Matchbox, Aracosia McLean, Divan, Miyagi, The Union: 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 Sept. 1 and Sept. 22. 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.

Miyagi Japanese Restaurant, 6719 Curran St., Ste# D1, McLean, VA 22101

Date inspected: Sept. 22, 2023

Violations

• Hot Holding: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: COOKED EEL (109F) STORED IN TOASTER OVEN (NO TURNED ON) FOR ABOUT 30 MINUTES. Corrective Action: Time/temperature control 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. PIC AND EHS ESTABLISHED “TIME AS PUBLIC HEALTH CONTROL PROCEDURE” FOR THE EEL.
• 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 (PIC) IS NOT A CERTIFIED FOOD MANAGER. Corrective Action: Obtain a certified food managers certificate from an accredited program. PIC WILL FORWARD CFM CERTIFICATE TO EHS VIA EMAIL WITHIN 10 CALENDAR DAYS.
• In-Use Utensils Proper Storage: Dispensing and/or in-use utensils improperly stored between use as follows: ICE SCOOP WAS STORED IN ICE MACHINE WITH ITS HANDLE TOUCHING ICE. 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. PIC RELOCATED THE ICE SCOOP.

Chesterbrook Elementary School, 1753 Kirby Rd., McLean, VA 22101

Date inspected: Sept. 22, 2023

Violations

Covered Receptacle in Women's Toilet: 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 food employees. Corrective Action: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Sweet Leaf Cafe, 1359 Chain Bridge Rd., McLean, VA 22101

Date inspected: Sept. 21, 2023

Violations

• Hot Holding: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: CHICKEN BREAST (121 -126F) WAS STORED ON STEAM TABLE FOR ABOUT 2 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 REHEATED THE CHICKEN BREAST TO 169F.

Divan Restaurant, 1313 Old Chain Bridge Rd., McLean, VA 22101

Date inspected: Sept. 19, 2023

Violations

• Cold Holding: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: MAAST O MUSIR (44F) AND PARMESAN CHEESE (51F) WERE STORED IN TURBO-AIR 2-DOOR PREP COOLER FOR ABOUT 4.5 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.
• Chemical Sanitization, Chlorine Requirements: When tested, the low temperature, chemical sanitizing warewashing machines IN THE KITCHEN AND BAR AREA WERE 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. SERVICE ENGINEER FIXED THE DISHMACHINE DURING INSPECTION.
• Cooling from 135F to 70F, No More than 2 Hours: The following cooked time/temperature control for safety food(s) are not being adequately cooled from 135F to 70F within two hours. OBSERVED LARGE POT OF WHITE RICE AT 81-86F AFTER COOLING IN WALK-IN COOLER FOR 2.5 HOURS. Corrective Action: Time/temperature control for safety foods shall be cooled from 135F to 70F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. CFM DISCARDED THE RICE.
• Handwashing Sink, Designated Use: OBSERVED A FOOD EMPLOYEE RINSING A FOOD CONTAINER AT HAND SINK IN KITCHEN. Corrective Action: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. CFM EDUCATED THE FOOD EMPLOYEE.
• Test Kit/Device for Chemical Sanitizer: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. OBSERVED NO QUATERNARY AMMONIA TEST KIT. Corrective Action: CFM ORDERED QUATERNARY AMMONIA TEST KIT IMMEDIATELY.
• Methods to Facilitate Proper Cooling: The following methods used for cooling were not adequate to facilitate proper cooling: (1) LARGE POT OF WHITE RICE WAS OBSERVED AT 81-86F AFTER COOLING IN WALK-IN COOLER FOR 2.5 HOURS. (2) SMALL PLASTIC CONTAINER OF WHITE RICE WAS OBSERVED AT 65F AFTER COOLING IN WALK-IN COOLER FOR ABOUT 5.5 HOURS. Corrective Action: 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 other effective methods. Food containers placed in cooling and cold equipment to cool shall be: 1) arranged in the equipment to provide maximum heat transfer through the containers walls, and 2) loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. EHS DISCUSSED ABOUT COOLING METHODS AND PROCESS WITH CFM.
• Variance Requirement, Health Department Determines Need: Specialized processing method of food preservation used for YOGURT. Corrective Action: A food establishment shall obtain a variance from the Regulatory Authority as specified in 8-103.10 and under 8-103.11 before: 1. smoking food as a method of food preservation rather than as a method for flavor enhancement, 2. curing food, 3. using food additives or adding components such as vinegar, 4. packaging food using a Reduced Oxygen Packaging method, 5. operating a molluscan shellfish life-support system display tank used to store and display shellfish that are offered for human consumption, 6. custom processing animals that are for personal use as food and not for sale or service in a food establishment, 7. preparing food by another method that is determined by the Regularty Authority to require a variance or, 8. sprouting seeds or beans. PLEASE FORWARD VARIANCE REQUEST FORM TO EHS WITHIN 10 CALENDAR DAYS.
• Variance Request, Address Public Health Hazards: An analysis of the rationale for how the potential public health hazards and nuisances addressed by the relevant code sections will be alternatively address by the proposal is missing from the proposal packet. Corrective Action: PLEASE PROVIDE VARIANCE REQUEST FOR YOGURT TO EHS WIHIN 10 CALENDAR DAYS.
• Insect Control Devices, Installation: Insect control device is located over SUPERA 2-DOOR PREP COOLER where dead insects may be impelled or fall. Corrective Action: Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles. CFM PLACED URGENT SERVICE ORDER TO RELOCATE THE INSECT CONTROL DEVICE.

