Tachibana, Chesapeake Bagel Bakery, Yu Noodles: Restaurants In McLean Inspections

MCLEAN, VA — As the Fairfax County Health Department continues to post restaurant inspection reports, we are looking at recent reports in the McLean area.

The health department's environmental health staff inspect more than 5,200 restaurants and other retail food service establishments in Fairfax County to ensure safe food handling practices are followed. This includes proper sanitation, food storage and preparation, and adequate kitchen facilities. Aside from restaurants, staff inspect child care centers, hospitals, school cafeterias, and temporary food service vendors at festivals.

This week's report focuses on McLean restaurants inspected between Aug. 10 and Aug. 31. Many restaurants were found with no violations.

The health department cautions residents that a single inspection should not be used to evaluate a restaurant. Rather, the health department suggests looking at multiple inspection reports for a better overview.

Click on each link to see the full report for the restaurant. Residents can also search for a specific restaurant or browse a map of inspected locations through the online database.

Kazan Restuarant, 6813 Redmond Dr., McLean, VA 22101

Date inspected: Aug. 31, 2023

Violations

• Irreversible Registering Temperature Indicator for Heat Sanitization: No heat sensitive test strip available to verify heat sanitization step of mechanical warewashing machine. Corrective Action: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. CFM ORDERED PLATE SIMULATING DISHWASHER TESTER IMMEDIATELY.
• Covered Receptacle in Women's Toilet: There is no covered refuse container for the disposal of feminine napkins in the UNISEX RESTROOM FOR FOOD EMPLOYEES. Corrective Action: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
• Nonfood-Contact Surfaces Kept Clean: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: VULCAN 4-DRAWER COOLER. Corrective Action: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• Equipment, Maintain in Good Repair/Condition: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41F: AMBIENT TEMPERATURE OF VULCAN 4-DRAWER UNDER GRILL COOLER WAS 55F, TRUE 2-DOOR PREP COOLER WAS 46F, AND TRUE 3-DOOR PREP COOLER WAS 48F DURING INSPECTION. Corrective Action: Repair/adjust the unit so it is able to maintain foods at or below 41F. Do not use the unit to store time/temperature control for safety foods while it is not operating properly. (1) CFM PLACED URGENT SERVICE ORDER. (2) CFM RELOCATED THE TCS FOODS IN THESE COOLERS TO WALK-IN.

Santini's New York Style Deli, 1443 Chain Bridge Rd., McLean, VA 22101

Date inspected: Aug. 29, 2023

Violations

• Cold Holding: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: TUNA SALAD (49F) AND TZATZIKI SAUCE (49F) WERE STORE IN TRUE 3-DOOR PREP COOLER AT SERVICE LINE FOR MORE THAN 4 HOURS. Corrective Action: 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 section 3-501.19 to limit bacteria growth. CFM DISCARDED THE FOOD ITEMS.
• Equipment, Maintain in Good Repair/Condition: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41F: AMBIENT TEMPERATURE OF TRUE 3-DOOR PREP COOLER AND TRUE 2-DOOR PREP COOLER AT SERVICE LINE WAS 49F AND 45F, RESPECTIVELY. Corrective Action: Repair/adjust the unit so it is able to maintain foods at or below 41F. Do not use the unit to store time/temperature control for safety foods while it is not operating properly. CFM HAD PLACED URGENT SERVICE ORDER. BEFORE THE TWO UNITS ARE FULLY SERVICED, CFM WILL USE TIME CONTROL FOR TCS FOODS.

Staybridge Suites McLean, 6845 Old Dominion Dr., McLean, VA 22101

Date inspected: Aug. 29, 2023

Violations

• Food Protection Manager - Accredited Program: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager who has shown proficiency through passing an accredited examination. THE PERSON IN CHARGE’S CERTIFIED FOOD MANAGER CERTIFICATE WAS EXPIRED ON FEB/19/2023. Corrective Action: Obtain a certified food managers certificate from an accredited program.
• Equipment, Maintain in Good Repair/Condition: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41F: THE AMBIENT TEMPERATURES OF TRUE 2-DOOR UPRIGHT COOLER WAS 45F (LEFT UNIT), AND 50F (RIGHT UNIT), RESPECTIVELY. Corrective Action: Repair/adjust the unit so it is able to maintain foods at or below 41F. Do not use the unit to store time/temperature control for safety foods while it is not operating properly. PLEASE OBTAIN URGENT SERVICE FOR BOTH UNITS AND FORWARD THE SERVICE REPORTS TO EHS WITHIN 10 CALENDAR DAYS.

