- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: drinking in kitchen from an unapproved container (corrected onsite)
Correction: - Employee beverages may be consumed in kitchen as long as they are covered and consumed through a straw.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food handlers touching wonton strips and greens with bare hands (violation was discussed and corrected onsite)
Correction: No bare hand contact is allowed with ready to eat foods. Use tongs, deli tissue, utensils, gloves etc, when handling ready to eat foods.
- 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: raw chicken over broth and sauces in walk in refri. (corrected onsite)
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.
- Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food item(s) for which time rather than temperature is being used as a control was 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: cut cabbage, bean sprouts, noddles, sushi rice (all food using TPH control must be marked) corrected onsite
Correction: Food item(s) for which time rather than temperature is being used as a control shall 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
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station is being used for purposes other than washing hands (at the sushi bar was being used to clean towels, handsink near walk in was being used to thaw fish) corrected onsite
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (handsink near walk in, sign provided)
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
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03/29/2016 | Risk Factor | |
This visit was made to conduct a follow up evaluation in conjunction to the September 14, 2015, re-inspection. Observed noticeable rodent control improvement
- Outer Openings, Protected (Screen Requirements) (repeated violation)
Observation: An exterior door is kept open for ventilation, but the opening is not protected against the entry of insects or rodents. Screen door is not tight fitting.
Correction: Screen doors shall be tight fitting to prevent the entry of insects and rodents.
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10/02/2015 | Follow-up | |
This visit was made to conduct a follow-up evaluation in conjunction to the routine food safety evaluation conducted on August 12, 2015. During today's visit observed roaches crawling on the floor under the 3-compartment sink and up the walls adjacent to the walk-in refrigerator. Observed dead roaches in flour batter, on top of counters, and on the floor through out the kitchen. Certified Food Protection Manager did not have a current invoice for pest control services, last invoice dated July 2, 2015. No corrective action has been conducted since the routine food safety evaluation conducted on August 12, 2015. This is a violation of Section 36-6-501.111(C) of the 2013 Food Code. This same issue was observed during the routine food safety evaluation conducted on August 12, 2015 and during a follow-up evaluation to verify correction of refrigeration on August 17, 2015. A $100 civil penalty (F-16-04491) has been issued today for this repeat violation. Additional repeat violations within a twelve month period incur increased penalties.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item is observed to be unsound or adulterated: dead roaches observed in a container of flour batter located on the shelf below the steam table across from the cookline.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. Corrected by discarding flour.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed frozen beef thawing in the hand sink adjacent to the walk-in freezer.
Correction: A handwashing sink may not be used for purposes other than hand washing. Corrected by removing the beef and talking about the importance of using hand sinks for hand washing only.
- Outer Openings, Protected (Screen Requirements) (repeated violation)
Observation: An exterior door is kept open for ventilation, but the opening is not protected against the entry of insects or rodents. Screen door is not tight fitting.
Correction: Screen doors shall be tight fitting to prevent the entry of insects and rodents.
- Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Methods are not being used to control pests. Observed live cockroaches on side of walls in kitchen behind dishwashing machine and observed dead cockroaches in the handsink adjacent to the walk in refrigerator.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. Person in Charge to control pests through pest control management company. A follow up inspection will be conducted in approximately 30 days to verify that situation is under control.
- Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Methods are not being used to control pests. Observed roaches crawling on the floor under the 3-compartment sink and up the walls adjacent to the walk-in refrigerator. Additionally observed dead roaches on the floor in the kitchen and on counter tops. This is a repeat observation from the routine food safety evaluation conducted on August 12, 2015 and during the follow up evaluation conducted on August 17, 2015. A $100 civil penalty (F-16-04491) has been issued for this repeat observation.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. Certified Food Protection Manager (FPM) called pest control company and pest contol technician has been scheduled for service on September 15, 2015. A follow-up evaluation will be conducted within 10 days to verify correction. Please send invoice and any notation from technician to rebecca.sletner@vdh.virginia.gov.
