February 05, 2009 (Routine)

• 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: scoop found laying in ice
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean sanitized portion of the food preparation table or cooking equipment
• 3-305.11(A)(3) - Sauces stored on the floor
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units
• 3-501.17(B) - Corrected During Inspection Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: tofu
  Refrigerated, ready-to-eat, potentially hazardous foods that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business
• 4-501.16(B) - The warewashing sink was not observed cleaned and sanitized
  If a warewashing sink is used to wash produce or thaw food the sink shall be cleaned and sanitized before and after each time it is used.
• 4-502.13(A) - Manufacturer containers originally containing tofu were observed reused for the storage of sprouts
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: mop bucket
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.11(C) - Critical Utensils are not being sanitized at four hour intervals. No sanitizer on site
  If used with potentially hazardous foods equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
• 4-903.11(A) - Cutting board edge stored on floor
  Cleaned equipment and utensils shall be stored in a clean, dry location at least 6 inches off the floor
• 6-501.12(A) - Observed that the floors were in need of much cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 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.

June 25, 2007 (Routine)

• 12.1-12(a) - 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. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 2-102.11(C) - Critical The person in charge failed to explain the correct procedures for wash, rinse, and sanitize at the 3 compartment sink.
  The Person in Charge or certified food manager shall know that all equipment, utensils, and surfaces shall be cleaned first using hot water and soap to remove visible soil and then sanitized using an approved sanitizer (Chlorine, Quaternary Ammonium Compound, or Iodine) to reduce the number of pathogenic bacteria.
• 3-301.11(C) - Corrected During Inspection Observed bowls used as scoops in the bulk sugar and salt containers.
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-302.11(A)(1) - Corrected During Inspection Critical Observed raw chicken stored over leafy greens and noodles in the True 1 DR cooler.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(2) - Corrected During Inspection Critical Observed raw beef stored over raw shrimp in the True 1 DR freezer.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: pork broth, bean sprouts
  Foods shall remain covered at all times.
• 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: corn starch, sugar, and salt.
  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.
• 3-304.12(A)-(F) - Corrected During Inspection Observed tongs stored on handle of dirty oven.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-305.12(I) - Observed various sauces, ginger, bag of onions, and bulk rice container stored on the floor under the prep sink.
  Food may not be stored under other sources of contamination.
• 3-501.16(A)(2)(a) - Critical (CORRECTED DURING INSPECTION): The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomatoes at 62F at the prep unit.Note: Tomatoes were discarded
  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.
• 4-302.12(A) - The certified food manager could not provide a food temperature measuring device.
  A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided. Maintain the chlorine solution between 50-100ppm.
• 4-502.13(A) - Observed tofu containers being reused to store various food items.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-601.11(A) - Critical (CORRECTED DURING INSPECTION): The following equipment/utensils were observed soiled to sight and touch: 1) large pot stored on floor under the 3 vat sink2) clean utensils stored in plastic bucket with food debris
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-602.11(E)(1) - Surfaces of the ice machine were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
• 4-602.13 - The vents of the True 1 DR cooler and freezer and the True glass upright are very dusty.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a freqency necessary to preclude accumulation of soil residues.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: dishes at the 3 compartment sink.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 6-501.12(A) - Observed that the floor under the 3 compartment sink is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Corrected During Inspection Observed mop stored faced down on the floor..
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

March 27, 2007 (Other)

March 30, 2006 (Routine)

• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Random storage of frozen meats, fish, chicken. in refrigeration units. Offal in refrigerator.
  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.
• 4-601.11A - Corrected During Inspection Critical Repeat Utensils stored in container that has food residue in the bottom.
  Clean the container and the utensils.

September 20, 2005 (Routine)

• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Food processor an d juicer.
  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.
• 3-305.11A3 - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-101.11B - Shelves and containers lined with foil.
  Do not line surfaces with foil or other materials.
• 4-501.12 - The cutting board(s) along the prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.13A - Manufacturer containers anhd single use containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-903.11A - Pots and pans stored under the hand sink in kitchen.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Store away from under sink or where they could be splashed.
• 5-205.11B - Corrected During Inspection Repeat The handwash station at the kitchen is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only.
• 6-202.11A - Repeat Lights bulb(s) in the hood are not covered by a protective shielding. Light shielding has plastic removed.
  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.
• 6-501.114A - There is limited space in the kitchen so there is little room for anything that is not actually needed in the kitchen.
  Organize the storage shelf and remove anything that is not needed.

