- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw egg over celery in 2dr prep cooler - left
Correction: raw chicke over cooked beef in walk-in cooler.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: oil and garlic (65F) on chef's table. Cooked wontons (65F) and cooked chicken (63F) on counter.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Discarded.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous 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 chicken, cooked wontons in walk-in cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous 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. Dated
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the cookline being used as dump station.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Posted sign.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed vitamins and personal medicine above customer teas and over prep table.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Labeled medicine storage container was maded and placed at bottom self.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Observed 3 residential pest spray cans.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. Discarded.
|
10/28/2015 | Risk Factor | |
Today’s inspection was to conduct a routine assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
EHS provided additional training and written instructions on:
-cross contamination
-wet wiping cloth sanitizing bucket
*Please avoid repeated violations (cross contamination, date marking, wet wiping cloth storage, chlorine sanitizer test kit). Continued critical violations may lead to enforcement. Please perform active managerial control especially on hand washing, cross contamination, proper cold holding and sanitizing.
*Please fax and provide a copy of parasite destruction letter and keep a copy in your file for future inspections, by February 26, 2015.
*Please post 2015 Health Department permit when you receive it.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands when first walked into the kitchen from outside. Another employee did not wash hands after handling raw pork and before continuing to perform other food related tasks.
Correction: 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. Both washed hands at handsink. EHS posted signs on how to wash hands and when to washs by the handsink.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef over bell pepper, raw beef over roast pork, raw egg over seaweed, raw chicken over cucumber in walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Cross contamination training provided and placed poster on walk-in cooler. Foods were relocated.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken over raw beef, raw beef over raw egg in walk-in cooler.
Correction: 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 (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Training provided and foods were relocated.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: sugar, flour bins.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. Labeled
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: 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. Wet wiping clothes sanitizer containers were made and wet towels were placed into the them.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: 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: escolar, yellowtail, salmon, tilapia used for sushi. Observed smoked salmon is aquacultured from invoice.
Correction: If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided. Manager contacted supplier for parasite destruction letter.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: raw chicken on trays on counter, raw beef and fish on 3-vat drainboard.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F 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 41°F 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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: tofu (55F) at server's table, oil and garlic at chef's table (82F), bean sprouts (56F) on counter at cookline.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Discarded. Discussed with manager either to place Time as Public Health Control, make room on prep top or placed containers in ice.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: roast pork, cooked duck, cooked chicken in walk-in cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous 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. All were dated.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: 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
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. Timer was placed on the rice cooker.
- Honestly Presented / Does Not Mislead or Misinform
Observation: The following food item(s) is offered for human consumption in a way that misleads or misinforms the consumer: White tuna, red snapper are on the main manu instead escolar and Tilapia, respectively.
Correction: Please correct menu at next menu change.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. Raw pork was cut on cutting board along the cookline and not clean/sanitized afterwards.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. EHS helped to make sanitizer wet wiping bucket and requested the employee to clean and sanitize the cutting board.
|
02/12/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. I have provided you with a guidance documentation to prevent cross contamination when storing foods in the refrigeration units at this facility. Thank you for your time. If you have any questions, please feel free to call the health department.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw chicken and raw beef over raw zuccini and other vegetables.
Correction: EHS provided manager with a prevent cross contamination guidance document in Mandarin and English languages. The manager rearranged the foods to prevent cross contamination. Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed employee medication and vitamins stored over utensils and along with teas at the prep area. Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Manager separated out the medications and vitamins and relocated to an area where it would not pose a risk of contamination to food or food contact surfaces.. All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
|
11/21/2014 | Risk Factor | |
The purpose of this visit is a follow-up inspection to check on the updated menu showing "Escolar" in place of or next to "White tuna" on the sushi menu items. The menu has been updated and the facility is now in compliance with this requirement. Thank you
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit within 10 days .
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the screen of the screen door as the screen is torn.
Correction: Repair the door to ensure that all openings are sealed and the screen is in tact and will effectively prevent insects or other pests from entering the facility.
|
04/29/2014 | Follow-up | |
The purpose of this visit is a routine inspection. Thank you for accompanying me on the inspection as it allows me to answer any questions or clarify any issues. Employee health policy in place. Time as a public health control in place and being properly implemented during today's visit. Sanitizer in the dishmachine measured at an acceptable level. A sign that will remind employees to store foods in the walk in refrigerator to prevent cross contamination was provided to the manager.
IMPORTANT: A follow-up will be conducted within 30 days to check on the updated menu showing that white tuna is escolar.
*Time for this inspection is for the inspection only.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (repeated violation)
Observation: White tuna listed on the menu is actually Escolar.
Correction: Update menu within 30 days to reflect that white tuna is escolar. During inspection, we discussed ways to do this and decided that placing the word escolar in parenthesis e.g. (escolar) next to the white tuna on the menu will meet the requirement of being honestly presented. Fax a copy of the menu to my attention within 30 days. I have provided you with my fax number.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed several containers of raw chicken holding over cooked noodles in the walk in refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Manager rearranged the walk in refrigerator to prevent cross contamination. A Prevent Cross Contamination sign was provided.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: containers of raw chicken holding over several containers of raw shell eggs in the walk in refrigerator
Correction: 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 (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Manager rearranged walk in refrigerator to prevent cross contamination. Prevent Cross Contamination handout provided.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed rice scoops in 73f water along the serve line.
Correction: Manager emptied water, obtained a clean container and rice scoops and agreed to keep in a dry container and change out the utensil at a maximum of every 4 hours. 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 potentially hazardous (time/temperature control for safe 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 potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Several wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Manager placed into wiping cloth solution which measured at an acceptable level using EHS test kit. 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.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Ice bin lid near the handsink at the server station is left open and is subject to splash from handwashing at the adjacent handsink.
