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

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Business Info

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

Working hours:
  • Sunday: 04:00pm - 10:00pm
  • Monday: 11:00am - 10:00pm
  • Tuesday: 11:00am - 10:00pm
  • Wednesday: 11:00am - 10:00pm
  • Thursday: 11:00am - 10:00pm
  • Friday: 11:00am - 10:00pm
  • Saturday: 11:00am - 10:00pm
Cuisine: Chinese
Reservations: Not accepted

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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:
  • 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.
    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 135F and the container is cleaned frequently.
  • 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).
    The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
  • 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.
    A chlorine (bleach) sanitizing solution shall have a concentration between 50-100ppm.
  • 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.
    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.
  • 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.
    Maintain the concentration of the bleach sanittizer solutions at 50-100 ppm.
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:
  • 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.
    Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc.
  • 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.
    Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
  • 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: sugar or msg and rice
    ALL food and ingredients removed from their original container and stored in other food containers, shall be labeled properly using the common name of the food
  • 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.
    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) on a sanitized portion of the food preparation table 3) in running water of sufficient velocity to flush particulates to the drain, 4) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous 5) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
  • 3-305.11(A)(3) - Sauce in container stored on the floor
    Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks.
  • 3-501.16(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
    Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent thermal abuse/growth of potentially pathogenic bacteria. CFM indicated freezer will be used for any meat transferred while technician services cooler; reach in unit stored raw meats will either be frozen over weekend or discarded per CFM.
  • 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
    If time only is used as a public health control for a working supply of potentially hazardous foods shall be prepared in advance. Staff are to log preparation and discard times of rice; rice may not be held for more than four hours under any condition.
  • 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
    The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a the already included asterisked consumer advisory statement
  • 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.
    Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
  • 4-301.11 - 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
    Refrigerators shall be capable of holding foods at a temperature of 41F or below. Adjust or repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
  • 4-502.13(A) - Manufacturer plastic containers were observed reused for food storage.
    Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
  • 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.
    Equipment FOOD CONTACT SURFACES and utensils shall be clean to the sight and touch. Item was sent to compartment sink
  • 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.
    Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
  • 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.
    Equipment and utensils shall be sanitized before use and after cleaning. Item will be sent to compartment sink for proper sanitizing.
  • 4-903.11(C) - Repeat Observed take out containers not stored in original packaging and left on dusty shelf.
    Single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
  • 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
    An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
  • 5-203.14(B) - Critical Repeat Observed the lack of an approved backflow prevention device on mop sink
    A plumbing system shall be installed to preclude backflow of a contaminant into the water supply system at each point of use at the food establishment, including on a hose fixture.
  • 5-205.11(B) - Corrected During Inspection The handwashing station was being used to clean dishes
    A hand washing sink may not be used for purposes other than hand washing.
  • 6-301.11 - Observed that hand soap was not provided at each handwashing sink.
    Provide hand soap at each hand sink to allow employees to properly wash their hands.
  • 6-303.11(A) - Observed that inadequate lighting due to missing cooler bulb.
    Replace bulb to increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
  • 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:
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:
  • 2-103.11(L) - Employees are not properly trained in food safety as it relates to their assigned duties.
    The CFM shall train his/her employees to properly sanitize all equipment using an approved sanitizer at the adequate concentration; the CFM shall ensure staff are washing hands frequently as discussed during inspection; the CFM shall ensure that foods are properly stored, received, prepared and held at safe temperatures throughout each shift; the CFM shall ensure that food preparation areas are sanitized before and after each use and that food preparation and storage takes place only in permitted areas.
  • 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.
    Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
  • 3-304.14(B)(1) - Repeat Improper storage of wet wiping cloths seen.
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
  • 3-304.15(A) - Single-use gloves worn during multi-tasked food preparation.
    If used, 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.
  • 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.
    Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
  • 3-501.16(A)(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.
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below.
  • 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.
    If time only is used as a public health control for a working supply of potentially hazardous foods written procedures shall be prepared in advance. Maintain rice supply for a maximum of four hours.
  • 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.
    Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
  • 4-301.11 - The sushi reach in display case is not currently operating as required to cold hold food at a temperature of 41F or less.
