Today a RISK FACTOR inspection of your facility was conducted. Thank you for accompanying me during this visit as your participation allows me to assess processes at your facility where further clarification may be needed.
Please remember to update your Parasite destruction letter from your supplier.
QUESTIONS: Please call 703-246-2444
No violation noted during this evaluation. | 12/15/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this visit as your participation allows me to clarify processes at your facility that may require further assessment.
NOTE: At this inspection further time was taken to discuss with the manager and owner the following topics 1) Employee Health Policy guidelines and review with staff 2) Hand wash sink to be used for hand washing only 3) Avoiding bare hand contact with foods that are ready to eat e.g. cut vegetables 4) Arrangement of foods in refrigerators and walk ins in correct order to avoid cross contaimination.
Questions: Please call 703-246-2444
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit.OBSERVED RAW STEAK STORED OVER AND ADJACENT TO PRODUCE AND COOKED NOODLES AND COOKED RICE IN THE WALK IN REFRIGERATOR AND RAW CHICKEN AND PRODUCE STORED ADJACENT TO EACH OTHER IN THE 1 GLASS DR MAXIMUS UPRIGHT REFRIGERATOR
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. DISCUSSED WITH STAFF AND OWNER, PROVIDED CROSS CONTAIMATION HANDOUT IN KOREAN, FACILITY ALREADY HAS HANDOUT IN ENGLISH AND SPANISH.ALL ITEMS WERE REARRANGED CORRECTLY DUIRNG INSPECTION.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.OBSERVED THREE FOLDED WET WIPING CLOTHS ON THE COUNTER OPPOSITE THE HIBACHI GRILL.
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.DISCUSSED WITH MANAGER AND STAFF TO STORE THE WIPING CLOTHS IN SANITIZER BUCKETS.
- Miscellaneous Sources of Contamination / Other Sources
Observation: The following food items were found subject to contamination after receipt and during storage due to the condition as described: OBSERVED THE FANS IN THE WALK IN REFRIGERATOR HAD DIRT AND DUST ON THEM AND AROUND THEM THAT COULD CONTAIMIANTE THE FOOD PLACED ON SHELVES DIRECTLY UNDER THE FANS.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. ASKED THE MANAGER TO INCREASE THE CLEANING FREQUENCY OF THESE FANS.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the BACK NEAR THE FRYER IS being used TO STORE PLASTIC UTENSILS AND SPOONS AND TO WASH COOKED NOODLES.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.DISCUSSED WITH STAFF AND OWNER THAT HAND WASH SINK IS TO BE ONLY USED FOR HAND WASHING.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. OBSERVED NO PAPER TOWELS AT THE HAND WASH SINK NEAR THE 3 VAT SINK AND THE HAND WASH SINK NEAR THE FRYERS IN THE BACK.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.EMPLOYEES PROVIED TOWELS FOR BOTH HAND SINKS.
|
06/08/2015 | Routine | |
The purpose of this visit was to assess the sanitizing capability of the dish machine. The dish machine is now sanitizing washed and rinsed food contact surfaces.
No violation noted during this evaluation. | 10/23/2014 | Other | |
Conducted a training inspection, emphasizing foodborne illness risk factors and public health interventions. Good retail practices were also discussed.
No violation noted during this evaluation. | 10/16/2014 | Training | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please email me an invoice for the repair of the dishmachine within 10 days. Additionally, please email a picture of the corrected items on your menu within 10 days.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(a) Observed the dishmachine not sanitizing dishes. Until the dishmachine is capable of sanitizing properly p
lease sanitize all dishes/equipment in the 3-vat sink.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- 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 raw salmon and raw shell eggs stored over ginger sauce and cucumbers in the walk in
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. RAW PROTEINS RELOCATED, GAVE THE CFM PROPER FOOD STORAGE CHART
- Critical: Consumer Advisory, Reminder Provided
Observation: Observed on the menu the following items missing the asterisk of the consumer advisory:all sushi combo lunch items, NY strip steak, smoked salmon under the sushi section of the menu
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: bowls
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.SANITIZED IN THE 3-VAT SINK
|
06/27/2014 | Risk Factor | |
- 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:Observed raw fish and raw shell eggs stored over ginger sauce in the walk in
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:Oil
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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor of the walk in freezer.
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 (repeated violation)
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction:uni
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: 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:Observed raw scallops at 47F, raw chicken at 44F in the Maximum glass door refrigerator - DISCUSSED WITH CFM TO MAINTAIN THE TEMPERATURE OF POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW AT ALL TIMES UNLESS COOLING FROM PREPARATION OR TIME AS A PUBLIC HEALTH CONTROL IS BEING UTILIZED
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.
- 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:Observed white fish on sushi a la carte menu and in Honeydew roll is tilapia, white tuna listed in Plaza America and White Dragon rolls is escolar
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
- Single-Service and Single-Use Articles / No Reuse
Observation: Masago containers were observed reused for the storage of other types of food.
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Caulking at the 3-vat sink and dish machine
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
11/07/2013 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please fax/email to my attention, within 10 days, the parasite destruction information on the mackerel and the smoked salmon. Additionally, please email to me the photo certified food manager card.
Please update the menus, Nikko Special Rolls and Sushi a la carte, to contain the complete consumer advisory. Fax/email me the updated menus by June 3, 2013.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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.GAVE CFM INFORMATION IN ENGLISH AND SPANISH
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: 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:smoked salmon, mackerel
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: 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:Sushi a la carte menu: tuna, yellowtail, salmon, mackeral, red snapper, masago, sea scallops, hokkigai, sea scallops, conch, ika, tobiko, ikura, smoked salmon, uni, ama ebi, philadelphia, roll, spicy rolls 1-6 except for spicy crab, temaki rolls
Correction: california, tuna,spicy tuna, spicy yellowtail, spicy california
- 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 any handwashing sinks in the food prep area.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
|
04/02/2013 | Risk Factor | |
PREOPERATIONAL FINAL INSPECTION
*A food protector (sneeze guard) is being installed at Tappanyaki Grill 1. Note Tappanyaki Grill 2 is a waitress/waiter station and patrons are not allowed to access the area.
*The menu with proper consumer notation is at printing during this inspection. A temporary menu with a hand written consumer notation has been provided.
*Fish for Raw Consumption Information Sheet has been provided to the operator during this inspection.
*All fish for sushi preparation will be frozen on site and according to code requirements. If delivered frozen, then a letter from the supplier showing that fish freezing code requirements have been met must be provided to the Health Department.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 01/07/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Nikko Sushi & Hibachi, 11730 Plaza America Drive 105, Reston, VA 20190 »