June 16, 2009 (Routine)

• 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: chilli 116F, Broccoli cheese soup 116F. Both items were heated more then 4 hours ago.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above. Items were discarded and CFM was instructed to take temperature of food to both ensure item is reheated to 135F or above and then maintained at 135F or above.
• 4-501.114(C) - Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration, observed at 100ppm at 3-vat sink. Solution was prepared at about 9am, about 7 hours ago.
  A quaternary ammonium compound solution shall have a minimum temperature of 75F and a concentration of 200ppm as stated in the manufacturer's instructions. Quaternary ammonium solutions dissipate over time and should be changed at least every 4 hours.
• 43.1-3-4(a)-(h) - The Certified Food Manager (CFM) possess an expired CFM card.
  The certified food manager shall successfully complete a food safety exam and obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 30 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action. CFM has stated that he has already obtained information about taking a class through Premier Food Safety Inc and taking the class and obtaining the card within 10 days will not be possible. A copy of the card MUST be received within 30 days. If a CFM with a valid card is not observed after July 16, 2009 your Health Department will be suspended until a valid CFM can arrive at the facility.
• 5-202.12(A) - Water from the handwashing sink at the men's and women's restroom were measured at a temperature less than 100F, at 77F and 84F respectively..
  A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
• 7-201.11(B) - Corrected During Inspection Critical Repeat Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottle of cleaner stored hanging on shelf with canned and bagged foods.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

November 12, 2008 (Routine)

• 3-304.14(A) - Wiping cloths improperly used for the following activity: under cutting board to prevent sliding while in use.
  Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
• 3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method: 1) packages of whole prime rib thawing at room temperature. 2) roast beef thawing in a container of standing water at 99F.
  Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 4-101.19 - Corrected During Inspection Repeat Observed cardboard used to line bottom shelf of prep table by the walk in freezer.
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• 4-904.11(A) - Repeat Single-service utensils by the soup station were found displayed in a manner which possible contamination of the lip contact surface may occur.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection. Note: CFM arrived during the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 6-301.14 - Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at either restroom hand sink.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-305.11(B) - Observed bag of clothes, box cutter, and phone stored on dry goods shelf.
  Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
• 7-201.11(B) - Corrected During Inspection Critical Observed sanitizer hanging from shelf above canned food.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

February 08, 2008 (Critical Procedures)

August 14, 2007 (Routine)

• 2-401.11(A) - Corrected During Inspection Critical Repeat Observed open drinking container stored on shelf above food.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: seasonings.
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 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: cheddar broccoli soup 124 F and chili 133 F at large steam table.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: cardboard lining bottom shelf of work table near wif.
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• 4-202.16 - Repeat Soda crate(s) found used for the following purpose(s): elevation of food.
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-501.12 - Repeat The cutting board(s) along the back work table near the wif (walk in freezer) is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• 4-904.11(A) - Repeat Single service utenils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
• 6-301.14 - Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees (public restrooms).
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-501.14(A) - Observed that filter in hood is dirty.
  Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.

March 07, 2007 (Routine)

• 2-102.11(C) - Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 2-301.14(A)-(I) - Critical A food employee failed to wash his or her hands before engaging in food preparation, after using improperly stored wiping cloth to clean off work surface.
  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. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils on storage shelf.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-202.15 - Corrected During Inspection Critical The following food item(s) from damaged packaging were found offered for sale or service: can of tuna in wic.
  Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• 3-304.14(B)(1) - Corrected During Inspection Wet wiping cloths are stored on work surfaces when not in use.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.17(B) - Corrected During Inspection Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: sliced deli meats in wic and unused open portion of deli meat.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on 3/7 they shall be date marked with a "use by" date not exceeding 3/13.
• 4-202.16 - Soda crate(s) found used for the following purpose(s): elevation.
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-204.112(A) - The temperature measuring device in the following hot food storage unit was not properly located in the coldest part of the unit: prep units.
  In a mechanically hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the coolest part of the hot food storage unit. Store the thermometer near the opening of the unit.
• 4-501.12 - The bread cutting board and the cutting board in the back are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• 4-904.11(A) - Plastic forks, knives and spoons are stored with handles facing in different directions.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
• 5-501.113(B) - Outside refuse container was uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees (public restrooms).
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.

August 07, 2006 (Follow-up)

August 04, 2006 (Critical Procedures)

• 2-401.11A - Corrected During Inspection Critical Open drinking containers, cups of soda, stored in a manner that may contaminate food, food contact surfaces or utensils.
  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. Drink from a cup with a lid and a straw.
• 3-501.16B - Corrected During Inspection Critical Roast beef stacked high in a pan on top of the reach-in refrigerator is 58F and cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 43.1-3-3A - Critical There is no Certified Food Manager present in the establishment.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit. I spoke to the owner, Mr Kap Sim, by phone. A CFM will not be able to arrive before I leave; therefore, your permit is suspended and you must cease operation immediately until Mr Keum Sim arrives here and calls me with his card number and expiration date.
• 7-201.11B - Corrected During Inspection Critical Repeat Containers of degreasers are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of degreaser must be located in an area that is not above food, equipment, utensils, linens or single service items.

March 15, 2006 (Routine)

• 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use. Wet wiping towels were stored on cutting board and the work surfaces.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. After each use, store the wet wiping towels in the sanitizing solution.
• 3-305.11A2 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination. A crate beverage was store next to the back room hand sink.
  Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in a cabinet under the self-service condiment counter in the dining area.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-403.11C - Corrected During Inspection Critical Ready-to-eat food (RTE) taken from a commercially processed, hermetically sealed container, or food from an intact packaged from a food processing plant meat balls and soups were not reheated to the proper temperature for hot holding.
  Reheat commercially processed RTE food for hot holding to 140F or above prior to placing them hot-hold units.
• 3-501.16A - Corrected During Inspection Critical Meat balls and soups were hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 4-502.11C - The ambient air temperature gauge on the walk-in refrigerator is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-601.11C - The counter under the soda fountain in the dining area was observed soiled with an accumulation of dust.
  Maintain nonfood-contact surfaces of equipment clean. Clean this area more frequently to prevent duct build-up.
• 4-803.11 - Soiled linens were found stored the 3-vat sink's drain board, in a location that may directly or indirectly contaminate food or food-contact surfaces.
  Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
• 4-904.11A - Single service plastic forks knives, and spoons were found displayed or dispensed with the food or lip-contact surface facing forward.
  Store single service eating utensils with food or lip-contact surface/end facing away or downward to prevent contamination prior to use.
• 5-501.11 - The outdoor refuse container is stored on absorbent materials soil and cardboard.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 5-501.113B - Corrected During Inspection Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Ensure that all trash is deposited into the dumpster.
• 5-501.16C - There is no refuse container at the area immediately adjacent to the back room area hand sink.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 6-501.113A - Brooms, dust pans and brushes noted to be stored in such a way that it is contaminating soda syrup storage shelving and walk-in freezer exterior walls.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
• 7-102.11 - Corrected During Inspection Critical Working bottles of toxic cleaning chemicals were not properly labeled to identify content.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 7-201.11B - Corrected During Inspection Critical Bottles of toxic cleaning chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers and bottles of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 17, 2006 (Pre-Opening)

February 17, 2006 (Pre-Opening)