The purpose of this visit was a follow-up inspection to the inspections conducted 8/19/15 and 8/20/15. The majority of violations observed at the previous inspections have been corrected. Provided sample TPHC log for sushi and for sushi rice. Obtained signed copy of the "Time as a Public Health Control Procedure" document for all cold hold items on sushi bar and for sushi rice. NOTE: PLEASE REMEMBER TO PROVIDE FREEZING/FARM RAISED DOCUMENTATION TO THE HEALTH DEPARTMENT FOR ALL FISH SERVED RAW OR UNDERCOOKED WITHIN 10 DAYS. ALSO PROVIDE SERVICE INVOICE FOR WALK-IN COOLER.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction (repeated violation)
Observation: Documentation letter of freezing for parasite destruction did not list the applicable covered by the letter.
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. NOTE: The letter from the supplier must state each specific type of fish that undergo parasite destruction.
- 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.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The left compressor unit in the walk-in cooler is not sufficiently cooling the air. Some shelving in WI freezer is broken and does not keep food a minimum of six inches off of the floor.
Correction: Repair the left cooler unit so that it cools the air to a tempature of 41 degrees F or below. Repair or replace broken shelving units in WI freezer.
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08/24/2015 | Follow-up | |
The purpose of this visit was a follow-up inspection. Violations from the 8/19/15 Routine inspection had not yet been corrected. Walked the facility with another manager, and pointed out the violations that must be corrected. Will revisit the facility on Monday 8/24 to follow-up on the status of the violations,.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in the walk-in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: Documentation letter of freezing for parasite destruction did not list the applicable covered by the letter.
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. NOTE: The letter from the supplier must state each specific type of fish that undergo parasite destruction.
- 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: Hot Holding of Potentially Hazardous Foods at 135°F or More
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Fried rice/fish in sauce/ cooked broccoli on hot hold buffet:
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. NOTE: Advised PIC that out of temperature items had been double panned. When double panning was removed, foods reached adequate reheat temperatures within 20 minutes.
- 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: Various sushi food items in cold hold buffet.
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" (TPHC) as specified under 3-501.19 to limit bacteria growth. NOTE: Discussed with PIC who advised sushi items on buffet had a storage time of less than 1 hour. PIC agreed to using TPHC for all sushi food items.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: Sushi rice.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. NOTE: Discussed with PIC.
- Equipment / Good Repair / Operation
Observation: The left compressor unit in the walk-in cooler is not sufficiently cooling the air. Some shelving in WI freezer is broken and does not keep food a minimum of six inches off of the floor.
Correction: Repair the left cooler unit so that it cools the air to a tempature of 41 degrees F or below. Repair or replace broken shelving units in WI freezer.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. NOTE: Provide service invoice for dishmachine to Health Deptartment within 48 hours.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the kitchen used for storgae of utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. NOTE: Utensils were removed.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels
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.
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08/20/2015 | Follow-up | |
| No violation noted during this evaluation. | 08/19/2015 | Complaint | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Two employees observed eating in the warewashing area. One employee observed to rest plate on container a of clean tableware.
Correction: Discussed with PIC who will discuss with and retrain employees as necessary.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw beef over chinese buns in BevAir 2 dr display cooler, raw fish over lemons in WI cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. NOTE: Discussed with PIC who corrected storage order and will instruct employees on proper storate techiniques.
- 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: Walk-in freezer
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in the walk-in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction (repeated violation)
Observation: Documentation letter of freezing for parasite destruction did not list the applicable covered by the letter.
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. NOTE: The letter from the supplier must state each specific type of fish that undergo parasite destruction.
- 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: Hot Holding of Potentially Hazardous Foods at 135°F or More (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Fried rice/fish in sauce/ cooked broccoli on hot hold buffet:
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. NOTE: Advised PIC that out of temperature items had been double panned. When double panning was removed, foods reached adequate reheat temperatures within 20 minutes.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Various sushi food items in cold hold buffet.
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" (TPHC) as specified under 3-501.19 to limit bacteria growth. NOTE: Discussed with PIC who advised sushi items on buffet had a storage time of less than 1 hour. PIC agreed to using TPHC for all sushi food items.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (repeated violation)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: Sushi rice.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. NOTE: Discussed with PIC.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The left compressor unit in the walk-in cooler is not sufficiently cooling the air. Some shelving in WI freezer is broken and does not keep food a minimum of six inches off of the floor.