March 08, 2005 (Routine)

• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Rice cooker and food processor and juicer.
  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.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Fish over vegetables.
  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.
• 3-302.11A4 - Corrected During Inspection Critical Repeat Some food stored uncovered.
  Cover foods that are being stored.
• 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use. Rice scoop in standing water.
  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 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-101.11D - Repeat Trays and shelves lined with foil which is not cleanable and which can provide harborage for insects.
  Do not line trays and shelves.
• 4-601.11A - Corrected During Inspection Critical Hood is dripping and needs to be wiped between major cleaning. Utensils stored in container that has food residue in bottom.
  Remove the drips form the hood.Clean soiled utensil container and the utensils.
• 4-602.11E - Opening of the ice machine is soiled.
  Clean the surfaces of the ice machine.
• 4-903.11D - Utensils or pots found stored on floor.
  Store all items at least 6" off floor.
• 4-904.11A - Corrected During Inspection spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store spoons with food or lip-contact surface facing downward to prevent contamination prior to use.
• 5-205.11B - Corrected During Inspection The handwash station at the kitchen is being used for purposes other than washing hands. Utensils found in the sink.
  The handwash facility identified above is to be used for washing hands only.
• 6-202.11A - Repeat Coating is worn off light covers in the hood.
  Replace the light cover.
• 6-501.111D - One roach observed in kitchen.
  Eliminate harborage like foil on shelves and any unnecessary items which are stored but not used.

October 05, 2004 (Routine)

• 4-601.11A - Critical The bottom of the reach in freezer is soiled.
  Clean the freezer.
• 4-101.11D - Foil is used to cover surfaces including stainless steel. This defeats the purpose of the smooth and cleanable steel surfaces.
  CORRECTED DURING INSPECTION: Limit use of foil to wrapping foods and do not line surfaces.
• 6-202.11A - Light covers in hood have the protective coating removed.
  Replace the light covers in the hood.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 12.1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Rice cooker, Food processer
  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.
• 6-501.111B - One live roach found in kitchen. Pest control visits are made every two weeks.
  Continue to have regular pest control service.
• 3-302.11A4 - Critical Some foods are stored uncovered.
  CORRECTED DURING INSPECTION: Cover stored foods to prevent contamination.
• 3-501.13 - Observed meats thawing on preparation Table
  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.

August 13, 2003 (Follow-up)

May 16, 2003 (Follow-up)

• 5-203.14B - Critical 1. Ice machine observed without a back flow prevention device. 2. Hot water dispensing unit observed without a back flow or double check valve.
  1. Plumber installed filters, but was not clear if ice machine has a build in back flow device or if the hot water dispensing unit double check or back flow device is in the wall. Plumbing line runs into water and section of m line not visible. Please have plumber verify that both units have back flow prevention devices.
• 6-501.11 - Gap observed at the wall and floor juncture behind the preparation sink.
  Install base coving or seal gap to prevent the harborage of insects and provide access for easy cleaning.

May 06, 2003 (Pre-Opening)

• 3-305.11A2 - Broken splash guard observed between the hand washing sink and the drain board of the three compartment sink. Drain board use for drying of clean equipment and utensils.
  Replace drain board to prevent the contamination of clean equipment and utensils.
• 6-501.112 - Dead roaches observed throughout the food preparation area. (under three compartment sink, on grease trap, around drain under three compartment and at wall floor junctures next to vent hood.
  Clean and sanitize all areas to prevent the contamination of food and utensils.
• 4-601.11B - Grease and other soil build up observed at the drain tray of the vent hood.
  Clean drain tray to prevent the contamination of food products.
• 6-303.11C - Lighting at the vent hood less than 50ft candle lighting.
  Replace light bulbs to provide adequate lighting for food preparation and cleaning.
• 4-501.11A - 1. Fan guard missing from the motor of the True Freezer. 2. Side panels missing from vent hood.
  Provide or replace equipment to maintain all equipment in good working condition.
• 6-305.11B - No designated area provided for proper storage of employee's personal articles.
  Designate area for proper storage of employee's personal articles.
• 5-203.14B - Critical No back flow prevention device observed at the water line of the ice machine.
  1. Provide a back flow prevention device to prevent the back flow of solids, liquids and other contaminates. 2. Contact a license plumber to verify the ice machine has a build in back flow prevention device.
• 5-205.15B - 1. No records on site to indicate last grease trap cleaning. 2. Drain under the three compartment sink observed with food, grease and other soil build up.
  1. Clean grease trap and floor drain to maintain all plumbing in good working condition. 2. Keep receipts and records on site for review by the Fairfax County Health Department.
• 5-203.14A - Critical Drain line from the preparation sink extended down into the floor drain. (There is no air gap provided)
  Provide a 1 Inch air gap to prevent the back flow of solids, liquids and other contaminates.
• 5-202.12A - Hot water at the hand washing sink, prep sink and three compartment sink holding at 107 degree's.
  Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 110F and above.
• 6-501.12A - Floors throughout the food preparation area observed with food, grease and other soil build up.
  Clean and sanitize floors throughout the establishment.
• 6-201.11 - 1. Two (2) ceiling tiles above the three compartment sink are not cleanable. 2. Wall covering behind the preparation sink is not durable and easily cleanable.
  Install cleanable ceiling tiles. Ceiling tiles must be easily cleanable.
• 6-501.11 - 1. Caulking around the vent hood torn and damaged. 2. Opening observed in ceiling tiles in the food preparation area. 3. Bare wood observed behind the preparation sink. 4. Walls behind the preparation sink observed with holes and not in good repair.
  Make all repairs necessary to maintain the establishment in good condition.