    Equipment for holding cold food shall operate properly and maintain foods at 41F or less at all times.
  • 4-502.11(B) - The food temperature measuring device was found out of calibration in the range of use.
    It is suggested that food thermometers be calibrated at least once a week in cold water to a temperature of 32F or calibrated in a pot of boiling water at 212F.
  • 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.
    Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
  • 4-903.11(C) - Repeat Take out containers were not stored in original packages.
    Single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
  • 5-203.14(B) - Critical Repeat Observed the lack of an approved backflow prevention device on the mop sink.
    A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment.
  • 5-205.11(A) - The handwashing facility located at the was partially bloked, preventing access by employees for easy handwashing.
    A handwashing sink shall be maintained so that it is accessible at all times for employee use.
  • 6-501.12(A) - Repeat Observed that hard to reach floor space is in need of cleaning.
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
  • 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.
    Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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:
  • 2-103.11(E) - Dented cans of vegetables were observed stored on dry storage shelving.
    he employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41F or less and are safe for consumption.
  • 2-103.11(I) - Sanitizing solution was not being monitored and rinse step was ommitted during end of today's inspection.
    The Person in Charge shall train his/her employees to properly sanitize all equipment after being cleaned using an approved sanitizer at the adequate concentration.
  • 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.
    Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
  • 3-302.11(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.
    Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
  • 3-304.12(A)-(F) - Knife stored at side of refrigeration unit where regular cleaning does not take place.
    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 2) on a clean portion of the food preparation table if the in-use utensil and the food preparation table or cooking equipment are cleaned and sanitized.
  • 3-304.14(E) - Wet wiping cloth buckets improperly stored.
    Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
  • 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.
    Potentially hazardous foods shall be held cold at a temperature of 41F or below.
  • 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.
    If a warewashing sink is used to wash produce or thaw food the sink shall be cleaned and sanitized before and after each time it is used.
  • 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.
    Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using a distinct, separate water rinse after washing and before sanitizing.
  • 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.
    The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine.
  • 4-903.11(C) - More than a days supply of take out containers were not stored in original packaging to prevent potential contamination.
    Single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
  • 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.
    Food equipment in a food establishment shall be NSF certified of classified by an ANSI-accredited certification program.
  • 5-203.14(B) - Critical Repeat Observed the lack of an approved backflow prevention device on the mop sink.
    A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment. Contact a plumber in order to have a backflow prevention device installed on your mop sink.
  • 6-404.11 - Dented cans were stored on dry storage shelving.
    Store damaged and/or spoiled products in a separate and segregated area to preclude the mistaken use of these products.
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:
  • 2-103.11(D) - Handwashing frequency was insufficient at main kitchen handsink based on lack of liquid soap in dispenser.
    The certified food manager is responsible for monitoring his/her employees for proper hand washing.
  • 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.
    ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc.
  • 3-301.11(C) - Repeat Chef handled unwashed broccoli and bamboo shoots with bare hands prior to cook step.
    Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
  • 3-302.11(A)(1) - 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.
    Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
  • 3-302.11(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.
    Foods shall remain covered at all times.
  • 3-304.14(B)(1) - Corrected During Inspection Repeat Improper storage of wet wiping cloths for the following activity.
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
  • 3-307.11 - 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.
    Food shall be protected from contamination. Insufficient cross contamination control was noted. Please ensure that the interior of case is sanitized and that vegetables are stored in covered containers to prevent incidental contact with residue inside 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.
    Potentially hazardous foods shall be hot held at a temperature of 135F or above.
  • 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.
    Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
  • 4-601.11(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.
    Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
  • 4-602.11(C) - Corrected During Inspection Critical Manager stated that the sushi cutting board and knife are sanitized only on a daily basis.
    If used with potentially hazardous foods, equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
  • 4-703.11(C) - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
    The wiping cloth buckets used for the storage of wet towels shall be maintained at a chemical concentration of at least 50-100ppm of chlorine. THIS ITEM IS BEING CORRECTED.
  • 5-203.14(B) - Critical Observed the lack of an approved backflow prevention device on the mop sink equipped with hose extension.
