This visit was made to conduct a routine food safety evaluation. The following issues require immediate attention:
1. Implement an Employee Health Policy that requires all employees to know the big 6 foodborne illnesses and all reportable symptoms and Certified Food Protection Managers to know when to restrict or exclude sick employees. Employee Health material was provided to facility. The expectation is for all food employees to know the Big 6 illnesses and the reportable symptoms. Please review with all staff. This issue has been previously noted. Ensure that all staff are aware of their responsibilities.Future violations are subject to civil penalty
2. Ensure that different types of raw animal products are stored in a way that prevents cross contamination. Proper storing methods were discussed with Person in Charge and cooks
The following issues require long term corrections:
1. There is a need for repairs in the main kitchen. There are missing floor tiles and the flooring under the 3 compartment sink needs to be covered and sealed up. Flooring tiles are necessary to ensure that the floor can be easily cleaned
2. There is evidence of water damage in the ceiling tiles above the Revco upright freezer. Replace the ceiling tiles and repair any leaks in the air conditioning system
*Repeat Observations are Subject to Civil Penalty
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: food workers were not able to correctly identfiy big 6 foodborne illnesses nor their 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, Salmonella, E. coli, or Shigella)
- 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 next to raw shrimp on top of 4 door prep across from grill in a manner that could lead to cross contamination.
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). THe raw chicken was relocated to another area separate from other types of raw animal products.
- Linens and Napkins, Use Limitation (corrected on site)
Observation: Linens (i.e. aprons, towels, table cloths) found used in direct contact with the following food item(s): cloth linens were observed covering various foods on top of the prep unit including pork dumplings and raw vegetables.
Correction: Linens may not be used in contact with food unless they are used to line a container for the service of foods and the linens are replaced each time the container is refilled for a new consumer. Linen cloths were removed from covering these food items.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Observed wet wiping cloths stored on food prep counter in back kitchen as well as on sushi prep counter.
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. wet wiping cloths were placed in a sanitizing bucket with sanitizing solution.
- 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: raw fish served as sushi including salmon
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided. Please fax the letter from the supplier to the Alexandria Health Department at (703) 746 4919
- Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): sushi rice
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 procedures were provided to Person in Charge and discussed procedure. The sushi rice is being marked with the time it was prepared and the time that it will be discarded. Keep a copy of these procedures in the facility.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A bleach/quaternary ammonium/ iodine test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided. Bleach is being used in the facility in the dishwashing machine and in the sanitizing buckets and test strips for chlorine should be obtained and used.
- Equipment / Good Repair / Components / Gaskets
Observation: Observed that the upright Revco freezer in the back kitchen is in need of repairs. Gaskets are needed and the freezer door does not close properly. A piece of wood is being used to hold door tightly closed.
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.
- Physical Facilities Good Repair
Observation: Observed that ceiling tile above 1 door freezer in the back has signs of water damage and needs to be replaced. Floor underneath the 3 compartment sink has a hole that is exposing subflooring and is not protected and could provide entry point for rodents or insects.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops in Air-dry Position
Observation: Observed that the mops are not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Conditions of Use/Manufacturer's label, Conditions of Certification (corrected on site)
Observation: Observed cans of Raid for cockroaches in the kitchen that are being used as per Person in Charge.
Correction: Individuals applying pesticides in a food establishment must have a current VDACS Pesticide Applicator certification, and must apply pesticides in a manner that is consistent with the manufacturer's label. Cans of Raid were removed from the facility by the Person in Charge.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Observed that the concentration of chlorine in the sanitizing bucket was above 100 ppm.
Correction: Chemical sanitizers shall be used in accordance with the CFR. High concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. Solution was corrected by adding water until solution was around 50 ppm. The concentration of chlorine to sanitize food contact surfaces should be between 50- 100 ppm. Use test strips to measure the concentration.
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02/08/2016 | Routine | |
This visit was made to conduct a follow-up. Drawer units have been repaired.
No violation noted during this evaluation. | 06/26/2015 | Follow-up | |
This visit was made to conduct a follow-up. This dishmachine has been repaired and is dispensing 50 ppm of chlorine. The sushi cases are working at proper temperature. The following must be corrected by Monday 6/29/15:
- Repair or replace the drawer unit. Ambient temperature of unit must be at 41F or below. Contact A. Guerreiro when unit is repaired. All food placed in colder units.
