**PLEASE REMEMBER THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT DURING ALL HOURS OF OPERATION OR RISK CLOSURE** (REPEAT VIOLATION)
It is advised that additional food employees attain a Certified Food Managers Card. **Please send copy of Current Certified Food Manager cards for food employees with Certificates only by 3/25/16.
Today's visit was conducted to verify Correction and Compliance with violations noted on Routine Inspection conducted 2/29/16.
NOTE: Per Discussion with CFM, fresh Shellstock is no longer used at facility. All Shellstock is received pre-cooked and frozen.
EHS observed all violations noted above as well as Handwashing, and using Time as Public Health Control.
Observed Time Logs up to date and In Compliance for cooked food items kept out at room temperature. Observed Rice Time Log not completed.
**PLEASE CONTINUE TO RECORD TIME FOR ALL COOKED ITEMS (FISHCAKE, NOODLES, POTATOES, ETC. AND RICE - IN RICE WARMER) FOR USE WITHIN 4 HOUR MAXIMUM.
Please continue to practice all Food Safety Practices as discussed to prevent Enforcement Action.
No violation noted during this evaluation. | 03/15/2016 | Follow-up | |
- Duties / Monitor Cook Temperatures of PHF(TCS)
Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food. FOOD EMPLOYEES AT COOKLINE ARE NOT USING FOOD THERMOMETERS OR MONITORING COOKING TEMPERATURES.
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. PLEASE TRAIN ALL FOOD EMPLOYEES ON PROPER THERMOMETER USE AND COOKING MONITORING.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. OBSERVED FOOD EMPLOYEES RINSE HANDS WITH GLOVES ON. OBSERVED FOOD EMPLOYEES RINSE HANDS IN PREP SINK WITHOUT SOAP.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Hair Restraint Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints. OBSERVED TWO FOOD EMPLOYEES AT COOKLINE WITH LONG HAIR WITHOUT 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: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
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 and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: OBSERVED CONTAINER OF PACKAGED RAW FISH THAWING AT ROOM TEMPERATURE.
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. FOOD ITEM PLACED INSIDE TRUE 2DR UPRIGHT GLASS COOLER.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site) (repeated violation)
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): COOKED NOODLES, COOKED POTATOES - ON COUNTERTOP AT ROOM TEMPERATURE - NOT RECORDED ON LOG.
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. PIC LOGGED TIME.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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 DURING INSPECTION.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. OBSERVED NO SOAP AT ONLY HANDSINK AT KITCHEN UPON ARRIVAL.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. SOAP PROVIDED IN DISPENSER.
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02/29/2016 | Routine | |
Visit was conducted to perform a Followup inspection for compliance with the following: Time as Public Health Control, Proper Cold Holding of True 2DR Upright Glass Cooler and 1DR Prep Cooler (front), food thermometer provided, monitoring of cooking temperatures with food thermometer, and Parasite Destruction letters for Sushi Fish.
Observed Time not recorded for today or previous week for all food items including cooked noodles and fishcake kept at room temperature during lunch rush. This is a REPEAT VIOLATION. Please remember to record TIME for all food items kept out in room temperature. CFM recorded time.
Observed True 2DR Upright Glass cooler and 1DR Prep Cooler (front) at acceptable holding temperatures, however ambient air temperature readings are observed at temperature >41F. CFM will attain new thermometers to be placed in Refrigeration units. EHS provided REFRIGERATION TEMPERATURE LOG for recording everyday. **Please FAX/EMAIL copy of LOG to Health Department after every week.
Food Thermometer is still not provided and not used for monitoring cooking temperatures. Please attain food thermometers and check temperatures of grilled fish 145F, beef 155F, and chicken 165F.
Parasite Destruction Letters for Sushi Fish still not available at facility. Please send this to EHS within 10 days.
A followup will be conducted to verify compliance. PLEASE CORRECT AND PREVENT ALL REPEAT VIOLATIONS OR RISK FURTHER ENFORCEMENT.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction (repeated violation)
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: ALL SUSHI FISH INCLUDING YELLOWTAIL, SALMON
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 LETTER FROM FISH SUPPLIER AND SEND COPIES TO HEALTH DEPARTMENT.