Correction: Repair the left cooler unit so that it cools the air to a tempature of 41 degrees F or below. Repair or replace broken shelving units in WI freezer.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. NOTE: Provide service invoice for dishmachine to Health Deptartment within 48 hours.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: Observed the handsink at the kitchen used for storgae of utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. NOTE: Utensils were removed.
- Handwashing Cleanser, Available at Handwashing Facilities (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
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.
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08/19/2015 | Routine | |
The purpose of this visit was to conduct a follow-inspection. Dumpster, and area surrounding the dumpster, was in sanitary condition at the time of inspection, and no leakage from dumpster was observed.
No violation noted during this evaluation. | 08/03/2015 | Follow-up | |
- Refuse / Area / Clean
Observation: Water containing food debris found to be leaking from dumpster.
Correction: THe area surrounding the dumpster must be cleaned as often as necessary to prevent acculation of food debris, refuse, or odor.
- Refuse Receptacle / Clean Frequency
Observation: Dumpster is in unsanitary condition.
Correction: Clean and santizer dumpster as often as necessary to prevent odors and accumlation of food residue. Secure waste placed in dumpster in bags of sufficient strength to prevent leakage.
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07/31/2015 | Complaint | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer final rinse dishmachine: 150 ppm. Chlorine sanitizer 3 vat sink initial/final: 0/200 ppm. NOTE: PLEASE REMEMBER TO PROVIDE PARASITE DESTRUCTION/FARM RAISED DOCUMENTATION AND SERVICE INVOICE FOR 3 DR PREP COOLER TO HEALTH DEPARTMENT WITHIN 10 DAYS AS DETAILED ABOVE.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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. NOTE: Observed no employee wash their hands during the inspection.
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. NOTE
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. NOTE Cup of hot tea in hot hold service area.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers. NOTE: Discussed with PIC
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system of molluscan shellfish tags. NOTE: Clams and minature clams in WI cooler had no shellstock tage, and no documentation of or reference to associated shellstock tag.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. NOTEL Discussed with PIC.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (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. NOTE: Discussed with PIC who will record date last sold on shellstock tags in the future.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Crab stored on top of container of raw chicken in WI freezer. Raw chicken stored over seafood in WI freezer.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). NOTE: Discussed wiht PIC who corrected storage order.
- 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: No parasite destruction/farm raised documentation was available for fish used in sushi.
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. NOTE: Provide parasite destruction/ farm raised documentation to Health Dept. within 10 days.
- 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: Sushi at SS bar: 49/62/61/58 degrees F. Lo mein noodles/ peas and carrots/ pooled eggs in 3 dr prep cooler L at CL: 46/48/54 degrees F
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. NOTE: PIC will start documenting all hot and cold bar items/times under TPHC, which is consistent with current procedure. Noodles and peas and carrots in prep cooler determined to be out of temperature < 2 hours and were place on ice. Pooled eggs were disposed.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: sushi rice.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. NOTE: Discussed with PIC who will start documenting TPHC times for sushi rice.
- 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: Leader 3 dr prep cooler left at CL.
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. NOTE: Provide copy of service iinvoice to Health Department within 10 days.
- 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: metals pans were washed, rinsed, and stacked for air drying without a santizing step.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. NOTE: Discussed with PIC who had sanitizer of required strength added to third sink of 3 vat sink, and had previously washed items sanitized.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (repeated violation)
Observation: Metal were found stacked while wet after cleaning.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: Observed the handsink at the warewashing area being used to store gloves.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. NOTE: Discussed with PIC.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the handsink in the warewashing area are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at handwashing sink in warewasning area..
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. NOTE: Discussed with PIC.
- Hand Drying Provision / Individual, Disposable Towels
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. NOTE: Discussed with PIC.
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06/09/2015 | Routine | |
The purpose of today's visit is to conduct a complaint investigation received to the Fairfax County Health Department on 01/05/15. The complainant alleged eating at the restaurant on 1/2/2015 around 1:00 PM. The food items that the complainant had eaten was potato salad, chicken, shrimp, and rice. Which the complainant became ill later that night with stomach cramps and diarrhea. The manager was unaware of the complaint and no other reports of ill guest or food employees recently. Observed only the fried chicken located at the buffet area was not hot holding properly and was reheated to the proper temperature. All other items was observer in proper hot and cold holding temperature.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food items were observed hot holding at improper temperatures using a calibrated food temperature measuring device: fried chicken 122F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.--Fried chicken was reheated to 176F
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01/09/2015 | Complaint | |
The purpose of today's visit is to conduct a risk factor assessment inspection in conjunction to a complaint investigation received to Fairfax County Health Department on 11/12/14.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: unshelled hard broiled eggs soup 126F, chicken 127F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.---Both items was reheated at 189F and 194F
- 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: The plates used for cold holding at the sushi buffet are not being sanitized and properly clean.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.--All plates observed was sent back to the dish area to rewashed.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Continuous Towel System (corrected on site)
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing.
