Discussed active managerial control. Check the coolers for proper temperature and cross-contamination prevention for long term compliance.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW SHELL EGGS STORED OVER LETTUCE AND NOODLES IN THE WALK-IN-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. REARRANGED FOOD AND TRAINED STAFF.
- 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: COOKED NOODLE AT 53F IN 1DR PREP COOLER
Correction: COOKED CHICKEN AT 52F IN 2DR BEVERAGE AIR PREP COOLER (R).
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10/21/2015 | Risk Factor | |
Note to Manager:
1) Remember to put food back in the cooler after use to keep food at 41F or below.
2) Train staff of proper food storage in the coolers to prevent cross-contamination issues. Check the coolers to ensure that the food is stored properly for long term compliance.
- 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 SHELL EGGS STORED OVER CABBAGE IN THE WALK-IN-COOLER.
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. REARRANGED FOOD.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 2 KNIVES STORED BETWEEN PREP TABLES.
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 KNIVES.
- 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: ICE (1) BEAN SPROUT AT 67F
Correction: ROOM TEMPERATURE (2) COOKED NOODLE AT 71F
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05/17/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Provide updated menu of appetizers within two weeks. Ensure bean sprouts maintain a temperature of 41F or below. Replace ice at necessary frequency. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating over prep refrigerator. Discussed with employee and manager.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers. Employee moved to eat in separate area.
- 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: bean sprouts in water 48F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ICE ADDED TO COOL TO 41F OR BELOW.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide adequate written procedures for the use of time as a public health control with the following potentially hazardous food items: sushi rice. FOOD EMPLOYEE PROVIDED ADEQUATE RECORDS BEFORE THE END OF INSPECTION.
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.
- 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: appetizers on appetizer menu: Ebi avocado salad, california salad, crunchy wonton salad, diced sashimi lettuce wrap, fire seaweed tuna tataki, fire seared salmon tatki, miso glazed scallops, onigiri. Provide consumer advisory and asterisks within two weeks.
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins 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.
- 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.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at the bar hand sink and server station sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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12/18/2014 | Risk Factor | |
- Duties / Train Employees in Food Safety (corrected on site) (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Three compartment sink was incorrectly set up. Rinse compartment was set up to sanitize with chlorine, and sanitize compartment was filled with water, soap, and bleach. Upon discussion with two food establishment individuals it was noted that sanitizing procedures are inconsistent with proper sanitizing.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. PROVIDED TRAINING.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (repeated violation)
Observation: The following food item was observed not honestly presented: Escolar is being served under the name "white tuna" on the lunch menu. Note: Other menus (dinner, carry-out) were observed in compliance.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. UPDATE THE LUNCH MENU TO IDENTIFY FISH AS ESCOLAR WITHIN 90 DAYS.
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: stored in contact with rice in rice cooker.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Cutting Boards / Resurface / Discard
Observation: Cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Gaskets were observed in need of cleaning, refrigerator drawers were observed in need of cleaning, clean utensils were observed stored in dirty drawers.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Fairfax City Code/Certified Food Manager/Certification Process
Observation: The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
Correction: Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days to avoid further enforcement action. A copy of the photo identification card can be faxed to my attention at (703) 385-9568.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
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. TOWELS PROVIDED.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the area under the three compartment sink and kitchen floors are 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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02/19/2014 | Routine | |
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: several dented cans in dry food storage area
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. CFM AND FOOD EMPLOYEE REMOVED CANS TO RETURN TO SUPPLIER
- 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: A) raw chicken, shrimp and beef over sauces, raw shell eggs over cucumbers, raw shrimp over broccoli, raw chicken over cabbage all in walkin cooler, B) raw salmon over radish in beverage air 2dr prep cooler right
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 EMPLOYEE REARRANGED RAW CHICKEN, SHRIMP, AND BEEF MADE A DESIGNATED MEAT AREA AND CORRECTLY ARRANGED ITEMS
- 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: Yellowtail roll, Philadelphia roll, Spicy Yellowtail roll, Yellowtail and Jalapeno Roll, Smoked Salmon-Kunsei Sake, Yellow-tail hamachi, Mackeral saba, Chirashi
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. CFM WILL SEND UPDATED MENU TO EHS
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Observed knives, meat slicer machine, utensils that are not being cleaned at least every 4 hours.
Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth. FOOD EMPLOYEES USED DISH MACHINE AND WASHED, RINSED, SANITIZED ITEMS BY HAND
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment 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 by the 3-vat sink being used to wash towels
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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10/21/2013 | Risk Factor | |
- 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)
- Handwashing / Where to Wash
Observation: A food employee was observed cleaning their hands and washing their face in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented
Observation: The following food item(s) is observed to be not honestly presented: escolar as white tuna.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12.
- 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 over sauces in walkin cooler. food employee rearranged items.
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: 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 fish, chicken and beef stored in same container in ber air 2dr prep cooler cookline left. food employee seperated items.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- 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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: white tuna, salmon, yellowtail, mackeral, fluke, red snapper, octopus, flying fish roe, salmon roe
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.
- 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 being used as a control was not cooked, served or discarded by the expiration time as indicated: sushi rice. food employee discarded 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 : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall 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, 4) the food shall 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 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
- Food Labels / Labeling / Bulk Food
Observation: Consumer self-dispensing bulk food bin containing the following food item(s) is not properly labeled: rice, flour, sugar
Correction: Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: 1. the manufacturer's or processor's label that was provided with the food or, 2. a card, sign, or other method of notification that includes the information specified in this section.
- 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: smoked salmonn, yellowtail, baby yellowtail, mackeral, fluke, red snapper, octopus, flying fish roe
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.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of vegetables and sauces.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along 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.
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04/09/2013 | Routine | |
The menu requires modification. Please email a copy of the new menu to the Health Department within seven(7) days.
The establishment will be serving sushi. A parasite destruction letter must be presented at the time of the first routine inspection in approximately 30 days. Information was given to the owner regarding parasite destruction.
**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.
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: Vanguard 6E743A
- Outer Openings, Protected / Screen Requirements
Observation: The outer door of the back entrance does not seal tightly when closed.
Correction: Install weatherstripping to seal the door when it is closed. There should be no visible light from below the door.
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03/14/2013 | Pre-Opening | |
Approval for a Health Department Permit to Operate is denied at this time. Review the cited items above. All items must be corrected at the time of the next pre-opening inspection. Contact the Health Department in order to schedule a re-inspection.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: The consumer advisory is incomplete on the menu for sushi.
Correction: Information was given to the person in charge. The sushi items must be marked with an asterisk. The complete consumer advisory statement must be added to the menu pages as discussed.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: Provide a food thermometer for use in checking hot and cold food temperatures.
- Equipment / Good Repair / Components / Gaskets
Observation: 1) The door closer on the walkin refrigerator does not pull the door entirely closed.
2) There are not three(3) stoppers at the 3 vat sink.
Correction: 1) Adjust, repair or replace the automatic closer on the walkin refrigerator door.
2) Provide a stopper for each sink of the 3 vat sink.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: The pre-wash sprayer extends below the top edge of the drainboard at the dishwasher area.
Correction: Adjust the pre-wash sprayer to provide an air gap of approximately 2" above the top edge of the drainboard when the sprayer is hanging free.
- Critical: Plumbing / Maintained in Good Repair
Observation: 1) Floor drain overflowed onto the floor when water was run at the bar handsinks.
2) Floor drain overflowed onto floor at the handsink at the wait station.
Correction: Make necessary repairs to prevent water from overflowing onto floor at the two floor drains.
- Window & Doors Screened if Kept Open for Ventilation
Observation: The back screen door does not seal tightly in the door frame when closed.
Correction: Install weatherstripping along the bottom of the screen door to seal the gap when the door is closed.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: There was not soap at the two handsinks located at the bar.
Correction: Provide hand soap at the handsinks at the bar.
- Hand Drying Provision / Individual, Disposable Towels
Observation: There are not paper towels at all handsinks - both bar handsinks.
Correction: Provide paper towels at the bar handsinks. Paper towels must be in a dispenser.
- Handwashing Signage at Handwashing Facilities Required
Observation: There are not handwashing signs at all handsinks.
Correction: Post handwashing signs at all handsinks - bar and kitchen.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: A drawer at the back prep table is filled with tools and other items not required for the food business.
Correction: Remove all unnecessary and unused equipment from the premises. Clean and sanitize the drawer before using it for food contact equipment.
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03/11/2013 | Pre-Opening | |
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