August 31, 2009 (Follow-up)

Violation: 4-501.11(A) - The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less.True 2 door prep refrigerator ,adjacent to the True 2 glass sliding door refrigerator
Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
Comments:
The purpose of this visit was to verify the correction of the violations. The True 3 door prep refrigerators, opposite the cookline, are both holding phf at 41F or less. However, the True 2 door prep refrigerator, adjacent to the True 2 glass sliding door refrigerator is not holding phf at 41F or less. Please have this unit repaired and fax the invoice to my attention.

August 27, 2009 (Critical Procedures)

Violations:

• 3-301.11(B) - Corrected During Inspection Critical Food employees was observed handling the following ready-to-eat foods using their bare hands:Observed employee plate lettuce with bare hands and observed a bowl utilized as a scoop in kimchi in the True 2 glass sliding door refrigerator
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw chicken stored over bone soup, in the walk in, raw mackeral over mushrooms, raw octopus over hot sauce in the True 3 door prep (left) and raw pork stored over kimchi in the True 3 door prep (right)
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination:Observed sliced onions and other sliced vegetables uncovered in the walk in
  Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
• 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:Observed bone soup and tofu soup on the cooktop at 110F, not cooking just holding, according to CFM are held to be reheated
  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.
• 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:Observed ground beef at 44F, dumplings at 44F, rib soup at 44F, raw pork at 46F, noodles at 44F, bean sprout salad at 49F, mashed potatoes at 46F
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-501.114(A) - Corrected During Inspection Critical The low temperature, chemical warewashing machine was observed with a sanitizing rinse of less than 50ppm.
  Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and sanitize food-contact surfaces.
• 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: Utensils and equipment
  All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.

Comments:
Today’s inspection was to conduct a Critical Procedures inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11A Observed the True 3 door prep refrigerators, on the cookline and the True 2 door prep refrigerator (kimchi) and the end of the cookline, were not holding phf at 41F or less. As these refrigerator are essential have these refrigerators repaired or replaced within 24 hours.
6-403.11 Observed smoking in the kitchen. No smoking is allowed in the food prep areas.
3-402.12 Observed fish in the freezer designated for sushi, without datemarking present. Records must be maintained of fish that is frozen for parasite destruction and time and temperature of storage. These records must be maintained for 90 days after sale of the fish.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

February 17, 2009 (Follow-up)

Violations:

• 2-103.11(D) - Repeat Poor handwashing procedures observed.
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
• 2-103.11(G) - Repeat Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores. Information on cooling was given to the CFM
• 2-103.11(L) - Repeat Employees are not properly trained in food safety as it relates to their assigned duties.
  The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
• 3-203.12(A) - Critical Repeat The tags for the molluscan shellfish are not available or are discarded immediately after the container is empty.Observed that no shellstock tags were able to be produced for clams. 2.17.09 Observed clams, removed from the original shellstock bag, without a copy of the shellstock tag attached
  Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
• 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor.Observed bean paste stored on the floor along the cookline. Additionally, food was stored on the floor of the walk in
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 4-101.17(A) - Corrected During Inspection Repeat Wood or wood wicker is used in contact with food.Observed an employee cutting vegetables on a piece of plywood material
  Wood and wood wicker may not be used as a food-contact surface unless the wood is hard maple or close-grained and used for cutting boards, cutting blocks, bakers' tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks.
• 4-602.13 - Repeat The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: The gaskets of the prep refrigerators in the kitchen
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 5-205.15(B) - Repeat Plumbing connections at the cold water of the hand sink in the kitchen are leaking.
  A plumbing system shall be maintained in good repair.
• 6-501.16 - Repeat Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

Comments:
The purpose of this visit was to verify the correction of the critical violations. All critical violations except for, 3-2-3.12(A) Maintaining molluscan shellstock tags until the container is emptied, were corrected. Please maintain the shellstock tag with the shellstock until the container is emptied and maintain a copy of the tag with shellstock that is removed from the original bag and placed in a prep refrigerator.
Thank you.

January 13, 2009 (Routine)

Violations:

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to name the Big Five Foodborne Illnesses and/or 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.
• 2-103.11(D) - Poor handwashing procedures observed.
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
• 2-103.11(G) - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores. Information on cooling was given to the CFM
• 2-103.11(L) - Employees are not properly trained in food safety as it relates to their assigned duties.
  The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees wash hands without soap.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 3-203.12(A) - Critical The tags for the molluscan shellfish are not available or are discarded immediately after the container is empty.Observed that no shellstock tags were able to be produced for clams
  Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
• 3-203.12(B) - Critical The tags for the molluscan shellfish are not being retained for 90 days.
  The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the dates of harvest using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
• 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands:Observed bowls utilized as scoops in the ready-to-eat potatoes
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 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:Observed raw chicken stored over raw beef in the walk in
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination:Observed noodles and cut lettuce with out cover in the Superior 2 door prep refrigerator
  Foods shall remain covered at all times.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor.Observed bean paste stored on the floor along the cookline. Additionally, food was stored on the floor of the walk in
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-402.11(A) - Critical The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction:Observed the establishment wishes to freeze their fish for parasite destruction, however does not maintain a log of the temperatures or the duration the fish is maintain in the freezer
  Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4F or below for a minimum of 7 days in a freezer, or 2) frozen at -31F or below until solid and stored at -31F or below for a minimum of 15 hours, or 3) frozen at -31F or below until solid and stored at -4F or below for a minimum of 24 hours.
• 3-402.12(A)-(B) - No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form:No records retained for any of the raw fish
  If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.
• 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours:Observed bone soup in large containers, with lids on and stacked three high, sitting on the floor outside the walk in
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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) other effective methods.
• 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:Observed cooked, ground meat at 45F, dumplings at 44F and cellophane noodle salad at 47F
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-101.17(A) - Corrected During Inspection Wood or wood wicker is used in contact with food.Observed an employee cutting vegetables on a piece of plywood material
  Wood and wood wicker may not be used as a food-contact surface unless the wood is hard maple or close-grained and used for cutting boards, cutting blocks, bakers' tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks.
• 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch:Observed a soiled vegetable peeler that was not in use
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: The gaskets of the prep refrigerators in the kitchen
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level of the 2 vat sink, adjacent to the noodle cooker, is not observed.
  An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
• 5-205.11(A) - Corrected During Inspection The handwashing facility located in the kitchen is blocked with a palate of boxes containing whole cabbages. Additionally, container lids are stored in the handwashing sink.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-205.15(B) - Plumbing connections at the cold water of the hand sink in the kitchen are leaking.
  A plumbing system shall be maintained in good repair.
• 6-501.16 - Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
• 7-207.11(B) - Corrected During Inspection Critical Employees' medicines are not properly located to prevent contamination of food and food contact surfaces.Observed a bottle of Advil and Vitamin C stored on the drain board of the Energy Mizer dishmachine
  Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.

