- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink .
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. EHS provided handwashing training to employee and manager during inspection. The manager ensured that the employee washed hands in the handsink. .
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:water at 59f-60f
Correction: 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: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths placed into a solution which was remade to accepbable concentration of chlorine/water mixture. 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 / Preventing Contamination (corrected on site) (repeated violation)
Observation: Cabbage in bag stored on floor less than 6 inches off the floor.
Correction: Manager raised the cabbage off floor and placed on approved shelving. Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Food Storage / Prohibited Areas / Other Sources (repeated violation)
Observation: Food storage, such as rice and other dry goods stored in hallway leading to customer bathrooms.
Correction: Food may not be stored under other sources of contamination.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Interior of the prep coolers along the cookline
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the area below the three vat sink, on the wall and and wall/sink juncture of the three vat sink, the floors and under cookline equipment have mold and grease/food debris build up. .
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use/Application of Toxics (corrected on site)
Observation: The pest control strips being stored on the beer taps and this could potentially contaminae the beer.
Correction: Manager removed the pest strips, and cleaned the taps and disscarded the pest strips. Hazardous and toxic materials shall be applied in such a way that prevents the contamination of food and food contact surfaces.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured at 400 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Manager reassembled the wet wiping cloth bucket solution to appropriate concentration during inspection. Maintain the concentration of the chlorine sanitizer between 50-100 ppm. Verify concentration using the appropriate test kit.
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03/15/2016 | Routine | |
Today's visit is a follow-up inspection to verify that all outstanding issues have been corrected and addressed. EHS observed and verified that all uncorrected violations observed during the Risk Factor Assessment inspection on September 17, 2015 have been addressed and fully corrected.
No violation noted during this evaluation. | 10/01/2015 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
Dish machine: AutoChlor D2. Chlorine 100ppm today using facility test kit
Time as Public Health Control: sushi rice
During the last routine inspection on April 23, 2015, EHS noted "Regarding the consumer advisory. The manager has a full consumer advisory on the sushi checklist which is used by customers when making sushi choices. The manager has a carry out menu which is in the process of being updated with the full consumer advisory as the old copy has only a partial consumer advisory. Because the manager is adding the full consumer advisory on the carry out menu already, this item was not cited as a violation today. "
During today's inspection, manager stated that carry-out menus were re-printed since the last inspection, however the disclosure statement is still missing and four menu items served raw or undercooked are missing the consumer advisory disclosure asterisk. The manager shared that he requested that the printing company make the carry-out menu match the sushi checklist order sheet. Please correct carry-out menus by hand with the full consumer advisory since they were recently re-printed within ten calendar days.
Please obtain all of the requested supplier letters within ten calendar days. A follow-up inspection will be conducted within ten calendar days to confirm that all critical violations have been corrected and to confirm the presence of a CFM. EHS discussed with manager proper handwashing, proper glove usage and provided handout on parasite destruction letter requirement.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed two food employees fail to wash hands in between glove changes after handling raw meat with single use gloves on. Observed another employee fail to wash hands after handling dirty dishes and before beginning to handle cleaned and sanitized dishes.
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 ALL EMPLOYEES TO PROPERLY WASH HANDS AFTER ASKED BY EHS.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form do not have written documentation confirming freezing to ensure parasite destruction:
1) Yellowtail from supplier # 2
2) Escolar (white tuna) from supplier # 2
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.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3):
1) Farm raised salmon from supplier # 1,
2) Farm raised salmon from supplier # 2,
3) Farm raised striped bass from supplier # 1.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- 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:
1) Cooked sweet & sour chicken at 42F-45F in Beverage Air 3DR prep cooler left,
2) Garlic in oil mixture at 44F in Beverage Air 3DR prep cooler right.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ITEMS REMAINED IN UNIT HOLDING 41F OR BELOW.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on carryout without proper disclosure:
1) Lucky 7 special roll containing spicy salmon & fish egg,
2) Pyramid Sandwich special roll containing caviar fish egg,
3) Smoked salmon # 6 under "roll or hand roll",
4) Philadelphia roll containing smoked salmon.
Also the full disclosure statement is missing from the statement on the 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 asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CFM ARRIVED WITH 5-10 MINUTES OF THE START OF INSPECTION.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: Observed the handsink next to the three compartment sink being used to rinse and ring out wiping clothes..
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at bar hahdwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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09/17/2015 | Risk Factor | |
Today’s inspection was to conduct a routine inspection. 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. Employee health policy in place. Temperatures within acceptable limits. Food supply based upon invoice review were from approved sources. Letters of parasite destruction on file. Time as Public Health Control marked with a notice to employees at sushi station.