Matchbox, 1340 Chain Bridge Rd., McLean, VA 22101

Date inspected: Sept. 18, 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).
• No Bare Hand Contact with RTE Foods: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: A FOOD EMPLOYEE WAS OBSERVED HANDLING CUT LEMON 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 THE FOOD EMPLOYEE.
• Records, Parasite Destruction by Freezing: 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: OBSERVED NO PARASITE DESTRUCTION LETTER FOR SALMON. Corrective Action: 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. PLEASE OBTAIN PARASITE DESTRUCTION LETTER FROM VENDOR AND FORWARD IT TO EHS WITHIN 10 CALENDAR DAYS.
• 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. OBSERVED LIVE FLIES IN THE DRY STORAGE AREA. 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. PLEASE OBTAIN URGENT PEST CONTROL SERVICE AND FORWARD THE SERVICE REPORT TO EHS WITHIN 10 CALENDAR DAYS.
• Mops Allowed to Air Dry: Observed that mops are improperly stored between use. Corrective Action: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
• In-Use Utensils Proper Storage: Dispensing and/or in-use utensils improperly stored between use as follows: TEA MIXERS AND A TONG WERE STORED IN A CONTAINER WITH STAGNANT WATER AT ROOM TEMPERATURE AT BAR AREA. 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.
• Handwashing Signage: Observed that sign or poster that notifies food employees to wash their hands is not provided or is not clearly visible at all handwashing sinks used by food employees. OBSERVED NO HANDWASHING SIGNAGE IN MALE’S RESTROOM. Corrective Action: Provide a visible sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS PROVIDED A SIGNAGE.

Aracoia McLean, 1381 Beverly Rd., McLean, VA 22101

Date inspected: Sept. 14, 2023

Violations

• Cold Holding: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: SQUASH DUMPLINGS (50F) WERE STORED IN FAGOR 2-DOOR PREP COOLER (DUMPLING BAR) 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 SQUASH DUMPLINGS.
• 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 FAGOR 2-DOOR PREP COOLER WAS 50F 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 AN URGENT SERVICE ORDER; (2) CFM RELOCATED OTHER FOOD TO WALK-IN COOLER.
• Hair Restraints: Employees observed working in the food service area without proper hair restraints. Corrective Action: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff. CFM PROMPTED FOOD EMPLOYEES TO PUT ON HAIR RESTRAINTS.

Gourmet Basket, 6821 Tennyson Dr., McLean, VA 22101

Date inspected: Sept. 8, 2023

Violations

• Proper thawing methods used for TCS Foods: Observed the following food thawing using an improper method: FROZEN COOKED GROUND BEEF, AND FROZEN SPINACH AND CHEESE, ONION BLEND WERE OBSERVED THAWING ON THE TOP OF AN OVEN FOR 0.5 HOUR. Corrective Action: 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. EHS DISCUSSED THAWING METHODS WITH CFM. CFM RELOCATED THE FROZEN FOOD ITEMS INTO M3 TURBO-AIR 2-DOOR COOLER TO CONTINUE THAWING.
• Thermometers, Location for Units with TCS foods: There was no temperature measuring device located in the following cold or hot holding equipment: 4-DOOR DISPLAY COOLER AND 2-DOOR DISPLAY COOLER AT SERVICE LINE. Corrective Action: Cold or hot holding equipment used for the storage of 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.