Comments:
The purpose of today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
During the inspection of this establishment it was noted that management WAS NOT aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Additionally, the person in charge was able unable to name or produce the informations the Big Five Foodborne Illnesses, left at previous inspections.
A FOLLOW UP WILL BE CONDUCTED ON OR ABOUT FEBRUARY 16, 2009 TO VERIFY THE CORRECTION OF THE UNCORRECTED CRITICAL VIOLATIONS.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: State Sandblaster SBS7576NE and State Sandblaster electric water heater, unable to read model
Dishmachine: Energy Mizer AH2
Grease trap cleaning:
Vent hood cleaning: cleaned 5.22.08; filters cleaned
Pest Control service:twice monthly
Consumer Advisory:in place
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

May 23, 2008 (Follow-up)

Comments:
The purpose of this visit is a follow-up to check on the parasite destruction for Salmon and Flounder. The facility has purchased an Artic Air Chest freezer and the temperature inside the chest freezer reached -5F. The owner has agreed to do the following concerning the parasite destruction procedures:
1. The Artic air freezer will only hold the fishes used in shashimi (salmon and flounder)
2. A daily check and log will me maintained to ensure that the ambient air inside the freezer is maintained at -4F
3. The manager will write the date that the salmon and flounder are able to be taken from the freezer and the date shall be at least 7 days from when the salmon and flounder are placed inside the Artic Air freezer.
4. Food workers will not use fish inside the Artic Air freezer, for shashimi, unless the date written on the package is on or has exceeded the 7 day time frame for freezing.
5. Do not open the freezer frequently and ensure that the temperature is maintained at -4f.
Thank you for your hard work. If you have any questions, please feel free to call 703-246-8442

May 09, 2008 (Follow-up)

Violation: 3-402.11(A) - Critical Repeat The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: According to the person in charge salmon and flounder are frozen on-site to destroy parasites. However the salmon and flounder is frozen without any records to demonstrate at what temperatures it was held at. 5.9.08 Observed the True 4 door freezer, where the fish for sashimi and chirasi are stored, was 22F.
Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4F or below for a minimum of 7 days in a freezer, or 2) frozen at -31F or below until solid and stored at -31F or below for a minimum of 15 hours, or 3) frozen at -31F or below until solid and stored at -4F or below for a minimum of 24 hours.
Comments:
The purpose of this visit was to verify the correction of the critical violations. All critical violations, except 3-402.11(A) Fish Served Raw/Frozen for Parasite Destruction were corrected. A follow-up inspection will be conducted May 23, 2008.
RECOMMENDATION;
IF YOU WISH TO KEEP SASHIMI ON THE MENU, OBTAIN FISH, TO BE CONSUMED RAW, FROM A SUPPLIER THAT FREEZES FOR PARASITE DESTRUCTION.

April 29, 2008 (Critical Procedures)

Violations:

• 3-203.12(A) - Critical Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container.Observed clams,in the True 3 door prep refrigerator (right), outside of their original container without a copy of the shellstock tag.
  Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
• 3-301.11(B) - Corrected During Inspection Critical Repeat Food employees are handling ready to eat foods using their bare hands. Observed bowls used as scoops in a ready-to-eat daikon radish dish.
  Except when washing fruits and vegetables, food employees may not contact readty to eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready to eat foods. Proper handling of food and effective hand washing procedures will help prevent foodborne illness.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw beef over asian pears
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(2) - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed, in the True 4 door freezer, chicken and beef stored on the same shelf without any separation, beef stored over salmon.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Observed uncovered shrimp, fish heads, cut zucchini, cut onions, and cut green onions
  Foods shall remain covered at all times.
• 3-402.11(A) - Critical The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: According to the person in charge salmon and flounder are frozen on-site to destroy parasites. However the salmon and flounder is frozen without any records to demonstrate at what temperatures it was held at.
  Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4F or below for a minimum of 7 days in a freezer, or 2) frozen at -31F or below until solid and stored at -31F or below for a minimum of 15 hours, or 3) frozen at -31F or below until solid and stored at -4F or below for a minimum of 24 hours.
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: Observed rice juice, held in the True 2 glass door refrigerator
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on April 1 they shall be date marked with a "use by" date not exceeding April 7.
• 3-603.11(B) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:Observed an incomplete disclosure on the menu.
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.

Comments:
Today’s inspection was a Critical Procedures inspection in response to a consumers allegation foodborne illness.
During the inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the person in charge was able to name the Big Five Foodborne Illnesses, which are required to be reported to the Health Department. Information on the Big Five Foodborne Illnesses, in Korean, was left with the CFM to post.
During inspection observed that the current permit is posted in a place where customers can view.
RECOMMENDATION:
OBTAIN FISH, TO BE CONSUMED RAW, FROM A SUPPLIER THAT FREEZES FOR PARASITE DESTRUCTION.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
1. 3-305.11(A)(3)Boxes and bags of vegetables were stored directly on the floor of the walk in refrigerator. Also, containers of food were stored on the floor of the walk in freezer. Additionally, oil and bean paste were stored directly on the floor, in front of the cookline. Food should be stored at least 6 inches off the floor on approved shelving units. Milk crates and soda crates are not suitable for food storage.
2. 4-602.13 Gaskets on all of the prep refrigerators, freezers and walk in are coated with grime and debris. Clean the gaskets of all of the prep refrigerators, 4 door freezer and walk in refrigerator and freezer.
3. 5-205.11A The handsink was not accesible due to container lids placed in the sink and boxes of daikon radishes and cabbage stacked in front of it. Handsinks are to be used for handwashing only. Do not block access to the handsink.
4. 4-602.13 The shelving units in the walk in refrigerator displayed an accumulation of grime and debris. Clean the shelving units in the walk in refrigerator.
5. 6-501.12A Greasicles were noted on the hood filters. Clean the greasicles off and increase the cleaning of the vent hood.
6. 3-301.11C Observed bowls utilized as scoops in many of the ingredients. Use tongs or spoons to obtain ingredients.
7. 4-502.13A Observed tofu containers reused to hold other ingredients. Do not reuse single service containers, discard after the product is used.
8. 3-304.12 Observed tongs hung on the front of the cookline, which could be easily brushed by a cook's clothing. Do not store tongs on the front of the cookline, stored them handle side up, in a clean container.
9. 3-402.12(A) Observed no parasite destruction records maintained for fish that is to be served in ready-to-eat form. Maintain temperature logs for the freezer used to store the fish that was to be served raw. Additionally, a log should be kept for each batch of fish, the time they were kept at a particular temperature. These records must be kept for 90 days.
10. 4-501.11 Observed the 4 door freezer, used to store the sashimi, was at 16F. The temperature of the freezer must be to -4F and it must stay at this temperature or lower.
11. 4-101.19 Observed a stone under a prep sink, adjacent to the cookline, and a wood block under a leg of a prep table. Absorbent material, such as wood is not permitted to be used in a kitchen.