Dish machine: AutoChlor D2. Chlorine 100ppm today using facility test kit
Time as Public Health Control: sushi rice
Regarding the consumer advisory. The manager has a full consumer advisory on the sushi checklist which is used by customers when making sushi choices. The manager has a carry out menu which is in the process of being updated with the full consumer advisory as the old copy has only a partial consumer advisory. Because the manager is adding the full consumer advisory on the carry out menu already, this item was not cited as a violation today.
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.
- 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: Manager instructed a foodworker to gather the wet wiping cloths and to place into a bucket of chlorine based wiping cloth bucket solution.. 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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: on the sides and top of the ice maker, prep table shelves along cookline.
Correction: Within 90 days clean the above noted areas. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at handwashing sink near the dishwasher.
Correction: Manager placed papertowels at this sink. Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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04/23/2015 | Routine | |
This is a risk factor assessment.
*Please be sure to wash hands before putting on gloves
*Do not bare hand touch ready to eat foods
*Date mark all cooked foods not consumed within 24hours
*CFM must be present all hours of preparation
*Place foods 6" off the ground by installing more shelving
*Please clean the facility of accumulated food debris and dirt.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: tofu for miso soup
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Discarded
- 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 urchin roe over cooked eel, raw fish over vegetables in 2dr sushi prep cooler - left, raw chicken over vegetables 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. Relocated
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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12/10/2014 | Risk Factor | |
Today’s inspection was to conduct a routine inspection. 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.
Dish machine: AutoChlor D2. Chlorine
Time as Public Health Control: sushi rice
EHS provided additional training and written instructions on:
-Hand washing only
-Bare hand contact - no bare hand on ready-to-eat foods
-Glove usage - do not save gloves to reuse later.
*Please avoid repeated violations.
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.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: cucumber and spring onion used at sushi bar
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Discarded.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: bowls were used to scoop sugar and flour in bulk bins
Correction: 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)
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. Sanitizing solution buckets were made and wet wiping clothes were placed in them.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor: raw duck under 3-vat, foods on floor in walk-in cooler and walk-in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. Raw ducks were moved into walk-in cooler.
- Food Storage / Prohibited Areas / Other Sources (repeated violation)
Observation: Food storage under other sources of contamination: food stored in walk way to restroom.
Correction: Food may not be stored under other sources of contamination.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: wooden moldy plyboards used to hold dirty equipments at dish machine.
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the kitchen being used wash wiping towel and to make chlorine sanitizing solution.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Chinese sign posted.
- 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: bug 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
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05/16/2014 | Routine | |
- 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 fish over cooked crab and cooked shrimp, raw tuna over avocado, raw fish over cooked egg in 2dr prep sushi 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.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves saved for reuse by food employees: at sushi station.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: peelers, slicers and knives.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink in the kitchen being used to dump foods and to wash wiping cloth.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Separation of Toxics by Spacing or Partitioning (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 first aid and personal medicine in same container as sushi (food-contact) decorating bowls and items
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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11/26/2013 | Risk Factor | |
This inspection was to follow-up on a complaint that top of grease barrel is plugged with food debris, preventing grease to be poured into the barrel and therefore resulting in overflow of grease. EHS observed that panko flakes were plugging the top of grease barrel and also accumulated at the top. Manager told employees not to dump panko flakes into grease barrel. Manager also told employees that oil should be strained of big food debris and that should be trashed rather than be poured into the grease barrel to avoid spillage.
Please clean outside of grease barrel area daily.
- Refuse / Area / Clean
Observation: Grease barrel has overflow of oil and food debris. Observed panko flakes outside the container.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
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05/17/2013 | Complaint | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Two employees failed to wash hands before putting on gloves and starting food prep.
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.
- 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 fish over sauce, raw beef over beet, raw egg over soy sauce 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.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items was incorrectly labeled: MSG in a bin labeled as rice.
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.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor: coconut milk, rice and peanuts in dry storage, foods in both walk-in cooler and walk-in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Food Storage / Prohibited Areas / Other Sources (repeated violation)
Observation: Food storage under other sources of contamination: food storaged in walk way to bathroom.
Correction: Food may not be stored under other sources of contamination.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: both 3dr prep cooler at cookline.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- 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 3-vat with a concentration of 0 ppm total chlorine: dispenser is not working.
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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: 2 peelers, 3 slicers, 5 knives, and can opener.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by dish machine is blocked with msg container bin.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the sushi area for food prep, hand sink by fryer used to hold dirty dish and hand sink by dish machine used as a dumping station.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Plumbing / Maintained in Good Repair
Observation: Hot water faucet at hand sink in the kitchen is not working.
Correction: A plumbing system shall be maintained in good repair.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that following are in need of cleaning: walls, floors, outside of containers, shelves.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- 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: vitamin at cookline, cold medicine at sushi prep area.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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05/17/2013 | Routine | |
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