MG at The Potomac School, 1301 Potomac School Rd., McLean, VA 22101

Date inspected: Sept. 8, 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. Please purchase thermolabel or plate simulating dishwasher tester.

Potomac School Flag Circle Building, 1301 Potomac School Rd., McLean, VA 22101

Date inspected: Sept. 8, 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. Please purchase thermolabel or plate simulating dishwasher tester.

The Union, 1379 Beverly Rd., McLean, VA 22101

Date inspected: Sept. 7, 2023

Violations

• Cold Holding: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: HARD BOILED EGGS (49F) STORED IN HOSHIZAKI 2-DOOR PREP 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 EGGS.
• Methods to Facilitate Proper Cooling: OBSERVED COOKED BROWN RICE WITH QUINOA (93F) WAS STORED IN A BIG STAINLESS STEEL CONTAINER ON PREP TABLE FOR ABOUT 1 HOUR AND 20 MINUTES. Corrective Action: 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 other effective methods. Food containers placed in cooling and cold equipment to cool shall be: 1) arranged in the equipment to provide maximum heat transfer through the containers walls, and 2) loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. (1) EHS DISCUSSED ABOUT 2-STAGE COOLING PROCESS WITH CFM; (2) CFM IMMEDIATELY RELOCATED THE RICE TO ICE BATH. (2) IN 2 HOURS THE FOOD ITEM WAS COOLED DOWN TO 52-56F.
• Consumer Advisory for Raw/Undercooked Food, Disclosure: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: UNION BURGER, HANGING TENDERLOIN, SALMON, Corrective Action: 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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. CFM UPDATED THE MENU WITH A DISCLOSURE STATEMENT.
• Where to Wash: A food employee was observed RINSING HANDS AT 3-COMPARTMENT SINK. Corrective Action: ALL food employees shall wash their hands in ONLY a designated handsink. CFM EDUCATED THE FOOD EMPLOYEE.
• Hair Restraints: Observation: Employees observed working in the food service area without proper hair restraints. Corrective Action: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff. CFM PROMPTED THE EMPLOYEES TO PUT ON HATS OR HAIR RESTRAINTS.

Starnut Gourmet, 1445 Laughlin Ave., Ste# 101, McLean, VA 22101

Date inspected: Sept. 5, 2023

Violations

• Before Use After Cleaning: OBSERVED THE LOW TEMPERATURE DISHMACHINE WAS NOT DELIVERING SANITIZER. THE CONCENTRATION OF CHLORINE WAS ZERO PPM. Corrective Action: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. (1) PLEASE OBTAIN URGENT SERVICE FOR THE DISHMACHINE AND FORWARD THE SERVICE REPORT TO EHS WITHIN 10 CALENDAR DAYS. (2) BEFORE THE DISHMACHINE IS FULLY SERVICED, PLEASE CONTINUE TO USE 3-COMPARTMENT SINK TO WASH, RINSE AND SANITIZE THE UTENSILS AND EQUIPMENT.
• Covered Receptacle in Women's Toilet: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall. Corrective Action: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
• Equipment, Maintain in Good Repair/Condition: OBSERVED THE LOW TEMPERATURE DISHMACHINE WAS NOT DELIVERING SANITIZER. THE CONCENTRATION OF CHLORINE WAS ZERO PPM. Corrective Action: (1) PLEASE OBTAIN URGENT SERVICE FOR THE DISHMACHINE AND FORWARD THE SERVICE REPORT TO EHS WITHIN 10 CALENDAR DAYS. (2) BEFORE THE DISHMACHINE IS FULLY SERVICED, PLEASE CONTINUE TO USE 3-COMPARTMENT SINK TO WASH, RINSE AND SANITIZE THE UTENSILS AND EQUIPMENT.
• 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.

Sweet Bites Cafe & Bakery, 6845 Elm St., McLean, VA 22101

Date inspected: Sept. 1, 2023

Violations

• Hair Restraints: Observation: Employees observed working in the food service area without proper hair restraints. Corrective Action: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• Plumbing System, Maintain Good Repair: Plumbing connections under the 3-COMPARTMENT SINK piping are leaking. Corrective Action: A plumbing system shall be maintained in good repair.
• Thermometers, Location for Units with TCS foods: There was no temperature measuring device located in the following cold or hot holding equipment: ELINE 1-DOOR UNDER COUNTER COOLER, COLD WELL AT SERVICE LINE, AND CONTINENTAL 1-DOOR UNDER COUNTER COOLER. Corrective Action: Cold or hot holding equipment used for the storage of 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.

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