*A large amount of fruit flies at the bar.
Cool cooked foods in the walk in cooler or walk in freezer not the line refrigerators.
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: Employee drinks were observed open and in an area that may cause contamination to clean equipment and food.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Raw seafood and chicken wad observed stored over vegetables and prepared foods.
Correction: Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Improper cold holding of the garlic and oil on the tray at 69ºF. Discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Consumer Advisory/Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens
Observation: Asterisks are missing on the new menus.
Correction: The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Handwashing Cleanser, Availability (corrected on site)
Observation: No handwashing soap at the handwashing sink in the basement.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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12/14/2015 | Risk Factor | |
Clean under and behind all equipment and shelves EVERY DAY.
Increase the pest control preventative maintenance.
Submit plans for the installation of a handwashing sink in the basement.
Provide chlorine sanitizer test strips.
Do not store plastic containers on the counter near the handwashing sink.
Weather strip the back door. Air gaps were observed at the threshold of the back door.
Seal all holes and repair the damaged tiles in the basement.
- Handwashing Sinks/Numbers and Capacities (corrected on site) (repeated violation)
Observation: There are not an adequate number of handwashing sinks necessary for the convenient use by employees. There is no handwashing sink in the basement where sushi is being prepared. The establishment will discontinue preparation of sushi in the basement until plans for a handwashing sink are approved.
Correction: At least 1 handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in food preparation, food dispensing, warewashing areas, and in, or immediately adjacent to toilet rooms
- Plan Submission and Approval/When Plans Are Required
Observation: Properly prepared plans and specifications were not submitted for review and approval before the remodeling or a change of type of a food establishment or food operation. The basement is used to prepare catered sushi. There is no handwashing sink for this food preparation process.
Correction: A permit applicant or permit holder shall submit to the regulatory authority properly prepared plans and specifications for review and approval before the remodeling of a food establishment or a change of type of food establishment or food operation as specified under paragraph 8-302.14(C) if the regulatory authority determines that plans and specifications are necessary to ensure compliance with this Code.
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08/27/2015 | Risk Factor | |
** Discontinue prepping in the basement.** Submit plans/specifications for handwashing sink before installing in the basement to CIL.
***Garlic and oil must be kept at 41 F or less OR 135 F or above.***
- In-Use Utensils, Between-Use Storage (corrected on site) (repeated violation)
Observation: The dipping well was observed turned off with the rice scoop in the well basin.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Food Storage/Preventing Contamination from the Premises
Observation: Food was observed stored on the floor in the dry storage, kitchen, walk in cooler, and walk in freezer.
Correction: Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: All foods in the 1 door prep refrigerator and garlic & oil was observed cold holding the improper temperatures. The prep refrigerator was accidentally turned down. The garlic and oil was discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment and Utensils/Durability and Strength
Observation: The brown rice cooker and the toaster oven (sushi area) are not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean (repeated violation)
Observation: The nonfood-contact surfaces of the interior/exterior of the refrigerators, fryers, and cookline counters not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Handwashing Sinks/Numbers and Capacities
Observation: There are not an adequate number of handwashing sinks necessary for the convenient use by employees. There is no handwashing sink in the basement were sushi prep is occurring.
Correction: At least 1 handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in food preparation, food dispensing, warewashing areas, and in, or immediately adjacent to toilet rooms
- Toilet Rooms, Enclosed
Observation: The downstairs toilet room is not provided with a self-closing door.
Correction: Except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings, Protected
Observation: Air gaps were observed at the threshold of the back door.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Physical Facilities/Repairing (repeated violation)
Observation: Some walls and baseboards in the dry storage are not maintained in good repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests (repeated violation)
Observation: Mouse droppings were observed under and behind the shelves in the dry storage.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Maintaining Premises, Unnecessary Items and Litter (repeated violation)
Observation: The basement storage area is not free of items that are unnecessary to the operation or maintenance of the establishment.
Correction: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: The floors/walls under and behind equipment throughout the kitchen and basement are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Food Manager Certificate and Responsibility (corrected on site)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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04/21/2015 | Routine | |
1. The CFM was advised to monitor food temperatures every 3 hours and have a technician take a look into the walk-in refrigerator.
