China Star Restaurant, #G - 9600 Main St, Fairfax, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: China Star Restaurant
Address: #G - 9600 Main St, Fairfax, Virginia
Total inspections: 30
Last inspection: Feb 25, 2009
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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 4-601.11(C) - Repeat The surfaces between the two deep fryers have grease build-up and in need of cleaning.
  • 6-501.12(A) - Repeat Observed that the floor around the grease trap located under the cooking area is in need of cleaning.
 February 25, 2009Follow-up02Details / Comments
  • 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Walk-in and reach-in refrigerators.
  • 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths for the following activity: Found wet wiping towels stored on prep tabes and not in sanitizing solution after use.
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor. Bags and containers of food noted on the floor. bag of onions stored on the floor.
  • 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: egg rolls and sweet & sour chicken (both held at room temperature)
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: lomein noodles double stacked on cold-hold at cookline.
  • 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Cardboard liners on shelves under tables.
  • 4-301.13 - The surfaces of the drain pipes under the 3-compartment sink are in need of cleaning. Also, he surfaces of the grease trap are in need of cleaning.
  • 4-601.11(A) - Critical Repeat The following equipment/utensils were observed soiled to sight and touch: Interior surfaces of refrigerators and freezers
  • 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: Compartments under deep fryers. Hot water heater is very dusty
  • 4-602.11(E)(1) - Surfaces of the can opener blade and the holder were observed soiled with accumulations of grime and debris.
  • 4-602.11(E)(3) - Surfaces of the cart /shelves which were holding condiment on the cookline are not being cleaned as required.
  • 4-602.12(B) - The exterior surfaces, cavity, and door seal of the microwave oven are observed soiled or dirty.
  • 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: exterior surfaces of cooking equipment under the hood, Shelves under prep tables, food storage shelves, exterior surfaces of ice machine cover, and exterior surfaces of some food containers..
  • 43.1-3-3(a) - Corrected During Inspection Critical There was no Certified Food Manager present at the beginning of the inspection.
  • 6-202.15(A)(1)-(3) - Corrected During Inspection Openings to the exterior of the building are present along the back door . The back door was found opened with the screen not in place.
  • 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at the kitchen handwashing sink.
  • 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at the kitchen handwashing sink.
  • 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
  • 6-501.12(A) - Observed that the floor surfaces under stationary and movable equipment throughout the facility including inside the walk-in coolers are in need of cleaning.
 February 11, 2009Routine514Details / Comments
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when being cooled.
  • 3-301.11(B) - Corrected During Inspection Critical A food employee was observed handling the following ready-to-eat foods using their bare hands: peanuts.
  • 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 meats stored over a box of vegetables in the walk-in refrigerator.
  • 3-501.16(A)(2)(a) - Critical (CORRECTED DURING INSPECTION): The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1. Room temperature: noodles, 48-51; sweet and sour chicken, 62F; Gen. Tso's chicken, 61F2. Improperly thawing: duck, 57F3. Prep top: shrimp, 49FNote: All items placed into refrigeration for immediate cooling.
  • 4-601.11(A) - Critical (CORRECTED DURING INSPECTION): The following equipment/utensils were observed soiled to sight and touch: 1. Knife stored in unclean crevice between prep tops2. Pan of unclean utensils stored under a prep top
  • 7-102.11 - Corrected During Inspection Critical Observed a container filled with liquid soap but labeled "rice vinegar."
 December 26, 2007Critical Procedures60Details / Comments
No violation noted during this evaluation. August 23, 2007Follow-up00Details / Comments
No violation noted during this evaluation. August 17, 2007Follow-up00Details / Comments
  • 5-403.11(A) - Critical The operator dumps liquid waste at an unlicensed location. There is evidence that the mop water is dumped out the back door onto the loading dock. The mop sink is completely blocked and covered, the mop container was observed empty outside and there is a build of accumulation of debris on the ground around the back door.
  • 5-501.111 - Repeat The trash dumpster outside the facility is in disrepair. It was observed missing both side doors and 1 lid. The lid that was on, was in disrepair and hanging over the front side of the dumpster.
  • 5-502.11 - Objectionable odors were emanating from the grease trap area at the 3 compartment sink.
  • 6-202.15(A)(1)-(3) - Repeat The back door is kept open for ventilation and the opening is not protected by a screen or other effective means.
 August 16, 2007Complaint13Details / Comments
  • 3-202.15 - Corrected During Inspection Critical Repeat The following food items from damaged packaging were found offered for sale or service: dented cans stored with undamaged items.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the walk-in refrigerator and freezer. Observed raw animal foods stored over containers of sauce in the walk-in refrigerator and raw beef stored over wontons in the walk-in freezer.
  • 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 over raw beef while thawing on a speed rack and raw chicken over raw beef in the walk-in freezer.
  • 3-302.11(A)(4) - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: food items in the walk-in refrigerator and freezer.
  • 3-304.14(B)(1) - Improper use of wet wiping cloths for the following activity: lining cutting board.
  • 3-501.13(A)-(D) - Repeat Observed the following food thawing using an improper method: raw fish in stagnant water and raw chicken and raw beef at room temperature.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw chicken thawing at room temperature, 47F.
  • 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: wooden shelving in the walk-in freezer and damaged wooden shelving under the grinder
  • 4-402.11(A) - The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: drain board to the left of the dishmachine has pulled away from the wall
  • 4-601.11(A) - Critical Repeat (CORRECTED DURING INSPECTION): The following equipment/utensils were observed soiled to sight and touch: 1. Knife stored in unclean crevice between prep tables2. Unclean dishware in storage at the server station
  • 4-602.13 - Corrected During Inspection The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: outside of bulk ingredient containers
  • 5-205.11(A) - Corrected During Inspection Repeat The handwashing facility located in the kitchen is blocked with items stored in the basin, preventing access by employees for easy handwashing.
  • 5-402.13 - Critical Repeat Sewage is being dumped on the ground surface. The mop sink in the facility is completely blocked off with a piece of wood and storage of items. It was stated that the mop water is dumped out back.
