage, preparation, cooling, and reheating by using a probe thermometer.
there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
employees are properly trained in food safety as it relates to their assigned duties.

December 29, 2004 (Routine)


Violations: Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations were corrected during the inspection.
2. All remaining violations must be corrected before the next routine inspection.
3. Professional Pest Control Company services. No activity/evidence noted 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

April 15, 2004 (Complaint)

Comments:
The purpose of today's visit was to conduct a complaint inspection in conjunction with a routine inspection. The complainant stated that an inspection had not been conducted since September of 2003 and that conditions in the establishment warranted an inspection. A routine inspection was conducted today (see report). Violations were observed during today's visit, however, most were corrected on the spot during the visit. No gross unsanitary conditions were observed during today's inspection and the conditions in the establishment were not risk factors for foodborne issue or conditions which pose a public health danger . Please refer to the routine inspection report for further details.
-Due to today's findings, this complaint cannot be confirmed.

April 15, 2004 (Routine)


Violations:

September 15, 2003 (Complaint)

Comments:
The purpose of todays visit was to conduct a complaint inspection.
The following were noted in the complaint: Hood system needed cleaning, chicken preparation, and possible presence of roaches.
During the inspection one roach was noted in the facility. Walls were deliveries are received has soilage from deliveries trash removal and other elements. The hood system is set to be cleaned on September 19, 2003.
Complaint is confirmed.
Clean and maintain walls were deliveries are received.
Hood system maintenance should be kept up to date.
Pest control treatments should be routine if pest persist.
Contact the appropriate agencies to have treatments as needed. Upon completion fax documents to the number provided on this report.

September 15, 2003 (Routine)


Violations: Comments:
The purpose of todays visit was to conduct a routine inspection.
All items that were listed as repeat violations should be corrected and not cited again at the facility. Repeat offense of critical and repeat/flagrant non critical violations may result in enforcement action.

April 18, 2003 (Routine)


Violations: Comments:
Turbo Air beverage cooler shall be removed from the premises, as it is used as a storage unit. However, a lowboy freezer in the back kitchen cannot be physically removed, as it is part of the large shelving unit that holds the steam table and a prep cooler.
Pest control treatment is conducted and arranged by the landlord.

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