Hot water heater: State Sandblaster SBF 80199NE
Dishmachine: Energy Mizer AH2
Grease trap cleaning: Valley Protein
Vent hood cleaning: cleaned 5/1/07, in need of cleaning
Pest Control service: twice a month
Consumer Advisory: disclosure is not fully in place
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

September 24, 2007 (Critical Procedures)

Violations:

• 3-301.11(A) - Corrected During Inspection Critical Food employee failed to wash his hands prior to putting on new gloves and engaging in food preparation.
  ALL food employees shall be washing their hands as specified under 2-301.12.
• 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: Green onion garnish on RTE beef soup. Note: Tongs and gloves were provided to the cook.
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-302.11(A)(2) - Corrected During Inspection Critical (REPEAT): Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw beef stored over raw salmon and tuna in True 4 Dr reach in freezer.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-501.16(A)(1) - Corrected During Inspection Critical (REPEAT): The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Rice 116 F on counter. Note: Discarded by the operator.
  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.
• 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: Mashed potatoes with veg. 47 F in True 2 Dr prep Refrig. used for Kimchi. Note: Discarded by the operator. Operator stated that this unit is only for kimchi products. It was discussed with the operator that this unit must be serviced and maintains the food temperature at 41 F or less if other potentially hazardous food are stored.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: Cooked beef in True 3 Dr prep Refrig. (left)
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
• 7-102.11 - Corrected During Inspection Critical Working containers of soap were observed not properly labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
• 7-201.11(B) - Corrected During Inspection Critical Observed that warewashing machine chemicals stored over potatoes in dry storage area.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine solution was measured in excess of 100 ppm in wet wiping towel storage bucket.
  Maintain the concentration of the chlorine at 50 - 100 ppm.

Comments:
The purpose of today’s visit was to conduct a critical procedures inspection at the above named establishment in response to complaint received on September 24, 2007.
All critical violations were corrected during the inspection. Please contact me with any questions.
Hand washing guidelines and information sheet on excluding or restricting food employees on their health status was provided to the person in charge.
By reviewing the menu it was determined that consumer advisory is in place for sashimi and raw flounder, tuna and salmon.
NOTES:
*Water heater: State Sandblaster, SBF 80 199 NE, BTU: 199,990, GPH: 189
*Dishmachine: American Dish Service, AF, tested for chlorine sanitizing.
*Grease trap: monthly, records should be maintained for the Health Department review.
*Hood filters: twice a month; Hood system: biannually
*Pest Control Services: twice a month, last service was done on September 20, 2007, no pest activity was noted during today's inspection.

September 24, 2007 (Complaint)

Comments:
The purpose of today’s visit was to conduct a complaint investigation at the above named establishment in response to a complaint received on September 24, 2007. The complainant reported that the dumpster behind the restaurant smells bad, observed some boxes out side the dumpster.
A critical procedures inspection was also conduction along with complaint investigation.
Person in charge stated that dumpsters and the surrounding area are cleaned at least once in a week.
The dumpster area was inspected during today's inspection and found to be in compliance. Dumpsters were found covered and in good repair. The area around dumpster was observed cleaned and no off odor was noted.

May 08, 2007 (Follow-up)

Violation: 3-402.12(A)-(B) - Repeat Incomplete records of freezing for parasite destruction for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: Flounder
If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.
Comments:
The purpose of today’s visit was to conduct a follow up to a routine inspection done on April 30, 2007, at the above named establishment.
All outstanding critical violations shall be corrected immediately and within 10 days and noncritical violations shall be corrected immediately and within 30 days. Please contact me with any questions.
True 4 DR Reach In Freezer was serviced on May 7, 2007. This unit is intended for parasite destruction of flounder and tuna as per person in charge. This unit is also used for storing chicken and other meat and not able to keep the fish temperature at -4 F all the time due to over use. It is suggested that operator should use this unit only for fish if intended for parasite destruction at -4 F for 7 days or fish can be received from supplier which has already kept frozen by supplier providing written guarantee letter for parasite destruction.
At this time the establishment is in substantial compliance.

April 30, 2007 (Routine)

Violations:

• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his hands before engaging in food preparation, after handling soiled utensils.
  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 A food employee was observed drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
• 3-203.12(A) - Critical Tags missing from the molluscan shellfish containers.
  Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
• 3-301.11(C) - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Observed an food employee dispensing raw beef from bulk container with bare hands. Also bowels were being used instead of scoop for ice.
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-302.11(A)(1) - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:1. Frozen raw chicken stored over raw beef and shrimps in True 4 Dr freezer. (corrected)2. Raw cod head fish stored over vegetables in Walk in refrig. (corrected)3. Raw beef stored over cooked napa in walk in freezer. (corrected)
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:1. Raw beef stored over cooked beef in walk in refrig.( corrected)2. Raw fish stored over cooked beef in walk in refrig. (corrected)
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance:1. Flour, spices and noodle containers.
  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.
• 3-304.13 - Corrected During Inspection Paper napkins found used to cover sliced boiled eggs in Superior prep unit top.
  Napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens are replaced each time the container is refilled for a new consumer.
• 3-304.14(B)(1) - Corrected During Inspection Wet wiping towels stored on counters after 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.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6". Observed packaged food containers stored directly on floor in food prep area and walk in refrig. & freezer.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-402.12(A)-(B) - Records of freezing for parasite destruction are not completely maintained for the following raw fish that are served or sold in ready-to-eat form:Flounder in 4 Dr True freezer
  If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.
• 3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method: Frozen cooked rice being thawed at counter.
  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.
• 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: 1. Rice hot holding at 129 F in Toast Master hot case. Note: Hot holding temp. adjusted by the operator. Rice: 137 @ 4:00 pm.
  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.
• 4-501.11(A) - The 4 Dr RI freezer not maintaining freezing temp -4 F or less for onsite parasite destruction.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-502.13(A) - Single-service items were observed reused.1. Plastic grocery bags.2. Single service trays.
  Single-service items may not be reused.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch:1. Meat Slicer
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. Gaskets of True 2 Dr kimchi refrig. and 4 Dr RI freezer2. Clean bowels container covers.3. Prep table under slicer.4. Metal shelving in Walk in refrig. and freezer.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Procter Silex juicer
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-202.13 - Critical An air gap between the water drain pipe and the flood rim level 2 vat noodle sink. is not observed.
  An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
• 5-501.114 - The refuse container used to store refuse/recyclables has broken drain plug.
  Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
• 5-501.115 - Corrected During Inspection Standing water and sludge with off odor were observed adjacent to the refuse container outside the facility.
  A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
• 6-101.11(A) - The ceiling tile located in both men's and ladies room are absorbent and not easily cleaned.
  Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
• 6-201.14(A) - Carpeted floor mat in bar area.
  Remove carpeted floor mats. All food prep and service area must be non absorbent and easily cleanable.
• 6-301.14 - Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at men's room handwashing sinks used by food employees.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-501.11 - Observed that the following area are not maintained in good repair.1. Floor tiles damaged at 3-vat sink, noodle machine and walk in refrig. Water standing in cracks.2. Wooden shelving damaged above kimchi True 2 Dr refrig.3. Ceiling tiles damaged by noodle machine and ware washing area.4. Hole in wall by dish machine.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Observed that the following are in need of cleaning.1. Floor and walls under and behind woks and grill.2. Floor behind Kimchi True 2 Dr refrig.3. Floor and walls besides 3 vat sink.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment.
All outstanding critical violations shall be corrected immediately and within 10 days and noncritical violations shall be corrected immediately and within 30 days. Please contact me with any questions.
By reviewing the menu it was determined that consumer advisory is in place for shushimi and raw flounder, tuna and salmon.
NOTES:
*Water heater: State Sandblaster, SBF 80 199 NE, BTU: 199,990, GPH: 189
*Dishmachine: American Dish Service, AF
*Grease trap: monthly, records should be maintained for the Health Department review.
*Hood filters: twice a month; Hood system: biannually
*Pest Control Services: twice a month, last service was done on April 19, 2007.
FOLLOW-UP INSPECTION
A follow-up inspection will be conducted on or about May 8, 2007 to ensure ALL critical violations and ALL repeat violations have been corrected. If violations are not corrected at the time of the follow-up inspection, a Notice of Violation will be sent to the establishment outlining repeat and flagrant violations. If violations are not corrected by the second follow-up, an informal conference will be scheduled at the Health Department to discuss why violations have not been corrected.

April 30, 2007 (Complaint)

Violations:

• 5-501.114 - The refuse container used to store refuse/recyclables has broken drain plug.
  Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
• 5-501.115 - Corrected During Inspection Standing water and sludge with off odor were observed adjacent to the refuse container outside the facility.
  A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.

Comments:
The purpose of today’s visit was to conduct a complaint investigation at the above named establishment. The complainant reported off odor by the dumpster area. Standing water and sludge was observed around both dumpster and used oil container. Area around the dumpster was cleaned during today's inspection.

September 11, 2006 (Complaint)

Comments:
The purpose of this visit was to conduct a complaint inspection. The Health Department received a complaint on 9.7.2006 regarding improper conduct and sanitary conditions. The complainant reported that employees at this establishment are urinating behind the dumpsters resulting in a very bad odor or "rotting smell."
Upon inspection today no employees were observed urinating behind the dumpsters and no objectionable odors were observed around the refuse area. Therefore, the complaint cannot be confirmed; however, this does not factualy indicate that the complainant's observation was not valid.
The CFM was instructed to prohibit employees from urinating outside of the establishment and to instruct employees to urinate inside of the establishment in the restrooms and toilets provided. The CFM was also advised that public urination cases will be referred to the Fairfax County Police Department who may impose penalties and/or fines for public urination (if observed).
The CFM was also instructed to ensure that employees are properly washing their hands after using the restroom, smoking, handling garbage, and at any other time when hands may have become contaminated and prior to food preparation. A handwashing brochure was provided to the CFM to properly train employees why, when, and how to wash their hands.
Please contact me with any questions.

June 19, 2006 (Critical Procedures)

Violations:

• 2-401.11A - Corrected During Inspection Critical Open drinking containers 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.
• 3-203.12A - Critical Tags missing from the clam container. Tags for the last 90 days are not available
  Ensure the tags remain attached to the shellstock container in which they were received until the container is empty. Retain all shell fish tags for 90 days from receipt.
• 3-501.16B - Corrected During Inspection Critical Eggs in refrigerator are cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.

Comments:
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.
ALL critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at the telephone number provided.
During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge (PIC). Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses. As discussed with the CFM, employees shall be RESTRICTED from working in a food service establishment when they are experiencing symptoms of sore throat, fever, nausea, vomiting, diarrhea, and jaundice. Until the employee obtains documentation from a medical professional that he/she is no longer experiencing those symptoms may they return to work. If an employee has been diagnosed with and/or been in contact with someone who has been diagnosed with Salmonella, Shigella, E.Coli, and Hepatitis A they are EXCLUDED from working in the food service establishment until laboratory tests have confirmed they are no longer carriers of the disease.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.

