- 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: the shrimp tempera, salsa, lettuce (prep cooler), and the different types of roe (sushi case). The foods were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Designated Areas Provided for Employee Eating, Drinking, Smoking (corrected on site)
Observation: Observed that the employee's bottled water was not located to protect food, equipment, linens, and/or single-service items from contamination. Employee's bottled water was discarded.
Correction: Relocate the area designated to accommodate employees' personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items. Employee may drink from a cup with a lid and straw. Employees drinks may be kept on the bottom shelf of a worktable while employees are actively working with 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. The Window leaner is improperly stored in the food prep area. the window cleaner was relocated during the inspection.
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.
|
01/13/2016 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Train employees on proper hand washing and glove use procedures so that there is no bare hand contact with ready to eat foods.
*repeat violations are subject to civil penalty*
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: sushi chef was handling raw salmon for sushi with bare hands.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. (Sushi chef washed hands and put on gloves upon request).
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: plastic container with no handle used for rice and stored in rice.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. (PIC changed utensil).
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: sushi refrigerator.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
06/10/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
1. Employees shall not handle ready-to-eat foods with bare hands. Gloves shall be worn, or utensils may be used.
2. Raw animal products shall be stored below/separate from ready-to-eat foods.
3. Chlorine sanitizer solution for food contact shall be maintained between 50 -100 ppm.
*Repeat violations are subject to civil penalty*
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: (Observed cook garnish tacos with cilantro with his 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. (Employee washed hands and put on gloves upon request)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. (Observed raw beef over cheese and tempura batter in the 2 door prep top).
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. (PIC moved the raw meat to the bottom of the unit)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed rice scoop stored in a container of water next to the rice cooker.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. (PIC moved the rice scoop inside the rice cooker)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: Observed wet wiping cloth at sushi bar stored on cutting board not in sanitizer solution.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. (Sushi chef obtained sanitizer solution at the proper concentration and put wet cloth in it).
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Chlorine sanitizer solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. (Sani bucket in kitchen had Cl sanitizer solution above 200 pppm)
Correction: Utilize only chlorine sanitizer solution that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces. (Maintaine chlorine sanitizer solution betwen 50 and 100 ppm).
|
01/20/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
A food safety information pack was given and discussed.
No food production at time of inspection. I will come during service next time,
*repeat violations are subject to civil penalty*
No violation noted during this evaluation. | 10/23/2014 | Risk Factor | |
This is a fire call investigation. The fire call was caused by oil splashing while frying at the back burner under the Salamander. All nozzles dispersed and Guardian is coming tomorrow to refill.
The following needs to be discarded:
1. All foods on the top prep unit and bottom.
2. All dry foods stored on top of the shelving units.
3. Empty the deep fryer.
4. All napkins and towel papers in the dispensers.
The following need cleaning:
1. All shelving units
2. The 3 compartment sink
3. The refrigerators.
4. Walls, ceilings, and floors.
5. Light shields
6. Doors.
7. All exposed utensils, glassware's, and plates.
8. Stove, oven and salamander.
9. Rice cookers.
*The kitchen is being clean when I arrived and will continue toll tomorrow. Discussed the corrections to be done with the owner. The restaurant is only open for dinner.
*OK for CO
No violation noted during this evaluation. | 08/31/2014 | Complaint | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures (employee did not use paper towel to turn off faucet at sushi bar) corrected
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. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Hair Restraint Effectiveness (corrected on site)
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.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
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: brunch items from Sunday
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 7/1 they shall be date marked with a "use by" date not exceeding 7/7.
- Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
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: specials menu- skewers and raw sushi
Correction: Brunch menu-- eggs
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions (bleach solution in sani buckets over 200 ppm
Correction: Utilize only chlorine that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces (keep bleach solution between 50-100ppm)
|
07/17/2014 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employee did not use paper towel to turn off facuet)
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. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink, 3 comp sink or in a mop sink (employee washed hands in 3 compartment sink)
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- 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: in refrigerator chicken was stored over beef and over vegetables
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).
- 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: smoked salmon, grilled ribeye skewer, seared yellowtail amberjack
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.
|
04/17/2014 | Routine | |
This visit was made to conduct a follow-up evaluation. New hot water heater has been installed.
No violation noted during this evaluation. | 03/28/2014 | Follow-up | |
This visit was made to conduct a follow-up to the pre-opening evaluation conducted on February 25, 2014. Drain plugs provided, men's restroom door is self closing, and soap and paper towels are provided at all handsinks.
-A follow up visit will be conducted on March 28, 2014 to verify installation of the additional hot water tank.
No violation noted during this evaluation. | 03/06/2014 | Follow-up | |
This visit was made to conduct a pre-opening inspection. The following items require attention:
-Floor sink below kitchen dishmachine is slow to drain and shall be repaired. During the inspection the plumber arrived and repaired floor sink.
-Provide proposed hot water tank specifications by Wednesday, February 26, 2014. This food facility has 21 days to install the approved hot water tank.
-Repair men's restroom door to be self closing.
-Provide drain plugs for the bar 3-compartment sink and the kitchen 3-compartment sink.
-All handsinks shall be provided with soap, paper towels, and signs to remind employees to wash their hands.
-Approval is based on menu submitted and no open foods stored in the outside shed.
-Tentative opening for this food facility as per Certified Food Manager is next Monday, March 3, 2014. A follow-up evaluation will be conducted on Monday to verify corrections.
Approved for change of owner recommend issuance of Health Department permit.
No violation noted during this evaluation. | 02/25/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Kaizen Tavern Llc, 1909 Mt. Vernon Ave, Alexandria, VA 22301 »