  • 5-501.111 - The waste storage container for refuse is missing doors and a lid and has a damaged lid.
  • 5-501.115 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility and along the path leading to the dumspters.
  • 6-202.15(A)(1)-(3) - Observed the self-closing device on the back door unattached and the door held open.
  • 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at the handwashing sink in the kitchen.
  • 6-501.12(A) - Repeat Observed that the following is in need of cleaning:1. Drains2. Floor area, especially under hood equipment and shelving
 June 13, 2007Routine711Details / Comments
5-205.15(B) - Observed the floor around pipe from the grease trap to the floor unfinished. There is a large gap around this piping and currently an apron is stuffed in the hole to prevent items from falling into it.December 19, 2006Follow-up01Details / Comments
  • 2-102.11(C) - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. PIC stated that the wash procedure is wash/sanitize and rinse.
  • 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed multiple dented cans stored with undamaged goods.
  • 3-302.11(A)(1) - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken over raw beef in the walk-in freezer and walk-in refrigerator.
  • 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the reach-ins and on shelving throughout the facilty.
  • 3-302.12 - Corrected During Inspection Repeat Observed food containers with worn labels so that they were no longer legible.
  • 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths. Observed wet cloth on the counter in between use instead of in a bucket of sanitizer.
  • 3-305.11(A)(2) - Food stored in a location where it is subject to splash, dust or other contamination due to the dust accumulation on the fan cover in the walk-in refrigerator.
  • 3-305.11(A)(3) - Food stored on the floor in the walk-in freezer.
  • 3-501.13(A)-(D) - Corrected During Inspection Observed raw chicken thawing at room temperature.
  • 3-501.15(A)(1)-(7) - Corrected During Inspection The methods used for cooling were not adequate. Observed cooked chicken cooling in the walk-in tightly covered.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following was observed cold holding at improper temperatures: raw shell egg, 54F; pork egg roll, 54F; sweet and sour chicken, 61F; noodles, 49F
  • 4-101.19 - Corrected During Inspection The nonfood contact surface of the newpaper lining shelving is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-501.11(A) - The following was observed in a state of disrepair and damaged: plastic containers with tears and holes and no longer easily cleanable
  • 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: 1. knife stored in unclean crevice at prep refrigerator2. dirty knives stored on shelving
  • 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: 1. inside areas of reach-ins2. floor, walls, ceiling in walk-ins3. moldy and dusty shelving in the walk-in refrigerator4. shelving throughout the facility
  • 4-602.13 - The nonfood contact surfaces of the following equipment had accumulations of grime and debris: gaskets on all refrigeration units
  • 4-903.11(A) - Corrected During Inspection Pans and a wok were found stored on the floor under the wok.
  • 5-205.11(A) - Corrected During Inspection The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing. Observed the basin holding single service items.
  • 5-205.15(B) - Plumbing connections (3 compartment sink handles) are leaking.
  • 5-402.13 - Critical Observed the mop sink completely blocked with items. It was indicated that mop water is being disposed of outdoors.
  • 5-501.115 - Trash and litter were observed in the alley outside of the facility on the path to the dumpster.
  • 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 - men's restroom
  • 6-501.12(A) - Observed that the following is in need of cleaning:ALL floors, especially under equipment
 November 20, 2006Routine716Details / Comments
  • 43.1-3-5 - Critical The establishment has been closed and the permit to operate suspended due to the following imminent health hazard:The outside grease trap servicing the establishment has created a block preventing water from reaching the public water line. Because of this, a cap had been removed from the pipes allowing the water to flow onto the fround of the crawl space, creating a public health nuisance.
  • 5-205.15(B) - Critical The plumbing leading to the outside grease trap is in poor repair. A cap has been removed from the plumbing system, allowing all wastewater released from the facility to spill onto the ground of the crawl space.
  • 5-402.13 - Critical Observed the outdoors grease trap backed up. A plug from the plumbing before the grease trap was removed to allow waste water to flow onto the ground of the crawl space. This facility is therefore improperly disposing of wastewater.
 October 18, 2006Complaint30Details / Comments
  • 2-301.12A - Critical Improper handwashing procedures observed.
  • 2-301.15 - A food employee was observed cleaning their hands in a 3-compartment sink.
  • 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the 2-dr prep refrigeration unit along the cookline.
  • 3-302.12 - Corrected During Inspection Unlabeled food containers (e.g. flour).
  • 3-304.12 - Corrected During Inspection Repeat Scoops improperly stored with handle down between use within the containers of flour.
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor (e.g. Observed fresh vegetables stored on the floor of the underneath the 2-dr prep unit along the cookline. Also observed foods being stored on the floor of the walk-in refrigerator.
  • 3-501.16B - Critical Repeat Raw eggs (62F) cold holding at improper temperatures in 2-Dr prep unit along the cookline.
  • 3-501.17A - Critical The prepared ready-to-eat (RTE) food (e.g. egg rolls, chicken, etc) in the refrigeration unit is not properly dated for disposition.
  • 4-101.111 - Repeat The cardboard box used as lining under the rice cookers is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-204.112B - There was no temperature measuring device located in the 2-dr prep unit closet to kitchen's rear entrance.
  • 4-502.11B - The food temperature measuring device was found out of calibration in the range of use.
  • 4-601.11C - Repeat 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 2-Dr Prep Units throughout the kitchen.- Flooring under the 2-Dr Prep Unit along the cookline.
  • 5-205.11A - Corrected During Inspection The handwashing facility located in the kitchen is blocked (e.g. single service items were stored in sink), preventing access by employees for easy handwashing.
  • 5-205.11B - Corrected During Inspection Repeat The handwash station in the kitchen is being used for purposes other than washing hands (e.g. storage of single service items).
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the kitchen.
  • 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink in the kitchen.
  • 6-501.12A - Repeat The kitchen floors are noted in need of cleaning.
 June 12, 2006Routine414Details / Comments
  • 2-301.12A - Critical Improper handwashing procedures observed.
  • 2-301.15 - A food employee was observed cleaning their hands in a 3-compartment sink.
  • 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the 2-dr prep refrigeration unit along the cookline.
  • 3-302.12 - Corrected During Inspection Unlabeled food containers (e.g. flour).
  • 3-304.12 - Corrected During Inspection Repeat Scoops improperly stored with handle down between use within the containers of flour.