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11/19/2014 | Risk Factor | |
The purpose of today's visit is to conduct a risk factor assessment in conjunction to complaint investigation received to Fairfax County Health Department on 11/12/14.
The complainant alleged " I SAW SUSHI BUFFET WORKERS SNEEZING AROUND FOOD. OTHER FOOD SEEMED NOT TO BE THE RIGHT TEMPATURE. AFTER EATING HERE - ABOUT 18 HOURS LATER, I BECAME TERRIBLY SICK WITH INTESTINAL ISSUES. DIRRAHEA. IT GOT WORSE OVER THE ENSUING 24 HOURS AND PEAKED WITH CHILLS, CRAMPS AND DIARREAH APPROXIMATELY 32 HOURS AFTER INJESTING MUSSELLS, SALMON, CRAB, EGG SUSHI, TUNA, CALIFORNIA ROLLS, STEAMED PORK BUN DIM SUM, AND OTHER FOOD AT THE BUFFET." Talk to the owner about the complaint. Observe proper cold holding temperature and no sneezing from the food employees at the time of the visit. However plates observed clean for cold holding the sushi items was not being clean properly and sent back to the dish washing area. Two hot holding items was observed below 135F and reheated. Advise the owner if employee is seen sneezing around food that may contaminated the buffet items, to discard the food and the employee immediately wash there hands.
No violation noted during this evaluation. | 11/19/2014 | Complaint | |
The purpose of today's visit was to conduct a complaint investigation received by the Health Department on August 12, 2014. The complainant alleged eating at the facility on August 5, 2014, eating spring rolls, potstickers, and sushi around 1:30 PM and later with symptoms of diarrhea starting around 6:00 PM the same day for about a week. Discuss the complaint with the CFM. Observed both food employees preparing sushi using gloves and proper cold holding temperature in all the sushi cooling units at the time of the inspection. The pre-cooked chicken dumplings (potstickers) was observed reheated at proper temperature. Metal tongs was used to handle the spring rolls and for the guest to self serve.
No violation noted during this evaluation. | 08/15/2014 | Complaint | |
The purpose of today's visit is to conduct a risk factor assessment inspection in conjunction to a complaint received to the Fairfax County Health Department on August 12, 2014.
EHS provided manager with shellstock record keeping instructions.
Note to Manager:
-Recommend pest control service for roaches in the dry/can goods shelf area in the kitchen.
-Repair the ice bin door
-Install a handle that missing on the hand washing sink next to the 3-compartment sink
- Handwashing / Where to Wash (corrected on site)
Observation: The CFM was observed cleaning their hands in a food preparation sink.
Correction: ALL food employees shall wash their hands in only a designated handsink.---Discuss with the manager.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (corrected on site)
Observation: The tags for the molluscan shellfish are not being retained for 90 days for clams and mussels.
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.---Discuss with the manager.
- 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: container of fried shrimp, fried fish
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.---Fried shrimp was discarded due to contamination and fried fish was covered.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins enclosed components of equipment are not being cleaned as required.--Serving area
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the dish washing and prep area being used to store soiled containers and utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.---All items above was removed away from the handwashing sink basin.
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08/15/2014 | Risk Factor | |
The purpose of today's visit is to conduct a second follow-up inspection to observe any new mice droppings and water leaks from the ceiling. At the time of the inspection, EHS observed no mice droppings and no water leaks from the ceiling in the facility. CFM indicated the landlord fix the water leak from the ceiling last week. Pest control was previous service on 3/14/2014 with no pest activity found in the report.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed holes in the wall near the back door hallway, water leak above the 3dr prep cooler(1) at the cook-lined area, one side of the walk-in interior floor is detached and not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. CFM agreed not to use the 3dr prep cooler(1) for food prep and cutting board was removed.
