- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter. Kitchen.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. TRAINING PROVIDED WRITTEN INFORMATION PROVIDED.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: Wood & aluminum foil rim on noodle maker.
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Remove as discussed.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): Refrigeration units 3, 5, 5, & 7 -AND- Ice maker door gaskets.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Backflow Prevention, Device / When Required
Observation: Observed the lack of an approved backflow prevention device on the water supply system. Ice maker filter.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14. IF BACK FLOW DEVICES ARE PRESENT, PROVIDE A DIAGRAM LOCATING EACH/OR THE ONE BACK FLOW PREVENTER, BY FAX (703-653-9448) OR EMAIL WITH-IN 10 DAYS. IF BACKFLOW PREVENTERS ARE NOT PRESENT, INSTALL THEM AS REQUIRED AND NOTIFY INSPECTOR OF COMPLIANCE. IT IS A CRITICAL HAZARD TO NOT HAVE BACK FLOW PREVENTERS ON FRESH WATER SUPPLY LINES TO CERTAIN TYPES OF EQUIPMENT.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the sushi bar being used for food preparation.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Gaining all necessary approvals, install a food prep sink.
- Floor / Wall / Ceiling / Cleanability
Observation: Kitchen & Rear walk-in refrigerator/freezer floors are not smooth or readily cleanable and sanitizable.
Correction: Replace them.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the rear door bottom. Rodents can easily enter.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink. FRONT HANDSINK HAS ROLL OF PAPER TOWELS SITTING ON COUNTER.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. AS DISCUSSED, ROLL OF PAPER TOWELS MUST BE IN A HOLDER, TO NOT BE TOUCHED OR BE LIKELY TO FALL ON FLOOR BETWEEN USES (OR) YOU CAN SIMPLY USE, A STACKABLE PILE OF PAPER NAPKINS (STORED AS FAR AWAY FROM SINK AS PRACTICAL).
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03/08/2016 | Routine | |
| No violation noted during this evaluation. | 08/19/2015 | Risk Factor | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: 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 that could contaminate the hands. DURING INSPECTION NO ONE WASHED HANDS AND NO ONE WAS OBSERVED WASHING HANDS BEFORE PUTTING ON NEW GLOVES.
Correction: ALL food employees shall wash 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 of foodborne illness. ORAL & WRIITEN INFO. PROVIDED. MORE TRAINING RECOMMENDED.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their gloved hands in a 3 COMPARTEMENT sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. ORAL & WRIITEN INFO. PROVIDED. MORE TRAINING RECOMMENDED.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: The olny units that have thermometers were walk-in units.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. Mgr. did put thermometers in both display units but the rest of them need them. ORAL & WRIITEN INFO. PROVIDED.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wet wash cloths with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. ORAL & WRIITEN INFO. PROVIDED. MORE TRAINING RECOMMENDED.
- Critical: Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: Inside ice machine unclean.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. ORAL & WRIITEN INFO. PROVIDED. MORE TRAINING RECOMMENDED.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Food service worker seen rinsing food cutting sizzors & tongs in hand sink..
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. ORAL & WRIITEN INFO. PROVIDED. MORE TRAINING RECOMMENDED.
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01/13/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 11/26/2014 | Risk Factor | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
EHS provided manager with consumer advisory example handout.
Note to manager:
-Please correct the menu consumer advisory by adding the disclosure statement before the next inspection.
-Fax the service report that the dishmachine has been repaired within 10 days to the Fairfax County Health Department.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.---Discarded
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: sushi items
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.---0ppm
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.---CFM has scheduled for service on the dish machine today and the three compartment sink was setup.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Interior surfaces of the ice bin enclosed components are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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08/29/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection in conjunction to a complaint received to the Health department on February 2, 2014.
Dish machine: ES 2000
EHS provided manager with consumer advisory sample sheet.
Note to manager: Please fax or email the updated menu to the Fairfax County Health Department with in 30 calendar days. Fax#703-385-9568
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: three different type of flours in dry storage room
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Wiping Cloths / Use Limitation / Soiled Cloths
Observation: Heavily soiled wiping cloths in use.
Correction: Dry and wet wiping cloths shall be free of food debris and visible soil.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Observed container of noodles soaking on the kitchen floor.
Correction: 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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: beef tripe 53F located 2dr prep cooler(3)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.---The cooling unit was repaired and maintain 41F and below.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature at 63F
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.---The raw eggs was immediately moved to be cooked.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: sushi items menu and main menu
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2dr prep cooler at the cook-line at 53F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.---The technician arrived and repaired the 2dr prep cooler at 40F during the EHS inspection.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: six knives
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.---Cleaned
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: interior Maximum 2dr cooler, floor inside the Walk-in freezer
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of interior ice bins are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Plumbing / Maintained in Good Repair
Observation: The 3-compartment sink faucet needs repair.
Correction: A plumbing system shall be maintained in good repair.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Physical Facilities Good Repair
Observation: Observed that the kitchen tiling is not maintained in good repair. Tiles missing at the threshold of the walk-in freezer and tiles near the walk-in cooler(2) has a small area with water trapped underneath.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed standing water underneath the grilling station.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/05/2014 | Routine | |
The purpose of today's visit is to investigate a complaint received by the Fairfax County Health Department on February 2, 2014. The complainant indicated the vegetables dish tasted like dish washing detergent or sour and noticed the wait staff not washing there hands before handling food. EHS spoked to the CFM about the complainant. EHS observed the serving staff using utensil and disposal gloves when handling food for the guest. No spoiled vegetables observed at the time of the inspection. The complaint is not confirmed at the time of the inspection.
No violation noted during this evaluation. | 02/05/2014 | Complaint | |
The purpose of today's visit is to conduct a risk factor inspection in conjunction to a complaint received to the Health department on Oct. 22 2013. The 2dr prep cooler receive service during the inspection.
Note to Manager: EHS observed loose and missing tiles on floor, cleaning needed in dry storage shelving and standing water on the floor at the grill area.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: beef broth soup 104F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.---Reheated
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw squid 48F, beef tripe 63F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth---Discard.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: seven knives stored between the wall and pipe.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.---Cleaned properly
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10/25/2013 | Risk Factor | |
The purpose of today's visit is to investigate a complaint received by the Health Department on October 22, 2013. The complainant alleged the restaurant not being clean and serving spoiled meat
No violation noted during this evaluation. | 10/25/2013 | Complaint | |
The purpose of this visit was to respond to a complaint received by the Health Department on July 26, 2013. The complainant alleges unsanitary condition. At the time of the inspection, EHS observed floors, shelving underneath meat grounder, walls at the meat grounder and slicer area, and dry storage shelving is in need of cleaning. EHS discussed the complaint with the manager and will implement a cleaning check list. The complaint is not confirmed at the time of the inspection. EHS did observed drain flies in the storage area and a few in the dining area. Please have an additional pest control treatment for drain flies and fax to my attention the invoice within 10 days. FAX# 703-385-9568.
No violation noted during this evaluation. | 08/01/2013 | Complaint | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: Rheem G100-200
Dish machine: ES Jackson
EHS provided manager with cooling handouts.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knives store in between cooling units.
Correction: 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 135°F and the container is cleaned frequently.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
Correction: 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.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours.---beef soup 59F 8 hours
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.---Discarded
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Very large pot used to cool the beef soup
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: caulking needed at the 3-vat sink.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting board along the 2dr prep cooler(2) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: floors in the walk-in cooler, interior in Maximum 2dr cooler
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.---Can of Raid bug spray
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.----Discarded.
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04/05/2013 | Routine | |
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