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor (e.g. Observed fresh vegetables stored on the floor of the underneath the 2-dr prep unit along the cookline. Also observed foods being stored on the floor of the walk-in refrigerator.
  • 3-501.16B - Critical Repeat Raw eggs (62F) cold holding at improper temperatures in 2-Dr prep unit along the cookline.
  • 3-501.17A - Critical The prepared ready-to-eat (RTE) food (e.g. egg rolls, chicken, etc) in the refrigeration unit is not properly dated for disposition.
  • 4-101.111 - Repeat The cardboard box used as lining under the rice cookers is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-204.112B - There was no temperature measuring device located in the 2-dr prep unit closet to kitchen's rear entrance.
  • 4-502.11B - The food temperature measuring device was found out of calibration in the range of use.
  • 4-601.11C - Repeat 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 2-Dr Prep Units throughout the kitchen.- Flooring under the 2-Dr Prep Unit along the cookline.
  • 5-205.11A - Corrected During Inspection The handwashing facility located in the kitchen is blocked (e.g. single service items were stored in sink), preventing access by employees for easy handwashing.
  • 5-205.11B - Corrected During Inspection Repeat The handwash station in the kitchen is being used for purposes other than washing hands (e.g. storage of single service items).
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the kitchen.
  • 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink in the kitchen.
  • 6-501.12A - Repeat The kitchen floors are noted in need of cleaning.
 June 12, 2006Routine414Details / Comments
  • 3-304.12 - Repeat Dispensing utensils (along the cookline) improperly stored between use.
  • 3-304.14B2 - Repeat Improper use of wet wiping cloths.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.
  • 3-501.13 - Repeat Observed fish thawing at room temperature aside the 3-compartment sink in a pale of water.
  • 4-101.111 - Repeat The cardboard lining used below the under space of the prep table within the kitchen is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-501.11B - Repeat The door gasket of the Bev-Air Prep unit along the cookline is damaged.
  • 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Door gaskets of the prep units.
  • 5-205.11B - Repeat The handwash station at the kitchen is being used as a dump station.
  • 6-501.11 - Repeat The "hot" water nozzle on the 3-compartment and the men's restroom toilet bowl handle is not maintained in good repair.
  • 6-501.12A - Repeat The entire kitchen is noted in need of cleaning especially underneath appliances within the kitchen.
 January 10, 2006Follow-up010Details / Comments
  • 3-304.12 - Repeat Dispensing utensils (along the cookline) improperly stored between use.
  • 3-304.14B2 - Repeat Improper use of wet wiping cloths.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.
  • 3-501.13 - Repeat Observed fish thawing at room temperature aside the 3-compartment sink in a pale of water.
  • 4-101.111 - Repeat The cardboard lining used below the under space of the prep table within the kitchen is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-501.11B - Repeat The door gasket of the Bev-Air Prep unit along the cookline is damaged.
  • 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Door gaskets of the prep units.
  • 5-205.11B - Repeat The handwash station at the kitchen is being used as a dump station.
  • 6-501.11 - Repeat The "hot" water nozzle on the 3-compartment and the men's restroom toilet bowl handle is not maintained in good repair.
  • 6-501.12A - Repeat The entire kitchen is noted in need of cleaning especially underneath appliances within the kitchen.
 January 10, 2006Follow-up010Details / Comments
  • 3-301.11B - Corrected During Inspection Critical Observed bowls being used as scoops within the large containers of flour, rice, sugar,.
  • 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the walk-in refrigerator and freezer unit.
  • 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination (walk-in refrigerator, walk-in freeze).
  • 3-304.12 - Dispensing utensils (along the cookline) improperly stored between use.
  • 3-304.14B2 - Corrected During Inspection Improper use of wet wiping cloths.
  • 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor.
  • 3-501.13 - Observed fish thawing at room temperature aside the 3-compartment sink in a pale of water.
  • 3-501.16B - Critical Crab Meat (47F) cold holding at improper temperatures.
  • 4-101.111 - The cardboard lining used below the under space of the prep table within the kitchen is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  • 4-501.11B - The door gasket of the Bev-Air Prep unit along the cookline is damaged.
  • 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: Door gaskets of the prep units.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:- Sanyo Mini Refrigerator
  • 5-205.11B - The handwash station at the kitchen is being used as a dump station.
  • 6-501.11 - The "hot" water nozzle on the 3-compartment and the men's restroom toilet bowl handle is not maintained in good repair.
  • 6-501.12A - The entire kitchen is noted in need of cleaning especially underneath appliances within the kitchen.
 December 02, 2005Routine412Details / Comments
  • 3-301.11B - Corrected During Inspection Critical Observed bowls being used as scoops within the large containers of flour, rice, sugar,.
  • 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the walk-in refrigerator and freezer unit.
  • 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination (walk-in refrigerator, walk-in freeze).
  • 3-304.12 - Dispensing utensils (along the cookline) improperly stored between use.
  • 3-304.14B2 - Corrected During Inspection Improper use of wet wiping cloths.
  • 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor.
  • 3-501.13 - Observed fish thawing at room temperature aside the 3-compartment sink in a pale of water.
  • 3-501.16B - Critical Crab Meat (47F) cold holding at improper temperatures.
  • 4-101.111 - The cardboard lining used below the under space of the prep table within the kitchen is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  • 4-501.11B - The door gasket of the Bev-Air Prep unit along the cookline is damaged.
  • 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: Door gaskets of the prep units.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:- Sanyo Mini Refrigerator
  • 5-205.11B - The handwash station at the kitchen is being used as a dump station.
  • 6-501.11 - The "hot" water nozzle on the 3-compartment and the men's restroom toilet bowl handle is not maintained in good repair.
  • 6-501.12A - The entire kitchen is noted in need of cleaning especially underneath appliances within the kitchen.
 December 02, 2005Routine412Details / Comments
11-16.1A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.October 12, 2005Follow-up10Details / Comments
  • 11-17 - Critical Repeat Facility's permit to operate is suspended due to sprinkler head activation inside walk-in freezer.
  • 4-301.11 - Repeat The facility's only walk-in freezer is unable to be used because a malfunctioning sprinkler head inside the unit has activated--spraying all foods inside with non-potable water, therefore the facility does not have adequate cold-holding capacity.
 October 06, 2005Follow-up11Details / Comments