Correction: The ice bin was closed during inspection. Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit within 10 days .
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside grease barrell container was uncovered.
Correction: The manager closed the lid to the grease barrell. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the screen of the screen door as the screen is torn.
Correction: Repair the door to ensure that all openings are sealed and the screen is in tact and will effectively prevent insects or other pests from entering the facility.
|
04/28/2014 | Routine | |
The purpose of this visit is a risk factor assessment. During the time of this visit, Escolar was being served in place of White Tuna in the sushi. Escolar is not listed on the sushi menu. White tuna was not listed on the invoices from your approved supplier, based upon the invoices that were provided to the EHS during inspection. Remember to either order White Tuna from your supplier, as listed on the menu for sushi or to change menu to indicate Escolar tuna or to include both as an option on the menu if you choose to continue serving these two items. . If you choose to continue using White Tuna on the menu, fax the invoices from you approved supplier, showing that you have ordered and received "White Tuna." Fax invoices for two months to "Area E-4" EHS at fax number 703-385-9568. Thank you.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: 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.
Correction: 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 Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. A food employee washed hands and used less than 20 seconds and turned off faucet with bare hands.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: Escolar being represented on menu as white tuna. Invoices from supplier observed Escolar is purchased.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. Place sign up notifying consumers that Escolar is being served in place of white tuna and either White Tuna in future orders or change menu to reflect that sushi contains Escolar. Fax invoices for next two months.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw beef, raw chicken, raw eggs over tofu in the walk in refrigerator, observed raw pork over cooked chicken in the three door prep cooler
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw chicken over raw beef in the walk in refrigerator
Correction: 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 (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food item(s) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated: sushi rice
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Two collanders used to strain cooked cabbage observed with dry cabbage. The collanders were stored along with clean utensils.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Taken to the dishwashing area to clean and disinfect
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: The chlorine in wiping cloth buckets observe above 200ppm are not being used in accordance with law or the manufacturer's use directions.
Correction: Poisonous and toxic materials shall be used according to law and per the manufacturer's directions to prevent injury and contamination. Corrected to 100ppm chlorine
|
12/04/2013 | Risk Factor | |
The purpose of this visit is a first routine inspection.
EHS provided:
1. Employee Health policy and instruction.
2. Instruction and written guide on proper storage of raw and ready to eat foods
3. A few test strips/guide
4. Instruction on calibrating thermometer,
5. Instruction on proper assembly of wiping cloth bucket.
6. Domonstration on handwashing (Did not observe improper handwashing, but provided instruction).
The time included in this report is for the inspection time only.
Thank you.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: 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.
Correction: 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 Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (corrected on site)
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. Training provided to manager and staff on the proper procedures for managing record keeping for shell stock.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw shell egg over soy sauce, observed raw shrimp over tofu, obsreved raw beef over tofu in the walk n refrigerator
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Storage chart provided to manager.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw chicken over raw beef in the walk in refrigerator
Correction: 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 (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: 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.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: salmon, red snapper, yellow tail, squid, tilapia, smoked salmon, sea urchin (Also note that the menu is going to be updated because shrimp, eel(unagi) and octopus is not served raw but is served fully cooked and therefore these fish will not require documentation of parasite destruction once the menu is updated).
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Egg rolls prepared in bulk the morning before inspection (two lexan containers stacked in walk in refrigerator)
Correction: Refrigerated, ready-to-eat, potentially hazardous 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.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: Sushi Rice
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. Instruction provided to manager. Since the sushi rice is prepared twice per day at the same time, the sushi rice will be marked and discarded every 4 hours from the time the sushi rice reaches 135f. Sushi rice was marked during todays inspection and will be discarded tonight at 7:15pm
- Sanitizer Test Kit Required
Observation: A chemical vegetable wash solution is used in the establishment. No test kit is provided to measure the concentration of the chemical in the solution.
Correction: A chemical vegetable wash is considered a food additive and must be maintained at the concentration recommended by the manufacturer in order to be safe. Provide the approved test kit.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wiping cloth buckets at zero concentration because wiping cloth buckets not assembled.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. Three wiping cloth buckets assembled. Instruction to staff provided on the proper assembly of wiping cloth buckets.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back screen door at bottom.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
|
06/07/2013 | Routine | |
PREOPERATIONAL FINAL INSPECTION
*All items listed on inspection report dated 03-21-13 have been corrected. We thank you.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered top you. No equipment changes/replacement/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 03/25/2013 | Pre-Opening | |
PREOPERATIONAL FINAL INSPECTION
1. Water heating equipment is a home standard (GE, Model Number GG75T06ASR00), and is not the one on approved plans. Water heater shall be a commercial type and shall comply with the standards of an ANSI certification program such as NSF or equivalent. And the recovery rate shall be at least 60 gallons per hour + the water usage by the mechanical dish washing machine = 60 gph + 74 gph =134 gph of 120 F degrees water at 80 F degrees rise.
2. Ceiling finishes at bar, waitress station and at two rest rooms does not meet code requirements. The ceiling finishes at these locations shall be smooth, nonabsorbent and washable.
3. Lighting at the bar hand washing sink is only 5 foot candles. You need at least 20 foot candles.
4. Lighting at the two rest rooms is only 5 foot candles. You need at least 20 foot candles.
5. Mechanical dish washing machine is not operational for testing.
6. Soup holding unit is not operational for testing.
7. Opening under back door has not been sealed.
*Not approved for a Health Department Permit. Owner shall correct the above listed items and schedule for a final follow up Health Department inspection.
No violation noted during this evaluation. | 03/21/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Beijing Tokyo Asian Bistro, 9544 Old Keene Mill Road, Burke, VA 22015 »