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11/02/2015 | Follow-up | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. OBSERVED FOOD EMPLOYEE RINSE HANDS WITHOUT SOAP BEFORE PUTTING ON NEW GLOVES.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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: ALL SUSHI FISH INCLUDING YELLOWTAIL, SALMON
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 LETTER FROM FISH SUPPLIER AND SEND COPIES TO HEALTH DEPARTMENT.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: BEANSPROUTS 43F, TOFU 44F, FISHCAKE 45F - TRUE 2DR UPRIGHT GLASS COOLER
Correction: VEGETABLE TEMPURA 68F - MAXX COLD 2DR UPRIGHT
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the SUSHI STATION is blocked, preventing access by employees for easy handwashing. OBSERVED HANDSINK BLOCKED AT SUSHI STATION USED AS TABLE WITH SUSHI WOOD BLOCK ATOP SINK BASIN HOLDING CONTAINER OF UTENSILS.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. WOODEN BLOCK REMOVED FROM HANDWASHING SINK BASIN. EHS EXPLAINED PROPER HANDWASHING PROCEDURES.
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10/22/2015 | Risk Factor | |
TIME AS A PUBLIC HEALTH CONTROL WILL NOW BE USED FOR STIR FRY NOODLES AND FISH CAKE STORED ON COUNTERTOP DURING LUNCH TIME. EHS explained proper procedures. Time log created during inspection.
**PLEASE LOG TIME MADE AND TIME TO BE DISCARDED FOR NOODLES AND FISH CAKE IF LEFT OUT AT ROOM TEMPERATURE.
PLEASE ATTAIN A CERTIFIED FOOD MANAGER'S CARD AND FAX/EMAIL COPY TO HEALTH DEPARTMENT BY 6/1/15. It is recommended that multiple food employees attain a Certified Food Manager's Card to ensure that a CFM is present at the restaurant during all hours of operation.
**PLEASE INSTALL/REPAIR GREASE TRAP AND ENSURE THAT PIPING FROM 3VAT SINK IS PROPERLY CONNECTED TO GREASE TRAP. PLEASE INSTALL BEFORE NEXT INSPECTION. FOR QUESTIONS ON PROPER SET UP, CONTACT HEALTH DEPARTMENT.
EHS provided additional handouts and signs regarding proper Dishwashing, Handwashing, and Time Logging.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. PER DISCUSSION WITH PIC, NOT AWARE THAT ALL UNTENSILS/DISHES MUST BE SANITIZED (CLAY BOWLS FOR HOT SOUPS). 3VAT SINK INCORRECTLY SET UP.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. OBSERVED 3VAT SINK SET UP WITH 1) WASHED IN SOAP AND WATER, 2)PLACED IN SANITIZER SOLUTION. OBSERVED CFM WASH UTENSILS AND BOWLS IN PREP SINK WITHOUT SANITIZING.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. EHS EXPLAINED PROER DISHWASHING PROCEDURES.
- 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 EMPLOYEES PUT ON NEW GLOVES BEFORE 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 PROCEDURES, FOOD EMPLOYEE WASHED HANDS.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. OBSERVED FEMALE FOOD EMPLOYEES WITH LONG HAIR AT COOKLINE WITHOUT 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. BANDANA PLACED ON HEAD OF ONE EMPLOYEE. SECOND EMPLOYEE WITHOUT HAIRNET.
- Critical: Preventing Contamination of Food when Tasting (corrected on site)
Observation: An employee observed reusing a utensil to taste food. OBSERVED COOK USE MIXING SPOON TO TASTE COOKING SOUP AND PLACED BACK ON COUNTER FOR REUSE.
Correction: A food employee may not use a utensil more than once to taste food that is to be sold or served. EHS EXPLAINED PROPER TASTING PROCEDURES. COOK PLACED SPOON IN DISH SINK.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: OBSERVED RAW BEEF STORED ABOVE VEGETABLES IN TRUE 2DR UPRIGHT GLASS COOLER
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation. EHS EXPLAINED PROPER PROCEDURES, FOOD ITEMS REARRANGED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: BEANPASTE 44F IN SUPERIOR 1DR PREP TOP COOLER (SERVER)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. FOOD ITEM PLACED INSIDE COOLER.