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09/14/2015 | Follow-up | |
This visit was made to conduct a follow up to the re-inspection on August 17, 2015. The following actions have been taken by the Person in Charge
- Miscellaneous Sources of Contamination / Other Sources (repeated violation)
Observation: Observed a large amount of snap peas on dining table in front of restaurant. Appears food items were being prepared on table as a pile of trimmings from the snap peas was observed on the table as well. This is a repeat observation from the follow up evaluation conducted on August 17, 2015.
Correction: Food shall be prepared be in approved designated food preparation areas.
Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. Discussed with Person in Charge about not preparing and trimming food items on dining tables and food employee removed items from table.
- Outer Openings, Protected (Screen Requirements) (repeated violation)
Observation: An exterior door is kept open for ventilation, but the opening is not protected against the entry of insects or rodents. Screen door is not tight fitting.
Correction: Screen doors shall be tight fitting to prevent the entry of insects and rodents.
- Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Methods are not being used to control pests. Observed live cockroaches on side of walls in kitchen behind dishwashing machine and observed dead cockroaches in the handsink adjacent to the walk in refrigerator.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. Person in Charge to control pests through pest control management company. A follow up inspection will be conducted in approximately 30 days to verify that situation is under control.
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08/31/2015 | Follow-up | |
This visit is to follow up on a routine food safety evaluation that was conducted on August 12, 2015. The following items have been corrected by the Person in Charge:
1. The two door sushi refrigerator has been repaired and is functioning properly. The temperature was measured at 36°F and raw salmon was measured at 37°F.
2. Time as a Public Health Control is being implemented for items on the food prep line. Provided a written procedure to the Person in Charge and discussed its implementation.
The following items still require attention:
1. Person in Charge does not have a valid Northern Virginia Certified Food Protection Manager card. Person in Charge shall obtain a card from ORS Interactive within 10 days. You may e-mail it to eric.spring@vdh.virginia.gov or fax it to 703-746-4919.A follow up visit will be conducted to verify.
2. The establishment did not have a parasite destruction letter at the time of visit. Person in Charge to provide a copy of the parasite destruction letter to the Alexandria Health Department. You may e-mail it to eric.spring@vdh.virginia.gov or fax it to 703-746-4919.
3. Observed high activity of pests in the establishment at the time of the visit. Person in Charge is working to correct this. A long term corrective action plan must be implemented within 30 days. A follow up visit will be conducted.
4. Observed food preparation taking place on dining table in front of restaurant. All food preparation shall take place in designated approved food preparation areas.
*Repeat Observations are Subject to Civil Penalty
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: Person in Charge (PIC) has successfully completed a ServeSafe course (exprires 4/30/20) but has not obtained the Northern Virginia Certified Food Protection Manager (FPM) through ORS Interactive.
Correction: At least one person in food establishment shall hold a valid Northern Virginia Certified Food Protection Manager card at all times establishment is operating. Please obtain the certificate within 10 days. A follow up visit will be conducted.
- Miscellaneous Sources of Contamination / Other Sources
Observation: Observed green beans being prepared (trimmed and cut) on dining table in front of restaurant.
Correction: Food shall be prepared be in approved designated food preparation areas.
- 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 raw fish that are served at the sushi bar.
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. A follow up visit will be conducted in approximately 3 days to confirm record of parasite destruction.
- Outer Openings, Protected (Screen Requirements) (repeated violation)
Observation: An exterior door is kept open for ventilation, but the opening is not protected against the entry of insects or rodents. Screen door is not tight fitting.
Correction: Screen doors shall be tight fitting to prevent the entry of insects and rodents.
- Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Methods are not being used to control pests. Observed live cockroaches on side of walls in kitchen behind dishwashing machine and observed dead cockroaches in the handsink adjacent to the walk in refrigerator.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. Person in Charge to control pests through pest control management company. A follow up inspection will be conducted in approximately 30 days to verify that situation is under control.
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08/17/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful throughout the visit and knowledgeable about food safety. Thank you.
The following issues require attention.
1. Person in Charge has completed a ServeSafe course but has not obtained a Northern Virginia Certified Food Protection Manager card. Please obtain the card in 10 days. A follow up visit will be conducted to verify
2. Observed employee not washing hands after handling raw meat. Please ensure that all employees know when to wash hands.
