- Critical: Air Gap Design Standard, Not Less than 1' (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level sanitize basin drain pipe of the three vat sink and the floor drain is not observed.
Correction: Manager restored the airgap during today's visit. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
- Physical Facilities Good Repair
Observation: Observed cracked cove moulding in the dry storage area. Observed that the caulking is not smooth and is cracking.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/30/2016 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. Employee Health Policy in place. Letter's of parasite destruction on file at the facility. Sanitizer observed within acceptable limit. Facility has test kit.
Remember, Ready to eat food, such as sushi fish cannot be touched with bare hands. Remember to wash hands and wear gloves when preparing sushi to avoid bare hand contact.
EHS provided additional handwashing signs, (the sticker type) per manager request. Thank you. If you have any questions, please call the health department at 703-246-2444
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: raw tuna at the sushi station
Correction: Discard the raw tuna which was touched by the foodworker's bare hands. Wash hands and then donn clean gloves. 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.
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10/20/2015 | Risk Factor | |
The purpose of this visit is to conduct a risk factor assessment. Employee health policy in place. Time as a public health control was being used on the sushi rice appropriately. Thank you for your time.
Notes:
1. EHS provided a handwashing sign and information on glove use/bare hand contact with ready to eat foods after inspection.
2. Remember to email letters of parasite destruction for cuttlefish, smoked salmon, tilapia and yellow tail to me at the health department within 10 days.
3. EHS provided the newsletter concerning Active Managerial Control.
Thank you. If you have any questions, please call the health department at 703-246-2444
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: tuna at the sushi station
Correction: Manager agreed to discard the tuna. 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: 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: cuttlefish, smoked salmon, tilapia and yellowtail
Correction: Within 10 business days emaol the letters of parasite destruction from your suppliers for the above fish. 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 item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sumai (stuffed dumpling) 47f, dumpling 51f, both items observed in bags at the top of the prep cooler #1. The bags appeared to create an air space which will prevent the cold contact to maintain at 41f or below.
Correction: The manager placed these items inside the prep cooler to cool and hold at 41f or below. 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: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: Knives in clean storage observed with dried food on the surface.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at server station handwashing sink.
Correction: Manager placed papertowels at the handsink.Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- 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 the server station handwashing sink used by food employees.
Correction: EHS provided a handwashing sign to the manager for this handsink. Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Manager discarded the pestticide. Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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06/04/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): Traulsen 2dr unit and 1dr Bev Air batter station prep cooler
Correction: Replace gaskets on all refrigeration units. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins 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.
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11/25/2014 | Routine | |
The purpose of this visit was to conduct a follow-up inspection.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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09/08/2014 | Follow-up | |
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist (EHS) discussed hand washing and glove use policy.
EHS recommended that employee health policy is reviewed at least every six months.
EHS provided thermometer for inside of walk-in cooler.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, before and after putting on gloves, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. Environmental health specialist trained on proper hand washing and observed hand washing at time of inspection.
- Critical: No Bare Hand Contact with RTE Foods (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: ready to eat salad
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
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: white rice inside of walk-in 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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required and observed with black mold.
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 / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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08/04/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist and manager spoke with True World in regards to updating parasite destruction letter for the current year. The paperwork will be sent to the restaurant and emailed to the inspector.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: sliced melon
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): 1dr Bev air batter station unit
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: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: knives.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink near the three compartment sink is being used to store soiled utensils.
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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02/12/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS will follow-up on Traulsen 2dr upright unit for proper cold holding temperature on or about September 5, 2013.
- Responsibilities of Owner or Proprietor (corrected on site) (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, before and after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- 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.
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08/28/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
EHS provided cooling, hand washing, safe cooking and thermometer information in Korean. EHS also provided dishwashing information in Spanish.
EHS spoke with True World and they will provide updated parasite destruction information.
EHS discussed calibrating thermometers.
Water heater: Rheem G75-75 75,000 BTU
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures by washing gloves to prep food.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after engaging in handling and speaking on the cellphone.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
- 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.
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.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves saved for reuse by food employees.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours: soup cooling for 3 hours on the prep table observed at 123°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:prep table at room temperature
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Food trays were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink located by the three vat sink was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: Observed the handsink at the sushi station and in the wait station being used as dumping stations.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Physical Facilities Good Repair
Observation: Observed that the floor tiles located at the entrance of the kitchen and entrance of the sushi area are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/28/2013 | Routine | |
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: cooked broccoli and tempura.
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.
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08/08/2012 | Risk Factor Assessment | |
The purpose of todays visit was to conduct a routine inspection.
Note: Parasite destruction letter from Komolo Inc provided and True World will fax the letter to my attention within 10 days.
**Do not use the same ice container to cool hands and/or knife at sushi bar. You can use new ice every time you need to cool your hands and/or knife.
Facility Data:
Pest control: Once in 2 weeks (no activity observed)
Water heater: Rheem Ruud as in file
Hood: Every 6 months and hood filters cleaned every 2 weeks.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. The employee did not know how to use test strips to check sanitizin solution. Not trained on how to use 3-vat sink.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- 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 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: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after touching and discarding the pest control device in sushi area and removing the gloves.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- 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: Raw scallops stored over onions and potato in walk-in 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.
- 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. Sushi prep area.
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.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves saved for reuse by food employee at sushi prep area. Note: Discarded.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.Oil cans.
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.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction (corrected on site)
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: White tuna, red snapper, octopus. Note: Komolo Inc faxed a letter for parasite destruction information for 2011. True world will fax the letter within 10 days.
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.
- 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: Wontons stuffed with vegetables 48F. Beverage air 1 door prep top. Blanched broccoli 50F. True 2 door prep refrigerator cookline. Note: PUT back in refrigerator.
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.
- 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: Traulsen 2 door refrigerator.
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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device. They had an electronic surface temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: Caulking needed at the handsink near sushi prep area and the prep sink does not have caulking.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit damaged: Traulsen 2 door refg.
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.
- Sanitizing Solution Test Kit Accurate & Used (corrected on site)
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Cutting Boards / Resurface / Discard (corrected on site)
Observation: The yellow cutting board along was heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Note: Discarded. Not in use per CFM.
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.
- Utensils in Good Repair / Discard
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: The metal ice scoop was cracked.
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins are not being cleaned as required. Observed mold accumulation in the bin.
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.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the handsink in kitchen piping is leaking.
Correction: A plumbing system shall be maintained in good repair.
- 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 all handwashing sinks used by food employees. Sushi hand sink.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Critical: Conditions of Use/Presence & Use/Application of Toxics
Observation: The mesh plastic pest control device (contains dicholorvos) was observed in the sushi bar area. It is being used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. Note: Removed and discarded the device.
Correction: Hazardous and toxic materials shall be applied in such a way that prevents the contamination of food and food contact surfaces.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the bleach solution was measured at more than 200 ppm. 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 50-100ppm. Verify concentration using the appropriate test kit.
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11/29/2011 | Routine | |
Restaurant representatives - add corrected or new information about Osaka, 6701-K Loisdale Rd, Springfield, VA 22150 »