Discussed active managerial control. Recommend keeping logs to monitor food processes.
- 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 items that may be served raw and/or undercooked: TUNA AND SALMON IN TEKKA & SAKE DON, TOBIKO IN BLACK DRAGON ROLL.
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. PROVIDE A CONSUMER ADVISORY FOR THE TEKKA & SAKE DON AND BLACK DRAGON ROLL. PLEASE EMAIL A COPY OF THE MENU TO THE HEALTH DEPARTMENT WITHIN 3 DAYS.
- Food-Contact Surface of Cooking & Baking Equipment Cleaned Every 24 Hours
Observation: The food-contact equipment surface of the TOASTER OVEN AT SUSHI BAR is observed soiled with accumulations of grime and debris.
Correction: The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. CLEAN THE TOASTER OVEN.
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07/13/2015 | Routine | |
The Health Department received a complaint regarding chefs not wearing gloves, rat in the dining area, and no soap in the bathrooms. All food handlers wore gloves. There was no evidence of rat activity and the establishment receives pest control services monthly. Bathrooms were clean and there was soap at each handsink. Complaint could not be confirmed.
No violation noted during this evaluation. | 07/13/2015 | Complaint | |
The purpose of this visit was to conduct a follow-up inspection on the Beverage Air 2dr prep cooler, Beverage Air 1dr upright cooler, and the updated menu and to drop off the inspection report. Beverage Air 2dr prep cooler was not repaired, but no potentially hazardous foods were being stored and used in the cooler. Do not use the cooler until it is able to have an air temperature of 41F and below and is able to keep potentially hazardous foods at 41F and below. Beverage Air 1dr upright cooler was replaced with new equipment (True 1dr upright cooler). True 1dr upright cooler was observed at 41F and below. Updated menu with consumer advisory was also corrected.
- 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: beverage air 2dr prep cooler right 49F, Beverage Air 1dr upright cooler
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 unit(s) are damaged: Beverage Air 2dr prep coolers, Beverage Air 1dr cooler
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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12/23/2014 | Follow-up | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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: Combo Dinner A, B, C, F and Miyagi Party Platter
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 / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: beverage air 2dr prep cooler right 49F, Beverage Air 1dr upright cooler
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 unit(s) are damaged: Beverage Air 2dr prep coolers, Beverage Air 1dr cooler
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.
- 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 3-vat sink with a concentration of less than 50ppm 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. CFM reset solution to 50ppm
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12/16/2014 | Routine | |
- Handwashing / Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- 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: cut tofu 46F, bean sprouts 46F, raw beef 48F in beverage air 1dr upright cooler
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. All potentially hazardous food items were stored in the freezer or true glass sliding cooler
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04/11/2014 | Risk Factor | |
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented
Observation: The following food item(s) is observed not honestly presented: escolar as white tuna
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: spoons were found stored in standing 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.
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment
Observation: Wet wiping cloth buckets were found stored on floor
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
- 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: Beverage Air 1dr upright cooler, Beverage Air 2dr prep cooler right, sushi case left
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 / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): beverage air 2dr prep cooler left and right
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets in beverage air 2dr prep coolers left and right
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: Observed the handsink at sushi bar area being used to prep food
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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10/17/2013 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection in conjunction with a food borne illness complaint investigation.
During inspection, routine violation was found. The citation 4-501.11 (A): Equipment/Good Repair/Operation. The following refrigeration units were not operating properly and is unable to maintain food cold at 41F and below: Beverage Air 2dr prep cooler right (cookline) at 49F and Beverage Air 1dr upright cooler at 51F. CFM and food employees removed all potentially hazardous foods in both units and stored food in freezer and cooler units.
Corrective Action: Repair/adjust unit(s) so it is able to maintain foods at or below 41F. Do not use the unit(s) to store potentially hazardous foods while it is not operating properly.
Do not use and store potentially hazardous foods in both units until they are both repaired and are able to hold at 41F and below. Please fax to my attention the invoice by 4/30/13 (Tuesday).
If you have any questions or concerns, please call 703-246-2444. Thank You.
No violation noted during this evaluation. | 04/23/2013 | Risk Factor | |
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