3. Observed various foods not cooling properly. Time/temperature control for safety foods (TCS foods) shall be properly cooled from 135°
F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Cool TCS using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41F
e. using containers that facilitate heat transfer
4.Time as Public Health Control is being used for bean sprouts, cut green leaves and cooked noodles on the prep unit but without proper control. Please ensure Time as a Public Health Control is implemented correctly by having a written procedure, marking items to determine when 4 hours has expired, and disposing of items after 4 hours has expired.
5.Observed presence of pests during the visit .The Person in Charge is working to correct this by contracting a pest control company and actively cleaning the premises. A follow up visit will be conducted in approximately 30 days to follow up on this issue.
*Repeat Observations are Subject to Civil Penalty
- Critical: Certified Food Manager: Presence Required
Observation: Person in Charge (PIC) has successfully completed a ServeSafe course (exprires 4/30/20) but has not obtained the Northern Virginia Certified Food Protection Manager (FPM) through ORS Interactive.
Correction: At least one person in food establishment shall hold a valid Northern Virginia Certified Food Protection Manager card at all times establishment is operating. Please obtain the certificate within 10 days. A follow up visit will be conducted.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after handling raw meat and entering the walk in refrigerator.
Correction: ALL food employees shall be washing 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 foodborne illness. Discussed with Person in Charge.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:
1. observed utensils for serving food stored in containers of warm water at the cook line and at prep table.
2. plastic single service use bowls used to dispense bulk food items.
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.
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: pan of raw chicken on top of garbage can in back room during prep work.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the raw fish that are served at the sushi bar.
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. A follow up visit will be conducted in approximately 3 days to confirm record of parasite destruction.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: cooked dumplings were stored in a closed plastic bag in reach in refrigerator at 65 °F cooling for approximately 1 hour
Correction: cooked shrimp (63°F for approximately 2 hours) was covered by another pan cooked noodles (54-55°F for approximately 2 hours) were covered, and cooked wonton (54-55°F for approximately 2 hours) were covered in the walk in refrigerator.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: raw tuna at sushi bar at 46°F in unit under counter
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Fish was disposed of by Person in Charge. Reach in refrigerator unit under sushi bar to be serviced to ensure it's functioning properly. A follow up visit will be conducted in approximately 3 days
- 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): Sprouts, cut green leaves and cooked noodles on prep line by grill
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: 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 being used as a control was not cooked, served or discarded by the expiration time as indicated: sprouts, cut green leaves, and cooked noodles on prep table across from grill. Products not used after lunch are returned to walk in refrigerator as per Person in Charge.
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 : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall 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, 4) the food shall 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 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
- 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 being used as a control was 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: sprouts, cut green leaves, and cooked noodles at prep table across from grills
Correction: Food item(s) for which time rather than temperature is being used as a control shall 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
- Outer Openings, Protected (Screen Requirements)
Observation: An exterior door is kept open for ventilation, but the opening is not protected against the entry of insects or rodents. Screen door is not tight fitting.
Correction: Screen doors shall be tight fitting to prevent the entry of insects and rodents.
- Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests. Observed live cockroaches on side of walls in kitchen behind dishwashing machine and observed dead cockroaches in the handsink adjacent to the walk in refrigerator.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. Person in Charge to control pests through pest control management company. A follow up inspection will be conducted in approximately 30 days to verify that situation is under control.
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08/12/2015 | Routine | |
Proper cold holding and food storage order discussed with person-in charge.
Note: follow the time as public health control procedure for sushi rice, time should be recorded.
- 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: Raw chicken stored over pork and soy souce in walk-in cooler.
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).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: shrimp and pork in prep unit at 45°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- 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: Doors of prep units, ice machine.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the sushi area is being used to clean equipment and utensils. Cleaning wiping cloths.
Correction: A handwashing sink may not be used for purposes other than hand washing.
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03/11/2015 | Routine | |
1. Do not cut or prepare vegetables on the dining table.
2. Add Salmonella non-typhoidal on the Big 5 poster.
3. Menu is still the same.
4. Keep your health department records in the establishment.
- 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: raw eggs stored over the vegetable tray.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Food Storage / Preventing Contamination
Observation: Foods on the floor inside 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.
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: Food prep is being done in the dining area.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: Diced chicken at the prep cookline at 45 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas (hood).