- 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. OBSERVED PLASTIC LID SITTING IN HANDSINK BASIN, AND WHEN REMOVED, FOOD EMPLOYEE PLACED LID ON CLEAN CLAY BOWLS NEAR SINK. OBSERVED CLEAN KNIVES STORED ON SURFACE OF SOILED PREP TOP COUNTER AT COOKLINE.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. EHS EXPLAINED PROPER PROCEDURES, LID REMOVED FROM BOWL, BOWL IS TO BE RE-WASHED. KNIVES PLACED IN 3VAT SINK TO BE RE-WASHED.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: SHELVING UNITS IN ALL REFRIGERATION UNITS
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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 DURING INSPECTION.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Plumbing System / Design, Construct, & Install / Per Law
Observation: The plumbing system serving this food service facility has not been designed, constructed, and installed according to the Plumbing Code. OBSERVED PIPING TO 3VAT SINK DETACHED FROM GREASE TRAP WITH WASH, RINSE, AND SANITIZER PIPES SEPERATELY DIRECTED DRAINING INTO DRAIN.
Correction: A plumbing system shall be designed, constructed, and installed according to Law. PLEASE REPAIR GREASE TRAP AND ENSURE THAT ALL PIPING WITH EXCEPTION OF THE SANITIZER PIPE IS CONNECTED TO GREASE TRAP.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3VAT SINK piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Physical Facilities Good Repair
Observation: Observed that the TILES NEAR PREP SINK is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/21/2015 | Routine | |
Follow-up conducted to verify compliance with the following:
Repair of Superior 1DR Prep Cooler and 1DR Prep Cooler (front). Observed units with proper cold ambient temperatures 38F, 40F respectively and properly cold food holding.
Observed Parasite Destruction Letters from Nishimoto and Komolo. Please attain new letter from Nishimoto stating names of fish (hamachi, white tuna) that are supplied and frozen for proper parasite destruction. Letter currently states "frozen seafood products".
Certificate for food handling observed. Please attain Certified Food Manager's Card and send to Health Department by 12/22/14.
Please remember to update ALL menu's with disclosure for consumer advisory. Observed only few menus with this stated.
Rice is now kept at hot holding temperature of at least 135F, no Time Log needed. **Please remember to keep TIME LOG for SUSHI RICE.
Remember to write DATE of last sold shellstock including clams and oysters on SHELLSTOCK TAG.
ALL VIOLATIONS MUST BE CORRECTED BY NEXT INSPECTION OR RISK FURTHER ENFORCEMENT.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (repeated violation)
Observation: Tags missing from the molluscan shellfish containers. OBSERVED CLAMS IN MAXX COLD 2DR PRE COOLER, OYSTERS IN TRUE 2DR GLASS UPRIGHT COOLER (SUSHI) WITHOUT TAGS ATTACHED.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
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 and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Critical: Time as a Public Health Control/ Written Procedures Available
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. PLEASE MAINTAIN UPDATED TIME LOG FOR SUSHI RICE.
- Certified Food Manager/Certificate Process (repeated violation)
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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12/08/2014 | Follow-up | |
- Critical: Hands - When to Wash*
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. OBSERVED NO FOOD EMPLOYEES WASH HANDS DURING DURATION OF INSPECTION. OBSERVED FOOD EMPLOYEES PUT ON NEW GLOVES WITHOUT WASHING 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. EHS EXPLAINED PROPER HANDWASHING PROCEDURES.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. OBSERVED 3VAT SINK SET UP AS FOLLOWS: 1) dirty dishes, 2) WASH WITH SOAP AND WATER, 3) SANITIZE WITH CHLORINE AND WATER.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: DENTED CAN OF TOMATOES IN SHELVING AREA
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. CFM REMOVED FROM SHELVING TO RETURN.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: Tags missing from the molluscan shellfish containers. OBSERVED CLAMS IN MAXX COLD 2DR PRE COOLER, OYSTERS IN TRUE 2DR GLASS UPRIGHT COOLER (SUSHI) WITHOUT TAGS ATTACHED.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
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 and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: COOKED KALE 43F, COOKED TOFU 42F, COOKED BLACK BEANS 42F - SUPERIOR 1DR PREP TOP COOLER, BEAN PASTE 45F- 1DR PREP TOP COOLER (FRONT), COOKED NOODLES WITH VEGETABLES 72F- ON COUNTERTOP AT SERVER AREA
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. FOOD ITEMS IN SUPERIOR 1DR PREP TOP COOLER AND 1DR PREP TOP COOLER MOVED TO TRUE 2DR GLASS REFRIGERATOR, COOKED NOODLES W/VEGETABLES DISCARDED.