  • 11-17 - Critical Facility's permit to operate is suspended due to sprinkler head activation inside walk-in freezer.
  • 3-701.11A - Critical Observed the following foods adulterated by contamination:1. Observed the ALL foods in the walk-in freezer contaminated by the non-potable water discharging from the sprinkler head inside the unit2. Observed frozen food in plastic packages stored on the wet ground behind the establishment
  • 4-301.11 - The facility's only walk-in freezer is unable to be used because a malfunctioning sprinkler head inside the unit has activated--spraying all foods inside with non-potable water, therefore the facility does not have adequate cold-holding capacity.
  • 4-501.11A - Observed sprinkler head inside the walk-in freezer discharging non-potable water onto food stored within unit.
  • 4-903.11A - Observed over 20 boxes of single-use/single service utensils, and equipment (take-out bowls, plates) stored on the wet ground outside the establishment.
  • 6-501.12A - Observed entire kitchen flooded with non-potable water from malfunctioning sprinkler head inside the walk-in freezer.
 October 06, 2005Complaint24Details / Comments
  • 2-301.15 - Corrected During Inspection A food employee was observed cleaning their hands in the 3-vat sink.
  • 3-202.15 - Critical Observed dented canned good on dry storage rack.
  • 3-301.11C - Repeat Bowls being used as scoop in sugar container.
  • 3-302.12 - Corrected During Inspection Unlabeled containers of flour, sugar, and salt.
  • 3-304.12 - Corrected During Inspection Scoops improperly stored between use.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
  • 3-305.11A3 - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6" above the floor (Walk-In).
  • 3-501.16B - Critical Raw Eggs (68F) Shrimp (60F) cold holding at improper temperatures.
  • 4-101.111 - Corrected During Inspection The towels underneath the circular wooden cutting boards are not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-602.11E - Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Microwave
  • 5-205.11B - The handwash station in the kitchen is being used as a dump station.
  • 6-201.11 - Ceiling tiles in restroom was not smooth and easily cleanable.
  • 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for handsink in the kitchen .
  • 6-501.11 - Prep sink in the rear of kitchen is not maintained in good repair. Sprays water from side of water nozzle.
  • 6-501.111C - Critical Observed live roach on the wall of the Men's restroom. CFM states resturant received pest control services on 24MAY05.
  • 7-202.11A - Corrected During Inspection Chlorine concentration in wiping cloths sanitizing was too strong in concentration.
 May 26, 2005Routine--Details / Comments
No violation noted during this evaluation. April 01, 2005Follow-up00Details / Comments
  • 2-402.11A - employees are not wearing hats or clean aprons
  • 3-301.11C - bowls are used as scoops in some foods
  • 3-302.11A1 - Critical raw meat and poultry is stored over other foods in walkin
  • 3-302.11A4 - Critical many food in walkin storage and on shelving were uncovered
  • 3-305.11A3 -
  • 3-501.13 - meat was defrosting at room temperature
  • 3-501.14A - Critical
  • 3-501.14B - Critical food is being cooled at room temperatures and covered in walkin
  • 4-202.11A - Critical wooden board nondurable wood with deep cracks/crevices is used as the top of a prep table
  • 4-502.11A - some dishes are chipped or cracked
  • 4-502.13A - noted many recycled containers, food stored in tofu, soy sauce, etc, containers.
  • 4-601.11C - the exterior of spice containers , condiment containers, and bulk containers (flour, rice) are soiled or sticky, and uncovered
  • 4-903.11A -
  • 43.1-1-5F - GE microwave oven is home standared
  • 5-205.11A - hand sink was blocked
  • 6-301.12A - there are no towels atr the kitchen hand sink
  • 6-501.12A - many areas of the kitchen are soiled or greasy
 March 30, 2005Complaint512Details / Comments
No violation noted during this evaluation. March 09, 2005Follow-up00Details / Comments
No violation noted during this evaluation. February 25, 2005Complaint00Details / Comments
  • 4-501.12 - The cutting board(s) along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3-501.17A - Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition:1.Walk-in such as eggrolls, chicken, & pork
  • 5-205.15B - Plumbing connections of the prep sink faucet fixture piping are leaking.
  • 6-501.11 - Observed the 3 vat sink caulking has deteriorated
  • 4-101.111 - The nonfood contact surface of the following are not corrosion resistant, nonabsorbent, and/or smooth:1.Cardboard boxes2.used grocery bags3.Wood shelvings for rice cookers, and hot tea dispensers.
  • 4-602.11C - Critical Food contact surfaces of the food grinder used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 6-501.12A - Repeat Observed the following noted in need of cleaning:1.Inside the walk-in unit flooring, and walls.2.Behind the hot water heater3.Walls behind the 3 vat sink4.Walls behind the cookline5.Floors under the equipments.6.Mop sink
  • 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:1.Beverage Air 2 door gaskets2.Ice machine exterior
  • 5-205.11A - The handwashing facility located near the ice machine is blocked, preventing access by employees for easy handwashing.
  • 4-502.13A - Manufacturer containers were observed reused for the storage of other types of foods.
  • 4-101.11B - Observed blue plastic boxes, and cardboard boxes containers are being used as food containers.
 November 23, 2004Routine29Details / Comments
  • 6-501.12A - Observed the whole kitchen noted in need of cleaning, and all the dirt are thick and old.1.Kitchen floor2.All sinks3.Walls4.All equipments5.All under the prep tables6.All prep tables7.All shelving units
  • 3-305.11A1 - Food stored in a wet or soiled location.
  • 4-602.11A - Critical Observed all food containers in the kitchen are soiled and heavily stained.
  • 3-305.14 - Food is subject to environmental sources of contamination during preparation:1.Prep table near the mop sink2.Sourroundings all soiled.
 November 22, 2004Complaint13Details / Comments
No violation noted during this evaluation. March 11, 2004Complaint00Details / Comments
  • 3-501.16A - Critical Repeat Observed rice and eggrolls hot holding or cold holding at improper temperatures( 72F).
  • 3-501.14A - Critical All fried food or cooked food after cooking are kept at room temperature for longer than 4 hours. Cooked food noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 7-202.12A - Critical The Chemical sanitized solution is not being used in accordance with law or the manufacturer's use directions. When tested it was a dangerous concentration levels
  • 2-102.11J - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  • 2-102.11D - Critical The person in charge was unable to explain the significance of the relationship between maintaining the time and temperature of potentially hazardous food items and the prevention of foodborne disease.
 February 26, 2004Follow-up50Details / Comments
  • 3-302.11A1 - Critical Repeat The food in walk-in was still uncovered
  • 3-302.11A4 - Critical Repeat Raw meat was stored over vegetables and other already prepared food
  • 3-304.14B2 - Repeat Wiping cloths (cleaning rags) were not stored inside of sanitized solution.
 February 06, 2004Follow-up21Details / Comments
3-501.13 - Observed meat thawing in prep sink at room temperature not in running water.January 06, 2004Follow-up01Details / Comments