October 14, 2005 (Follow-up)

Violations:

• 2-301.14A - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  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.
• 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
• 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-302.12 - Repeat Bulk food storage container observed labeled in Korean only.
  Label working containers with the common name of its contents in English, in addition to any other language. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-303.12B - Repeat Serving ice is observed in an undrained container behind the front bar.
  Store unpackaged food in drained ice.
• 3-501.16A - Critical Repeat Rice hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria. Facility has purchased new hot hold case.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) potato salad, cooked beef and fish, kimche, etc. in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-201.11 - Repeat The true 2 door display refrigerator is not designed and constructed to be durable. This unit is for the display and storage of prepackaged/bottled products only.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-501.11A - Repeat The following equipment was observed in a state of disrepair and damaged:1. refrigeration shelving rusted in several of the refrigeration units.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - Repeat The door gasket of the walk in freezer.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of various food (beans, ice, kimche, etc)
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-201.16B - Repeat Absorbent ceiling tiles observed in the rest-room
  Replace ceiling tiles with ones that are non absorbent and easily cleanable.
• 6-501.11 - Repeat The following areas are not maintained in good repair:1. Floor damaged in several areas through out kitchen, including inside the walk in coolers.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
The purpose of today's visit was to conduct a follow up inspection, please review the following:
1. All remaining violations must be corrected immediately, within 10 days.
2. Violations are now repeat and/or flagrant and continued non-compliance will result in enforcement action.
3. Monitor handwashing procedures of kitchen staff.
4. Parasite destruction records must be maintained up to date at all times.
5. Maintain Metro hot holding case at a minumium of 150F to maintain food products above 140F.

October 14, 2005 (Follow-up)

Violations:

• 2-301.14A - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  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.
• 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
• 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-302.12 - Repeat Bulk food storage container observed labeled in Korean only.
  Label working containers with the common name of its contents in English, in addition to any other language. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-303.12B - Repeat Serving ice is observed in an undrained container behind the front bar.
  Store unpackaged food in drained ice.
• 3-501.16A - Critical Repeat Rice hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria. Facility has purchased new hot hold case.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) potato salad, cooked beef and fish, kimche, etc. in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-201.11 - Repeat The true 2 door display refrigerator is not designed and constructed to be durable. This unit is for the display and storage of prepackaged/bottled products only.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-501.11A - Repeat The following equipment was observed in a state of disrepair and damaged:1. refrigeration shelving rusted in several of the refrigeration units.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - Repeat The door gasket of the walk in freezer.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of various food (beans, ice, kimche, etc)
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-201.16B - Repeat Absorbent ceiling tiles observed in the rest-room
  Replace ceiling tiles with ones that are non absorbent and easily cleanable.
• 6-501.11 - Repeat The following areas are not maintained in good repair:1. Floor damaged in several areas through out kitchen, including inside the walk in coolers.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
The purpose of today's visit was to conduct a follow up inspection, please review the following:
1. All remaining violations must be corrected immediately, within 10 days.
2. Violations are now repeat and/or flagrant and continued non-compliance will result in enforcement action.
3. Monitor handwashing procedures of kitchen staff.
4. Parasite destruction records must be maintained up to date at all times.
5. Maintain Metro hot holding case at a minumium of 150F to maintain food products above 140F.

September 29, 2005 (Follow-up)

Violations:

• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. raw beef over sauces in walk in cooler
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.12 - Repeat Bulk food storage container observed labeled in Korean only.
  Label working containers with the common name of its contents in English, in addition to any other language. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-303.12B - Repeat Serving ice is observed in an undrained container behind the front bar.
  Store unpackaged food in drained ice.
• 3-402.11A - Critical Repeat Raw flounder, salmon, tuna for service or sale in the ready-to-eat form was not properly frozen to ensure parasite destruction. Freezer unit does not reach -4F.
  Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer.
• 3-501.16A - Critical Repeat Rice hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria. Facility has purchased new hot hold case.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) potato salad, cooked beef and fish, kimche, etc. in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-201.11 - Repeat The true 2 door display refrigerator is not designed and constructed to be durable. This unit is for the display and storage of prepackaged/bottled products only.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-501.11A - Repeat The following equipment was observed in a state of disrepair and damaged:1. 4 door freezer for parasite destruction ( 9F)2. refrigeration shelving rusted in several of the refrigeration units.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - Repeat The door gasket of the walk in freezer.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of various food (beans, ice, kimche, etc)
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.11E - Repeat Surfaces of the ice maker was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of ice maker at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 6-201.16B - Repeat Absorbent ceiling tiles observed in the rest-room
  Replace ceiling tiles with ones that are non absorbent and easily cleanable.
• 6-303.11C - Repeat Ceiling lights observed out in some areas in the kitchen.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Repeat The following areas are not maintained in good repair:1. Floor damaged in several areas through out kitchen, including inside the walk in coolers.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
The purpose of today's visit was to conduct a follow up inspection. please review the following:
1. All remaining critical violations must be corrected immediately. A follow up inspection will be conducted on 10/6/05.
2. Facility has corrected a substantial amount of the non-critical violations. All remaining non critical violations must be corrected within 90 days.
3. Freezer must be able to reach, at least -4F, for proper parasite destruction.
4. 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)
SECOND SHELF: Raw seafood/eggs/pork
THIRD SHELF: Beef
BOTTOM SHELF: Raw chicken
Maintain hot holding case at 150F or above to maintaine products at 140F or above.