2. Please ensure to take temperature of bean sprouts, tofu and rice noodles upon delivery.
3. Fax me the copy of the work order at: (703) 228-7401.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Gen Tso's chicken (51F), bean sprouts (47F) and lo mein (47F - ice up) were observed at improper cold holding temperature in the walk-in refrigerator. The ambient temperature inside the walk-in was measured 48
Correction: the walk-in appeared in defrost mode and 20 minutes later came down to 39-40. However, all the foods were relocate into basement walk-in refrigerator.
- Time/Temperature Control for Safety Food, Cold Holding (repeated violation)
Observation: The following foods were observed at improper cold holding temperature:
1. Dumplings (64F - discarded)
Correction: noodles (47F - iced-up) and garlic in oil mixture (45F) in the walk-in refrigerator.
2. Bean sprouts (49F) and tofu (60F) on server line - (discarded).
3. Garlic-in-oil mixture (64F) in "Superior" 2-dr refrigerator - (discarded).
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12/30/2014 | Follow-up | |
1. Please remove unnecessary asterisks (*) from the menu.
2. Document 4 hours TPHC for sushi rice properly.
3 Wash hands properly.
4. Several dry food containers and spices were stored under sushi hand sink - (corrected).
- Cooling, Cooked Food (corrected on site)
Observation: Gen Tso's chicken, observed at cookline at 89F was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less.
- Time/Temperature Control for Safety Food, Cold Holding (repeated violation)
Observation: The following foods were observed at improper cold holding temperature:
1. Dumplings (64F - discarded)
Correction: noodles (47F - iced-up) and garlic in oil mixture (45F) in the walk-in refrigerator.
2. Bean sprouts (49F) and tofu (60F) on server line - (discarded).
3. Garlic-in-oil mixture (64F) in "Superior" 2-dr refrigerator - (discarded).
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: The food-contact surfaces of several containers and tongs stored as clean are not clean to sight and touch. Several dirty utensils were stored in another dirty container and can opener is not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment/Cooking and Baking/Cleaning Frequency (corrected on site) (repeated violation)
Observation: The cavity and/or door seal of the microwave oven is(are) not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure..
Correction: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Food-contact surfaces of cooking equipment must be cleaned to prevent encrustations that may impede heat transfer necessary to adequately cook food. Encrusted equipment may also serve as an insect attractant when not in use. Because of the nature of the equipment, it may not be necessary to clean cooking equipment as frequently as the equipment specified in section 4-602.11.
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site) (repeated violation)
Observation: An employee observed washing meat chopper and cutting baord without sanitizing.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: Kitchen hand sink, close to "Superior" 2-dr refrigerator has a big stainless steel bowel on the basin and is not accessible at all times for employees.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Hand Drying Provision (corrected on site)
Observation: No paper towels at the kitchen hand sink, close to "Superior" 2-dr refrigerator.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
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12/16/2014 | Risk Factor | |
- Hands and Arms/Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink, warewashing sink, or service sink for mop water/similar liquid waste.
Correction: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- Records, Creation and Retention, Written Agreement or Statement
Observation: There is no written agreement or statement from the Komolo supplier stipulating raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form are frozen and stored at a temperature of -20ºC (-4ºF ) or below for a minimum of 168 hours (7 days) in a freezer
Correction: frozen at -35ºC (-31ºF) or below for a minimum of 15 hours
- Time Public Health Control/Time - Maximum up to 4 Hours/Marked
Observation: The sushi rice for which time only, rather than time in conjunction with temperature control, is/are not properly labeled to indicate the time it/they shall be discarded. Logs have not been kept up with since middle of July, 2014.
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control: 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.
- Consumer Advisory/Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens
Observation: The food establishment serves or sells raw or undercooked food and the permit holder does not inform consumers of the significantly increased risk 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. No consumer advisory information for Sashimi Salad on Bento Box menu.