    A backflow prevention device is necessary on mop sink faucet to preclude backflow of a solid, liquid, or gas contaminant into the water supply system. Please contact plumber for assistance.
  • 6-301.11 - Repeat Observed that hand soap was not provided at each handwashing sink.
    Provide hand soap at each hand sink to allow employees to properly wash their hands.
  • 6-501.12(A) - Repeat Observed that facility is in need of cleaning.
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
  • 6-501.18 - Observed that handwashing sinks are unclean and are not being maintained.
    Maintain handwashing sinks in sanitary and operable condition.
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:
  • 2-103.11(L) - Employees were using passageway behind restaurant as food storage and preparation area.
    The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
  • 3-301.11(C) - Critical Observed bare hand contact while corn starch mix was prepared.
    Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready to eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
  • 3-304.14(B)(1) - Improper storage of wet wiping cloths observed.
    Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches.
    Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
  • 3-305.12(I) - Food storage and preparation occured in walkway behind restaurant.
    Food may not be stored in locations where monitoring activities is not regular and where commercial food service activities are not allowed. The passageway is not included as an area permitted by the Health Dept.
  • 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.
    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.
  • 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.
    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.
  • 4-202.16 - The nonfood contact surface of the tin foil lining was not designed or constructed to be easily cleanable.
    Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
  • 4-601.11(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.
    NON-FOOD CONTACT SURFACES of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
  • 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.
    Either label as 'staff use only' or replace these units with commercial NSF approved items.
  • 5-202.12(A) - Water from the handwashing sink at was measured at a temperature less than 100F.
    A hand washing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
  • 5-205.11(B) - The handwashing station was used to draw water for ice tea.
    A hand washing sink may not be used for purposes other than hand washing.
  • 6-301.11 - Observed that hand soap was not provided at each handwashing sink.
    Provide hand soap at each hand sink to allow employees to properly wash their hands.
  • 6-301.14 - Observed that restrooms signs were absent notifying food employees to wash their hands.
    Replace the signs reminding food employees to wash their hands with signs that are clearly visible/
  • 6-501.114(B) - Observed a refrigeration unit in walkway used for dry food storage at room temperature.
    Remove all litter from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
  • 6-501.12(A) - Observed that the hard to reach of floors under equipment is in need of cleaning.
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
Comments:
The purpose of this visit was to conduct a routine inspection. 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:
  • 2-103.11E - Employees are not receiving temperature of poultry.
    Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport. any meats received above 41F may be rejected by your facility.
  • 2-103.11L - some staff left cooked rice out of temperature control and temperature dropped to 120F.
    all cooked foods are to remain at 140F or cooled properly to 41F.
  • 2-402.11A - som employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
  • 3-302.11A1 - Critical Raw shrimp and beef stored over brocolli supply.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-304.12 - In-use wok utensils stored on level surface around wok where excess food particles and water are washed into drain.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
  • 3-305.11A3 - sauce stored on floor under compartment sink.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 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.
    separate areas are necessary for preparation of foods using sanitized equipment and communication equipment such as telephones. also ensure deliveries are stored inside establishment.
  • 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.
    Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer.
  • 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.
    Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish.
  • 3-501.16A - Corrected During Inspection Critical Repeat cooked rice was observed out of temperature control at 120 F prior to reheating.
    reheat to 165F and always maintain rice at 140F in hot hold.
  • 3-501.16B - Critical foods at reach in unit such as raw shrimp and chicken observed at 47F.
    Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria.
  • 4-301.11 - cooler observed at 45F. small bev air unit observed at 45F reach in unit observed at 46.
    provide refrigeration maintenance to ensure safe cold holding temperatures of potentially hazardous foods are consistently held at 41F. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 4-501.11A - Repeat stoppers were not present in facility to properly operate compartment sink during times of washing, rinsing and sanitizing.
    purchase sink stoppers so that sink can be properly operated.
  • 4-602.11D - Critical observed several cooking utensils in n
    Clean and sanitize containers when empty to prevent cross-contamination.
  • 5-205.11B - Repeat The handwash station at counter was used to wash trays.
    The handwash facility identified above is to be used for washing hands only.