September 13, 2005 (Routine)

Violations:

• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. raw beef over produce in walk in cooler (corrected in some areas)raw beef over sauce in walk in freezerraw shell eggs over sauce in prep refrigerator (corrected)
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A2 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.Raw chicken over seafood in walk in freezer
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-302.12 - Bulk food storage container observed labeled in Korean only.
  Label working containers with the common name of its contents in English, in addition to any other language. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-303.12B - Serving ice is observed in an undrained container behind the front bar.
  Store unpackaged food in drained ice.
• 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use by rice cookers.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in walk in freezer, cooler and dry storage room.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-402.11A - Critical Raw flounder, salmon, tuna for service or sale in the ready-to-eat form was not properly frozen to ensure parasite destruction. A review of the records indicates that items are being removed prior to 7 days and that the freezer used to freeze the products has not been going to at least -4F.
  Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer.
• 3-501.16A - Critical Repeat Rice hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) potato salad, cooked beef and fish, kimche, etc. in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-101.11A - Critical Take out backs observed in direct contact with food in the walk in freezer and refrigerator.
  Discontinue the practice of using take out and grocery bags for food storage.
• 4-101.19A - Wooden spoons are used as a food contact surface.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 4-201.11 - The true 2 door display refrigerator is not designed and constructed to be durable. This unit is for the display and storage of prepackaged/bottled products only.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-202.16 - Aluminum foil observed lining shelf under the hood.Aluminum foil lining trays holding drinking glasses.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 4-501.11A - The following equipment was observed in a state of disrepair and damaged:1. 4 door freezer for parasite destruction ( 9F)2. refrigeration shelving rusted in several of the refrigeration units.3. tape around handle for True display reach in refrigerator
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - The door gasket of the walk in freezer, 4 door True freezer and Metro hot hold case are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.13A - Manufacturer containers were observed reused for the storage of various food (beans, ice, kimche, etc)
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: SLICER
  Clean and sanitize these surfaces for food contact.
• 4-602.11E - Surfaces of the ice maker was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of ice maker at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1. sides of equipment under the hood2. countertops under slicer and microwave3. utensil storage containers on prep table (CORRECTED)
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11B - Clean plates were observed stored with the food-contact surface facing upward by the swing door in the kitchen.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:Cusinart food processorWhite-Westinghouse rice cooker
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 43.1-3-3A - 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.
• 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level under 2 vat prep sink, 1 vat prep sink and ice maker drain is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 5-205.15B - Plumbing connections under the handsink in the women's rest-room piping are leaking. Tape observed around pipe under handsink in ladies and men's rest-room
  Plumbing systems and components shall be maintained in good repair.
• 5-501.113B - Outside cardboard recyclable container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 6-201.14A - Carpeted floor mat observed behind front bar.
  Remove carpeted floor mat. All food prep/service areas must be non absorbent and easily cleanable.
• 6-201.16B - Absorbent ceiling tiles observed in the rest-room
  Replace ceiling tiles with ones that are non absorbent and easily cleanable.
• 6-202.11A - Lights bulb(s) in the kitchen ceiling over the 4-door reach in freezer are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-303.11C - Ceiling lights observed out in some areas in the kitchen.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - The following areas are not maintained in good repair:1. Floor damaged in several areas through out kitchen, including inside the walk in coolers.2. Paint peeling off wall behind bar handsink3. Shelving peeling over bar handsink4. Hole in wall inside kitchen by swing door5. Hole in wall by back door steps, between the 2 doors6. Ceiling tiles cracked/damaged over bar
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - The following areas were noted in need of cleaning:1. Wall by swing doors in the kitchen.2. Mop sink
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 7-202.12C - Critical Pesticides are not being applied with a certified applicator. Several containers of insecticide observed in bar area (EcoPCO ACU, Cy Kick, Raid)
  Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All remaining critical violations must be corrected immediately. A follow up inspection will be conducted on or about 9/22/05.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
3. During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses.
4. Professional Pest Control Company services twice monthly, last date of service was 8/31/05. No activity/evidence noted today.
5. Grease trap is cleaned weekly.
6. WATER HEATER - State SBF 80 199 NE 220 GPH
DISHWASHER - AF Dish machine 2.2 gal per cycle, 88 gal per hour 90 sec cycle 50ppm chlorine
7. Hood cleaned every six months, last date of service was 8/1/05.
8. 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)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
If needed, in Spanish it is as follows:
ESTANTE SUPERIOR: la comida precocinada y la comida que es lista para comer (como vegetales)
SEGUNDO ESTANTE: Mariscos crudo y huevos
TERCER ESTANTE: Carne cruda
ESTANTE INFERIOR: Pollo crudo
***Failure to correct and maintain cited violations, may result in additional corrective action being taken.***

March 08, 2005 (Follow-up)

Comments:
The purpose of today's visit was to verify compliance of parasite destruction. Please review the following:
1. Facility is freezing flounder and salmon.
2. Facility is maintaining records of freezer.
**Flounder and salmon must be frozen at -4F or below for a minium of 7 days. There were 4 entries in February in which these items were removed before 7 days had been reached.**

March 08, 2005 (Follow-up)

Comments:
The purpose of today's visit was to verify compliance of parasite destruction. Please review the following:
1. Facility is freezing flounder and salmon.
2. Facility is maintaining records of freezer.
**Flounder and salmon must be frozen at -4F or below for a minium of 7 days. There were 4 entries in February in which these items were removed before 7 days had been reached.**

January 31, 2005 (Critical Procedures)

Violations:

• 3-301.11B - Corrected During Inspection Critical Bowls without handles observed being used to scoop food items in the walk in refrigerator.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration. (raw shell eggs and meat over sauces and precooked items).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination in walk in freezer.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.16A - Corrected During Inspection Critical Rice (137F) and soup (130F) hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) sauces, beef, soups, etc in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

Comments:
This visit was made to conduct a critical inspection and to review sushi compliance. Please review the following comments:
1. Critical violations remain to be corrected and must be corrected immediately.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
3. Professional Pest Control Company services twice monthly. No activity/evidence noted today.
4. Facility is freezing salmon and flounder per the parasite destruction agreement. Facility is maintaining a log to record proper information. Tuna is received frozen.
5. Provided CFM with copy of regulations pertaining to Employee Health.
If you have any questions, please contact me. Thank you.

January 31, 2005 (Critical Procedures)

Violations:

• 3-301.11B - Corrected During Inspection Critical Bowls without handles observed being used to scoop food items in the walk in refrigerator.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration. (raw shell eggs and meat over sauces and precooked items).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination in walk in freezer.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.16A - Corrected During Inspection Critical Rice (137F) and soup (130F) hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) sauces, beef, soups, etc in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

Comments:
This visit was made to conduct a critical inspection and to review sushi compliance. Please review the following comments:
1. Critical violations remain to be corrected and must be corrected immediately.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
3. Professional Pest Control Company services twice monthly. No activity/evidence noted today.
4. Facility is freezing salmon and flounder per the parasite destruction agreement. Facility is maintaining a log to record proper information. Tuna is received frozen.
5. Provided CFM with copy of regulations pertaining to Employee Health.
If you have any questions, please contact me. Thank you.

