The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer final rinse dishmachine: 0/0/0/10/10 ppm (tested after 5 separate cycles) The following good retail practices were discussed during the inspection: 1) wet wiping cloth stored on the counter. NOTE: PLEASE REMEMBER TO PROVIDE A SERVICE INVOICE FOR THE DISHMACHINE TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Sushi rice.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. NOTE: Sushi rice marked with required disposal time.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution: 0/0/0/10/10 ppm.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
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11/10/2015 | Risk Factor | |
The purpose of this inspection was to conduct a routine inspection. Certified Food Manager: Joann Linn F-110215 7/11/18. Chlorine sanitizer final rinse dishmachine: 150 ppm. Provided 2 copies of storage order poster.
- 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 chicken stored over raw beef and immediately next to cooked vegetables
Correction: raw chicken stored over raw eel. Both in WI cooler.
- 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: Hard boiled egg/ butter in 2 dr prep cooler top: 51/50 degrees F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: Food determined to be out of temperature less than 2 hours and was relocated to bottom of prep cooler. Discussed with employee and PIC that lid must be kept closed on prep cooler top as much as possible. Satisvactory ambient temperature in prep cooler top acheived when lid was kept closed.
- 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. No time documented for start of TPHC or when rice must be disposed.
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. NOTE: PIC provided notebook and instructed sushi prep employee to record TPHS times in notebook.
- Honestly Presented / Does Not Mislead or Misinform (repeated violation)
Observation: The following food item(s) is offered for human consumption in a way that misleads or misinforms the consumer: Escolar represented as white tuna in dinner menu and sushi order menu.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. All references to white tuna must be replaced with escolar on all menus.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Quaternary ammonia sanitizer at 3 vat sink, and chlorine sanitizer at Dishmachine.
Correction: Obtain BLEACH an QUATERNARY AMMONIA test kits.
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02/10/2015 | Routine | |
NOTES:
* Label consumer advisory in menu with asterisks (*) on the disclosure statement and the items that are being served undercooked and/or raw.
* Remove "White Tuna" from menu or provide invoice from fish supplier indicating WHITE TUNA.
* Per certified food manager at time of follow-up inspection: "menus have been ordered"
- Honestly Presented / Does Not Mislead or Misinform (repeated violation)
Observation: The following food item(s) is offered for human consumption in a way that misleads or misinforms the consumer: escolar labeled as white tuna in the menu.
Correction: Menu must be changed to inform customers they are consuming ESCOLAR and not WHITE TUNA. WHITE TUNA must be offered if menus are not changed.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The establishment menu has the proper disclosure statement but the undercooked and/or raw food items it pertains to is not labeled or asterisked inform the consumer.
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 asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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03/20/2014 | Follow-up | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* All critical violations shall be corrected immediately and no later than the time of the next inspection.
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
* Encourage more hand-washing procedures with employees. Lead by example and require hand-washing as needed. Require hand-washing frequencies every 30 minutes to encourage repetition.
* Ensure all hand-washing sinks are accessible and fully furnished with the following: signs notifying, "employees must wash hands", warm running water 100 degrees or greater, anti-bacterial soap, and paper towels or other approved means of hand drying.
* A follow-up inspection will take place on or around 3-20-2014.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: At the time of inspection, the certified food manager could not provide an adequate employee health policy or documentation of training/education provided to employees on reporting sickness to management.
Correction: An employee health policy shall be current and available at all times of facility operation. Please email or fax to Brian.Flaherty@fairfaxcounty.gov or (703)385-9568 within the next 10 business days.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands before engaging in food preparation, after handling soiled utensils, and after handling raw beef and prior to dawning new gloves.
Correction: Employees must wash hands after contamination and prior to conducting a new task. ALL food employees shall wash their hands OFTEN especially after handling raw meats, handling soiled utensils, BEFORE putting on clean gloves. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- 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: Cucumbers for sushi rolls, and tofu for garnishment.
Correction: All RTE foods (cucumbers & tofu) were discarded at the time of inspection. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods(sushi rolls & garnishments).
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Large portions of raw chicken being stored directly next to produce in top storage area of the Beverage Air 2DR Prep Cooler & in the Amerikooler WIC Raw Beef being directly stored above Tomatoes in the ready-to-eat form.
Correction: Raw chicken & beef relocated at the time of inspection. Food shall be protected from cross contamination by separating raw animal foods like poultry & beef during holding from ready-to-eat foods(tomatoes, cooked lo mein).