February 25, 2009 (Follow-up)


Violations: Comments:
The purpose of today's inspection was to conduct a follow-up inspection top verify compliance regarding the routine inspection of February 11, 2009/ The inspection has been completed and the establishment is now in compliance. Approximately 95 % of the violations have been corrected fully. Food contact surfaces and most nonfood contact surfaces were noted to be very clean.
Complete cleaning of the remaining nonfood contact surfaces. Thank you for correction completed. Continue to maintain the facility in clean condition at all times.

February 11, 2009 (Routine)


Violations: Comments:
The purpose of todays visit was to conduct a routine inspection. The inspection was initiated by a complaint about a foreign object in a meal served by the establishment. A separate report has been created for the complaint investigation.
Correct all violations immediately.Both food contact and nonfood contact surfaces were in need of a thorough cleaning. No bare hand contact with ready-to-eat food was noted . Hot water temperature was adequate at all sinks checked.
A follow-up inspection to verify compliance will be conducted on 2/25/09.
Note:
Filters: cleaned monthly
Hood cleaned every 6 months. last service date =12/08
Pest control service: conducted once a month. last service date =[ 1/26/09
Grease trap cleaned monthly by staff.

December 26, 2007 (Critical Procedures)


Violations: Comments:
The purpose of today's visit was to perform a critical procedures inspection.
1. Do NOT allow food items to sit out at room temperature during busy times because it is convenient. Potentially hazardous food items must be held HOT at or above 135F or COLD at or below 41F.
2. Monitor cooling and thawing methods to avoid foods lingering in the Danger Zone.
(Time reflects inspection time only)
NOTES:
*Water Heater: State; SBF 75 120NE
*Dish Machine: Ecolab, ES2000; 50ppm
*Grease Trap: monthly
*Hood Filters: monthly
*Hood System: quarterly
*Pest Control Services: monthly; last service 11/25 - no activity noted

August 23, 2007 (Follow-up)

Comments:
The purpose of this visit was to perform a follow-up inspection in regards to issues mentioned during the complaint investigation performed on August 18, 2007.
1. The grease trap log is being maintained. Continue to add entries every time the traps are cleaned.
2. Grease traps will be cleaned out at least every 2 weeks.
3. The mop sink was observed accessible with the mop bucket inside the basin in a draining position.
4. The back loading dock area has been cleaned and all grease and debris removed.
**5. **The dumpster company has not yet replaced the dumpster, but performed a site visit this morning to assess the repair of the current dumpster. Contact me once the new dumpster arrives.
6. A screen door has been added to the back exit. The screen was not attached to the wall however. Affix the screen to the door jamb for ease of exit. Paint the unfinished wood so that it is smooth, easily cleanable and nonabsorbent.
The facility will be in substantial compliance once the new dumpster arrives.

August 17, 2007 (Follow-up)

Comments:
The purpose of this visit was to conduct a follow-up from yesterday's complaint inspection. The smell had not subsided since yesterday and an additional complaint was called in.
Upon speaking with neighboring businesses, a foul odor has been observed for about a week. The odor is especially strong in the morning. The odor was observed today as a raw sewage smell.
After speaking with a Maintenance Engineer for Fair City Mall, it was learned that a sewer cap in the crawl space underneath the mall had come off and sewage was leaking into the space.
The repair company was onsite today. An engineer onsite stated that they received a complaint on Wednesday for a foul odor. They found that the cleanout was open and backing up into the crawl space. They plugged the cleanout on Thursday and began pumping out the waste. The truck that was pumping the overflow broke and repairs were delayed until today (Friday). After speaking with the engineer, it was determined that the sewage from the establishments should be flowing as normal now that the cap has been replaced. The have also been contracted to pump out the main sewage line.
China Star did not clean out their grease traps yesterday as requested. Both grease traps in the kitchen were cleaned out during the inspection. The trap under the 3 compartment sink was observed 3/4 full. Logs were started again. According to the engineer, the grease trap in the crawl space underneath this facility has been disconnected. This facility is not the cause of the foul odor at the neigboring establishments.
This issue has also been referred to Community Health and Safety to ensure that the cleanup is completed properly.

August 16, 2007 (Complaint)


Violations: Comments:
The purpose of this visit was to perform a complaint investigation regarding two complaints.
Both complaints alledged that there was a foul odor eminating from the kitchen area and the second alledged that the facility leaves the back door open and that there is an excess of trash around the dumpster.
A foul odor was observed today around the grease trap area. No evidence of a back-up was observed. The grease trap cleaning log was only maintained until May and has not been filled out since. It was stated that both grease traps (the one at the 3 vat sink and the one at the wokline) are cleaned every 3-4 weeks.
Recommendations:
1. Clean the grease traps out today.
2. Maintain grease trap cleaning logs for EVERY time that they are cleaned.
3. Increase the frequency of cleaning for the grease traps. At least 2 times per month and as often as necessary.
4. Remove the obstacles stored on the mop sink. Do not dump waste out the back door.
5. Powerwash the loading dock area around the back door to remove the debris that has accumulated due to dumping waste out the back door.
6. Contact the dumpster company and replace the damaged dumpster.
7. Keep the back door closed. Install a screen door if you wish to keep the door open for ventilation.
A follow-up will occur August 23rd to ensure that these items have been addressed.
Complaint is confirmed.

June 13, 2007 (Routine)


Violations: Comments:
The purpose of today's visit was to perform a routine inspection.
**Focus on CRITICAL and REPEAT violations to avoid future enforcement actions. Some violations may require TRAINING and MONITORING of employees to ensure that they remain corrected.
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
** Always wear gloves or use other suitable utensils such as tongs or deli tissue, when handling ready-to-eat food. Discard gloves when they become damaged or soiled.
NOTES:
*Water Heater: State
*Dish Machine: ES2000; 100ppm
*Grease Trap: biweekly
*Hood Filters: monthly
*Hood System: quarterly
*Pest Control Services: monthly; last service on 5/31 - no activity noted

December 19, 2006 (Follow-up)


Violation: 5-205.15(B) - Observed the floor around pipe from the grease trap to the floor unfinished. There is a large gap around this piping and currently an apron is stuffed in the hole to prevent items from falling into it.
This area needs to be repaired.
Comments:
The purpose to today's visit was to perform a follow-up inspection in regards to the required installation of a grease trap.
A plumbing permit has been obtained from the City of Fairfax and the grease trap has been installed under the 3 compartment sink.
The old grease trap in the crawl space is still in existence, however, the new grease trap should prevent any grease from entering the continued plumbing throughout the building.
The establishment has decided to maintain the grease trap themselves.
Recommendations:
1. Repair the gap around the newly installed plumbing within 10 days.
2. Ensure that the grease trap is cleaned often. Weekly cleaning is recommended. Maintain a log of the cleaning schedules for future review.
Facility in substantial compliance.