October 15, 2004 (Follow-up)

Violations:

• 6-501.11 - 1. Damaged floor tiles observed throughout kitchen, storage, and server's station.2. Damaged ceiling tiles observed in kitchen3. Stainless steel panel separating from wall in the dishwashing area..
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-903.11B - Clean plates and bowls were observed stored with the food-contact surface facing upward in kitchen and on counter at the server's station.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 3-402.11A - Critical Raw salmon and flounder (both for sashimi) for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
  Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer.
• 4-502-11A - Plastic strainers were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  CORRECTED DURING INSPECTION: Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 3-501.13 - Observed shrimp thawing in standing water in the kitchen.
  CORRECTED DURING INSPECTION: 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:
This visit was made to conduct a follow up inspection. Please review the following comments:
1. Facility has agreed to freeze fist used for sashimi for 7 days at -4F or below. I have verified that facility's true freezer is able to maintain this temperature. Facility may not use the walk-in freezer for this purpose. Records must be maintained for 90 days.
2. All remaining violations must be corrected before the next routine inspection.
3. No live roaches were observed today.
If you have any questions, please contact me. Thank you.
LaKeesha Butler
Environmental Health Specialist
Fairfax County Health Department
Food Safety Section
lakeesha.butler@fairfaxcounty.gov
(w) 703.246.8426
(fax) 703.385.9568

October 15, 2004 (Follow-up)

Violations:

• 6-501.11 - 1. Damaged floor tiles observed throughout kitchen, storage, and server's station.2. Damaged ceiling tiles observed in kitchen3. Stainless steel panel separating from wall in the dishwashing area..
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-903.11B - Clean plates and bowls were observed stored with the food-contact surface facing upward in kitchen and on counter at the server's station.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 3-402.11A - Critical Raw salmon and flounder (both for sashimi) for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
  Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer.
• 4-502-11A - Plastic strainers were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  CORRECTED DURING INSPECTION: Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 3-501.13 - Observed shrimp thawing in standing water in the kitchen.
  CORRECTED DURING INSPECTION: 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:
This visit was made to conduct a follow up inspection. Please review the following comments:
1. Facility has agreed to freeze fist used for sashimi for 7 days at -4F or below. I have verified that facility's true freezer is able to maintain this temperature. Facility may not use the walk-in freezer for this purpose. Records must be maintained for 90 days.
2. All remaining violations must be corrected before the next routine inspection.
3. No live roaches were observed today.
If you have any questions, please contact me. Thank you.
LaKeesha Butler
Environmental Health Specialist
Fairfax County Health Department
Food Safety Section
lakeesha.butler@fairfaxcounty.gov
(w) 703.246.8426
(fax) 703.385.9568

September 29, 2004 (Routine)

Violations:

• 6-501.11 - Repeat 1. Damaged floor tiles observed throughout kitchen, storage, and server's station.2. Damaged ceiling tiles observed in kitchen3. Stainless steel panel separating from wall in the dishwashing area..
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-303.11A - Light bulbs observed out in dry storage area.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 4-501.114A - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration in buckets for wiping clothes.
  CORRECTED DURING INSPECTION: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 3-302.12 - Unlabeled food containers on shelves throughout kitchen and in dry storage area.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. Shelving over prep. tables.2. Shelving over dishwash area.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-903.11B - Clean plates and bowls were observed stored with the food-contact surface facing upward in kitchen and on counter at the server's station.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 6-501.12A - Repeat 1. Ceiling in front of wok line and in walk in refrigerator observed with dust accumulation.2. Floor in and dry storage and ice room observed with debris.3. Conduit line at prep table across from walk in units. 4. Walls around the kitchen observed soiled.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.111C - Critical Live roaches (2) observed in the mop sink around the adapter for the hose.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3-402.11A - Critical Raw salmon and flounder (both for sashimi) for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
  Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer.
• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food (vegetables) in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 6-303.11C - Repeat Ceiling lights observed out in the kitchen.
  Replace light bulbs to provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 4-202.16 - Milk crate(s) found used for the following:1. Storing food in True freezer.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 4-901.11A - Metal pans were not found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 6-202.14 - Toilet room doors are not provided with a self-closing door.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 4-501.11B - 1. The door gaskets of the 2 door prep. units are damaged. 2. Door gaskets of walk in freezer and true 2 door prep refrigerator are soiled.
  Repair/clean the door gasket in accordance with the manufacturer's specifications.
• 5-203.14B - Critical Hose is observed attached to faucet at mop sink without a backflow prevention device.
  Obtain a backflow prevention device to prevent the contamination of your potable water supply.
• 3-304.12 - Dispensing utensils improperly stored between use in several food storage containers throughout kitchen (including dry storage containers and those food in refrigeration units)
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 7-102.11 - Critical Working containers sanitizer are not properly labeled.
  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.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 4-502-11A - Plastic strainers were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  CORRECTED DURING INSPECTION: Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in walk in refrigeration units and in dry storage room.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-904.11B - Unwrapped knives, forks, or spoons were not stored at the server's station with the handles up.
  CORRECTED DURING INSPECTION: To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 4-602.13 - The inside bottom surface of the true freezer had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-202.11A - 1. Lights bulb(s) in the walk in refrigerator are not covered by a protective shielding.2. Light shields observed cracked in ceiling in the kitchen.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.(handsink in the kitchen and server's station)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3-501.13 - Observed shrimp thawing in standing water in the kitchen.
  CORRECTED DURING INSPECTION: 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.
• 6-501.16 - Mops and brooms not hung up to air dry.
  CORRECTED DURING THE INSPECTION: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 4-602.11C - Critical Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 5-205.15B - Faucet at the 2-vat sink is leaking.
  Plumbing systems and components shall be maintained in good repair.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. Critical violations remain to be corrected. A follow-up inspection will occur on or about 10/7/2004, at which time all critical violations must be corrected. Correct as many remaining violations as possible within that time as well.
2. Remember to test the concentration of the sanitizer for the wiping cloths. The testing device is required for two reasons: 1) the use of chemical sanitizers requires minimum concentrations of the sanitizer to ensure sanitization and 2) too much sanitizer could be toxic.
3. Professional Pest Control Company services bi-weekly. There were two (2) live roaches noted today. Continue to monitor premises for activity and increase service if necessary.
If you have any questions, please contact me. Thank you.