*note: A repeat violation will result in a $100.00 civil penalty
No violation noted during this evaluation. | 06/25/2015 | Follow-up | |
- 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 did not know any of the BIG 5 illnesses or reportable symptoms, did not know where to find the information. Employee health information in in Chinese provided.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Multiple food handlers used improper handwashing procedure (did not wash for a full 20 seconds, did not use paper to turn off faucet after washing hands) Proper method was discussed and demonstrated.
Correction: -ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
- 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 (cook did not wash hands after handling raw meat and returning to food prep) corrected on the spot
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 (observed dishwasher rinsing at 3 compartment sink, manager began washing hands in mop sink) corrected onsite
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: Employee drink container at prep area with lid but no straw (cup moved from area)
Correction: Employee beverages may be consumed in kitchen as long as they are covered and consumed through a straw.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation (after handling raw chicken cook did not change soiled gloves before continuing food prep) (corrected, cook washed hands before putting on new gloves)
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- 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: noodles (all foods that were placed in drawer unit this morning at 11 am were moved to other units. Meats iced down)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: soups in drawer, fish (proper dating method discussed)
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 6/1 they shall be date marked with a "use by" date not exceeding 6/7
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cups, plates, utensils (dishmachine is not working, 3 compartment sink was set up).
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
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06/22/2015 | Risk Factor | |
This visit was made to conduct a follow-up evaluation. Hot water has been restored to kitchen hand sink. Thank you.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Improper use of wet wiping cloths for the following activity: wet wiping cloth stored on top of cutting board between uses. No sanitizer solution for wiping cloth prepared.
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.
- Thawing / Approved Methods (repeated violation)
Observation: Observed improper methods used to thaw food. Observed raw chicken, fish, and imitation crab thawing on the counter at room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- Floor , Wall & Ceiling / Design (repeated violation)
Observation: Kitchen ceiling tiles are absorbent and not easily cleaned.
Correction: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the wall between the Kenmore upright freezer and the mechanical dishmachine is not maintained in good repair (exposing insulation).
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/27/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The following observations require correction:
1. The kitchen hand sink is currently without hot water due to a broken pipe and shall be repaired immediately.
2. Make sure food employees know bare hand contact with ready-to-eat foods is not permitted. Barriers such as gloves, utensils, or deli paper must be used when handling ready-to-eat foods.
3. Train employees when to properly wash their hands. Proper hand washing is the single most preventative measure in the control of foodborne illnesses.
4. Do not store chemicals above single service food items to prevent the risk of chemical cross contamination.
5. Utensils and equipment must be properly sanitized between use. Please train food employees on properly washing, rinsing, and sanitizing equipment and utensils either in the 3-compartment sink or in the mechanical dish machine.
*A follow-up inspection will be conducted within 3 days to verify correction of warm water at kitchen hand sink. Failure to repair will impede a $100 civil penalty.
--Repeat observations are subject to civil penalties.
- Critical: Hands and Arms / Cleaning Procedure
Observation: The kitchen hand sink does not have any hot water through the mixing faucet. As per certified Food Protection Manager (FPM) the hot water plumbing line broke 2 days ago due to the cold weather and they are waiting for repairs. Food employees cannot thoroughly rinse their hands under clean, running warm water.
Correction: The kitchen hand sink must be supplied with hot water to provide adequate facilities for food employees to properly clean their hands. Food employees shall have adequate hand washing facilities in order to properly follow recommended cleaning procedures for their hands and exposed portions of their arms. A follow-up evaluation will be conducted within 3-days to verify correction.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed food employees handling dirty dishes and not wash their hands before preparing foods and handling clean dishes.
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. Corrected by discussing with certified Food Protection Manager (FPM) when to properly wash hands.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Observed both sushi chefs peeling/shaving cucumbers with their 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. Corrected by having sushi chefs wash their hands and put on gloves and discussed with certified Food Protection Manager ways to prevent bare hand contact with ready-to-eat foods.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper use of wet wiping cloths for the following activity: wet wiping cloth stored on top of cutting board between uses. No sanitizer solution for wiping cloth prepared.
