Luna Hall
A grade shows one inspection on one day and may be out of date. Check the public record for the official report.
What inspectors found · Apr 2211 total
The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41F or less within 4 hours: - OBSERVED: (1) diced tofu (43f) was stored in 2-door prep cooler (poke) for about 4.5 hours. (2) pistachio cloud cream donut (46f) was stored in grab and go cooler (left) for about 5 hours. (3) cheese cake (43-46f) was stored in 2-door showcase overnight.
How to fix
Time/temperature control for safety food shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). - CORRECTIVE ACTIONS: CFM discarded the food items.
Raw animal food storage, preparation, holding or display conducted in a manner that may cause cross contamination of ready-to-eat food as follows: - OBSERVED: shelled eggs were stored over Napa cabbage in walk-in cooler.
How to fix
Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs from cooked foods, ready-to- eat 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. - CORRECTIVE ACTIONS: CFM rearranged the food items in walk-in cooler.
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.'
How to fix
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). The information provided at the time of this inspection will help you develop and implement this policy. Handouts are available in the following languages: English, Arabic, Chinese (traditional), Farsi, Hindi, Korean, Spanish, Thai, Urdu and Vietnamese. If you have any questions about your employee health policy, please contact your area inspector or contact the Health Department at 703-246-2201, TTY 703-591-6435. - CORRECTIVE ACTIONS: EHS provided extra copies for food employees to read and sign.
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The food-contact surfaces of the following equipment were not observed sanitized: - OBSERVED: a food employee rinsed a soiled knife at 3-compartment sink and hung it on the wall for future use.
How to fix
All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. - CORRECTIVE ACTIONS: EHS educated the food employee and prompted the food employee to wash, rinse and sanitize the knife.
The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: - OBSERVED: CFM was not able to provide a parasite destruction letter for salmon and tuna.
How to fix
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. - CORRECTIVE ACTIONS: please obtain a parasite destruction letter from vender within 3 calendar days.
The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: aloha tuna, happy salmon, spicy tuna, spicy salmon, ono tuna, blaze tuna, seared tuna, sweet chili tuna, sweet chili salmon, plain ahi tuna, and plain salmon
How to fix
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. - CORRECTIVE ACTIONS: please add a disclosure on the menu for the abovementioned food items within 10 calendar days.
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: - OBSERVED: homemade pickles prepared 2 days prior to the inspection was not marked with preparation date or use by date.
How to fix
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. - CORRECTIVE ACTIONS: EHS educated the CFM and prompted CFM to mark all food items properly.
The handwashing sink at @LOCATION@ is equipped with separate cold and hot water faucets rather than a mixing valve or combination faucet. -OBSERVED: hot water temperature was 97f at dry storage hand sink, and 97f at poke station hand sink.
How to fix
A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. - CORRECTIVE ACTIONS: please obtain urgent service for the hand sinks within 10 calendar days.
The food-contact surfaces of the following equipment and/or utensils are not finished to have a smooth, cleanable surface: - OBSERVED: cardboard lining was observed throughout the facility.
How to fix
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. - CORRECTIVE ACTIONS: EHS educated CFM. CFM removed the cardboard lining.
The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41F: - OBSERVED: ambient temperature of 2-door showcase (cake left) was 45f.
How to fix
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. - CORRECTIVE ACTIONS: food items stored in the unit will be discarded. Please obtain urgent service within 10 calendar days.
Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED: rice scoops were stored in a container of stagnant water at 71f.
How to fix
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. - CORRECTIVE ACTIONS: EHS educated CFM. CFM discarded the water.
Violations per visit · 2 visitsfewer is better ↑
Problem areas · Apr 2211 total
Visit history · 2 visits
Source: Fairfax County Health Department inspection record. The letter is GradeLocal's, from the number of violations (0 A, 1–2 B, 3–5 C, 6+ D), not a county grade; a Failed result is a D. Risk factor and repeat are as marked on the county's report. Problem areas follow the section headings on the county's report.
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