- Critical: Time as a Public Health Control/ Written Procedures Available (repeated violation)
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. PLEASE MAINTAIN UPDATED TIME LOG FOR SUSHI RICE.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: COOKING UTENSILS. OBSERVED FOOD EMPLOYEE WASH COOKING UTENSILS AT PREP SINK WITH SOAP AND WATER WITHOUT SANITIZING.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS EXPLAINED PROPER DISHWASHING PROCEDURES, UTENSILS PLACED IN 3VAT SINK FOR SANITIZING.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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 DURING INSPECTION.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Handwashing Sink/Accessible at All Times (corrected on site)
Observation: HANDWASHING SINK BLOCKED, OBSERVED PLASTIC CONTAINERS HELD IN HANDWASHING SINK BY COOKLINE.
Correction: PLEASE KEEP HANDSINK BASIN FREE OF EQUIPMENT TO ENSURE PROPER HANDWASHING. CFM REMOVED ITEMS FROM SINK BASIN.
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11/25/2014 | Risk Factor | |
- Food Storage / Prohibited Areas/ Under Sewer Lines (repeated violation)
Observation: Food storage under sewer lines.
Correction: Food may not be stored under sewer lines that are not shielded to intercept potential drips. Provide a ceiling in basement and ensure all sewer lines are covered by ceiling
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09/17/2014 | Follow-up | |
The purpose of this visit is to conduct a follow up inspection. The owner updated the menu to include the consumer advisory however the disclosure portion of the advisory is still missing. The basement has ceiling tiles installed however it is made out of dry wall instead of a smooth, nonabsorbent, easily cleanable material. The light intensity is less than 10 foot candles in the basement. During the inspection all employees were wearing gloves while working. The remaining violations will need to be corrected in one week with the exception of the splash guard installation at the hand sink. If the violations are not corrected after the next follow up inspection enforcement action will be initiated.
- Food Storage / Exposed to Splash, Dust, etc. (repeated violation)
Observation: THERE IS NO SPLASH GUARD AT THE HANDSINK IN THE KITCHEN.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Sushi rolls, sashimi rolls.
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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: WOOD SHELVING ALONG THE RIGHT WALL OF THE KITCHEN.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles (repeated violation)
Observation: Observed that inadequate lighting of less than 10 foot candles was provided in the basement/downstairs dry storage areas.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
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07/08/2014 | Follow-up | |
The purpose of this visit is to conduct a routine inspection.
A FOLLOW UP INSPECTION WILL BE CONDUCTED TO ENSURE ALL VIOLATIONS HAVE BEEN CORRECTED. THE BASEMENT CEILING TILES MUST BE PLACED WITHIN THE 30- DAY WINDOW THE INSPECTOR STATED.
Additional equipment and temperature are the following:
DOWNSTAIRS:
3dr Refrigerator: 40F-vegetables only
walk in Freezer: 0F
freezer chest: 0F
PROVIDED INFORMATION ON THE USE OF TIME AS A PUBLIC HEALTH CONTROL IN VARIOUS LANGUAGES.
- Duties / No Bare Hand Contact with RTE by Use of Suitable Utensils (corrected on site)
Observation: Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination. OBSERVED EMPLOYEE TRIMMING BASIL WITH BARE HANDS AND GARNISHING STEWS WITH BARE HANDS.
Correction: EXPLAINED TO THE OWNER THAT EMPLOYEES TOUCHING READY TO EAT FOODS MUST WEAR GLOVES OR USE UTENSILS.The Person in Charge or certified food manager shall be ensuring his/her employees are using suitable utensils such as deli tissue, tongs, spatulas, or disposable gloves to handle ready-to-eat foods to prevent bare hand contact.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink BY THE SUSHI BAR.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. EMPLOYEE WAS DIRECTED TO THE HANDSINK TO WASH HANDS.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers of coffee stored at the sushi bar 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: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: The sushi chef was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw. EMPLOYEE DISCARDED BEVERAGE.
- Critical: No Bare Hand Contact with RTE Foods
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: BASIL
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.
- 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. EHS DEMONSTRATED HOW TO STORE WET WIPING CLOTHS TO SUSHI CHEF.
- Food Storage / Exposed to Splash, Dust, etc. (repeated violation)
Observation: THERE IS NO SPLASH GUARD AT THE HANDSINK IN THE KITCHEN.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Food Storage / Prohibited Areas/ Under Sewer Lines (repeated violation)
Observation: Food storage under sewer lines in the basement.