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.
- Thawing / Approved Methods
Observation: Observed improper methods used to thaw food. Observed raw chicken, fish, and imitation crab thawing on the counter at room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: tofu, cooked vegetables (mushrooms and seaweed), cooked rice noodles, cooked prawns, and sushi meats.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on February 1 they shall be date marked with a "use by" date not exceeding February 7. Corrected by discussing proper date marking with certified Food Protection Manager (FPM).
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Observed cook wash and rinse off strainer but not sanitize prior to hanging/air drying.
Correction: All equipment and utensils must be properly sanitized either using the mechanical dish machine or implementing the manual 3-compartment method of washing, rinsing, and sanitizing with the use of either chlorine, quaternary ammonia, or iodine. Corrected by discussing with the certified Food Protection Manager (FPM) how to properly sanitize equipment and utensils.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The kitchen hand sink is being used to clean equipment and utensils. Observed cook rinse ladle off in hand sink.
Correction: A handwashing sink may not be used for purposes other than hand washing. Corrected by discussing where and how to properly wash, rinse, and sanitize equipment and utensils.
- Floor , Wall & Ceiling / Design
Observation: Kitchen ceiling tiles are absorbent and not easily cleaned.
Correction: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed the wall between the Kenmore upright freezer and the mechanical dishmachine is not maintained in good repair (exposing insulation).
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed bottles of Citrus Cleaning Agent stored on shelf above brown paper to-go bags on shelving across from restrooms.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Corrected by relocating brown paper bags to shelf away from chemical bottles.
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02/24/2015 | Routine | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. Expectation is for all food employees to know reportable symptoms and Big 5. Employee Health Poster provided.
2. Obtain another copy of your food distributors parasite destruction letter for your sushi fish.
3. Provide a reminder on your lunch and dinner menus to indicate consumer raw or undercooked food items may increase your risk for foodborne illness.
--Repeat observations are subject to civil penalties.
- 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: food employee did not know reportable symptoms or Big 5.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: salmon and flounder.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- 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 for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated: sushi rice. Not properly 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.
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. Corrected by discarding the sushi rice. Certified Food Protection Manager (FPM) would like to try using a paper clock to mark the time for sushi rice.
- Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement: sushi menu items on lunch and dinner menus.
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the sushi hand sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Corrected by providing paper towels.
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10/27/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1. Expectation is for food employees to know reportable symptoms and the Big 6.
2. Chemicals and toxic materials shall be stored below and away from food and food contact surfaces in order to prevent cross contamination.
3. Replace damaged and missing door gaskets to help mechanical refrigerators maintain proper temperatures.
4. Repair leak under the 3-compartment sink.
5. Discontinue the use of the wood sushi bowl due to no longer having a cleanable surface.
--Repeat observations are subject to civil penalties.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Food Protection Manager (FPM) did not know reportable symptoms or Big 6 illnesses.
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, Salmonella, E. coli, or Shigella)
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- 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: sugar, cornstarch, bulk soy sauce, bulk vinegar, and salt.
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
Observation: Dispensing in-use utensils improperly stored between use as follows: plastic single service bowls used for dispensing bulk foods (rice, cornstarch, and sugar).
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.
- Gloves/Use of Slash-Resistant Gloves with Food to be Cooked
Observation: Observed food employee remove gloves and place the on top of the cutting board in the sushi preparation area. Food employee proceeded to back kitchen, returned to sushi prep area and put on the gloves previously placed on the cutting board.
Correction: Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
- Food Storage / Preventing Contamination
Observation: Observed containers of cooking oil on the floor in the kitchen.
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 food employee rinsing rice noodles in a colander above a bus tub stacked with dirty dishes on top of the rinse compartment of the 3-compartment utensil washing sink (rice noodles exposed to splash).
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination. Food preparation shall not occur at the 3-compartment sink when used to hold/store dirty utensils and equipment. The 3-compartment sink must first be washed, rinsed, and sanitized prior to use as a food preparation sink (washing produce or other food items).
