Restaurant Inspections: Mango Mike's, Hana Tokyo

Alexandria Health Department officials inspected numerous restaurants in West End Alexandria in recent weeks. We all want to know how our favorite restaurants stack up on cleanliness and sanitation.

"Ideally, an operation would have no critical violations, or none which are not corrected immediately and not repeated. In our experience, it is unrealistic to expect that a complex, full-service food operation can routinely avoid any violations," according to Virginia Department of Health's website.

The site continues: "Keep in mind that any inspection report is a 'snapshot' of the day and time of the inspection. On any given day, a restaurant could have fewer or more violations than noted in the report. An inspection conducted on any given day may not be representative of the overall, long term cleanliness of an establishment."

Full reports can be accessed on the health department's website.

Mango Mike’s, 4580 Duke St., Jan. 17

Corrected During Inspection Priority Foundation Item: The following food item(s) from damaged packaging were found offered for sale or service: four cans of baby corn was badly dented. Dented canned goods were removed during the inspection.

Corrected During Inspection Priority Item: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Ground beef (sliders) was improperly stored above fish on the speed rack in the walk-in refrigerator. The ground beef was relocated during the inspection.

Priority Item: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw seafood was improperly stored above ice cream in the white reach-in freezer, and raw meat is improperly stored above bread in the walk-in freezer. 

Corrected During Inspection Core Item: Unwrapped or uncovered food in the following location where the food is subject to contamination: dry storage (spices and fish fry). Food were discarded during the inspection.

Priority Foundation Item: The following equipment/utensils were observed soiled to sight and touch: the warmer, the steamer, the oven, the hush puppy warmer, and the unused refrigerator under the steamer. Clean all cooking equipment.

Corrected During Inspection Priority Item: Observed that the following potentially hazardous foods were not cooled from 135F to 41F within a total of 6 hours: chili and gumbo that was cooling since last night was 46F. Foods were discarded during the inspection.

Priority Foundation Item: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: gumbo, chili, and soup were incorrectly dated for 8 days. The date foods are prepared is day no. 1.

Corrected During Inspection Priority Item: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Sterno and concrete are improperly stored above potatoes. Cleaners are improperly stored above clean equipment in the dry storage area. Chemical were relocated during the inspection. 

Core Item: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Evidence of mice in the dry storage areas. Have the establishment treated for pest in 5 days, and retain the invoice for my review.

Corrected During Inspection Core Item: An accumulation of dead or trapped insects was found in the control devices. Flypaper was observed hanging from the ceiling in the food prep area. The flypaper was removed during the inspection.

Corrected During Inspection Core Item Repeat: Food stored on the floor and/or food stored less than 6 inches off the floor. Liquor is improperly stored on the floor at the bar. Produce is improperly stored on a milk crate in the walk-in refrigerator. Food items were relocated during the inspection.

Corrected During Inspection Core Item: Dispensing and/or in-use utensils improperly stored between use as follows: knives are improperly stored in standing water. Knives were removed and washed, rinsed and sanitized during the inspection.

See the full inspection report here.

Hana Tokyo, 4603 Duke St., Jan. 16

Corrected During Inspection Priority Item Repeat: There was no Certified Food Manager (CFM) present at the beginning of the inspection.

Corrected During Inspection Core Item: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. The open drinking containers were removed.

Corrected During Inspection Priority Item: 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. Employee failed to wash his hands at the start of his shift before handling food. Employee was instructed to wash his hands during the inspection.

Corrected During Inspection Priority Item: Observed food employees using improper hand washing procedures. The employee failed to wash his hands for 20 seconds or turn off the water at the hand sink using the paper towel. Provided training during the inspection.

Priority Item Repeat: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: steak above crab cakes in the walk-in refrigerator. The steaks were relocated during the inspection.

Priority Item Repeat: Raw animal food stored over ready-to-eat food in the refrigeration unit. Shrimp was improperly stored produce in the make table refrigerator. Shrimp was improperly stored on top of ice cream in the walk-in freezer. Shrimp was relocated into another refrigeration unit.

Corrected During Inspection Priority Item Repeat: The following food item(s) were measured at improper temperatures: shrimp and cantaloupe The foods were relocated to a colder refrigeration unit.

Corrected During Inspection Priority Item Repeat: Sushi rice observed was measured above 41°F without the use of time as a public health control. The sushi rice was 67°F. Sushi rice was keep at room temperature overnight. The rice was discarded during the inspection.

Corrected During Inspection Priority Foundation Item: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): sushi rice. The rice was discarded during the inspection.

Priority Foundation Item: Observed poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment stored in the establishment. WD-40 was stored with clean equipment and the slicer. WD-40 was discarded during the inspection.

Corrected During Inspection Core Item Repeat: Observed improper methods used to thaw food. Scallops were improperly defrosting in standing water. The water was turned on during the inspection.

Core Item Repeat: Food stored on the floor and/or food stored less than 6 inches off the floor. Several foods were improperly stored on the walk-in freezer floor.

Core Item Clean food containers were found stored on the clean/ sanitizer side of the 3-compartment sink drain board.

Core Item: Single service to-go containers were observed stored with the food-contact surface facing upward.

Core Item There is no refuse container at the area immediately adjacent to the front hand sink.

See the full inspection report here.