LaKeesha Butler
Environmental Health Specialist
Fairfax County Health Department
Food Safety Section
lakeesha.butler@fairfaxcounty.gov
(w) 703.246.2458
(fax) 703.385.9568

September 29, 2004 (Routine)

Violations:

• 6-501.11 - Repeat 1. Damaged floor tiles observed throughout kitchen, storage, and server's station.2. Damaged ceiling tiles observed in kitchen3. Stainless steel panel separating from wall in the dishwashing area..
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-303.11A - Light bulbs observed out in dry storage area.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 4-501.114A - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration in buckets for wiping clothes.
  CORRECTED DURING INSPECTION: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 3-302.12 - Unlabeled food containers on shelves throughout kitchen and in dry storage area.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. Shelving over prep. tables.2. Shelving over dishwash area.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-903.11B - Clean plates and bowls were observed stored with the food-contact surface facing upward in kitchen and on counter at the server's station.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 6-501.12A - Repeat 1. Ceiling in front of wok line and in walk in refrigerator observed with dust accumulation.2. Floor in and dry storage and ice room observed with debris.3. Conduit line at prep table across from walk in units. 4. Walls around the kitchen observed soiled.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.111C - Critical Live roaches (2) observed in the mop sink around the adapter for the hose.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3-402.11A - Critical Raw salmon and flounder (both for sashimi) for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
  Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer.
• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food (vegetables) in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 6-303.11C - Repeat Ceiling lights observed out in the kitchen.
  Replace light bulbs to provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 4-202.16 - Milk crate(s) found used for the following:1. Storing food in True freezer.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 4-901.11A - Metal pans were not found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 6-202.14 - Toilet room doors are not provided with a self-closing door.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 4-501.11B - 1. The door gaskets of the 2 door prep. units are damaged. 2. Door gaskets of walk in freezer and true 2 door prep refrigerator are soiled.
  Repair/clean the door gasket in accordance with the manufacturer's specifications.
• 5-203.14B - Critical Hose is observed attached to faucet at mop sink without a backflow prevention device.
  Obtain a backflow prevention device to prevent the contamination of your potable water supply.
• 3-304.12 - Dispensing utensils improperly stored between use in several food storage containers throughout kitchen (including dry storage containers and those food in refrigeration units)
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 7-102.11 - Critical Working containers sanitizer are not properly labeled.
  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.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 4-502-11A - Plastic strainers were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  CORRECTED DURING INSPECTION: Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in walk in refrigeration units and in dry storage room.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-904.11B - Unwrapped knives, forks, or spoons were not stored at the server's station with the handles up.
  CORRECTED DURING INSPECTION: To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 4-602.13 - The inside bottom surface of the true freezer had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-202.11A - 1. Lights bulb(s) in the walk in refrigerator are not covered by a protective shielding.2. Light shields observed cracked in ceiling in the kitchen.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.(handsink in the kitchen and server's station)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3-501.13 - Observed shrimp thawing in standing water in the kitchen.
  CORRECTED DURING INSPECTION: 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.
• 6-501.16 - Mops and brooms not hung up to air dry.
  CORRECTED DURING THE INSPECTION: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 4-602.11C - Critical Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 5-205.15B - Faucet at the 2-vat sink is leaking.
  Plumbing systems and components shall be maintained in good repair.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. Critical violations remain to be corrected. A follow-up inspection will occur on or about 10/7/2004, at which time all critical violations must be corrected. Correct as many remaining violations as possible within that time as well.
2. Remember to test the concentration of the sanitizer for the wiping cloths. The testing device is required for two reasons: 1) the use of chemical sanitizers requires minimum concentrations of the sanitizer to ensure sanitization and 2) too much sanitizer could be toxic.
3. Professional Pest Control Company services bi-weekly. There were two (2) live roaches noted today. Continue to monitor premises for activity and increase service if necessary.
If you have any questions, please contact me. Thank you.

LaKeesha Butler
Environmental Health Specialist
Fairfax County Health Department
Food Safety Section
lakeesha.butler@fairfaxcounty.gov
(w) 703.246.2458
(fax) 703.385.9568

September 30, 2003 (Complaint)

Comments:
This was a complaint called at the Health dept. who ate for dinner at this establishment last Friday at 7:00pm. The complainant stated that his daughter, wife, and himself got ill after eating their dinner. The complainant himself got ill after 5 hours, the daughter, and the wife got ill after an hour.The complainant claimed they have soup and vegetables.The wife was also interviewed and she stated they have beef kim chi soup.Today's investigation, the waitress who served the meal that evening is present and she remembers taking the food orders of Doenjang Chige, Kim chi Chige and Yooke Jang for the group with 40 attendees and the complainant and his family are part of these 40. The CFM took us to the kitchen to show me how this item was cooked. The procedure is as follows:
1.In a small cooking soup bowl, the raw chopped zuchinni, onions, and tofu was placed in it.
2.The mixture of vegetables was then mix with miso soup and bring to boil at 214F.
The other soup is called Kim chi Chige. This one has dried fish broth(dried small anchovy fishes boiled for over 4 hours). The procedure is as follows:
1.In a medium size cooking soup bowl, the raw large pieces of tofu, fermented vegetables(kim chi, a spicy seasoned cabbage), and spring onions are mixed together.
2.Cupful of dried fish broth is added and bring to boil (214F). Then served directly to the customers.
The last kind of soup served was Yooke Jang. This one has slices of boiled flank steaks.
1.In a small bowl, red pepper, scallions, and sherdded cooked beef
2.Seasoned with soy sauce and beef broth and bring to boil in the same bowl and served.
There were side dishes that comes with this orders such as watercress, preserved radish, tofu or mung beans.This side dishes are boiled and then water are extracted and seasoned with salt and sesame.These are kept at 36F to 40F on their top prep reach-in cooler.The complainant family was served with watercress and mung beans that evening.The establishment sold 40 soup bowls
The establishment have 10 food handlers at the back of the kitchen, 7 waitress at the front, and no sick calls per CFM statement.There were no other complaint calls received by the establishment nor by the Health Dept.
The complainant also had mentioned that there was no running water in the mens room. Today's investigation, the establishment has running cold and hot water (142F).