The purpose of this visit was to conduct a risk factor assessment. Repair broken pipe at hand sink as discussed during today's visit. Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 12/04/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Discussed consumer advisory with person in charge. Children's items do not have an asterisk for consumer advisory because they are fully cooked as indicated by person in charge. Filet mignon and steak are fully cooked according to CFM. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the hand sink next to the walk-in cooler piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the area under the 3-vat sink is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/22/2015 | Routine | |
- 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: observed smoked salmon stored above cooked eel and frozen beef and fish above imitation crab and produce in 1DR upright freezer and 1DR display refrigerator.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cut melon 52F, cooked bean sprout 67F on ice.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Note: the manager mentioned that they will label it and start using time as a public health control (TPHC) for those items too. Discussed if TPHC will be used the start temperature should be 41F or below and it should be marked.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the 3-vat sink(metal pans) and cookline (with frozen chicken) 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.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: The fruit fly strip containing dichlorovus was hanging above a preparation/storage table. It is not being used in accordance with law or the manufacturer's use directions.
Correction: Poisonous and toxic materials shall be used according to law and per the manufacturer's directions to prevent injury and contamination. Note: Discarded.
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12/19/2014 | Risk Factor | |
The purpose of today's visit was to conduct a follow-up inspection to assess cold holding capability of the walk-in refrigerator at the cook line. Upon arrival observed the door was not completely closed, which results in high ambient temperatures. It took a while for the ambient temperature to go down.
The owner agreed and will call a technician to check/adjust the unit temperature. Discussed about not keeping the door open. (The employees use it like a prep refrigerator and is opened every 5-10 minutes during rush hours and they do not close the door completely.
Please fax a copy of invoice/work order for the walk-in refrigerator at cook line within 10 days.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Observed employee slicing tofu with bare hands for buffet. Note: Wash the tofu again.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: milk 45F and tofu 44F--walk-in refrigerator at cookline.
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. Note: Left it inside the unit as per the manager all the items were in use during lunch rush.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Walk-in refrigerator at cookline 49F, 46F (start, end). On, 6/12/2014 observed that the walk-in refrigerator door was not completely closed upon arrival. The ambient temperature was at 47F and after closing the door it gradually went down to 41F. Discussed with the owner about importance of keeping the door closed and getting the unit checked. He will send an invoice for getting the refrigerator temperature adjusted.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following units are damaged: True 2DR flat top refrigerator sushi bar, True 1DR upright display refrigeator. Also, observed that the door for the walk-in refrigerator does not close tightly unless it is done manually.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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06/12/2014 | Follow-up | |
The purpose of today's visit is to conduct a routine inspection.
Note: The facility was really busy and it was hard to get ambient temperature for the walk-in refrigerator at cookline. Also, noticed that the employees will leave the door of the walk-in open. It does not close all the way. The CFM could not be with the EHS for the inspection. It was hard to communicate with the other employees due to language barrier.
**Parasite destruction letters on file from 2012. No change in suppliers.
A follow-up inspection will be conducted tomorrow to asses cold holding capability of the walk-in refrigerator. It is an on going problem.
REMINDER:
1) Monitor cold holding, hot holding, cooling and cooking temperatures
- 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." Three new employees not trained.
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: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw.
- Hair Restraint Effectiveness
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.
- 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 above beans in 1DR upright freezer. Also, observed other raw meats stored above ready to eat foods in walk-in refrigerator and 2DR upright refrigerator.
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.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: flour
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Wiping Cloths/Use Limitation/Wet Towel Storage
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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: Vegetable tempura 89F, crab tempura 112F --buffet. Reheat
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: pasta salad 57F, tofu 56F, beans 56F--buffet. Milk 47F, bean sprout 44F, yogurt 49F, miso 47F, tofu 45F--walk-in refrigerator near cookline. Bean sprout --Bev. Air 2DR prep top (add ice). Note: Put all items inside the refrigerator. All these items were in and out of the walk-in plus the walk-in door was left partially open each time the employees access it.
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.
- 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: Feta cheese
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.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food items 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 and noodles not marked with time at buffet.
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Several prep refrigerators and walk-in refrigeator.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Walk-in refrigerator at cookline 49F, 46F (start, end).
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: True 2DR flat top refrigerator sushi bar, True 1DR upright display refrigeator. Also, observed that the door for the walk-in refrigerator does not close tightly unless it is done manually.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Physical Facilities Good Repair
Observation: Observed that the tile around back door area is broken and is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the ceiling vents in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured at more than 200 ppm in wet wiping bucket. 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.
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06/11/2014 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: State CSB120-185FEX
Dish machine: Autochlor A4
Note to Manager: Please fax the service report within 10 calendar days that the Walk-in cooler(2) is able to maintain 41F and below to the Fairfax County Health Department. Fax#(703)-385-9568
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knife in between the prep table and the 3dr prep cooler
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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked rice 63F, raw chicken 60F, raw shrimp 55F, raw eggs 50F
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.--Cooked rice was discarded and everything else was moved to a unit that maintain 41F and below.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: multiple cardboard used as lining in the kitchen.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Walk-in cooler(2) 57F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Handwashing Signage at Handwashing Facilities Required
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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors in the deep fry area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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07/16/2013 | Routine | |
This is a complaint inspection at this full service restaurant. Customer said there was a cockroach in his soy sauce bottle yesterday. Manager was aware of the complaint. He recently changed pest control services and has had intensive treatments (twice in the past few weeks). I observed both mouse droppings and dead roaches in the restaurant, however cleaning, caulking and organizing by managers and the ongoing pest control service should eliminate the problem. Reports from pest control service make specific recommendations regarding repairs, etc.
The following are recommendations to the managers:
Remove any food, equipment, supplies not needed in regular operation.
Cover all foods at night.
'Clean containers, bottles, tables, floor equipment, underside of hibachi rills and kitchen stoves to remove any crumbs, grease, food spills. Set up a cleaning schedule.
Check for any drips, leaks of water or ice or juice, etc and cleanup.
Check cardboard boxes in which food is delivered
- Physical Facilities Good Repair
Correction:
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Correction:
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11/22/2011 | Complaint | |
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