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following refrigerators: 4-drawer undercounter refrigerator, Arctic Air upright refrigerator, and the Turbo Air 2-door undercounter refrigerator.
Correction: Refrigerators used for the storage of Time/temperature Control for Safety (TCS) foods shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Sanitizer Test Kit Required
Observation: There is no chlorine test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A chlorine test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Equipment / Fixed / Space / Seal
Observation: Damaged/deteriorated caulking for the mop and 3-compartment :
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Equipment / Good Repair / Operation
Observation: Artic Air upright refrigerator is dripping water from the interior surface onto the floor.
Correction: Determine location of water source/leak and repair refrigerator.
- Equipment / Good Repair / Operation
Observation: The bottom shelf of the Kenmore upright freezer is cracked exposing insulation.
Correction: Repair or replace damaged shelf to provide a smooth and easily cleanable surface.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are either damaged, missing: 4-drawer undercounter refrigerator, Arctic Air upright refrigerator, True 2-door upright refrigerator, Kenmore upright freezer, Remco upright freezer, homestyle freezer at sushi preparation area
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board on top of the prep table is 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.
- Utensils in Good Repair / Discard
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: wood sushi rice bowl. As per Food Protection Manager (FPM) sushi rice bowl is stored between use with a layer of standing water. Currently there is a black mold-like stain on the bottom interior surface of the wood bowl.
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The following non-food contact surfaces have accumulations of grime and debris: dry storage shelving, shelving below cookline, shelving for rice cookers, shelving in True 2-door upright refrigerator, and shelving in the Kenmore upright freezer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3-compartment utensil washing sink piping is leaking.
Correction: A plumbing system shall be maintained in good repair.
- Floor , Wall & Ceiling / Design
Observation: The ceiling tile located in through out the kitchen is absorbent and not easily cleanable.
Floor tiles through out the kitchen are cracked or missing exposing concrete that has not been sealed.
Wall located behind dry storage room is constructed of bare wood.
Correction: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
- Physical Facilities Good Repair
Observation: Observed that the wall between the Kenmore upright freezer and the mechanical dishmachine is not maintained in good repair (exposing insulation).
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: The following physical facilities are in need of cleaning:
-floor under cookline
-floor under 3-compartment sink
-wall behind and adjacent to cookline
-wall behind 3-comparment sink
-floor under 4-drawer undercounter refrigerator
-floor under dry storage shelving
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. 1. Two chemical cleaner spray bottles hanging on shelf adjacent to sushi rice at the front counter. 2. Chemical bottles (caulking and cracks/gap repair bottles) stored adjacent to metal pans under stove at cookline.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. 1. Chemical cleaner spray bottles relocated away from food and food contact surfaces. 2. Chemical bottles used for caulking repairs relocated away from food and food contact surfaces.
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07/22/2014 | Routine | |
This visit was made to conduct a risk factor assessment. The follow items require attention:
1. There was no Certified Food Manager (CFM) present at the beginning of the inspection. This is a repeat violation from the last risk factor assessment conducted on November 26, 2014. It is highly suggested that you have more than one employee with the food manager's certification because it is unlawful to operate a food establishment unless it is under the immediate control of a CFM. Civil penalty issued-F-14-04261 (11-2-24(a)). Certified Food Manager guidance handout provided.
2. Observed food employee wash her hands in the 3-compartment utensil washing sink. This is a repeat violation from the last risk factor assessment conducted on November 26, 2014. A permanent correction needs to occur to properly train food employees on where to properly wash their hands to prevent cross contamination. Food employees shall only wash their hands in designated hand sinks.
3. Observed food employee wash a large pot used for cooking rice in the mop sink. Food employee did not sanitize pot before putting it away. This is a repeat violation from the last risk factor assessment conducted on November 26, 2014. Properly train food employees on the proper procedure for washing, rinsing, and sanitizing utensils and equipment. Make sure all food employees know they cannot wash utensils and equipment in the mop sink. All washing of utensils and equipment must occur in the 3-compartment sink. The proper procedure is to wash utensils and equipment in the first compartment with soapy water, rinse in the second compartment, and sanitize using an approved sanitizer in the 3rd compartment in the 3-compartment utensil washing sink.