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction (repeated violation)
Observation: No written documentation from food supplier indicating parasite destruction process available at the time of inspection. The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: Tuna & Salmon offered in sushi.
Correction: Fax or email parasite destruction documentation from food supplier to Brian.Flaherty@fairfaxcounty.gov or (703)385-9568 within the next 10 business days, and ensure it remains current and available at the facility during all hours of operation. Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Sweet n Sour Chicken (Amerikooler WIC) Lo Mein Noodles (Amerikooler WIC) Fried Tofu (Beverage Air 3DR Prep Cooler).
Correction: All cooked ready-to-eat foods labeled with preparation date by certified food manager. Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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.
- Honestly Presented / Does Not Mislead or Misinform (repeated violation)
Observation: The following food item(s) is offered for human consumption in a way that misleads or misinforms the consumer: escolar labeled as white tuna in the menu.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
- Critical: Consumer Advisory, Disclosure Provided (corrected on site) (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu without proper disclosure: tuna, shrimp, beef, salmon.
Correction: The Consumer Advisory shall include asteriking (*) raw or undercooked food items to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Please email or fax verification of asteriking (*) of menu items within the next 10 business days to Brian.Flaherty@fairfaxcounty.gov or (703)385-9568.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device at time of inspection.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Critical: Food-Contact Surfaces Cleaned between Raw & RTE Food (corrected on site)
Observation: Cutting boards and knives not being cleaned in between changing from raw beef to working with mango. Observed no chlorine sanitizer available for use at time of inspeciton.
Correction: Equipment food contact surfaces and utensils shall be cleaned in between uses of raw foods and ready-to-eat foods to eliminate the potential of direct cross contamination. Dicarded and cutting board ran through sanitizing dish machine.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the wait station is blocked by a red bucket, preventing access by employees for easy handwashing.
Correction: Bucket relocated at time of inspection. A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the sushi bar being used to clean cucumbers and to thaw frozen shrimp.
Correction: Shrimp and cucumbers relocated at the time of inspection, and employees were directed by certfied food manager to use hand sinks for only handwashing. Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the bottom of the back door leading to trash area.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. New door sweep might be needed to ensure complete enclosure to prevent access from pests.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink (employee restroom).
Correction: Employee restroom was provided with soap at time of inspection. Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink. (cookline hand-sink & bar hand-sink)
Correction: All hand sinks furnished with paper towels at time of inspectio. Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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03/06/2014 | Routine | |
The purpose of today's visit was to conduct the first routine inspection at this new establishment. EHS provided manager/owner with several various handouts for future use and reference.
NOTE TO MANAGER: fax the parasite destruction letter from each supplier and the signed employee health agreements no later than Friday, November 15, 2013. If you have any questions do not hesitate to call.
- 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 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)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the following refrigeration units:
1) Observed raw chicken being stored over cooked noodles in the Beverage Air 2DR prep cooler,
2) Observed raw chicken being stored over noodles and tofu in Amerikooler walkin cooler.
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.
- Utensils That are In-Use / Between-Use Storage
Observation: (CORRECTED DURING INSPECTION):Dispensing and/or in-use utensils improperly stored between use as follows:
1) Observed ice scoop laying on top of ice,
2) Observed knives being stored between prep cooler and prep table,
3) Observed ice cream scoop and rice scoop stored in stagnant room temperature water.
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.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: All of the non-exempt sushi menu items for service or sale in the ready-to-eat form was found without written confirmation of being frozen to ensure parasite destruction.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. DISCUSSED WITH MANAGER/OWNER AND PARASITE DESTRUCTION LETTER WILL BE FAXED NO LATER THAN TEN CALENDAR DAYS.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:----------- sushi rice and garlic in oil.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- Honestly Presented / Does Not Mislead or Misinform
Observation: The following food item(s) is offered for human consumption in a way that misleads or misinforms the consumer:-------escolar is labeled on menu as white tuna.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:-----sushi items, filet mignon and sirlon steak.
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 asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink closest to the dishwashing area holding various items inside the basin.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PROVIDED EXTRA SIGNS TO MANAGER.
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11/07/2013 | Routine | |
- 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 item(s) that may be served raw and/or undercooked:
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.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: Toilet not sealed to floor
Correction: Seal toilets to floor. Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the the bottom of the rear exterior door.
Correction: Provide a door sweep.Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Handwashing Cleanser, Available at Handwashing Facilities
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.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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09/16/2013 | Follow-up | |
| No violation noted during this evaluation. | 09/13/2013 | Pre-Opening | |
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