Please remember to keep handsink at cookline unblocked to ensure proper handwashing accessibility.
*Please Discontinue use of True Prep Cooler (server) until reaches 41F or below. If unit does not reach proper temperature, please call for repair and send copy of Service Invoice to Health Department by 12/31/15.
Thank you for keeping Time Logs for all food items that are kept at room temperature and proper record keeping for shellstock tags.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW SHELL EGGS STORED ABOVE KIMCHI IN WIC (MAIN), RAW CHICKEN STORED ABOVE RAW BEEF IN TRUE GLASS DISPLAY (SERVER)
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. FOOD ITEMS REARRANGED.
- 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: COOKED WATERGRASS 43F, COOKED EGGPLANT 42F, COOKED BEANSPROUTS 44F, COOKED BLACK BEANS 43F - TURBO AIR 3DR PREP (SERVER)
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. FOOD ITEMS PLACED INSIDE RERFIGERATION UNIT.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: CAULKING NEEDED AT 3VAT SINK. OBSERVED SPACE IN BETWEEN 3VAT SINK UNIT AND WALL
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: TRUE 3DR PREP (SERVER) 47F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- 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: SIDES COOKLINE EQUIPMENT OBSERVED WITH HEAVY ACCUMULATION OF GREASE RESIDUE, IN NEED OF CLEANING.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: KNIVES were found stored TUCKED IN SPACE BETWEEN 3VAT SINK AND WALL.
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. KNIVES REMOVED FROM BEHIND SINK-WALL JUNCTURE AND PLACED IN DISH MACHINE TO BE CLEANED.
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12/21/2015 | Routine | |
Please remember that a Certified Food Manager must be present during all hours of operation. To ensure that a Certified Food Manager is present during all times, it is advised that additional Food Employees attain a current Northern Virginia Certified Food Manager Card.
Observed Parasite Destruction noted on Invoice from J. Trading. Please attain Parasite Destruction Letters/ Farm Raised Letters for Sashimi Fish: Tilapia, Salmon from all other Fish Suppliers. **PLEASE SEND COPY OF LETTERS TO HEALTH DEPARTMENT BY 7/9/15.**
EHS provided additional handouts on proper Cooling, Cooking, Cross Contamination, and Parasite Destruction in Korean.
- 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 / Using Clean Equipment & Utensils (corrected on site)
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: OBSERVED FOOD EMPLOYEE DROP CLEAN METAL BOWL ONTO FLOOR AND PLACED BOWL BACK ONTO SHELVING UNIT.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared. EHS EXPLAINED PROPER PROCEDURES, BOWLS AND TRAYS PLACED IN DISHWASHING AREA TO BE RE-WASHED.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
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). SASHIMI FISH: TILAPIA, 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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. ICE BIN IN NEED OF CLEANING.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- 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 DURING INSPECTION. CFM PRESENT DURING BEGINNING OF INSPECTION DOES NOT HAVE A NORTHERN VIRGINIA CFM CARD, (PRINCE GEORGE'S COUNTY CARD.)
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06/29/2015 | Risk Factor | |
Observed parasite destruction statement for sashimi fish on invoices from supplier.
Thank you for maintaining TIME logs for all hot food items in server area.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
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 for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: OBSERVED BUCKETS OF FROZEN RAW BEEF IN WATER SITTING 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. CFM PLACED RAW BEEF IN WIC.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: metal shelving and table at server area
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the Chlorine solution was measured at <200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. OBSERVED SANITIZING BUCKETS WITH CHLORINE SANITIZER <200ppm.
Correction: Maintain the concentration of chlroine solution at 100ppm. Verify concentration using the appropriate test kit. CFM ADDED WATER TO SOLUTION.
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12/10/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
PROVIDE COPIES OF THE PARASITE DESTRUCTION LETTER FROM THE FISH VENDOR AND FAX WITHIN 10 DAYS.
KEEP CHARTS OF THE ADDED ITEMS ON THE TIME AGREEMENT AND PROVIDE AT THE NEXT INSPECTION.
DISHMACHINE: CHEMICAL
- 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: COD.
Correction: If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Beef cooling for 12 hours in the Walk in cooler observed at 57F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. FOOD WAS DISCARDED.
- 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): Japchae, croaker, mackeral
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. THE MANAGER HAS ADDED THESE ITEMS TO THE TIME AGREEMENT. ALL ITEMS UNDER THE TIME AGREEMENT INCLUDE:
1. POTATOES
2. FRIED TOFU
3. EGG OMELET
4. KIMCHI PANCAKE
5. FISH CAKE
6. JAPCHAE
7. CROAKER
8. MACKERAL
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. MANAGER PROVIDED PAPER TOWELS AT EACH HANDSINK.