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
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10/22/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation and a complaint investigation regarding a roach in customer's food.
The person in charge reported that they receive pest control service by ORKIN, and provided me with the last report dated 6/7/14. This report indicated that the specialist treated for American Cockroaches, and noted that bulk containers of food were not covered. The glue boards that the specialist put down during his visit were not observed during the inspection.
No roach activity was observed during the inspection, but mouse droppings were found on the storage shelf in the prep room, as well as along the wall behind the prep table. The employees cleaned the droppings, and the person in charge had them cover the bulk containers with plastic wrap until containers with lids are purchased (currently using recycle bins).
The back screen door must be sealed at the bottom if the main door is left open. Also, keep all items off of the floor, and keep the floor as clean as possible. Getting rid of as much cardboard as possible is also helpful in controlling for roaches.
All food must be covered or sealed at all times to prevent contamination or adulteration.
*Repeat violations are subject to civil penalty*
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Observed open bottle of soda in reach-in fridge)
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. (PIC discarded soda)
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. (Observed employee use plastic cup with no handle to scoop flour)
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact. (PIC took out all scoops with no handles and agreed to get scoops with handles.)
- 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: (Observed raw fish in 1 door reach-in above uncovered cooked duck and lettuce as well as raw meats above buckets of sauce in the walk-in)
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. (Employees moved raw items below ready to eat)
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: (Unwrapped duck in reach-in fridge, uncovered bulk dry ingredients in the back prep area)
Correction: Foods shall remain covered at all times. (Items were covered with plastic wrap)
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: (bulk dry ingredients are not labeled)
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (Observed smoothie and rice scoops in water, ice scoop stored with handle in ice, and dry ingredient scoops with no handles).
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.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (Food on floor in walk-in freezer)
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Food Protection From Environmental Sources during Preparation
Observation: Food is subject to environmental sources of contamination during preparation. (Observed emplpoyee preparing raw shrimp on 3 comp sink drainboard on the "wash" side.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination.
- Single-Service and Single-Use Articles / No Reuse (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of dry ingredients. (Observed plastic jugs cut and used to store dry ingredients @ grill).
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable. (PIC discarded)
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: The cleaning schedule for (sushi cutting board) is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which food is maintained during the operation. (PIC reported that the sushi board is only cleaned at the end of the night)
Correction: If used with potentially hazardous foods (time/temperature control for safety food), equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
- Outer Openings, Protected
Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents. (screen door used when main door is left open is not sealed at the bottom, leaving a large gap)
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink. (No soap at hand sink in bathroom)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. (PIC provided soap)
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. (observed mouse droppings on storage shelf for dry ingredients in the prep room).
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. (PIC had employees clean mouse droppings)
- Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests. (establishment recieves pest control services, but glue boards were not found anywhere in establishment even though they were reported on the last Orkin invoice from 6/7.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
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06/20/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1) Expectation for employee health is that managers know the big 5 illnesses, and employees know reportable symptoms. Use poster to implement these standards.
2) employees shall wash hands for 20 seconds with soap under running warm water and dry with disposable towel, using towel to turn off water. Hands shall be washed when contaminated, upon entering the kitchen, and after using the bathroom.
3) Ready to eat foods shall not be handled with bare hands. Use gloves or a utensil such as tongs.
4) Raw animal products shall be stored separate from ready to eat foods. Different types of raw animal products shall be stored according to cook temp. Use chart provided on walk-in door for guidance.
