1. Post Health License conspicuously.
2. Wash hands frequently.
3. Clean the exterior of all the kitchen equipment.
4. Check your hot water system.
5. Make sure to have written procedures and fill-out Time as Public Health Control chart.
6. Submit a HACCP plan for non-continous cooking (searing tuna) or discontinue.
7. The bamboo Ramen spoons are not NSF-certified and cleanable.
8. Ensure to properly mark date on any food(s) which are cooked, cooled and held in the establishment for more than 24 hours.
- Hair Restraints/Effectiveness
Observation: Food employees working in the kitchen are not wearing effective hair restraints.
Correction: Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food
- Shellstock, Maintaining Identification (corrected on site)
Observation: The date when the last shellstock from the container was sold or served is not recorded on the tag or label. Corrected by instructions.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Food employee contacting exposed RTE food with bare hands (cutting sushi fish).
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph D of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Raw animal foods are not separated from each other during storage, preparation, holding, and/or display. Raw chicken was stored over raw shrimp in the "Randell" 1-dr, 2-drawers left prep refrigerator.
Correction: Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas
- Wiping Cloths, Use Limitation (corrected on site)
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration.
Correction: Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114
- Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food/Disposition (corrected on site)
Observation: Sushi rice left from last night are unsafe, adulterated, or not honestly presented.
Correction: (discarded) - A food that is unsafe, adulterated, or not honestly presented as specified under section 3-101.11 shall be discarded or reconditioned according to an approved procedure.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The food-contact surfaces of several tongs, spatuala, knives and peeler are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
|
01/11/2016 | Routine | |
1. Seal the back hand sink to the adjoining wall.
2. Make sure to properly date mark ALL the foods.
- Shellstock, Maintaining Identification (corrected on site) (repeated violation)
Observation: The date when the last shellstock from the container was sold or served is not recorded on the tag or label. Corrected by instructions.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Shellstock, Maintaining Identification (corrected on site) (repeated violation)
Observation: Inadequate record keeping system for Shellstock when removed from their tagged or labeled container. Corrected by instructions.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container with different certification numbers
- In-Use Utensils, Between-Use Storage (corrected on site) (repeated violation)
Observation: Food preparation and dispensing utensils are improperly stored in standing water at room temperature.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Thawing (corrected on site)
Observation: Frozen tilapia and shrimp observed being thawed in standing water at room temperature.
Correction: Time/temperature control for safety food shall be thawed: (A) Under refrigeration that maintains the food temperature at 5ºC (41ºF) or less
- Handwashing Signage (repeated violation)
Observation: No handwashing sign at kitchen hand sink.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Controlling Pests (Critical)
Observation: Live roaches observed running underneath the prep refrigerator, on a wired shelf and on the wall in the kitchen.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Food Manager Certificate and Responsibility (corrected on site)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
|
10/01/2015 | Routine | |
Restaurant representatives - add corrected or new information about Ichiban Sushi & Ramen, 4251 Campbell Ave # 101, Arlington, VA 22206 »