Correction: The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink located at back prep area is not maintained so that it is accessible at all times for employee use. Garbage can was blocking handsink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Handwashing Signage (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees. No signage at basement employee restroom. Signage provided.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
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08/07/2014 | Risk Factor | |
Pest control records reviewed. Product information was provided for the pink detergent. Continue to clean the establishment effectively on a daily basis to reduce and/or eliminate pest harborage conditions. Employees observed washing hands and changing gloves during the time of inspection. Quaternary ammonium sanitizer solution in the wiping cloth buckets checked for proper concentration using the provided test strips. Chlorine sanitizer concentration in the dishmachine checked using the provided test strips. Time control log observed being kept for the sushi rice.
- Light Bulbs, Protective Shielding (repeated violation)
Observation: Some light bulbs in the downstairs beverage walk-in refrigerator storage room observed missing.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Controlling Pests (repeated violation)
Observation: Some pest droppings observed in the corners of the downstairs dry storage area.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
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06/12/2014 | Follow-up | |
Correct above observations. Facility is routinely serviced by a professional pest control company. A follow-up will be conducted.
- Critical: Hands and Arms/When to Wash (corrected on site) (repeated violation)
Observation: Food employees observed not properly washing his or her hands before donning gloves for working with food.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: Employee observed chewing gum in the food preparation area.
Correction: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food
- Food Storage Containers, Identified with Common Name of Food
Observation: Containers of dry ingredients and sauces along the cook-line observed not properly identified with the common name of the food.
Correction: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: Rice scoops observed stored in standing water at room temperature (scoops were placed in running water of sufficient velocity by the person in charge).
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Wiping Cloths, Use Limitation (corrected on site)
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration. The cloths were being used and the sanitizer bucket had not be prepared (manager then prepared the chlorine wiping cloth bucket).
Correction: Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114
- Thawing (corrected on site)
Observation: Bag of frozen chicken with vegetables observed thawing at room temperature.
Correction: Time/temperature control for safety food shall be thawed: (A) Under refrigeration that maintains the food temperature at 5ºC (41ºF) or less
- Cooling Methods, Food containers (corrected on site)
Observation: Food container of fried rice cooked the morning was not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling (product was placed in shallow sheet pan by the person in charge).
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Container of cooked ducks in the 2-door True Refrigerator observed cold holding at improper temperature (45 degrees Fahrenheit). Container of garlic in oil observed stored out at room temperature on the cook-line (69 F). Both products were discarded by the person in charge. Container of tofu in water prepared the morning was observed stored out at room temperature (product was placed under refrigeration by the person in charge).
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- RTE, TCS, Date Marking/On-Premises Preparation (corrected on site) (repeated violation)
Observation: Container of cooked ducks prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded (product was discarded).
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Food Temperature Measuring Devices
Observation: A food temperature measuring device is not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
Correction: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3. The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded.
- Warewashing Machine, Cleaning Frequency
Observation: The exterior and interior surfaces of the warewashing machine observed in need of cleaning.
Correction: A warewashing machine
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: Storage shelving throughout the kitchen area observed in need of cleaning (dry good area, pot pan area, cook-line, etc). Refrigeration/freezer door gaskets observed in need of cleaning. The underneath equipment storage shelving in the food preparation area was observed rusted.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur and to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: Several soiled cooking utensils/equipment observed stored in a soiled plastic container in the food preparation area near the basement steps (manager will clean & sanitize the items and replace the plastic container). The large mixing bowl hanging in the warewashing area observed in need of cleaning.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment/Cooking and Baking/Cleaning Frequency
Observation: Interior surfaces of the cook-line oven observed in need of cleaning.
Correction: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Food-contact surfaces of cooking equipment must be cleaned to prevent encrustations that may impede heat transfer necessary to adequately cook food. Encrusted equipment may also serve as an insect attractant when not in use. Because of the nature of the equipment, it may not be necessary to clean cooking equipment as frequently as the equipment specified in section 4-602.11.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site) (repeated violation)
Observation: Chlorine sanitizer in the dishmachine was observed at improper concentration (0 ppm). No sanitizer solution was in the bucket (the manager replaced the bucket).