Chesapeake Bagel Bakery, 6815 Old Dominion Dr, McLean, VA 22101

Date inspected: Aug. 28, 2023

Violations

• No Bare Hand Contact with RTE Foods: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: OBSERVED A FOOD EMPLOYEE HANDLING SUNDRIED TOMATO CROUTONS WITH BARE HANDS. Corrective Action: 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. CFM EDUCATED FOOD EMPLOYEE AND DISCARDED THE FOOD ITEM.
• Single-Service/Use Items No Reuse: Single-service items were observed reused for the storage of MIXTURE OF SHREDDED PROVOLONE CHEESE AND CHEDDAR CHEESE, AND SUNDRIED TOMATO CROUTONS Corrective Action: Single-service items may not be reused. EHS DISCUSSED WITH CFM.
• Food Storage No Contamination: Food stored in a location where it is subject to splash, dust or other contamination as follows: OBSERVED UNCOVERED ORANGES STORED UNDER HAND SINK. Corrective Action: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. CFM RELOCATED THE ORANGES.
• Equipment, Maintain in Good Repair/Condition: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41F: AMBIENT TEMPERATURE OF 6-DRAWER COOLER WAS 51F DURING INSPECTION. Corrective Action: Repair/adjust the unit so it is able to maintain foods at or below 41F. Do not use the unit to store time/temperature control for safety foods while it is not operating properly. CFM PLACED URGENT SERVICE ORDER.
• Eating, Drinking, or Using Tobacco: A food employee was observed eating in prep areas where they may contaminate food, clean equipment, utensils or other items needing protection. Corrective Action: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. CFM EDUCATED THE FOOD EMPLOYEE.
• Wipings Clothes Stored in Sanitizer Solution: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter. Corrective Action: 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.

Yu Noodles, 1690 B Anderson Rd., McLean, VA 22102

Date inspected: Aug. 28, 2023

Violations

• Cold Holding: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw sliced fish 47F shrimp 52 Fon prep. Corrective Action: 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 section 3-501.19 to limit bacteria growth.
• When to Wash: 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. Corrective Action: 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.
• Chemical Sanitization, Chlorine Requirements: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Corrective Action: 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 200 ppm total chlorine.
• Hot Holding: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: fried eggs on steam table and in warmer tested at 116, 1121, tofu in warmer tested at 115, pork in container on counter top 70F, chicken in container on counter top 104 F. Corrective Action: Time/temperature conrol for safety food shall be held hot at a temperature of 135F or above unless the permit holder is using 'time as the public health control' as specified under 3-501.19.
• Handwashing Cleanser, Availability: Observed that hand soap was not provided at each handwashing sink. One hand sink had no soap and the soap dispenser was not working properly at the other hand sink. Corrective Action: Provide hand soap at each hand sink to allow employees to properly wash their hands.
• Test Kit/Device for Chemical Sanitizer: There is no bleach test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.. The test strips supplied were very old and the label was no longer readable. Corrective Action: Obtain a BLEACH test kit.
• Assignment of PIC: The Person in Charge was not present at the time of the inspection. Corrective Action: A Person in Charge or certified food manager shall be present at the food establishment during all hours of operation.
• Premises Free of Unnecessary Items/Equipment: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Corrective Action: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• Food Employees Wash Hands: Food employee failed to wash his or her hands prior to engaging in food preparation. Corrective Action: ALL food employees shall be washing their hands as specified under 2-301.12.
• Equipment/Utensils Air Drying: TABLEWARE was found stacked while wet after cleaning and chemical sanitization. Corrective Action: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• Wipings Clothes Stored in Sanitizer Solution: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter. Corrective Action: 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.
• Nonfood-Contact Surfaces, Durable/Smooth Materials: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: plywood being use as a rest at the dumpling steam station. Corrective Action: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• Food Storage 6 inches above Floor: Food stored on the floor and/or food stored less than 6 inches off the floor. Milk crates observed being used for the storage of food and food related items. Corrective Action: 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.

Sunrise of McLean Village, 1515 Chain Bridge Rd., McLean, VA 22101

Date inspected: Aug. 28, 2023

Violations

• Wiping Cloths Stored in Sanitizer Solution: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter. Corrective Action: 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.