*REPEAT VIOLATIONS ARE SUBJECT TO CIVIL PENALTY*
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: (manager could not tell big 5, employees could not tell reportable symptoms)
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- 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. (Sushi chef did not wash hands upon entering sushi area and putting on gloves)
Correction: ALL food employees shall be washing 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 foodborne illness. (employee washed hands upon request)
- 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 glass, open paper coffee cup, open bottles of water and soda throughout kitchen)
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.(PIC discarded employee drinks)
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: (Observed cook using bare hands to handle vegetables on cooking line)
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. (employee put on gloves upon request)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. (Raw shell eggs over bean sprouts in walk-in cooler)
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. (PIC moved eggs to bottom shelf)
- 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: (Raw chicken above raw shrimp in walk-in cooler)
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). (PIC moved chicken below shrimp)
- 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: (rice and flour under prep counter not covered)
Correction: Foods shall remain covered at all times. (PIC provided cover)
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (Observed ice scoop in ice, utensils and rice scoops in water, and scoops with no handle for dry ingredients)
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. (PIC removed utensils from water, removed scoop handle from inside ice, and provided scoops with handles for dry ingredients.)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: (Wet towel on suchi board not in sanitizer solution)
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (Food on floor in walk-in freezer and sauces in dry storage)
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: Sushi rice observed was measured above 41°F without the use of time as a public health control. (Observed bean sprouts and cut cabbage (50 degrees F) out on counter.
Correction: Sushi rice 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. (PIC moved to fridge)
- Equipment / Food-Contact / Design / Ease Clean (corrected on site)
Observation: The food-contact surface of the following equipment contains cracks, chips, or pits and can not be easily cleaned: (using cut plastic gallon containers for holding vegetables)
Correction: Multiuse food-contact surfaces shall be: 1) smooth, 2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, 3) free of sharp integral angles, corners, and crevices, 4) finished to have smooth welds and joints, and 5) accessible for cleaning and inspection. Cleaning and inspection shall be completed by one of the following methods: (a) without being disassembled, (b). by disassembling without the use of tools, or (c) by easy disassembling with the use of handheld tools. (PIC discarded the containers)
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: (deli slicer had food residue)
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. (employee cleaned and sanitized slicer suring inspections)
- 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: pots/pans/metal containers. (Observed employee washing and rinsing dishes in 3 compartment sink, but not sanitizing)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (PIC set up 3 compartment sink with sanitizer (chlorine @ 50 ppm)).
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: pots,pans, and metal containers 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 Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. (No soap in employee bathroom)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. (PIC provided soap)
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02/27/2014 | Routine | |
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. 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 enforcement action.
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Employees did not know all BIG 5 illnesses
Correction: employee health material provided
- 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 (employee seen not washing hands after touching soiled towel)
Correction: ALL food employees shall be washing 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 foodborne illness.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink (employee seen rinsing hands in 3 compartment sink)
Correction: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and simi
- 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 (open redbull can stored in prep area)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: employee seen contacting scallion pancake with bare hands
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- 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: sushi bar- raw fish over ready to eat foods
Correction: WIC- raw shell eggs over RTE foods
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: grill scrapers stored in between equipment, scoops for drinks stored in still water at room temp., ice scoop handles in ice, ice scoop stored on soil surface
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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor (food stored on floor in walk in refrigerator)
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.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed medicines and mouth wash stored in such a way that they could contaminate equipment in the kitchen.
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.
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10/23/2013 | Routine | |
New sushi refrigeration purchased. Parasite destruction letter obtained for AHD files and duplicate at restaurant.
No violation noted during this evaluation. | 07/10/2013 | Follow-up | |
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: owner could not locate the employee health policy. Gave new forms.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- 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: bowls in food products in numerous areas throughout kitchen and walk-in.
Correction: Foods shall remain covered at all times.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knife stored between equipment and scoops stored in stagnant water.
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.
- Food Storage / Prohibited Areas / Other Sources (corrected on site)
Observation: Food storage under other sources of contamination. Eggs stored above ready-to-eat foods. (corrected)
Correction: Food may not be stored under other sources of contamination.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: not parasite letter for farm raised salmon.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Thawing / Approved Methods
Observation: Observed improper methods used to thaw food. food defrosting without running water.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: fried chicken chunks @ 46F. (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. flip top unit @ 41-42F. Lowered at time of inspection.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: excterior surfaces of containers are dirty and filter system is greasy.
Correction:
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06/10/2013 | Routine | |
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: manager could not locate employee health policy. Gave new form.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: corn starch in an open container.
Correction: Foods shall remain covered at all times.
- Wiping Cloths / Use Limitation /Dry (corrected on site)
Observation: Wiping cloths improperly used for the following activity: wiping cloths under cutting boards.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- 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: food on the floor in the walk-in freezer.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
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01/28/2013 | Routine | |
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