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required
Observation: After cleaning and sanitizing, equipment and utensils are observed not properly air-dried and adequately drained.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Light Bulbs, Protective Shielding
Observation: Several light bulbs in the dry storage area observed not properly shielded.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Controlling Pests
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises (roach observed one of the kitchen hand soap dispensers and in the downstairs office). Some pest droppings observed in the corner next to the wait station/beverage refrigerator.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Cleaning, Frequency and Restrictions
Observation: Floor/walls surfaces throughout the kitchen, warewashing area, preparation area, and underneath the cook-line equipment observed in need of cleaning. Ceiling tiles above the cook-line in need of cleaning.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Ventilation Systems/Cleaning/Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts in the kitchen ceiling along with the cook-line vent system observed in need of cleaning.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. Both intake and exhaust ducts can be a source of contamination and must be cleaned regularly. Filters that collect particulate matter must be cleaned or changed frequently to prevent overloading of the filter.
- Cleaning of Plumbing Fixtures
Observation: Kitchen handsinks and equipment observed in need of cleaning.
Correction: Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained and used as specified under section 5-205.11. Handwashing facilities are critical to food protection and must be maintained in operating order at all times so they will be used.
- Poisonous or Toxic Materials/Identifying Information, Prominence/Original Containers
Observation: Plastic tub of pink powder located in the warewashing area observed without a proper label (manager states that it is dish detergent powder).
Correction: Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. The accidental contamination of food or food-contact surfaces can cause serious illness. Prominent and distinct labeling helps ensure that poisonous and toxic materials including personal care items are properly used.
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05/29/2014 | Routine | |
1. Wash hands frequently.
2. Some dead roaches, mouse droppings and dead mice were observed downstairs - (mice were removed). Sweep the entire basement and call exterminator.
3.
Sushi rice and California rolls for which time only, rather than time in conjunction with temperature control, was not cooked, served if ready-to-eat, or discarded, within 4 hours from the point in time when the food was removed from temperature control.
- Demonstration/Knowledge/Responding Correctly to the Inspector's Questions (corrected on site)
Observation: The person in charge did not demonstrate their knowledge of the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish.
Correction: Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish.
- Person in Charge/Duties/Employees Cooling Methods (corrected on site)
Observation: Employees are not using proper methods to rapidly cool potentially hazardous foods.
Correction: The person in charge shall ensure that employees are using proper methods to rapidly cool potentially hazardous foods (time/temperature control for safety foods) that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
- Critical: Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves and engaging in food preparation.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Gen Tso's chicken cold holding at the improper temperature of 46F in "Superior" 2-dr refrigerator.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- RTE, PHF(TCS), Date Marking/On-Premises Preparation
Observation: Cooked Peking ducks and sweet-n-sour chicken, prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. The CFM said that these foods are prepared every Monday.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing sink located at sushi bar had a sanitizer bucket in sink basin and is not maintained so that it is accessible at all times for employee use.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Critical: Food Manager Certificate and Responsibility (corrected on site)
Observation: The food establishment is not under the immediate control of a certified food manager. An employee presented an expired Northern Virginia Certified Food Manager License.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager
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12/21/2013 | Risk Factor | |
Follow-up inspection combined with Risk Factor Assessment inspection.
- Most floor tiles have been replaced in the basement.
- The pest control problem has been improved.
- Plumbing issues repaired
- Cleaning of the facility has been corrected.
**Ping may return to the normal inspection schedule.
Potentially hazardous foods include -Bean sprouts and cut lettuce. Maintain these foods at 41 F or below.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Bean sprouts and cut lettuce on ice cold holding at the improper temperature of 64-73ºF. Discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: The warewashing machine was observed out of sanitizer. Chemical replaced.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink located next to the hood is not maintained so that it is accessible at all times for employee use. Utensils and containers were observed in the basin of the handsink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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09/12/2013 | Risk Factor | |
Holes were observed near the back door.
Fact finding conference letter will be mailed.
Fact finding conference will be held at 800 S. Walter Reed Drive. Time and date will be mailed.