Moby Dick House of Kabob, 6854 Old Dominion Dr., McLean, VA 22101

Date inspected: Aug. 25, 2023

Violations

• Clean-up of vomiting and diarrheal events: The food establishment does not have written procedures for employees to follow when responding to vomiting or diarrheal events. Corrective Action: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food and surfaces to vomitus or fecal matter. EHS PROVIDED BOTH ENGLISH AND SPANISH COPIES.
• Equipment, Maintain in Good Repair/Condition: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41F: OBSERVED THE AMBIENT TEMPERATURE OF VICTORY UPRIGHT DISPLAY COOLER AT 47F DURING INSPECTION. Corrective Action: Repair/adjust the unit so it is able to maintain foods at or below 41F. Do not use the unit to store time/temperature control for safety foods while it is not operating properly. CFM HAD PLACED URGENT SERVICE ORDER.

Capri Ristorante Italiano, 6825 Redmond Dr., Mclean, VA 22101

Date inspected: Aug. 25, 2023

Violations

• Cold Holding: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: SPINACH (45F) WAS STORED IN 4-DRAWER COOLER AT COOKLINE OVERNIGHT. Corrective Action: 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 section 3-501.19 to limit bacteria growth. CFM DISCARDED THE SPINACH.
• In-Use Utensils Proper Storage: Dispensing and/or in-use utensils improperly stored between use as follows: UTENSILS FOR SALAD BAR WERE STORED IN A CONTAINER OF STAGNANT WATER AT 82F. Corrective Action: 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 time/temperature control for safety (TCS) 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 TCS 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. CFM REMOVED THE WATER.
• Covered Receptacle in Women's Toilet: Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall. OBSERVED NO COVERED REFUSE CONTAINER FOR THE DISPOSAL OF FEMININE NAPKINS IN THE UNISEX RESTROOM USED BY ALL FOOD EMPLOYEES. Corrective Action: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
• Nonfood-Contact Surfaces Kept Clean: Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: VENTING FAN ABOVE THE PREP SINK. Corrective Action: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PLEASE CLEAN THE VENT FAN.

Hunan Express, 6732 Curran St., Ste# B1, McLean, VA 22101

Date inspected: Aug. 22, 2023

Violations

• Separation of Raw Animal Foods Different Types: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: BAGS OF RAW CHICKEN WERE STORED ABOVE THE BAGS OF RAW BEEF IN WALK-IN FREEZER. Corrective Action: 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). CFM RELOCATED THE FOOD ITEMS.
• Cold Holding: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: COOKED CHICKEN WINGS (44F) WAS STORED IN TRUE 2-DOOR FLAT TOP COOLER OVERNIGHT. Corrective Action: 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 section 3-501.19 to limit bacteria growth. CFM DISCARDED THE CHICKEN WINGS.
• Separation of Raw Animal and RTE Foods: Raw animal food storage, preparation, holding or display conducted in a manner that may cause cross contamination of ready-to-eat food as follows: A BAG OF COOKED CHICKEN WINGS WERE STORED IN WALK-IN FREEZER WITH BAGS OF RAW CHICKEN. Corrective Action: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs from cooked foods, ready-toeat foods, washed produce, etc during storage, preparation, holding or display. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. CFM RELOCATED THE FOOD ITEMS.
• Food-Contact Surfaces, Smooth, Easily Cleanable: The food-contact surfaces of the following equipment and/or utensils are not finished to have a smooth, cleanable surface: CARD BOARD LINING ON SPEED RACK. Corrective Action: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface. CFM REMOVED THE CARD BOARD.
• Ventilation System Cleaning: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials. Corrective Action: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
• Wipings Clothes Stored in Sanitizer Solution: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter. Corrective Action: 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. CFM STORED THE WET WIPING CLOTHES IN SANITIZER SOLUTION.
• Nonfood-Contact Surfaces Kept Clean: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: SPEED RACK NEXT TO COOKLINE. Corrective Action: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

McLean Family Restaurant, 1321 Chain Bridge Rd., McLean, VA 22101

Date inspected: Aug. 21, 2023

Violations

• Parasite Destruction: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: CFM WAS NOT ABLE TO PROVIDE THE PARASITE DESTRUCTION LETTER FOR SALMON. Corrective Action: 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. PLEASE OBTAIN THE PARASITE DESTRUCTION LETTER FOR THE SUPPLIER.
• Irreversible Registering Temperature Indicator for Heat Sanitization: No heat sensitive test strip available to verify heat sanitization step of mechanical warewashing machine. Corrective Action: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. PLEASE OBTAIN THERMOLABEL OR PLATE SIMULATING DISHWASHER TESTER.

