EHS discussed Active Managerial Control practices with CFM. Observed very good examples of handwashing, datemarking, and monitoring of refrigeration equipment temperatures by Food Employees. Observed all invoices, pest control invoices, Employee Health Policy and Parasite Destruction letter for Roe in folders and well organized. Thank you.
No violation noted during this evaluation. | 03/07/2016 | Routine | |
Observed very good examples of handwashing, datemarking, and monitoring of refrigeration equipment temperatures by Food Employees. Thank you.
**Please remember to always monitor cooking temperatures of Bulgogi beef in rice pot with Food Thermometer as discussed.
EHS provided additional handouts on proper Cooking Temperatures for CFM.
- Duties / Monitor Cook Temperatures of PHF(TCS) (corrected on site)
Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food. CFM IS NOT TAKING TEMPERATURES OF CUT BULGOGI BEEF COOKED IN RICE POT FROM RAW.
Correction: The Person in Charge or certified food manager shall be designating employees to monitor the cooking and reheating temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165°F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155°F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145°F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165°F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135°F for at least 15 seconds. EHS EXPLAINED PROPER THERMOMETER USE AND TEMPERATURE REQUIREMENTS FOR BEEF.
- 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: FISH CAKE 46F - SUPERIOR 1DR COOLER
Correction: SCRAMBLED EGG 47F - TRUE 2DR PREP TOP
|
09/08/2015 | Risk Factor | |
Received copy of Parasite Destruction Letter for roe fish eggs from Azuma Foods Supplier.
Observed Consumer Advisory updated with correct Disclosure statement on all menu items and Asterisk provided for California Roll in Karaoke Menu.
Now in Compliance from Routine Inspection Report conducted 3/9/15. Thank you for correcting all violations.
No violation noted during this evaluation. | 03/12/2015 | Follow-up | |
**Please add the statement "This food item contains raw ingredients." To bottom of Consumer Advisory on all menus. Please add asterisk (*) next to California Roll w/ raw fish eggs on Karaoke Menu.
**Please attain Parasite Destruction Letter from RHEE BROS Suplier for Raw Fish Eggs served on California Roll. Information on Parasite Destruction and sample letter provided. Please send copy to Health Department by 3/19/15.
NOTE: Sushi Rice in rice pot is kept on during all hours to ensure proper hot holding. Time as a Public Health control is no longer needed and N/A.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: 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. OBSERVED FOOD EMPLOYEE AT REGISTER AND PROCEED TO PREPARE SOUP WITHOUT WASHING HANDS.
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. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, FOOD EMPLOYEE WASHED HANDS.
- 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: CFM COULD NOT LOCATE PARASITE DESTRUCTION LETTER FOR RAW FISH EGGS.
Correction: 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 ATTAIN COPY OF LETTER FROM SUPPLIER.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. OBSERVED NO DISCLOSURE STATEMENT ON MENU, REMINDER OF CONSUMER ADVIOSRY IS ONLY STATED WITH ASTERISK. PLEASE ADD ASTERISK AND DISCLOSURE STATEMENT ON KARAOKE MENU.
Correction: 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.
|
03/09/2015 | Routine | |
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of interior enclosed components of the ice bins equipment needs cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the bottom back door.
Correction: Replace the old door sweeper to protect against the entry of insects and rodents.
|
10/21/2014 | Routine | |
The purpose this visit is to conduct a routine inspection.
Provided hand washing signs.
Water Heater: State
Model: SB6-52-151FE
KW: 15
GPH: 75
Dishmachine: n/a
- 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: In True refrigerator: calamari, fishcake, in Superior reach in cooler: Bulgogi, In Superior 1dr upright: Bulgogi
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. CERTIFIED FOOD MANAGER LABELED FOOD.
- 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. CERTIFIED FOOD MANAGER WILL KEEP CHART FOR SUSHI RICE.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: 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.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at restroom handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Certified food manager posted signs provided by Environmental Health Specialist.
|
04/10/2013 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Facility Data Sheet
Hot water heater: State SB6-52-15IFE which uses 15 kW to produce 75 GPH of 120F water at an 80F rise.
Dishmachine: N/A
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: The chlorine sanitizer tested above 200ppm in the sanitize basin of the three vat sink and is 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.
|
12/20/2012 | Routine | |
Restaurant representatives - add corrected or new information about Cafe Muse, 7356b Little River Turnpike, Annandale, VA 22003 »