This visit was made to follow up to the routine food safety evaluation conducted on November 30, 2015. The following corrective actions have been taken:
1. The Person in Charge has placed a consumer advisory note with disclosure and reminder on the self serve sushi display case
2. The establishment has been in contact with the main corporate office and they are in the process of having their menus remade to include the consumer advisory for the raw seafood items. A sample of the proposed new menu was available. Please ensure that the disclosure symbol being proposed, the word "RAW", is clearly placed next to all items on the menu that contain raw food as well as next to the reminder statement.
Thank you for taking these actions.
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment (repeated violation)
Observation: Obsered wet wiping cloth sanitizing bucket being stored on the ground.
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
- Food Temp Meas Device with Small-Diameter Probe, when Required (repeated violation)
Observation: The thermometer being used by the establishment is not designed to be used for thin foods like the sushi being prepared.
Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets.
- Critical: Conformance with Approved Procedures (repeated violation)
Observation: Information on the pH of rice and unit temperatures were missing from the record keeping logs for the date of the inspection.
Correction: Please ensure that all information required to be recorded as per the approved HACCP plan is being recorded each day.
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12/15/2015 | Follow-up | |
This visit was made to conduct a training inspection and a routine food safety evaluation. The Person in Charge was very helpful during the inspection. The following issues require attention:
1. Time as a Public Health Control Procedure will be used for hot holding the rice bowls with commercially prepared animal products . The document and its procedures were provided to the Person in Charge and its requirements were explained.
2. Please provide a consumer advisory for all raw products being offered by this establishment. The consumer advisory disclosure and reminder statements should be provided on all menus as well as on the display case for self service items. A follow up visit will be conducted in 10 business days to confirm.
3. Please review the Employee Health Policy poster will all food employees and ensure that all workers know which illnesses must be reported to the health department. An update policy poster was provided to the Person in Charge.
*Repeat Observations are Subject to Civil Penalty
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because Person in Charge was unsure of what needed to be reported to the Health Department.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment
Observation: Obsered wet wiping cloth sanitizing bucket being stored on the ground.
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: Pork and beef rice bowls on hot bar for self serve were at 123°F and 113°F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Time as a Public Health Control Procedure will be used for hot holding these rice bowls. The document and procedure were provided to the Person in Charge.
- 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 raw fish on the menus provided at the counter or on the display stickers at the self serve display case for sushi.
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. Person in Charge is to discuss with corporate office. In meantime they can provide a sticker on the display case and mark menus with a pen.
- Food Temp Meas Device with Small-Diameter Probe, when Required
Observation: The thermometer being used by the establishment is not designed to be used for thin foods like the sushi being prepared.
Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets.
- Critical: Conformance with Approved Procedures
Observation: Information on the pH of rice and unit temperatures were missing from the record keeping logs for the date of the inspection.
Correction: Please ensure that all information required to be recorded as per the approved HACCP plan is being recorded each day.
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11/30/2015 | Routine | |
Do not store salad dressing or other merchandise in the display case in such away to block air flow.
- Equipment / Non Food / Design / Easy Clean
Observation: Milk crate(s) found used for the following purpose(s): shelving.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. Knives were rinsed in the prep sink and not properly cleaned after each use. EHS instructed the FPM to effectively wash, rinse and sanitizer knives after using on temperature control foods.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood contact surface of the prep cooler had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Single service sushi containers were found stored under the paper towel dispenser at the hand sink. The containers are subject to splash- relocated the containers..
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under the hand sink and under the prep cooler are 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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06/30/2015 | Routine | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: the FPM was not aware of the illnesses that must be reported to the Alexandria Health Department. EHS gave the FPM information the BIG 5 and EHP agreement.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella, Nontyphoidal Salmonella, E. coli, or Shigella)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper storage of wet wiping cloths on the prep table. The towel was placed in the soiled linen bin during the inspection.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
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03/03/2015 | Routine | |
| No violation noted during this evaluation. | 10/24/2014 | Risk Factor | |
Produce is improperly stored on a milk crate in the walk-in refrigerator. 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. Remove milk crate and store food on an approve shelf.
No violation noted during this evaluation. | 06/18/2014 | Risk Factor | |
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Carrot were improperly stored 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.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket. During the inspection 200ppm of quaternary ammonium compound was added.
Correction: The wiping cloth buckets used for storage of wet towels shall be maintained at a chemical concentration of a t least 50-100ppm of chlorine, 12.5-22ppm of iodine, or 200ppm of quaternary ammonium compound.
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02/19/2014 | Routine | |
This visit was made to conduct a risk factor assessment.
- No violations observed during inspection.
-Excellent glove use exhibited by employees
No violation noted during this evaluation. | 10/09/2013 | Risk Factor Assessment | |
This visit was conducted to complete a risk based food safety evaluation.
- Consumer Advisory, Disclosure Provided (corrected on site)
Observation: Raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure 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. (Correct signage placed on display counter)
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06/05/2013 | Risk Factor Assessment | |
This visit was conducted to follow up of your rice holding system. Time as a temperature control was observed correctly implemented whilst awaiting a new pH monitor.
No violation noted during this evaluation. | 01/25/2013 | Routine | |
This visit was conducted to complete a standardization type food safety evaluation. Thank you for your time today.
1. At the time of my visit, the pH monitor was not working, so acidification of rice could not be verified. Until the probe is fixed, you must either keep cooked rice at 41F or below, or implement a four hour holding at room temperature regime. If you use the 4 hour you must write a time on each container which indicates when the product will be discarded.
2. Ensure that employees only use the hand washing sink to wash hands. During the evaluation, as employee was observed rinsing the pH monitor in the sink.
3. During discussion with the CFM, details on your restriction to work policy and symptoms of foodborne illness were not readily known. Ensure that you review your written employee health policy with food handlers so that they area aware of their reporting obligations.
I will re-visit tomorrow to check that the pH monitor has been repaired or that you have introduced one of the two methods for holding rice out lined above.
Whilst it did not form part of the inspection, it was noted that the glass door to the under counter cooler was defective and a personal safety issue.
No violation noted during this evaluation. | 01/24/2013 | Training | |
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