Discussed Consumer Advisory, and raw animal food storage picture chart with PIC. Dishwasher appears to be working properly.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in cooler.
Correction: Separate raw foods of animal origin during storage from raw and cooked RTE food including vegetables and fruit. Recommend storing raw eggs, meat, poultry & seafood on a separate shelving unit.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination in the walk-in cooler..
Correction: Separate beef, fish, shrimp, pork, shell eggs, and poultry during storage by using separate shelves, and arranging each food so that cross contamination is prevented.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed foods in the walk-in cooler not in covered containers, or wrapped.
Correction: Prevent contamination by storing food in covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The sushi menu lacks a consumer advisory for the foods that may be served raw and/or undercooked
Correction: When raw animal foods such as fish, shrimp, or shellfish is served, consumers must be informed of the significantly increased risk of consuming these foods by way of a disclosure notice on the menu and/or signage on the display case.
- Temperature Measuring Devices (repeated violation)
Observation: No thermometers in the bar 2-door & 3-door coolers.
Correction: Provide thermometers in the bar coolers.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Food utensils in prep table drawer were soiled to sight and touch.
Correction: Clean and sanitize food utensils after use.
- Handwashing Cleanser - Availability
Observation: Soap dispenser not working at handsink by dishwasher.
Correction: Provide hand soap at handsink by dishwasher.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the tea urn area. Measured 5 foot-candles.
Correction: Provide at least 20 foot candles of light in tea urn area.
- Maintenance Tools - Storing Maintenance Tools (corrected on site)
Observation: Sharpening stone on sushi prep table.
Correction: Store sharpening stones separate from food items & clean utensils.
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03/02/2015 | Routine | |
Discussed proper storage of raw animal foods, and critical items handouts with PIC. Dishwasher appears to be working properly.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site) (repeated violation)
Observation: Observed food handler wiping his hands on his apron.
Correction: Food employees must use a hand washing sink to clean their hands, using soap and water, and paper towels.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: A food handler was eating at a kitchen prep table where they may contaminate food, clean equipment, or other items.
Correction: Provide a designated area where employees may eat so that food, clean equipment, linens, unwrapped single-service articles, and other items are protected against possible contamination.
- Critical: Package Integrity* (corrected on site) (repeated violation)
Observation: Food packages are not in good condition - dented food cans.
Correction: Discard or return to distributor any food packages that are not in good condition.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk-in cooler..
Correction: Protect food from cross contamination by storing food in covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, pork, and poultry during storage by using separate equipment for each type, and/or arranging each type of food in equipment so that cross contamination of one type with another is prevented.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Rice scoops improperly stored between uses.
Correction: Store in-use rice scoops on a clean portion of the food table that is cleaned and sanitized every 4 hours, in a dipper well, or In a container of water maintained at 135°F or more..
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Store wet wiping cloths in a chemical sanitizer between use.
- Temperature Measuring Devices
Observation: There was no thermometer in the 2-door cooler in the bar.
Correction: Provide thermometer in all coolers.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Food debris on knives and food chopper in drawer.
Correction: Clean and sanitize food equipment after use.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Food utensils in table drawer with maintenance tools.
Correction: Store food equipment separate from maintenance tools.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing sink by the kitchen 3-vat sink was blocked, preventing access by employees for handwashing.
Correction: Provide access to handwashing sinks during all hours of operation. Remove the pail lids preventing its use.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing sinks in the rear kitchen or bar.
Correction: Provide disposable paper towels at all hand washing sinks to encourage proper hand washing.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handsinks used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in freezer. Measured 2-5 foot-candles.
Correction: Provide at least 10 foot candles of light in the walk-in freezer. Recommend a 100 watt frosted bulb..
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the cooking line. Measured 20-35 foot-candles.
Correction: Provide at least 50 foot candles of light at the cooking line. Repair dead light fixtures in kitchen.
- Physical Facilities in Good Repair
Observation: Dead lamps at the men's restroom handsink.
Correction: Replace the dead lamps over the sink in the men's restroom.
- Physical Facilities in Good Repair (repeated violation)
Observation: Dead light fixtures in the kitchen and dry storage areas.
Correction: Repair the dead light fixtures in the kitchen and dry storage room.
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02/04/2014 | Routine | |
Discussed Proper Storage of Raw Animal Foods & Ready-To-Eat Foods handout and chart
- Critical: Hands and Arms Cleaning Procedure* (corrected on site) (repeated violation)
Observation: The dishwasher wiped his hands on his apron rather than using the handsink before unloading the mechanical dishwasher.
Correction: Food employees must wash their hands with soap at a handsink
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands after handling soiled equipment before emptying the dishwasher.
Correction: Instruct food employees to wash their before food preparation or working with clean equipment.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition (dented food can)
Correction: Discard or return to distributor any food packages that are not in good condition.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, pork, eggs, and poultry during storage by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk=in cooler.
Correction: Separate raw foods of animal origin during storage from raw and cooked Ready-To-Eat foods including fish for sushi, or raw vegetables.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Large white storage container of salt, sugar, cornstarch? not labeled.
Correction: Label bulk storage containers of food what cannot be readily identified.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Rice scoops improperly stored between uses.