Note: Observed rodent/mouse dropping on food packages in the dry storage (on top of mayonnaise containers). As per Certified Food Manager/owner, routine pest control is 2 times a month. A more pro-active approach must be taken to prevent rodent harborage in this facility. Recommend removing dry storage goods and cleaning the shelves, floors, and walls surrounding the area to prevent harborage condition. Facility may need to increase routine maintenance. Observed dropping on the floor under equipment. Make sure floors are cleaned and maintained. This is a repeat note from the last risk factor assessment conducted on November 26, 2014.
Note: Observed juice containers being stored directly into the ice at the ice machine. As per Certified Food Manager/owner, this ice is also used for customer beverage. In order to prevent cross contamination this facility shall not use the same ice used in beverages as a method for cooling food. This is a repeat not from the last risk factor assessment conducted on November 26, 2014.
- Critical: Certified Food Manager: Presence Required (corrected on site) (repeated violation)
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. Certified Food Manager arrived during the inspection.
- Handwashing / Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed cleaning their hands in the 3-compartment utensil washing sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. Corrected by discussing where to properly wash hands with the Certified Food Manager who discussed with the food employee the use of designated hand washing sinks.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: large pot used to cook rice. Observed food employee wash the pot in the mop sink and not sanitize pot before putting pot away.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Corrected by having the food employee sanitize rice pot.
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03/24/2014 | Risk Factor | |
This visit was made to conduct a risk assessment evaluation. The following items require attention:
1. Designated hand sinks shall be used for handwashing only in order to prevent cross contamination.
2. Food employees must remove gloves whenever they become contaminated and their hands must be properly washed in designated handsinks.
3. Do not wash any foods in hand sinks. Approved prep sinks shall be used to wash foods in order to prevent cross contamination.
4. Potentially Hazardous Foods (PHFs) shall not be stored out at room temperature. PHFs shall be either stored cold at 41
˚
F or below or hot at 135
˚
F or above.
5. Raw foods shall be stored below and away from ready-to-eat foods to prevent cross contamination.
Note: Observed rodent/mouse dropping on food packages in the dry storage. As per Certified Food Manager/owner, routine pest control is 2 times a month. A more pro-active approach must be taken to prevent rodent harborage in this facility. Recommend removing dry storage goods and cleaning the shelves, floors, and walls surrounding the area to prevent harborage condition. Facility may need to increase routine maintenance.
Note: Observed juice containers being stored directly into the ice at the ice machine. As per Certified Food Manager/owner, this ice is also used for customer beverage. In order to prevent cross contamination this facility shall not use the same ice used in beverages as a method for cooling food.
Note: Observed a bowl containing cooked egg being directly stored on top of white rice in the steamer. Containers of food shall not be stored directly on top of rice in order to prevent cross contamination.
- Critical: Certified Food Manager: Presence Required (corrected on site) (repeated violation)
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. Corrected by owner/CFM arriving 10 minutes into assessment.
- 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.
1. Observed food employee wash their hands with gloves still on at the sushi line.
2. Observed fooe employee in the back kitchen handling her personal cell phone with her gloves on and not remove gloves and wash her hands before going back to preparing food at the cookline.
3. Observed food employee handle raw chicken with gloved hands and not remove her gloves and wash her hands before handling clean dishware.
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. Corrected by having the above food employees stop working and properly wash their hands before continuing and the dirty dishware was properly washed, rinsed, and sanitized.
- Handwashing / Where to Wash (corrected on site)
Observation: Observed food employee in back kitchen begin to wash her hands at the 3-compartment sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. Corrected by discussing where to wash hands with the CFM and having the food employee move to the hand sink to wash her hands.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee was observed handling the following ready-to-eat foods using their bare hands: eggplant, onions and carrots.
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. Corrected by discussing proper ways to prevent Bare Hand Contact (gloves, utensils, deli paper).