November 20, 2006 (Routine)


Violations: Comments:
The purpose of today's visit was to perform a routine inspection.
1. Fax a copy of the latest pest control services to my attention.
2. Fax a copy of the grease removal contract to my attention.
3. Contact me when the grease trap is installed and approved.
4. A follow-up inspection will occur when I return to check the grease trap.
**Do NOT allow food items to sit out at room temperature during busy times because it is convenient.
CROSS CONTAMINATION
It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready-to-eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready-to-eat foods (e.g. vegetables, noodles)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
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: Potentially hazardous foods prepared on site 165F
Commercially processed foods 135F
HOLDING: Hot 135F or above, Cold 41F or below
DO NOT let food sit in the DANGER ZONE (41F-135F) for extended periods of time
COOLING
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.
Foods must drop from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
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, 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 tasks. 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 for at least 20 seconds and thoroughly rinsing with clean water. Always wear gloves or use other suitable utensils such as tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
Additional Food Temperatures:
sweet & sour chicken - room temperature, 61F; chicken, cooling - 60F
NOTES:
*Water Heater: current
*Dish Machine: current
*Grease Trap: monthly - no records onsite
*Hood Filters: monthly
*Hood System: quarterly
*Pest Control Services: monthly - last invoice not available; no activity noted today

October 18, 2006 (Complaint)


Violations: Comments:
The purpose of today's visit was to conduct a complaint investigation. The complainant stated that grease was backing up onto the floor of the crawl space, where the outside grease trap is located. During the inspection, the following observations were made:
1. The establishment has an indoor and an outdoor grease trap. The indoor grease trap services the woks underneath the hood. The outdoor grease trap services the three-compartment sink, the mechanical warewashing machine and all other water lines leaving the kitchen. According to the PIC, the inside grease trap is cleaned every two weeks and the outside grease trap is cleaned every month.
2. The CFM was aware of the complaint and stated that there were no back-ups in the kitchen. An inspection of the kitchen yielded no back-ups into the facility.
3. The Property Operations Manager stated that the back-up is located outside in the crawl space where the external grease trap for this facility is located. The grease trap had accumulations of grease which prevented wastewater from flowing past the trap into the main wastewater lines. Due to this back-up, a cap had been removed on the plumbing before the grease trap to allow waste water to flow from the pipes onto the floor of the crawl space. This establishment is therefore improperly disposing of sewage. Tracking dye was placed into the floor drain at the three-compartment sink and was observed spilling onto the floor of the crawl space. A picture of this occurence was taken.
3. The POM stated that this establishment is the only facility implicated in the back-up, as the leaking pipe is a lateral line from the restaurant.
4. The permit to operate has been suspended due to the public health nuisance of the improper disposal of sewage. The establishment has been ordered to cease operations and all use of water until the plumbing has been repaired, the crawl space has been cleaned, and Health Department approval has been obtained.
5. It is obvious that the current grease disposal practices are inadequate. Due to the sewage back-up, this establishment is required to install a grease trap servicing the mechanical warewashing machine and the three-compartment sink within thirty days. This can be a lengthy process, so it is recommended that you begin this process as soon as possible.
1. Contact a professional plumber;
2. Submit plans for review to the Plumbing Section of the Department of Public Works and Environmental Services (703-324-1910) prior to
installation (to include length, width, depth, gallons per minute flow, etc);
3. Obtain permit for work to be performed from the Plumbing section of DPWES
4. Unit/system will need to be inspected for proper design and installation prior to use. Contact the Inspection Requests and Records Section
(703-222-0455) to schedule an inspection. Documentation of DPWES approval must be provided to the Health Department.
6. I recommended to the establishment that the outdoor grease trap be disconnected due to the inaccessibility and difficulty of cleaning of the grease trap. The POM stated that he would discuss this option with the contractor. If the grease trap is not removed, cleaning frequency of the outdoor grease trap MUST increase to handle the demands of the facility. Clean the grease trap as often as necessary to prevent grease accumulations and back-ups that prevent proper wastewater disposal. I recommend cleaning all grease traps at least weekly, since the nature of this food establishment is highly grease producing.
Due to the observations made during today's inspection, the complaint is confirmed. The permit to operate has been suspended and will be re-instated upon completion of plumbing repairs and cleaning of the grease-laden waste from the crawl space. Contact me at (571-722-5721 for re-opening or if any questions arise. Another follow-up inspection will be conducted by the regular area inspector after thirty days to ensure installation of the grease trap. Contact me if any questions arise concerning the installation of the grease trap. Failure to install and obtain approval of a grease trap servicing the mechanical warewashing machine and the three-compartment sink within thirty days will lead to further enforcement action.

June 12, 2006 (Routine)


Violations: Comments:
The purpose of this visit was to conduct a routine inspection.
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, severe stomach cramps and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
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.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-8449.
Hot Water Heater: State SBF 75 120NE
Dishwasher: ES 2000
Hood System: Every 4 Months, Hood Filters: Weekly
Grease Trap: NA
Pest Control: Monthly, no documentation
Consumer Advisory: NA

June 12, 2006 (Routine)


Violations: Comments:
The purpose of this visit was to conduct a routine inspection.
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, severe stomach cramps and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
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.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-8449.
Hot Water Heater: State SBF 75 120NE
Dishwasher: ES 2000
Hood System: Every 4 Months, Hood Filters: Weekly
Grease Trap: NA
Pest Control: Monthly, no documentation
Consumer Advisory: NA

January 10, 2006 (Follow-up)


Violations: Comments:
The purpose of this visit was to conduct a follow-up inspection from 02DEC05 (routine inspection).
All critical violations were corrected. ALL NON-CRITICAL VIOLATIONS SHALL BE CORRECTED BY 02MAR05. Please ensure all violations are corrected and maintained to avoid REPEAT violations.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-8449.

January 10, 2006 (Follow-up)


Violations: Comments:
The purpose of this visit was to conduct a follow-up inspection from 02DEC05 (routine inspection).
All critical violations were corrected. ALL NON-CRITICAL VIOLATIONS SHALL BE CORRECTED BY 02MAR05. Please ensure all violations are corrected and maintained to avoid REPEAT violations.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-8449.

December 02, 2005 (Routine)


Violations: Comments:
The purpose of this visit was to conduct a routine inspection.
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, severe stomach cramps and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
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.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
If you have any questions or would like additional information on the routine inspection please call me (703) 246-8449.
Hot Water Heater: State SBF 75 128 NE
Dishwasher: ES 2000
Hood System: Every 3 Months, Hood Filters: Bi-Weekly
Grease Trap: Bi-Weekly, in-house, no documentation
Pest Control: Monthly, no documentation
Consumer Advisory: NA
Food Source: Mr Ley, Great Wealth

December 02, 2005 (Routine)


Violations: Comments:
The purpose of this visit was to conduct a routine inspection.
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, severe stomach cramps and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
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.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
If you have any questions or would like additional information on the routine inspection please call me (703) 246-8449.
Hot Water Heater: State SBF 75 128 NE
Dishwasher: ES 2000
Hood System: Every 3 Months, Hood Filters: Bi-Weekly
Grease Trap: Bi-Weekly, in-house, no documentation
Pest Control: Monthly, no documentation
Consumer Advisory: NA
Food Source: Mr Ley, Great Wealth

October 12, 2005 (Follow-up)


Violation: 11-16.1A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
Comments:
The purpose of this visit was to ensure the sprinkler head within the walk-in freezer was replaced. Sprinkler has been replaced and the walk-in freezer is now sufficiently repaired to stored food items.
***Please note CFM must be present during all hours of food preparation and servicing. If the establishment is operating without a CFM on duty the establishment will be temporarily closed. It is encourage that more that one employee on site obtain Food Manager's certification.***

October 06, 2005 (Follow-up)


Violations: Comments:
The purpose of this visit is to conduct a follow-up investigation in regards to the replacement of the sprinkler head within the walk-in freezer.
After an assessment of the facility the sprinkler head has not been replaced. The establishment is not to reopen until this maintenance issue has been repaired. No foods are to be stored in this unit as well. Replace the sprinkler head and contact the Health Department to reopen.