McLean Racquet & Health Club, 1472 Chain Bridge Rd., McLean, VA 22101

Date inspected: Aug. 21, 2023

Violations

• Duty of PIC, Employee Health Policy in Place: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information labeled 'Employee Health Policy.' Corrective Action: A complete employee health policy must have the following elements: 1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Six illnesses (see 'What is Foodborne Illness' handout); and 2) Documentation that employees have been instructed of their responsibility to report symptoms of, diagnosis of or exposure to foodborne illness to management (see 'Employee Illness Reporting Agreement' handout); and 3) A management plan to restrict or exclude employees, as applicable, who have symptoms, diagnosis or exposure to foodborne illness (see 'Employee Illness Decision Guide for PIC/CFM' handout).
• Before Use After Cleaning: The food-contact surfaces of the following equipment were not observed sanitized: OBSERVED THE DISHMACHINE WAS NOT DELIVERING SANITIZER TO SANITIZE THE UTENSILS AND EQUIPMENT. THE CHLORINE CONCENTRATION WAS AT ZERO PPM. Corrective Action: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
• Cold Holding: Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: CHICKEN SALAD (47F), MARINARA SAUCE (46F), AND COOKED BEEF (47F) WERE STORED IN WALK-IN COOLER FOR MORE THAN 4 HOURS. Corrective Action: 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 section 3-501.19 to limit bacteria growth. CFM DISCARDED THE FOOD ITEMS.
• Hot Holding: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: WHITE RICE (131F) WAS STORED IN WARMER FOR ABOUT 3 HOURS. Corrective Action: Time/temperature conrol for safety food shall be held hot at a temperature of 135F or above unless the permit holder is using 'time as the public health control' as specified under 3-501.19. CFM WILL DISCARD THE WHITE RICE IN ONE HOUR.
• Clean-up of vomiting and diarrheal events: The food establishment does not have written procedures for employees to follow when responding to vomiting or diarrheal events. Corrective Action: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food and surfaces to vomitus or fecal matter.
• Consumer Advisory for Raw/Undercooked Food: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: SMOKEHOUSE BURGER. Corrective Action: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. CFM WILL ADD CONSUMER ADVISORY TO THE MENU.
• Equipment, Maintain in Good Repair/Condition: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41F: WALK-IN COOLER. Corrective Action: Repair/adjust the unit so it is able to maintain foods at or below 41F. Do not use the unit to store time/temperature control for safety foods while it is not operating properly. CFM HAD PLACED URGENT SERVICE ORDER.
• Equipment, Maintain in Good Repair/Condition: OBSERVED THE DISHMACHINE WAS NOT DELIVERING SANITIZER TO SANITIZE THE UTENSILS AND EQUIPMENT. CHLORINE CONCENTRATION WAS ZERO PPM. Corrective Action: Repair/adjust the unit so it is able to maintain foods at or below 41F. Do not use the unit to store time/temperature control for safety foods while it is not operating properly. CFM WILL NEED TO PLACE URGENT SERVICE ORDER FOR THE DISHMACHINE. BEFORE THE DISHMACHINE IS FULLY SERVICED, PLEASE USE THE DISHMACHINE TO WASH AND RINSE THE UTENSILS AND EQUIPMENT, AND SETUP 3-COMPARTMENT SINK TO SANITIZE THE UTENSILS AND EQUIPMENT. CFM WILL NEED TO FORWARD THE SERVICE REPORT TO EHS AS PROOF OF SERVICE.

Wok'n Roll Cafe, 1371 Beverly Rd., McLean, VA 22101

Date inspected: Aug. 15, 2023

Violations

• Access to Handwashing Sink: The handwashing facility located at the @LOCATION@ is blocked, preventing access by employees for easy handwashing. A CUTTING BOARD WAS PLACED ON THE HAND SINK AT THE COOKLINE, PREVENTING ACCESS BY EMPLOYEES FOR EASY HAND WASHING. Corrective Action: A hand washing sink shall be maintained so that it is accessible at all times for employee use. CFM REMOVED THE CUTTING BOARD.
• Where to Wash: A food employee was observed cleaning their hands in a food preparation sink, warewashing sink or in a mop sink. A FOOD EMPLOYEE WASHED HANDS AT 3-COMPARTMENT SINK. Corrective Action: ALL food employees shall wash their hands in ONLY a designated handsink. CFM EDUCATED THE FOOD EMPLOYEE.
• Food-Contact Surfaces, Smooth, Easily Cleanable: The food-contact surfaces of the following equipment and/or utensils are not finished to have a smooth, cleanable surface: SOILED CARD BOARD OBSERVED ON STORAGE RACK AT COOKLINE. Corrective Action: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface. CARD BOARD WAS REMOVED.
• Physical Facilities, Cleaning Frequency: Observed that the AREAS BEHING AND UNDER THE EQUIPMENT, COOKLINE, AND AREA NEAR THE GREASE TRAP ARE in need of cleaning. Corrective Action: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. CFM WILL NEED TO SEND PICTURES TO EHS AS PROOF OF CLEANING.
• In-Use Utensils Proper Storage: Dispensing and/or in-use utensils improperly stored between use as follows: RICE SCOOPS STROED IN CONTAINER OF STAGNANT WATER AT 73F. Corrective Action: 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 time/temperature control for safety (TCS) 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 TCS 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. CFM REMOVED THE WATER.
• Nonfood-Contact Surfaces Kept Clean: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: PREP TABLE AT BACK PREP AREA, STORAGE RACKS, CAN OPENER. Corrective Action: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS PROMPTED THE CFM TO PERFORM THOROUGH AND FREQUENT CLEANINGS TO REMOVE DUST, GREASE, FOOD DEBRIS, FOOD RESIDUE, AND FOOD SPLATTER.
• Covered Receptacle in Women's Toilet: There is no cover to the feminine napkin refuse container in the UNISEX RESTROOM FOR FOOD EMPLOYEES. Corrective Action: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Tachibana, 6715 Lowell Ave., McLean, VA 22101