- Critical: Food Protection from Contamination / Separate Raw from RTE (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:
-raw salmon stored on shelf above cream cheese in the Turbo Air prep refrigerator at the sushi line
-raw shell eggs stored on shelf above produce in the Artic Air upright refrigerator
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. Corrected by having the raw items moved to a shelf below and away from all ready-to-eat foods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures:
-tempura prawns on dry storage shelf at 57˚F. As per cook, prawns were on shelf for an unknown amount of time.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Corrected by discarding prawns and discussing proper holding temperatures for Potentially Hazardous Foods (either cold at 41˚F or below or hot at 135˚F or above).
- 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: salmon asparagus roll and salmon avocado roll.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Certified Food Manager/owner intends to stop handing out take out menus. New menus are on order.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing sink in the back prep room is being used as a dump station.
Correction: A handwashing sink may not be used for purposes other than hand washing. Corrected by talking to the Certified Food Manager about using handsinks for handwashing only.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: The handwashing sink at sushi line is being used for purposes other than washing hands. -Observed a pitcher stored in the handsink.
-Observed food employee rinse out a cloth towel in handsink.
Correction: A handwashing sink may not be used for purposes other than hand washing. Corrected by removing the pitcher from the handsink and talking to the food employee about not rinsing cloth towels in the hand sink. Cloth towels may be rinsed out at the mop sink located in the back kitchen. Once cloth towels are soiled they need to be replaced with a clean towel.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: The handwashing sink in the back prep room is being used to rinse foods.
-Observed food employee rinse off raw chicken in the hand sink.
Correction: A hand washing sink may not be used for purposes other than hand washing. Do not rinse foods in the hand sink. All foods shall be rinsed/washed in the designated food prep sink. Corrected by stopping the food employee and having her wash the raw chicken in the designated food prep sink.
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11/26/2013 | Risk Factor Assessment | |
This visit was made to conduct a routine inspection. Please note the following items:
- Discontinue use of dishmachine until it is repaired. Use basin of 3 compartment sink to sanitize. Fax invoice of repair/service to main office (703) 746-4919.
- A certified food manager must be present at all times during ALL hours of operation. A ticket was issued for this violation ***
-Hand washing sink may be used for no other purpose (no dumping, storage or cleaning at handsink)
- Storage of foods must be done in a way that prevents the possibility of cross contamination (no storage of raw fish over ready to eat foods)
- Sushi rice under "Time as a public health control" agreement must be identified to indicate 4 hours past the time food was removed from temperature control (i.e. rice removed from temp. control at 12pm must be marked with 4pm at which time item must be discarded)
- All items offered raw or undercooked must be disclosed with a consumer advisory on menu
* Repeat violations shall be subject to civil penalty.
* All violations must be corrected within 10 days
***There was no Certified Food Manager (CFM) on the premises at the beginning of the inspection. This is a violation of section 11-2-24 of the food and food handling code of the City of Alexandria. A $50.00 civil penalty ticket (F-13-04141) has been issued for this violation. Repeat violations within a twelve (12) month period incur increased penalties
- 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.
- 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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit (raw tuna stored over ice cream in reach in freezer
Correction: raw eggs stored over vegetables on non-spillproof shelf)).
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor (tubs of ginger).
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.
- 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:
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
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: salmon avocado roll (under "maki and temaki" section), smoked salmon asparagus roll (under "you pick special" section),
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Warewashing Machines Equipped with Detergent & Sanitizer Level Indicator (Visual or Audible)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required.
- 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 (2 door silver refrigerator adjacent to 3 compartment sink
Correction: temp. 53 deg. F).
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration (0 ppm in sani bucket).
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F.
- 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: glassware, dishware, utensils (use basin of 3 compartment sink to sanitize).
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station in the kitchen is being used for purposes other than washing hands (sponge found in handsink).
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Outer Openings, Protected
Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents (back door, delivery area).
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 (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink (handsoap not in dispenser, placed in plastic water bottle and disposable carry out container
Correction: bar and kithcen handsink).
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07/22/2013 | Routine | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Ensure that all hand wash sinks are stocked with soap and hand towels at all times.
2) Store foods based on cook temperatures. No raw foods stored over ready-to-eat foods (no raw fish stored over vegetables).
- 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: spicy tuna over vegetables in low boy (sushi) refrigerator.
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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. (soap missing at back handsink).
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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03/01/2013 | Risk Factor | |
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