October 06, 2005 (Complaint)


Violations: Comments:
This is a complaint inspection in response to call from Public Safety Communication Center dispatched at 2:45PM today for sprinkler activation in a food establishment. Upon arrival, found fire department personnel in main kitchen area. The sprinkler head inside the walk-in freezer has discharged and continues to spray out non-potable water onto food stored inside the unit, complaint is confirmed. Fire department personnel have temporarily limited the flow of the sprinkler by inserting a door stop. Facility is directed to cease operations until ALL of the violations listed above have been corrected. Contact the Fairfax County Health Department at 703-246-8450 to schedule a follow-up inspection. Facility requests a follow-up inspection at 10AM on Friday, October 7, 2005.

May 26, 2005 (Routine)


Violations: Comments:
The purpose of this visit was to conduct a routine inspection.
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, severe stomach cramps and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
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.
COOLING:
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
Do not allow food to cool at room temperature. When the temperature of hot food falls below 140F it must be under temperature control to prevent bacterial growth. Cool foods by using the following methods:
(1) Placing food in shallow pans;
(2) Separate food into smaller, thinner portions;
(3) Use rapid chill cooling equipment;
(4) Stir the food in a container placed in an ice water bath;
(5) Use containers that facilitate heat transfer (metal);
(6) Add ice as an ingredient;
(7) Cover food loosely while cooling to facilitate air transfer; or
(8) Any other method that can effectively accomplish cooling.
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.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
If you have any questions or would like additional more information on the routine inspection please call me (703) 246-8449.
Hot Water Heater: Current
Dishwasher: NA
Hood System: Every 4 Months, Hood Filters: Monthly
Grease Trap: Bi-monthly, in-house, no documentation
Pest Control: Bi-Monthly, no documentation
Consumer Advisory: NA

April 01, 2005 (Follow-up)

Comments:
This is a followup inspection after a comfirmed complaint inspection on 3/30/05. Managers were asked to clean, provide soap to hand sink, cover foods, etc, for followup inspection today.
Corrections have been made as requested for today. Remaining violations to be corrected withing 30 days before end of April for routine inspection.

March 30, 2005 (Complaint)


Violations: Comments:
This is a complaint inspection at this restaurant. Complainant said that kitchen is very dirty, believes that food is left out at room temperature for extended time periods. I took temperatures of ducks, broth and other items apparently out all night. Employees discarded these at my request. Other violations that were noted (are listed above). I will do followup inspection on Friday, 4/1/05. All corrections in CAPITAL LETTERS must be corrected by Friday. All other violations must be corrected within 30 days, routine inspection due at that time.
Complaint confirmed and is partially corrected; to be corrected by Friday 4/1/05.

March 09, 2005 (Follow-up)

Comments:
The purpose of today's visit was to conduct a follow-up concerning the disposal of grease for the facility. The following was observed:
1. According to the PIC, both the inside and the outside grease trap are cleaned weekly, every Sunday. A record of cleaning of the inside grease trap was kept on the wall near the grease trap. No record of cleaning is maintained for the outside grease trap. Last cleaning of the inside grease trap was 3/6/2005. Upon observing the grease trap today, four days after the last cleaning, the grease trap was full. It is therefore necessary to clean the grease trap two times a week. I suggest Wednesday and Sunday.
2. The ouside grease trap, according to the CFM, is now eptied as discussed during the complaint investigation. Once a week, grease is emptied from the grease trap outside into a bucket and carried to the grease barrel. Grease is no longer dumped onto the floor under the grease trap. Due to the inaccessibility of the outside grease trap, I was unable to observe the grease trap to ensure compliance.
3. Receipts from the company that empties the grease barrel were available for review. Last service was 2/28/05. The establishment has not yet obtained the second grease barrel needed to maintain their grease removal if they desire to only have the barrel emptied bi-monthly. Obtain the second grease barrel as soon as possible.
The establishment will need to:
1. Maintain records of grease trap cleanings of both the inside and the outside grease trap. I suggest purchasing a book in which these records may be kept.
2. Increase the cleaning of the inside grease barrel to two (2) times a week to ensure that grease does not build up to the level where it is forced through the pipes into the sewer lines. I suggest Wednesday cleanings in addition to the Sunday cleanings. The outside grease barrel, since it only services the three-compartment sink, will probably not need to be cleaned twice a week. Sunday cleanings should suffice.
3. Obtain a second grease barrel to accomodate the increased grease disposal.
If any questions aire, please contact me at (703)246-8436. Thank you.

February 25, 2005 (Complaint)