Date inspected: Aug. 10, 2023

Violations

• Duty of PIC, Employee Health Policy in Place: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled 'Employee Health Policy.' OBSERVED SOME OF THE FOOD EMPLOYEES DID NOT READ AND SIGN THE EMPLOYEE HEALTH POLICY. Corrective Action: A complete employee health policy must have the following elements: 1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Six illnesses (see 'What is Foodborne Illness' handout); and 2) Documentation that employees have been instructed of their responsibility to report symptoms of, diagnosis of or exposure to foodborne illness to management (see 'Employee Illness Reporting Agreement' handout); and 3) A management plan to restrict or exclude employees, as applicable, who have symptoms, diagnosis or exposure to foodborne illness (see 'Employee Illness Decision Guide for PIC/CFM' handout).
• No Bare Hand Contact with RTE Foods: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: CFM TOUCHED COOKED BROCCOLI WITH A BARE HAND. Corrective Action: 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.
• Cold Holding: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: (1) COOKED EDAMAME (48F) STORED IN HOSHIZAKI 2-DOOR PREP COOLER FOR MORE THAN 4 HOURS; (2) RAW SOFT SHELL CRAB (43-45F) STORED IN VICTORY 2-DOOR COOLER NEXT TO DEEP FRYER FOR MORE THAN 4 HOURS. Corrective Action: 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 section 3-501.19 to limit bacteria growth. CFM DISCARDED THE FOOD ITEMS.
• Food Thermometers, Provided & Accessible Observation: The certified food manager could not provide a food temperature measuring device. CFM COULD NOT PROVIDE A FOOD THERMOMETER FOR LOWER TEMPERATURE RANGE. THERMOMETERS IN SHUSHI SHOW CASES AND OTHER REFRIGERATORS WERE MISSING. Corrective Action: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. OBTAIN FOOD THERMOMETERS.
• RTE TCS Food Prepared On Site, Date Marking CDI Observation: The following refrigerated, ready-to-eat, time/temperature control for safety food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: COOKED SHRIMP-2 (40F) PREPARED STORED IN WALK-IN COOLER FOR 2 DAYS WITHOUT DATE MARKING. Corrective Action: Refrigerated, ready-to-eat, time/temperature control for safety foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the 'consume-by' date and/or 'preparation' date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
• Clean-up of vomiting and diarrheal events: The food establishment does not have written procedures for employees to follow when responding to vomiting or diarrheal events. Corrective Action: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food and surfaces to vomitus or fecal matter.
• Controlling Pests, Pest Control Methods: Methods are not being used to control pests. COCKROACHES WERE FOUND ON THE PAPER TOWEL DISPENSER ABOVE SUSHI RICE AT THE SUSHI BAR. Corrective Action: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. CFM NEED TO PLACE AN URGENT SERVICE ORDER FOR PEST CONTROL.
• Wipings Clothes Stored in Sanitizer Solution: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter. Corrective Action: 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.
• Equipment, Maintain in Good Repair/Condition Observation: THE RIGHT DOOR OF 2-DOOR FLAT TOP COOLER AT COOKLINE FELL OFF. Corrective Action: Repair/adjust the unit so it is able to maintain foods at or below 41F. Do not use the unit to store time/temperature control for safety foods while it is not operating properly. CFM HAD PLACED URGENT SERVICE ORDER.
• Covered Receptacle in Women's Toilet Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall. OBSERVED NO COVERED REFUSE CONTAINER IN THE UNISEX RESTROOM USED BY FOOD EMPLOYEES. Corrective Action: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

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