Correction: REMOVE ALL FOOD FROM THE BASEMENT UNTIL CEILING TILES ARE PLACED ON THE BASEMENT CEILING. Food may not be stored under sewer lines that are not shielded to intercept potential drips.
- 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, Sushi rolls.
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. SUSHI CHEF LABELED ITEMS WITH TIME.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Sushi rolls, sashimi rolls.
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.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Sushi rolls, sashimi rolls.
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.
- Food Contact Surface/Resists Chipping & Scoring (corrected on site)
Observation: Food contact surfaces of equipment and utensils are not resistant. SUSHI PLATTER IS CHIPPED AND DAMAGED.
Correction: Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. DISCARD PLATTER.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: WOOD SHELVING ALONG THE RIGHT WALL OF THE KITCHEN.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- 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. MANAGER ARRIVED DURING THE INSPECTION.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting of less than 10 foot candles was provided in the basement/downstairs dry storage areas.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
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06/26/2014 | Routine | |
- Food Storage / Exposed to Splash, Dust, etc.
Observation: There is no splash guard at the hand sink in the kitchen
Correction: Provide a splash guard between the hand sink and the prep sink in the kitchen. Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Food Storage / Prohibited Areas/ Under Sewer Lines
Observation: Food storage under sewer lines.
Correction: Food may not be stored under sewer lines that are not shielded to intercept potential drips. Provide a ceiling in basement and ensure all sewer lines are covered by ceiling
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06/25/2014 | Follow-up | |
- Critical: Handwashing Sinks / Numbers By Law
Observation: There is no hand wash sink in the kitchen or front sushi area where sushi is prepared.an . (See 5-204.11A)
Correction: At least one hand washing sink in the kitchen and one at the front sushi preparation area. At least 2 of hand washing sinks necessary for their convenient use by employees in areas specified under 5-204.11 and not fewer than the number of hand washing sinks required by Law shall be provided. Prep sinks cannot be used as hand washing sinks.
- Physical Facilities Good Repair
Observation: Observed that the followiing is not maintained in good repair:.
Two pieces of raw wood is being used to support the prep sink in the kitchen.
. Outlet at sushi is missing the cover.
There is a large hole under the prep sink at the sushi area
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the wall a the prep sink in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/29/2014 | Other | |
The purpose of this visit is to conduct a risk factor assessment.
Provide copies of the employee health policy within 10 days and send via fax or email.
Provide copies of the parasite destruction letter from the vendors within 10 days. Submit via fax or email.
Continue to keep a time log for the sushi rice prepared and submit a copy within 10 days to ensure accurate record keeping.
Fax # is 703-385-9568
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (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: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
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 and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW EGGS STORED OVER READY TO EAT VEGETABLES IN THE DOWNSTAIRS 3DR REFRIGERATOR.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. MANAGER REARRANGED FOOD TO PLACE RAW FOOD ON THE BOTTOM SHELF.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Lettuce stored underneath hand sink.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. The employee removed lettuce from underneath hand sink and placed in the refrigerator.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction (repeated violation)
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: Hamachi, Unagi, Masago
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.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish (SALMON, SNAPPER, TILAPIA) 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).
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: Time as a Public Health Control/ Written Procedures Available
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.
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12/12/2013 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Provided an employee health policy folder.
Water Heater: State Sandblaster
Model: SB57576NE
BTU: 75,100
Dish Machine: n/a
- 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: Food Condition / Safe, Unadulterated, and Honestly Presented
Observation: The menu states there is white tuna and flounder available as sushi. The menu needs to state the actual name of white tuna which is Escolar and remove flounder from the sushi list.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Observed bags of onions and boxes of lettuce stored in the basement on the floor.
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. EMPLOYEE REMOVED FOOD FROM THE FLOOR AND PLACED ON SHELF.
- 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: Hamachi, Unagi, Massago
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.
- 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). SALMON
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: True 1 dr: bean sprout salad 50F, Downstairs 3 dr True Refrigerator: raw shelled eggs 46F
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. EMPLOYEE MOVED BOTH PRODUCTS TO A REFRIGERATION UNIT THAT IS 41F OR BELOW.
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06/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about Gaboja Restaurant, 7119 Columbia Pike, Annandale, VA 22003 »