Correction: Store rice scoops in a container of water maintained at 135°For more, or on a clean surface.
- Temperature Measuring Devices
Observation: There was no thermometer in the bar 3-door cooler.
Correction: Provide a thermometer in all coolers.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Kitchen utensils stored in prep table drawer with tools. Food utensils and drawer soiled.
Correction: Clean and sanitize kitchen utensils and drawer. Store tools separate from food service equipment.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing sink by the 3-vat sink was blocked, preventing access by employees for handwashing.
Correction: Provide access to the handwashing sink during all hours of operation. Remove the food equipment.
- Outer Openings - Protected (repeated violation)
Observation: Screen door is not self-closing.
Correction: Install a self-closing device on screen door - spring, etc.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap dispenser empty at handsink by 3-vat sink.
Correction: Provide hand soap at all hand washing sinks.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handsink used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks used by food employees.
- Lighting, Intensity
Observation: Measured less than 10 foot candles of light in the walk-in freezer.
Correction: Provide at least 10 foot candles in the walk-in refrigeration units. Replace lamp in walk-in freezer with a 100 watt frosted bulb.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the cooking lines and food prep areas.
Correction: Provide at least 50 foot-candlers of light where a food employee is working with food, food equipment. Replace dead lamps in kitchen ceiling. Replace dead bulbs in exhaust hood with 100 watt frosted bulbs or the fluorescent lamp equivalent.
- Physical Facilities in Good Repair (repeated violation)
Observation: Dead lamps and bulbs in kitchen and storage areas,
Correction: Replace dead lamps and bulbs.
- Physical Facilities in Good Repair
Observation: Kitchen ceiling panel not in place.
Correction: Replace ceiling panel in kitchen.
- Maintenance Tools - Storing Maintenance Tools (corrected on site) (repeated violation)
Observation: Tools stored with kitchen food equipment that they are is contaminating utensils and knives.
Correction: Store maintenance tools separate from food equipment, utensils, linens, and single-service articles.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Pump-spray containers of cleaning products not labeled.
Correction: Properly label containers of cleaning products.
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01/15/2013 | Routine | |
Discussed Proper Storage of Ready-To-Eat and Raw Animal Foods handout with manager. Dishwasher appears to be working properly.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed - employee drying hands on apron.
Correction: Ensure that food employees properly wash and dry their hands
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination in the walk-in cooler.
Correction: Separate types of raw animal foods from each other such as beef, fish, pork, poultry, and shell eggs during storage: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin stored in a manner that may cause cross contamination of to ready-to-eat food (RTE) in the walk-in cooler.
Correction: Separate raw foods of animal origin during storage from raw and cooked RTE foods including raw vegetables a fruit.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Open bag of rice in dry storage area.
Correction: Store rice in a covered container.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled bulk food storage containers.
Correction: Label working containers with the common name of its contents - large white bins.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site) (repeated violation)
Observation: Food stored in ice maker storage bin.
Correction: Do not store food in ice maker storage bin.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Rice scoops improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food . 2) 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 every 4 hours. 3) In running water of sufficient velocity to flush particulates to the drain. 4) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 5) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor in walk-in freezer.
Correction: Store food at least 6" off the floor.
- Warewashing Equipment, Cleaning Frequency (corrected on site)
Observation: 3-compartment sink was heavily soiled.
Correction: Clean the 3-vat sink : 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Kitchen utensils in prep table drawers were observed heavily soiled.
Correction: Clean and sanitize utensils in prep table drawers, Clean & sanitizer drawers.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Chef knives stored between kitchen prep tables were soiled.
Correction: Clean and sanitize chef knives. Do not store knives between tables.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Accumulation of debris on floor mixer head.
Correction: Clean mixer head above bowl after use.
- Outer Openings - Protected (corrected on site)
Observation: Kitchen exit door propped open.
Correction: Do not prep open exit doors.
- Outer Openings - Protected (repeated violation)
Observation: Kitchen screen door is not self-closing.
Correction: Install self-closing device on kitchen exit door.
- Outer Openings - Protected
Observation: Screen door at kitchen exit door has a broken screen broken.
Correction: Repair screen on kitchen exit door.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the kitchen hand washing sink by the exit door.
Correction: Hand soap must be provided at all hand washing sinks.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing sinks in the kitchen or in the bar.
Correction: Hand drying devices such as individual disposable paper towels, must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities
Observation: The handwashing signs in the kitchen are worn and not readable.
Correction: Replace the worn handwashing signs in the kitchen.
- Physical Facilities in Good Repair
Observation: Dead lamps in ceiling light fixtures in kitchen and in exhaust hoods.
Correction: Replace dead lamps.
- Maintenance Tools - Storing Maintenance Tools (corrected on site)
Observation: Maintenance tools stored in food utensils drawer.
Correction: Store maintenance tools separately from food equipment.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of Tilex was not properly stored to prevent the contamination of food equipment, and utensils.
Correction: Containers of cleaning products must be located in an area that is not above food equipment, and utensils.
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10/03/2011 | Routine | |
Restaurant representatives - add corrected or new information about Asian Garden, 5451 Merchants View Sq, Haymarket, VA 20169 »