Comments:
The purpose of todays visit was to conduct a complaint investigation. Complainant states that grease is building up and clogging neighboring sewer lines. The outside grease trap for this establishment was also observed by the complainant with grease accumulated on the trap as well as on the floor and walls surrounding the trap. During my inspection, the following information was obtained:
1. The establishment has an indoor and an outdoor grease trap. The indoor grease trap services the woks underneath the hood. The outdoor grease trap services the three-compartment sink. According to the PIC, both traps are cleaned once a month. The inside grease trap is cleaned by scooping the grease into a bucket which is then carried outside and down the stairs to a grease barrel. According to the PIC, the grease barrel is cleaned once every two months, but no records are maintained. The PIC attempted to contact the company which is responsible for their grease removal. No representative could be reached at the time so a message was left. I informed the PIC that records of past cleanings would need to be obtained before the follow-up inspection. The company contracted by this establishment is an approved removal company.
2. The outside grease trap is located in a crawl space which is not very accessible. To access the grease trap, the employees must climb down one ladder and up another in a dark space with uneven flooring. Because of the difficulty of reaching the trap, the employees have been emptying the grease trap and dumping the grease on the floor under the trap instead of transfering the grease from the grease trap to a bucket to the grease barrel. This has led to the poor state of the grease trap area in the crawl space.
3. The PIC stated that the inside grease trap had been emptied and cleaned last Friday, February 18, seven (7) days ago. Upon inspection of the grease trap, approximately six (6) inches of grease had accumulated between the last cleaning and today. This would suggest that monthly cleanings are not sufficient to keep the grease barrel from filling and grease from overflowing into the sewer lines. When grease accumulates within the grease trap, it no longer maintains grease but rather sends the grease through the pipe on the left of the trap into the sewer lines, causing grease to accumulate within these lines and possibly affect other establishments. To maintain the grease trap in a functional and clean state, it would appear that weekly cleanings are necessary. I suggested increasing cleanings to once a week and the PIC assured me that they would adopt the new cleaning schedule.
4. I also discussed the manner of grease disposal for the outside grease trap with the PIC. I informed her that dumping the grease onto the ground in the drawl space was not an acceptable nor safe form of disposal and that the grease was to be transferred to the grease bucket. Cleaning of the outside grease trap is to be done as needed, but is suggested to be cleaned at least two (2) times per month.
5. Due to the increase of grease added to the grease barrel with the increase in grease trap cleaning frequency, it will also be necessary for the grease barrel to be emptied more frequently. I suggested to the PIC that services obtained from a licensed company to empty the grease barrel should be obtained once per month.
6. In addition to increasing grease trap cleanings, changing the cleaning methods for the outside grease trap, and increasing grease barrel draining frequency, I also discussed with the PIC the need to maintain records of all cleanings as well as grease removal from a licensed removal company. A log should be kept of when the inside and outside grease traps are cleaned and receipts from the removal company should be obtained and maintained.
In summation, new cleaning methods should be as follows:
1. INSIDE GREASE TRAP: Clean weekly to ensure grease does not accumulate to the degree that it is being sent into the sewer lines rather than being held within the grease trap. The grease trap should not have more than a thin layer of accumulation within the trap. Do not wait for the trap to appear full before cleaning. Maintain a record of weekly cleanings for your records and so that the Health Department may see that proper cleanings are being performed. Transfer the grease from the grease trap to the grease barrel located at the bottom of the stairs.
2. OUTSIDE GREASE TRAP: Clean the grease trap in the "basement" as often as is needed to ensure that grease does not overflow onto the surrounding area. This may need weekly cleanings similar to the inside grease trap. Employees are no longer to dump the grease from the basement grease trap onto the floor. This may cause a safety hazard. Grease from the basement grease trap is to be transferred to a bucket and carried to the grease barrel just as the inside grease trap is cleaned. This may necessitate more than one employee.
3. GREASE BARREL: The grease barrel will accumulate moer grease with the increase in grease trap cleaning. It is therefore necessary to increase the frequency of emptying the grease barrel by a licensed removal company. I suggest increasing grease removal services to one time a month. Obtain receipts from the grease removal company for your records and so that the Health Department may see that grease is being disposed in a safe manner.
In conclusion, I do believe that the grease trap maintanence practices of this establishment are contributing to grease buildups in the sewer lines. The complaint is therefore confirmed. A follow-up inspection will be conducted on March 10, 2005 to ensure that new grease trap cleaning methods have been put to practice and that the necessary records are being maintained. If any questions arise, contact me at (703)246-8436.

November 23, 2004 (Routine)


Violations: Comments:
The establishment's permit was suspended yesterday for unsanitary condition. Areas of concerns were corrected. Procedures of sanitation was explained to the manager and owner.
The Health Department permit is re-instated.
* Clean everyday to prevent any accumulation of dirt, food debris and prevent harboring of insects.

November 22, 2004 (Complaint)


Violations: Comments:
The condition inside the kitchen of this establishment is very unsatisfactory. The whole kitchen is not well maintained when it comes to cleaning and providing a safe condition to prepare and cook foods. Build-up dirt, old foods, and thick grease is all over the kitchen area. There is an evidence that the employees are not washing hands, the handsink is also dirty and being used to store dirty pots. The mop sink has a gas propane tank with an operating stove attached to it. The establishment's Health Department permit is Suspended until the establishment can provide a sanitary condition in the kitchen.
I called the Fire Marshal for the LP tank being used in the kitchen.
A complaint was called to our Department regarding a weird smell as the complainant stated. During my investigation I did not observed any foul odor from inside or outside the facility.
*CAll the Health Department at 703-246-2444 for re-inspection.

March 11, 2004 (Complaint)

Comments:
Today's visit was due to a complaint regarding a sewer smell in this facility and the possibility of a sewage backup. After today's inspection no sewage backup was noted. All drains were allowed to run for a period of time and none showed any sign of back up. The toilets were also flushed and they all flushed properly. The smell of sewer or garbage, which was part of the complaint, was not present. This complaint is unconfirmed.

February 26, 2004 (Follow-up)


Violations: Comments:
The purpose for today'a visit was to follow up on previous CRITICAL violations not corrected. After today's visit Several of the violations cited on the previous two follow up inspection were corrected: 3-302.11A4, 3.302.11A1, 3-302.11A2. The last two corrected violations were observed again and corrected during inspection. The manager stated that during the previous visits there was a misunderstanding due to language barrier for this reason some violations were still uncorrected. However he states that from now on compliance with all previously cited violations will be observed. For the remaining non critical violations please observe the time stated on the December 22, 2003 inspection report. Also, please monitor all REPEAT and CRITICAL violations so they remain corrected. There will be a follow up inspection to ensure compliance.

February 06, 2004 (Follow-up)


Violations: Comments:
All previous critical violations still remain uncorrected. I will try again on Feb. 16, 2004 to determine if you have corrected these. If these violations still are uncorrected, and emforcement team will visit you , In addition, continual repeat violation can eventually lead to suspension or revocation of permit, if they are not corrected.

January 06, 2004 (Follow-up)


Violation: 3-501.13 - Observed meat thawing in prep sink at room temperature not in running water.
Make sure you thaw in the following manner. Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
Comments:
Today's visit wa a follow-up inpsection to the previous critical violations cited on Dec. 23, 2003. After today's inspection three of the critical violation previously cited were corrected: 3-302.11A1, 4-501.114A, 4-703.11C.
Three criticals still remain that need correction:
3-302.11A1 Separation of raw from RTE
3-302.11A4 Food protection,cover wrap
3-302.11A2 Separate of types of raw
Refer to previous inspection report for more detailed information.
All non- critical violations cited previously, you still have time for correction. Ensure that these items cited are corrected sot that you have a sanitized and properly running establisment. There will be another follow-up inspection one week from today Jan 13, 2004.

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