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03/19/2014 | Follow-up | |
The purpose of today's visit is to conduct a follow-up inspection to observed noncritical violation that was not corrected during the routine inspection on 02/04/14. The dish machine sanitizer container is no longer empty and tested at 100ppm. The floors inside the walk-in freezer and underneath the kitchen equipment is clean. The ice maker splash panel is no longer missing, and no water leak above the 3dr prep cooler. Observed no wet stacking of the large plates in the sushi area and sanitizer buckets are used to store wet wiping clothes. New mice dropping was observed on the floor near the hibachi grill and at the bottom shelf of mobile shelving unit located in the kitchen. EHS did observed pest control service on 2/18/14 with no pest activity at the time of the service. Water leak was observed near the walk-in freezer door and near the dry storage area. The owner has already contacted the landlord and in process to fix the water leak. EHS recommends another pest control service at the end of the month, to continue cleaning, and to keep monitoring for new pest activity. A second follow-up inspection will be conducted to observe any new mice droppings in the facility and the water leak is repaired on or about March 14, 2014.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed holes in the wall near the back door hallway, water leak above the 3dr prep cooler(1) at the cook-lined area, one side of the walk-in interior floor is detached and not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. CFM agreed not to use the 3dr prep cooler(1) for food prep and cutting board was removed.
- Controlling Pests by Routine Inspection of Premises (repeated violation)
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Mousing droppings observed in some areas of the kitchen.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.---Significant amount of old tables stacked and construction material located outside next to the back door entrance to the facility
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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02/19/2014 | Follow-up | |
The purpose of today's visit is to conduct a routine inspection.
Dish machine: EcoLab WH-44
EHS provided manager with hand washing, cooling, temperature logs, cross-contamination and hot/cold handouts.
Note to manager: EHS will conduct a follow-up inspection on or about 2/14/14.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper hand washing procedures.---Washing hands with no soap.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the rest-room, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper hand washing frequencies will aid in the reduction of foodborne illness.---Food employee wash hands.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that 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.--Discarded
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item is observed to be unsound or adulterated: cauliflower with mold waiting to be cooked.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12.---Discarded.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.--Oysters, mussels
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.---Educated the CFM
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Walk-in cooler: Raw fish over lemons, 3dr prep cooler(1) raw beef over cooked mussels
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. ---Arranged properly
- Wiping Cloths/Use Limitation/Wet Towel Storage
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.
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: stored on the floor in the walk-in cooler
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Food Protection From Environmental Sources during Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation.--Breading station located on the floor.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination.---Moved to the prep table.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within two hours.---baked potatoes 73F for 4hrs, chicken broth 75F for 3.5hrs
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.--Both Discarded
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours.--cooked minced vegetables 55F for 14 hours.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.---Discarded
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling in room temperature, plastic wrapping, and using large plastic containers.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: mussels 122F, chicken soup 116F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.--Both reheated to 185F for mussels and 195F for chicken soup.
- 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: tofu 64F, cooked seaweed 68F, butter 54F, garlic and oil 76F
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.---Ice was provided to surround the tofu and cooked seaweed bowls to chill. The garlic/oil and butter was put into a unit that maintain 41F and below.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: cooked chicken 2/3/14 and cream/crabmeat 2/3/14
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Critical: Consumer Advisory, Disclosure Provided (corrected on site)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: No asterisk symbol on the sushi items that was served raw or undercooked and raw oysters.
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.---Asterisk symbol was added to the raw or undercooked sushi items and raw oysters.
- Wood, Use Limitation (corrected on site)
Observation: Wood or wood wicker is used in contact with food.
Correction: Wood and wood wicker may not be used as a food-contact surface unless the wood is hard maple or close-grained and used for cutting boards, cutting blocks, bakers' tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks.
- Food or Ice Dispensing Equipment Delivery Protected
Observation: The side splash surface is missing on the Ice maker and the cover to protect the ice is detached on the ice bin located next to the 3-compartment sink.
Correction: In equipment that dispenses or vends liquid food or ice in unpackaged form, the delivery tube, chute orifice, and splash surfaces directly above the container receiving the food shall be designed in a manner, such as with barriers, baffles, or drip aprons, so that drips from condensation and splash are diverted from the opening of the container receiving the food.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.---0ppm due to a empty chlorine sanitizing container.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.---Chlorine sanitizer compartment was setup at the 3-vat sink.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the prep area and attached to the oyster opener are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: floor inside the freezer
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Observed oyster opener located at the prep area that are not being cleaned at least every 4 hours.
Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth.---Cleaned
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Large plates in the sushi area were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at sushi area being used to holding used knives.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.---Removed to the dishwashing area.
- Physical Facilities Good Repair
Observation: Observed holes in the wall near the back door hallway, water leak above the 3dr prep cooler(1) at the cook-lined area, one side of the walk-in interior floor is detached and not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. CFM agreed not to use the 3dr prep cooler(1) for food prep and cutting board was removed.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Mousing droppings observed in some areas of the kitchen.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.---Significant amount of old tables stacked and construction material located outside next to the back door entrance to the facility
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls and floor underneath equipment 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.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.--two cans of mice pellets, two cans of fly pesticides, container of pesticide spray.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.---All items above was discarded
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02/04/2014 | Routine | |
The purpose of today's visit is to investigate a complaint received by the Health Department on November 4, 2013. The complainant indicated getting sick after eating BBQ chicken approximately 4 hours after and his girlfriend had some other food, but with no symptoms. EHS discuss the complaint with the manager. The manager indicated no reports of illness complaint from customer and no sick employee recently. At the time of the inspection, the EHS observed hot holding violations at the area where the bbq chicken is display. The items that was below 135F temperature was either discarded or reheated properly. EHS observed the pans was double stack on the steam table
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: bbq chicken 101F, vegetables 120F, chicken wings 110F, tilapia 115F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.---The vegetables was discarded and the rest of the items above was properly re-heated.
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11/08/2013 | Complaint | |
The purpose of today's visit is to investigate a complaint received by the Health Department on September 23, 2013. The complainant observed a live cockroach crawling onto their table during dinner
No violation noted during this evaluation. | 09/24/2013 | Complaint | |
The purpose of today's visit is to conduct a risk factor assessment inspection in conjunction of a complaint made to the health department on August 8, 2013.
EHS provided manager with employee health policy.
- 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: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item were found hot holding at improper temperatures using a calibrated food temperature measuring device: chicken broth soup 126F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19---Reheated
- 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 items: Sushi rice and sushi buffet items.
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.---4 hours time range labels was made for the sushi buffet items and sushi rice.
- Critical: Consumer Advisory, Reminder Provided (corrected on site)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement: The consumer advisory is display at the sushi buffet
Correction: however the sushi items are not label with asterisks that are undercooked or raw to associated to the consumer advisory statement.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.---EHS observed 0ppm
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.---The technician fixed the issue and sanitizing properly.
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08/13/2013 | Risk Factor | |
The purpose of today's visit is to investigate a complaint received by the Health Department on August 8, 2013. The complainant indicated "Found hair in the crab legs, plus some raw meat had a bluish color in the sushi section and the raw section that the client pick to have it cooked". EHS talk to the manager about the complaint. At the time of the inspection, the EHS observed proper hair restraints and no hair was observed on any food items served at each buffet section. EHS also inspected the raw meat area that consumer pick to be cooked and notice grayish color on some of the slice beef
No violation noted during this evaluation. | 08/13/2013 | Complaint | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: n/a room locked, unable to gain access.
Dish machine: EcoLab WH-44
EHS provided manager with cross contamination
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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 (corrected on site)
Observation: The following food item(s) is observed to be unsound or adulterated: clams shell being reused filled with crab meat.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. ----Discarded
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Walk-in cooler: Raw fish above rice, raw chicken above lemons, raw beef,fish,chicken above vegetables
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.---All items above was arrange properly.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: rice scoop in standing water, knives stored inbetween the wall and prep table.
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.---Items aboved was corrected.
- Wiping Cloths/Use Limitation/Wet Towel Storage
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.
- 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 items, 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.---Written time schedule was made for the sushi items and sushi rice.
- Equipment / Good Repair / Components / Gaskets
Observation: The door at the ice bin located in the kitchen is detached and hanging by using strings.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Mollusk & Crustacea Shells / No Reuse (corrected on site)
Observation: Mollusk and/or crustacea shells were observed used more than once as serving containers.---Observed clams and scallop shells
Correction: Mollusk and crustacea shells may not be used more than once as serving containers.----Discarded
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: knives, can opener, prep table
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.---All items above was cleaned.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the sushi area being used holding container.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the unisex employee rest room.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.---two hot shot product
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.---Discarded
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04/10/2013 | Routine | |
| No violation noted during this evaluation. | 11/21/2011 | Complaint | |
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