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:
  • 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.
    Store ice scoop handle in manner so as not to come in contact with ready-to-eat potentially hazardous foods.
  • 3-304.14B2 - Observed wet wiping cloths being improperly stored between use throughout kitchen and on front service counter.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 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
    Discontinue use of such material(s) as lining. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 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.
    Repair the above-mentioned equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-502.13A - Manufacturer containers labeled for Garlic Cloves were observed reused for the storage of frozen shrimp and clams inside walk-in freezer.
    Discontinue the reuse of single-use containers for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 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.
    Clean food-contact surfaces of table-mounted can opener no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 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)
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-903.11B - Repeat Clean, black single-service carry-out containers were observed stored with the food-contact surface facing upward in kitchen.
    Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
  • 5-205.11B - Corrected During Inspection Repeat The handwash station at the front service counter was observed being used to clean equipment and utensils.
    The handwash facility identified above is to be used for washing hands only.
  • 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
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 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
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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:
  • 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.
    Store ice scoop handle in manner so as not to come in contact with ready-to-eat potentially hazardous foods.
  • 3-304.14B2 - Observed wet wiping cloths being improperly stored between use throughout kitchen and on front service counter.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 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
    Discontinue use of such material(s) as lining. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 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.
    Repair the above-mentioned equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-502.13A - Manufacturer containers labeled for Garlic Cloves were observed reused for the storage of frozen shrimp and clams inside walk-in freezer.
    Discontinue the reuse of single-use containers for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 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.
    Clean food-contact surfaces of table-mounted can opener no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 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)
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-903.11B - Repeat Clean, black single-service carry-out containers were observed stored with the food-contact surface facing upward in kitchen.
    Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
  • 5-205.11B - Corrected During Inspection Repeat The handwash station at the front service counter was observed being used to clean equipment and utensils.
    The handwash facility identified above is to be used for washing hands only.
  • 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
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 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
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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:
  • 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.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 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.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 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.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 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.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-501.16A - Critical Observed fried rice hot holding at improper temperature (136F).
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 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
    As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
  • 4-102.11B1 - Critical Observed various foods (wonton noodles, etc), stored in plastic shopping bags inside walk-in freezer.
    Provide food-grade bags for proper food storage.
  • 4-202.16 - Repeat Milk crate(s) found used for the following:1. as shelving in walk-in freezer
    Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
  • 4-204.112B - Corrected During Inspection There was no temperature measuring device located in the Beverage Air 1-door cooler.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 4-501.116 - Repeat The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
    Use a chemical sanitizing solution test kit to ensure the 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
    Maintain nonfood-contact surfaces of equipment clean.
  • 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
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-903.11B - Corrected During Inspection Repeat Clean, single-service plates and condiment containers were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
  • 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.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 5-205.11B - The handwash station located in kitchen is being used for purposes other than washing hands.
    The handwash facility identified above is to be used for washing hands only.
  • 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.
    Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
  • 6-501.11 - The following physical structures were observed not maintained in good repair:1. coving/baseboard under entrance of walk-in cooler
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 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.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 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
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 6-501.16 - Observed mop stored in mobile mop bucket not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 6-501.18 - Handwashing facilities at front service counter area were observed unclean and not maintained.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 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)
    The chlorine sanitizing solution must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. Adjust and maintain chlorine sanitizing solution at 50 - 100 ppm.
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:
  • 2-401.11A - Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
    A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
  • 3-305.11A3 - Repeat Large volume soda bags dispensed through soad machine were less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.15A - The methods used for cooling chicken were not adequate.
    Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
  • 3-501.17A - Corrected During Inspection Critical The prepared ready-to-eat (RTE) ribs in the refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 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.
    Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution. Call Bailey's at 888 685 TEST if you need to order.
  • 4-702.11 - Corrected During Inspection Critical Repeat The food-contact surfaces of some cooking equipment were not sanitized according to operator.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 5-205.11A - The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 6-501.12A - Floors around water heater had water residue that needed cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 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.
    Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Pesticide was discarded.
