Please email a copy of the revised menu to the Health Department within 10 days.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container. OBSERVED OYSTERS AND MUSSELS IN THE WALK-IN-COOLER WITHOUT TAGS.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. PLACED A COPY OF THE TAGS WITH SHELLFISH.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. RECORD THE DATE OF LAST SELL ON EACH SHELLFISH TAG.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site) (repeated violation)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3 VAT SINK with a concentration of 0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. ADJUST THE QUATERNARY AMMONIA CONCENTRATION. BLEACH WILL BE USED UNTIL THE QUATERNATY AMMONIA DISPENSER IS FIXED.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the BLEACH solution was measured at >200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of BLEACH solution at 50-200 ppm. Verify concentration using the appropriate test kit. ADJUSTED BLEACH CONCENTRATION TO 50 PPM.
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03/29/2016 | Routine | |
Discussed active managerial control. Check the defrost cycle on the Walk-in-Cooler. Please email a copy of the service report for the cooler at the bar and sushi bar to the Health Department within 3 days.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers. OBSERVED OYSTERS IN THE WALK-IN-COOLER WITHOUT A SHELLFISH TAG. PUT THE DATE OF LAST SELL ON THE SHELLFISH TAGS.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. DISCARDED OYSTERS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device: HALF 'N' HALF IN COOLER @ BAR AT 44F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED FOOD AND CONTACTED TECHNICIAN FOR SERVICE. PLEASE EMAIL A COPY OF THE SERVICE REPORT FOR THE COOLER TO THE HEALTH DEPARTMENT WITHIN 3 DAYS.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: OBSERVED CHEESES AND READY TO EATS FOODS WITHOUT DATEMARKING IN THE WALK-IN-COOLER.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. DATEMARKED FOOD.
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09/29/2015 | Risk Factor | |
Note to Manager:
(1) Please email a copy of the service report for the quaternary ammonia dispenser to the Health Department by June 5, 2015.
(2) Please email a copy of the corrected menus to the Health Department by June 5, 2015.
(3) Keep shellfish tags for 90 days from date of last sell.
(4) Observed time marks for the cooling process and proper cooling methods. Observed good sanitation and handwashing.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (corrected on site)
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. KEEP THE SHELLFISH TAGS FOR 90 DAYS ORGANIZED BY THE DATE OF LAST SELL. WRITE THE DATE OF LAST SELL ON THE TAGS. DISCUSSED WITH CFM.
- Critical: 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 items that may be served raw and/or undercooked: MAIN MENU (1) STEAK IN GRILLED STEAK SALAD (2) SALMON IN SMOKED SALMON SALAD (3) BEEF PATTIES IN IRIS SLIDERS TRIO (4) TUNA IN BLACKENED TUNA SALAD
Correction: SUSHI MENU (5) RAW FISH IN BIG PLATTER (6) RAW FISH IN DELUXE PLATTER.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3 VAT SINK AREA with a concentration of 0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT BY JUNE 5, 2015. DO NOT USE THE DISPENSER UNTIL THE UNIT IS SERVICED.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CFM ARRIVED DURING THE INSPECTION.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the 3 VAT SINK being used TO HOLD DIRTY PAN, BINS.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. MOVED ITEMS.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the WALL in the ALCOHOL STORAGE AREA is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. CLEAN THE WALL.
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06/02/2015 | Routine | |
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. EHS went over proper shellstock tag maintainence
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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12/10/2014 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
Please send me an updated parasite destruction letter for sushi by July 3, 2014.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. EHS discussed with CFM about proper shellstock organization
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06/24/2014 | Risk Factor | |
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system of molluscan shellfish tags.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. PIC was able to find tags and stored it with shellstock and EHS explained proper shellstock tag procedures.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): sushi 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. EHS explained the process of time as public health control process to CFM
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections at the 3-vat sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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12/19/2013 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
EHS provided additional training, handouts, and/or written instructions on: Employee Health Policy (English, Chinese, Spanish), Cross-Contamination Prevention Storage
Please fax or email at least 7 copies of the employee health policy and the dish machine invoice to me by 6/26/13 (Wednesday)
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. Sushi chef wore the same gloves used to rinse santizing rags and then cut carrot
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. CHANGED GLOVES.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: A)half&half 50F, red salsa 53F, green salsa 51F in ice baths, B) meatballs in walkin cooler 44F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ICE BATHS WERE RECREATED AND MEATBALLS WERE DISCARDED
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dish machine with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. FOOD EMPLOYEE WILL MANUAL ADD SANTIZER (BUTTON ON MACHINE) FOR 30 SECONDS TO PROPERLY SANTIZE TO 50 PPM.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the sushi bar being used to clean rags
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the Quatanary Ammonia solution in the 3-vat sink was measured at over 500 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of Quatanary Ammonia solution between 150-400ppm or based on manufacturer's instructions. Verify concentration using the appropriate test kit. WILL USE DISH MACHINE TO SANITIZE
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06/20/2013 | Risk Factor | |
This visit was conducted to an inspection of the smoking lounge. The lounge was inspected and it meets smoking requirement . The smoking lounge is located on the 2nd floor and is completely enclosed with a separate HVAC system and inspected and approved by the Health Department in August 2011 per owner. Plans were submitted (per owner) . 3 smoke eaters are installed and are cleaned and serviced by a professional company (per owner). Bathrooms are located on the 1st floor in the non smoking area.
No violation noted during this evaluation. | 12/11/2012 | Other | |
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