This was a routine inspection. Food contact surfaces were observed to be visibly cleaned. There were no visible signs of pest presence on premises observed at the time of this visit.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter. Several wet wiping towels were observed on counter tops, cutting board at the sushi bar.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. After each use, soak the wet wiping towels in the sanitizing solutions.
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03/23/2016 | Routine | |
This was a routine inspection. Violations observed at the time of this inspection were corrected immediately. Food contact surfaces were noted to be visibly cleaned. The low temperature chemical sanitizing ware washing machine was checked and observed to be operating properly. The chlorine concentration was noted to be within 50-100 ppm.
However, the certified food manager was advised properly train employees on how to wash their hands following the steps on the hand washing posters posted near the hand washing sinks.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter and prep table and not soaked in sanitizing solution after each use.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. (wet towels that were noted on tables and prep boards were soaked in sanitizing solutions)
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked s[pray bottle containing cleaning chemical solution was not labeled.
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.(unmarked bottle was properly labeled during the inspection.)
- 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.Bottles containing toxic chemicals were not properly stored away from food.
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.(chemical bottles were relocated and separated away from food and food contact containers during the inspection).
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10/19/2015 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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 the previous 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)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: Boxes of food and beverage were stored next to the mop sink.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. Relocate the food supply away from this area or install a bearer or partition between the food shelving and the mop sink to protect the food from contamination when the mop sink is being operated
- 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:sauces
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.
- Food Temperature Measuring Device Required & Readily Accessible (corrected on site)
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.(The certified food manager/CFM was given one thermometer during this inspection. The CFM was advised to provide additional food thermometers
- Warewashing Rinse Step Required / Alternative Methods Approved (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. The employees were observed not following proper sequence as required at the 3-comaprytment sink. Utensils were observed washed, sanitized and then rinsed.
Correction: Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: 1) use of a distinct, separate water rinse after washing and before sanitizing if using a 3-vat sink, alternative manual warewashing equipment equivalent to a 3-vat sink, or a 3-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment, 2) use of a detergent-sanitizer if using alternative warewashing equipment that is approved for use with a detergent-sanitizer or a warewashing system for CIP equipment, 3) use of a nondistinct water rinse that is integrated in the hot water sanitization immersion step of a 2-vat sink operation, 4) use of a nondistinct water rinse that is intergrated in the application of the sanitizing solution and wasted immediately after each application (if using a warewashing machine that does not recycle the sanitizing solution), 5) use of a nondistinct water rinse that is integrated in the application of the sanitizing solution (if using a warewashing machine that does recycle the sanitizing solution). When operatting the 3p-compartmentb sink, utensils shouls be first washed with soapy water in thye first compartment, rinsed in cleaned water in the secondor center compartment, and then sanitized in the third compartment. Place the sanitized utensils on the cleaned drain board to properly air dry. DO NOT RINSE THE UTENSILS AFTER THE SANITIZING STEP. (The sink was set up properly to wash-rinse-sanitize during the inspection)
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06/10/2015 | Routine | |
Please update consumer advisory disclosure on the carry out menu and fax a copy to Health Department at 703 - 653 9448.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands before engaging in food preparation after handeling raw chicken and raw beef.
Correction: ALL food employees shall wash 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 of foodborne illness. The employeed washed hands.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Observed that an employee failed to change gloves after handling raw chicken and raw beef.
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. Employee washed hands and put on clean gloves.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the carry out menu does not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or 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. Consumer Advisory disclosure instruction is given to the operator.
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12/30/2014 | Risk Factor | |
It was observed that storage cabinets, possibly for dry goods, were accessible to the general public in the hallway leading to the restrooms. Steps must be taken to secure the doors of the cabinets from unauthorized entry - lock, chain, etc.
**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 received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood was cleaned in November 2014.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: State CSB 52 12
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: plastic sheeting on side of ice maker
Correction: aluminum foil on bottom shelves of two prep tables.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (corrected on site)
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Mr. Coffe coffee maker
Correction: microwave oven.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is not a covered refuse container in the ladies restroom.
Correction: Provide a covered refuse container in the ladies restroom.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the wall adjacent to the 1DR freezer is in need of cleaning.
Correction: Clean the wall at a regular frequency.
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11/13/2014 | Pre-Opening | |
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