NOTE: CFM will now use Time as a Public Health Control for steamed egg in hot pot at server area. Food item is to be used within 4 hours maximum and a Time Log must be available and written every time a new batch is placed in hot pot.
Observed facility very clean and organized. CFM is very knowledgeable about Food Safety. Observed very good examples of labeling of food items, datemarking, refrigeration checks, and food temperature monitoring. EHS discussed Active Managerial Control practices with CFM.
No violation noted during this evaluation. | 12/10/2015 | Risk Factor | |
Observed all food items in WIC labeled with proper datemark. Refrigeration Equipment observed with thermometers rubber-banded to shelving for easy reading and accessibility. CFM is very knowledgeable about food safety, Thank you. Observed good examples of Active Managerial Control by CFM with excellent labeling, datemarking, and monitoring of Refrigeration equipment temperatures. Thank you.
EHS provided additional copies of Employee Health Policy in Korean and Spanish along with Hot and Cold Holding.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the WOOD RACK STAND UNDERNEATH FREEZER IN BACK is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. PLEASE REMOVE WOOD STAND OR PAINT TO CREATE SMOOTH CLEANABLE SURFACE.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: KATSU POWDER, FLOUR, CORN STARTCH ETC. IN DRY STORAGE CONTAINERS.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: Steamed Egg 125F - hot pots (front)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. CFM ADJUSTED HOT POT TEMPERATURE HIGHER.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device located in the following cold or hot hold unit is not accurate in °F: CALIBRATED FOOD THERMOMETER AND OBSERVED AT 45F IN ICE WATER.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. PLEASE ADJUST FOOD THERMOMETER READING TO 32F IN ICE WATER.
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06/17/2015 | Routine | |
The purpose of today's visit is to conduct risk factor assessment inspection.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins enclosed components are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the cook-line being used to wash cooking utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.--CFM removed the dish washing soap and sponge away from the hand sink.
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12/03/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Note to Manager:
-Please fax the updated menu with asterisks(*) next to all dishes that contain masago and replace squid with cuddlefish vegetable salad advertise on the menu within 60 days to the Fairfax County Health department. Fax: 703-653-9448
-Move the slicer from the dry storage shelf to the prep table when it is being used.
- 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: knives stored in-between the prep table and wall.
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.---Removed and rewashed
- Honestly Presented / Does Not Mislead or Misinform
Observation: The following food item is offered for human consumption in a way that misleads or misinforms the consumer: cuttlefish used instead of squid for the menu dish Squid veg. salad.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu does not have a asterisks: dishes that have Caviar (masago)
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dish machine with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.---The sanitizer container was empty and replace.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: hood filters and shelf below the slicer.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Plumbing / Maintained in Good Repair
Observation: The men's restroom faucet is leaking when the handle is in the off position.
Correction: A plumbing system shall be maintained in good repair.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the threshold and the back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Physical Facilities Good Repair
Observation: Observed that the tiles along the floor junction at the back door is missing.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/06/2014 | Routine | |
The purpose of this visit is to conduct a routine inspection.
Thank you for accompanying me throughout the inspection as this allows clarification of procedures.
Provide copies of the parasite destruction letter within 10 days via fax or email.
Discontinue use of the walk in cooler to store potentially hazardous food until it has been repaired and the ambient temperature is 41F or below.
Dishmachine: Chemical
- 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: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in wall behind the cookline is not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- 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:
1. Sauces
2. Salt
3. Pepper
4. Soy sauce
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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Rice dispensing utensils found in container with stagnant 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. EMPLOYEES REMOVED WATER, AND PLACED CLEAN UTENSILS IN DRY CONTAINER.
- 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: Squid
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.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish (Tilapia) served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
Walk in cooler:
1. cooked chicken 47F
2. Egg 47F
3. Egg White 48F
4. Ham 48F
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. THE FOOD WAS DISCARDED.
- Critical: Consumer Advisory, Disclosure Provided (corrected on site)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Sashimi, squid salad
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.
- Personal Care Items - Storage (corrected on site)
Observation: Vitamins and cigarettes stored in such a way that they could contaminate food in the food prep area.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles. PERSONAL CARE ITEMS WERE REMOVED FROM FOOD PREPARATION AREA AND PLACED IN PERSONAL STORAGE AREA.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Walk in cooler 47F
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. THE POTENTIALLY HAZARDOUS FOOD IN THE WALK IN COOLER WAS DISCARDED.
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12/13/2013 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
The walk in cooler is used to store vegetables. When the walk in cooler is repaired provide service report via email or fax.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less. OBSERVED RAW SHELLED EGGS IN WALK IN COOLER AT 49F.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less. MANAGER REMOVED FROM EGGS FROM WALK IN COOLER AND PLACED IN A REFRIGERATOR MAINTAINING TEMPERATURE 41F AND BELOW.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OBSERVED OPEN BEVERAGES STORED IN ALL AREAS OF FOOD PREPARATION.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. OWNER REMOVED ALL OPEN BEVERAGES FROM FOOD PREPARATION AREAS.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of glass cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. OBSERVED CHEMICAL STORED NEXT TO POTATOES.
Correction: Containers of GLASS CLEANER must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items. OWNER REMOVED TOXIC AND PLACED IT IN A SHELF WITH OTHER TOXINS.
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06/27/2013 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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 to be used by the person-in-charge to develop a complete 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 "The Big Five Foodborne Illnesses Information Sheet" handout)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed foodservice employees washing their hands 3-5 seconds.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: (CORRECTED DURING INSPECTION) The following equipment/utensils were observed soiled to sight and touch:
1) Slicer,
2) Meat tenderizer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handsink is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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11/29/2011 | Risk Factor Assessment | |
Restaurant representatives - add corrected or new information about Miso Cafe, 7410-B Little River Turnpike, Annandale, VA 22003 »