- Duties / Inform Employees about Responsibility to Report GI Symptoms, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Employees are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food.
Correction: The Person in Charge or certified food manager shall inform all food employees and conditional employees of their responsibility to report any information about their health and activities as they relate to diseases that are transmissable through food as specified under 2-201.11(A). Manager has copies of the training information and will review with staff again on Saturday. EHS PROVIDED INFORMATION REGARDING EMPLOYEE HEALTH POLICY.
- Critical: 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: Large lettuce container located on the shelves by waiter station is left uncovered, large container holding water is left uncovered at the waiter station.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Manager covered products to prevent possible contamination.
- 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: BABY OCTOPUS
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. PROVIDE A LETTER FROM THE FISH SUPPLIER STIPULATING THAT THE FISH IS FROZEN AS REQUIRED.
- 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): JAPCHAE
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. MANAGER TIME STAMPED PRODUCT.
- 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. MANAGER ARRIVED DURING THE INSPECTION.
- 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located MEAT SLICING STATION is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. REMOVE ALL CONTAINERS BLOCKING ENTRY TO THE HAND SINK.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. MANAGER PROVIDED SOAP AT THE HANDSINK BY THE FOOD PREP STATION.
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10/05/2015 | Risk Factor | |
This was a routine inspection. Information was given explaining employee health policy. At the next inspection it will be expected that this information will be used to implement employee health as part of the employee training program in the establishment. It is recommended to prepare a sanitizer solution in the 3 vat sink every morning. Dip another container in the prepared solution and use that container at the prep areas with wiping cloths. When wiping cutting boards or prep tables, they will also be sanitized. The next inspection will be in approximately six months.
- Duties / Inform Employees about Responsibility to Report GI Symptoms, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: The person in charge was not aware of the concept of an employee health policy as part of training for employees.
Correction: Information was given to the person in charge to be used to implement an employee health component into general employee training.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: raw pumpkin.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Employee washed hands and donned gloves.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: Eggs stored above peeled onions.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation. Eggs were moved.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Lettuce in collander on bottom shelf in wait station.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Lettuce was covered.
- 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) knives stored between the edges of two pieces of equipment
Correction: 2) rice serving utensils stored in room temperature water.
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit to be used to monitor the sanitizer strength at the dishwasher and in the 3 vat sink. Vendor provided test kit.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink - cookline handsink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Soap was provided.
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07/22/2015 | Routine | |
The purpose of this visit was to perform a risk factor assessment. Thank you for accompanying the EHS during the inspection and promptly correcting all violative conditions.
EHS provided a red "Employee Health Policy" to supplement the existing policy. The proper use and disposition of kitchen rags was discussed with the CFM.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw chicken stored above raw beef in the walk in refrigerator, raw beef over pork in walk in freezer.
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. EHS PROVIDED HANDOUT DEMONSTRATING SAFE STORAGE OF FOODS IN REFRIGERATION UNITS. FOODS WERE REARRANGED TO PREVENT CROSS CONTAMINATION.
- 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 beef stored above multiple types of vegetables in walk in refrigerator.
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). EHS PROVIDED HANDOUT DEMONSTRATING SAFE STORAGE OF FOODS IN REFRIGERATION UNITS. FOODS WERE REARRANGED TO PREVENT CROSS CONTAMINATION.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of degreaser chemical solution are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. CFM LABELED SPRAY BOTTLES
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01/08/2015 | Risk Factor | |
This visit was conducted to do a Pre opening inspection follow up.
All corrections have been made. Ceiling tile has been switched out from black painted perforated tile to white non perforated ceiling tile.
Mop sink has been re- located to area with water heater.
Approval is hereby granted for the issuance of a Health Department permit. This inspection report shall serve as your permit until the official permit is obtained. A routine inspection will be conducted in approximately 30 days. No equipment additions/changes/replacement are allowed without Health Department approval
No violation noted during this evaluation. | 12/15/2014 | Follow-up | |
| No violation noted during this evaluation. | 12/12/2014 | Pre-Opening | |
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