Manager states that the washer and dryer will not be used until they have been relocated or walled off to prevent contamination of food, clean equipment, utensils and clean linens.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Several of the sushi items on the menu are not marked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment, Clothes Washers and Dryers, Storage Cabinents, Contamination Prevention (repeated violation)
Observation: There is a washer and dryer in the kitchen next to dry storage shelves and across from the new wok grill.
Correction: Washer and dryer must be located where there is no exposed food, clean equipment, utensils or linens or unwrapped single-use articles.
|
05/04/2015 | Follow-up | |
Chlorine concentration in dish machine measured at 50 ppm.
Quat sanitizer in 3-vat sink at bar measured at 200 ppm.
Fish is supplied by True World Foods LLC of Jessup, MD.
- Critical: Hands - When to Wash* (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 which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.
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 and the container. 2) In food that is not potentially hazardous 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods: sushi rice.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Several of the sushi items on the menu are not marked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment, Clothes Washers and Dryers, Storage Cabinents, Contamination Prevention
Observation: There is a washer and dryer in the kitchen next to dry storage shelves and across from the new wok grill.
Correction: Washer and dryer must be located where there is no exposed food, clean equipment, utensils or linens or unwrapped single-use articles.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located by the grills is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the table in front of it preventing its use.
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04/23/2015 | Routine | |
Must provide parasite destruction information on all fish used for sushi.
I will need to see the menu with proper consumer advisory prior to releasing Occupancy.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked foods (sushi) are provided on the menus without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and 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. Must asterisk the menu items that are served raw or undercooked. Correct prior to opening.
- Equipment - Good Repair and Proper Adjustment
Observation: One of the sushi display coolers is not working.
Correction: Ensure the cooler is operational and capable of maintaining cold holding of foods at 41 degrees F or below. Correct prior to opening.
|
02/25/2015 | Pre-Opening | |
1570- The True reach-in cooler is not maintaining foods at 41
°F
or below. Reapir the cooler to be capable of maintaining food storage at 41
°F
or below.
2580- Condensate drain for walk-in cooler is draining directly into the prep sink. Drain line must go to an approved drain. May not drain directly into the prep sink.
Chlorine concentration in dish machine measured at 50ppm at 100
°F
.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Discussed with PIC and gave handouts.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching clothing and chemicals.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Pooled eggs, raw pork and raw beef in prep cooler and egg rolls and wontons in True reach-in cooler are at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Correct immediately.
- Food Contact Surfaces - Cleanability*
Observation: The trash can used for rice storage is not designed for food storage and as such does not meet cleanability requirements.
Correction: Provide a food storage container that is designed to be smooth and easily cleanable.
- Food Contact Surfaces - Cleanability*
Observation: The lid to the container of rice in the dry sotrage room is cracked and dirty.
Correction: Replace the lid to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment and utensils were observed soiled to sight and touch: knives and dry storage containers.
Correction: Clean and sanitize these surfaces for food contact.
- Toxics - Separation of Toxics (corrected on site)
Observation: Container of bleach stored directly on top of a container of cornstarch in the dry storage room. Another container of bleach stored with cans of food.
Correction: Containers of hazardous chemicals (bleach) must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
|
07/22/2013 | Routine | |
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