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:
  • 6-501.18 - Cold water not working at handsink in kitchen.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3-302.12 - Unlabeled food containers in kitchen.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 4-903.11B - Repeat Clean stainless steel pans were not found stored in a position that allows for air-drying.
    Store food storage containers in a self-draining position that allows 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)
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 4-101.111 - Cardboard observed being used to store utensils, sauces and fortune cookies.
    Discard cardboard. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 6-303.11C - Several ceiling lights observed out in kitchen.
    Replace bulbs to provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
  • 4-202.16 - Milk crate(s) found used for the following:food storage in walk in freezer
    Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
  • 3-304.12 - Corrected During Inspection Dispensing utensils improperly stored between use (rice spoon).
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140F .
  • 4-702.11 - Corrected During Inspection Critical Employee was observed cleaning stainless steel pans without sanitizing.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in walk in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Stainless steel bowls
    Clean and sanitize these surfaces for food contact.
  • 6-202.11A - Lights bulb(s) in the ceiling in front of hood are not covered by a protective shielding.
    Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
  • 2-103.11I - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
    Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
  • 6-501.14A - Hood observed with grease build up.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
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:
  • 4-903.11B - Single service articles were observed stored with the food-contact surface facing upward.
    (Corrected during inspection) Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
  • 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.
    Install a dustproof barrier between the condenser unit and food contact areas to prevent dust contamination of food.
  • 5-205.11B - The handwash station behind the service counter is being used to clean equipment and utensils.
    (Corrected during inspection) The handwash facility identified above is to be used for washing hands only.
  • 3-305.11A1 - Food stored in grocery bags in the walkin freezer.
    Protect food from contamination by storing the food in a clean and dry location.
  • 3-304.12 - Repeat The ice scoop below the fountain soda machine was observed sitting directly in the ice.
    (Corrected during inspection) Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140F .
  • 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.
    (Corrected during inspection) Toxics must be located in an area that is not above 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.
    (Corrected during inspection) Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
  • 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.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 5-205.15B - The faucet at the three compartment sink is loose and coming away from the sink itself.
    Plumbing systems and components shall be maintained in good repair.
  • 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.
    Maintain nonfood-contact surfaces of equipment clean.
  • 5-205.11A - Repeat The handwashing facility located between the three compartment sink and cookline is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.

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:
  • 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
    Corrected during inspection.Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 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.
    Corrected during inspection.Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the vegetables.
    Corrected during inspection.
  • 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.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 5-205.11A - Repeat The handwashing facility located at the warewashing area is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items (trash can) preventing its use.
  • 3-304.12 - Repeat Dispensing utensils improperly stored between use.
    Corrected during inspection.Store in-use utensils or dispensing utensils in food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed.
  • 3-501.17A - Critical The prepared ready-to-eat (RTE) egg rolls in the refrigeration unit are not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.Provide a date marking system in ten (10) business days. In the mean time mark a date on the cover or wrapping.
  • 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
    Corrected during inspection.Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 4-501.11A - Clear, plastic lexans was observed in a state of disrepair and damaged.
    Replace the lexans with ones that are in a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
  • 4-501.11B - Repeat The door gasket of the walk-in freezer is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
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:
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered food. Observed ice bin lid missing at the soda machine.
    COrrected during inspection. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 6-501.114A - Facility is storing unnecessary item to the operation or maintenance of the establishment: TUrbo Air beverage cooler.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 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.
    Corrected during inspection. Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 4-202.16 - Milk crate(s) found used for the following: shelving unit to store utensils six inches above the floor.
    Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
  • 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.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physcial facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 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.
    Corrected during inspection. Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 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.
    Replace with new food grade containers to provide a food contact surface that is smooth and easily cleanable, and to prevent buildup of food debris.
  • 4-502.13A - Manufacturer containers (tofu buckets) were observed reused for the storage of foods in prep coolers.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 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.
    Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3-202.15 - Critical Repeat Food from damaged packaging offered for sale or service.
    Corrected during inspection. Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 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.
    Corrected during inspection. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
  • 5-205.11A - The handwashing facility located near the 3-vat sink is blocked, preventing access by employees for easy handwashing.
    Corrected during inspection. Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 6-501.112 - Dead bee found in one of the light shields in the hood system.
    Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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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