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05/20/2014 | Risk Factor | |
The parasite destruction letters will be supplied from the vendor. An explanation parasite destruction letter was provided in Korean to the certified food manager. A few faxes have been received from the provider however certain information is still missing.
- 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: KITE FISH
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 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.
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09/20/2013 | Follow-up | |
The purpose of this visit is to conduct a risk factor assessment.
There will be a follow up inspection to determine how new procedures are being incorporated into your system.
Provided copies of the employee health policy, parasite destruction letters, and charts to observe how time as a public health control is being used.
If you have any questions please contact me at 703-246-8447.
- 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)
- 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: KITE FISH
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 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
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1. Tofu 79F in kimchi station
2. Bean sprouts 65F in 3 dr reachin cooler
3. Sliced tomatoes 50F in True 2 dr glass cooler
4. Noodles 46F in Max Refrigerator
5. Croaker 87F at grill
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. TOFU AND CROAKER WILL START TO USE TIME AS A PUBLIC HEALTH CONTROL. BEAN SPROUTS, SLICED TOMATOES AND NOODLES WERE PLACED IN A REFRIGERATOR COLD HOLDING AT 41F AND BELOW.
- 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): TOFU, CROAKER
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.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- 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 kitchen food prep table with a concentration of 0 ppm total chlorine.
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. MANAGER ADDED CHLORINE TO THE CONTAINER.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: SLICERS WERE OBSERVED WITH RAW MEAT DEBRIS.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. MANAGER REQUESTED EMPLOYEE WASH, RINSE, AND SANITIZE MEAT SLICERS.
- 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: OBSERVED CUPS AND GLASSES WASHED AT THE HANDSINK, AND BOWLS BEING WASHED AT THE PREP SINK.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. MANAGER WASHED, RINSED, AND SANITIZED ALL DISHWARE BY USING THE DISHMACHINE.
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09/12/2013 | Risk Factor | |
The purpose of this visit is to conduct a follow up inspection. All previous violations have been corrected. The consumer advisory is on all menus and the employee health policy is correct.
No violation noted during this evaluation. | 04/12/2013 | Follow-up | |
The purpose of this visit is to conduct a routine inspection in conjunction with a complaint investigation. The certified food manager on duty will provide a parasite destruction letter. The menu will be revised to include an asterisk at each dish on the menu that the consumer advisory applies to.
Provided an employee health policy folder in Korean.
Water Heater: State
Model: SUF100-199-NE-100
BTU: 199,900
GPH: 283
Dishmachine: AutoChlor D-2
- Duties / Monitor Cook Temperatures of PHF(TCS)
Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food. CHEFS DO NOT USE THERMOMETERS AND COULD NOT STATE MINIMUM COOK TEMPERATURES.
Correction: OBTAIN A THERMOMETER AND KNOW THE MINIMUM COOK TEMPERATURES FOR PRODUCTS MADE ON THE MENU.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. EMPLOYEES ARE RINSING EQUIPMENT IN HANDSINKS WITHOUT WASH, RINSE, AND SANITIZE STEP. EMPLOYEES ARE ONLY WASHING, AND RINSING MEAT SLICER THEY ARE NOT 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 REVIEWED HOW TO WASH, RINSE, AND SANITIZE EQUIPMENT.
- 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: 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 EMPLOYEE NOT WASHING HANDS PRIOR TO PUTTING GLOVES ON.
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. EMPLOYEES WERE DIRECTED TO WASH THEIR HANDS PRIOR TO PUTTING GLOVES ON.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed open beverages stored by the clean dishware.
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. CFM DISCARDED OPEN BEVERAGE.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: PEPPER, SOY SAUCE, VINEGAR, WATER, AND SALT CONTAINERS.
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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knives observed to be stored in between equipment units, spoons stored with the handle in the container.
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. MANAGER REMOVED KNIVES AND STORED SPOONS UPRIGHT.
- 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 SETUP A SANITIZING BUCKET. PLACED ALL WET TOWELS IN SANITIZING SOLUTION.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish (SALMON) 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: Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: TRUE 2 DOOR REACH IN COOLER.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Food Temperature Measuring Device Required & Readily Accessible (repeated violation)
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- 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 EMPLOYEE RINSING SERVING SPOON WITH HIS HAND.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. WASH, RINSE, AND SANITIZE SERVING SPOON PRIOR TO USE. EMPLOYEE WASHED SPOON AT THE DISHMACHINE.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
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03/14/2013 | Routine | |
The manager is not aware of the complaint. She states that her establishment is cleaned on a daily basis. She provided pest control receipts which indicate it is done twice a month. The service report explains that there are no sanitation issues within the restaurant to contribute to a pest problem. During the inspection there were no visible signs of pests. Manager will continue to monitor and request Triple S Termite leave service reports during inspection. Complaint closed.
No violation noted during this evaluation. | 03/14/2013 | Complaint | |
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