- Plumbing System/Maintained in Good Repair
Observation: The drain connected to the soda station was observed leaking into a bucket in the basement and not maintained in good repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Outer Openings, Protected
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents. The back door is in need of weather stripping.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Physical Facilities/Repairing (repeated violation)
Observation: Damaged walls and floor tiles were observed throughout the establishment.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Critical: Controlling Pests (Critical) (repeated violation)
Observation: Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment. 1. Live and dead roaches were observed in the establishment. 2. 4 dead mice were observed in the tin trap. 3. Fruit flies observed in and around the drain under the bar. 4. Mouse droppings were observed throughout the establishment.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests
Observation: A dead mouse was observed under the cookline and was not removed from the premises at a frequency that prevented their accumulation, decomposition, or the attraction of other pests. The CFM stated a technician removed the died mouse from a cooling unit and left it on the floor a week earlier.
Correction: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of other pests. Dead rodents, birds, and insects must be removed promptly from the facilities to ensure clean and sanitary facilities and to preclude exacerbating the situation by allowing carcasses to attract other pests.
- Maintaining Premises, Unnecessary Items and Litter
Observation: The premises is not free of items that are unnecessary to the operation or maintenance of the establishment. Cardboard and old equipment was observed in the basement.
Correction: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Cleaning, Frequency and Restrictions
Observation: The floor under and behind equipment are not cleaned as often as necessary to keep them clean. OId rice and dumplings were observed on the floor under the cookline. Mouse droppings were observed on the floor throughout the establishment.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/10/2013 | Complaint | |
Reviewed pest control records (3 visits since my last inspection
- Controlling Pests (repeated violation)
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises. Live roaches were observed in the kitchen.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
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06/14/2013 | Follow-up | |
Eliminate pest harborage. Increase pest control efforts. Keep the facility clean.
- Physical Facilities/Repairing (repeated violation)
Observation: The walls are not maintained in good repair [holes, crevices].
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Critical: Controlling Pests (Critical) (corrected on site)
Observation: Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment. Numerous German Cockroaches were observed in the area behind the cook-line on the walls and floors and around a tray of sweet 'n' sour chicken.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
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05/30/2013 | Follow-up | |
- Equipment/Fixed, Spacing or Sealing (repeated violation)
Observation: The kitchen 1-part sink and the handsink next to it are not sealed to their adjoining walls since they are exposed to spillage or seepage.
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
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency (repeated violation)
Observation: The nonfood-contact surfaces of the cooking-line equipment is not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Plumbing System/Maintained in Good Repair
Observation: The 1-part sink faucet is maintained good repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles where a food employee is working with food [one hood light and 2 ceiling light bulbs are out.]
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Physical Facilities/Repairing (repeated violation)
Observation: The walls are not maintained in good repair (under/behind the cook-line.) Seal up all holes and crevices.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests (repeated violation)
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises [German cockroaches and mice.]
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: The walls and floors are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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05/23/2013 | Complaint | |
- Critical: Package Integrity (corrected on site) (repeated violation)
Observation: Open package of dry noodles found downstairs with mouse droppings.
Correction: Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- In-Use Utensils, Between-Use Storage
Observation: Food preparation and dispensing utensils are improperly stored. Rice scoops found in standing water (dipper well water not running.) Knives stored in-between the cook-line equipment. Scoops with no handles found in bulk bins of rice, flour, and sugar. Scoop handles found laying in the sugar and flour bins.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Food Storage, Prohibited Areas
Observation: Food storage under sewer lines downstairs.
Correction: Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
- Cooling Methods, Food containers (corrected on site)
Observation: Food containers of fried chicken pieces found in the downstairs walk-in refrigerator were not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling [found in plastic, covered, stacked containers.]
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Critical: RTE, PHF(TCS), Date Marking/On-Premises Preparation (corrected on site) (repeated violation)
Observation: Ducks and fried chicken pieces prepared and held in the food establishment for more than 24 hours are not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Equipment/Fixed, Spacing or Sealing
Observation: The kitchen prep sink, the hand-washing sink next to the prep sink, and the dish-washer sprayer counter are no longer properly sealed to their adjoining walls since they are exposed to spillage or seepage.
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
- Equipment Food-Contact Surfaces and Utensils/Not Potentially Hazardous/Cleaning Frequency
Observation: Surfaces of the bar blender, can opener, and the interior ceiling of the ice machine downstairs are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The nonfood-contact surface of the exterior of the cook's rice warmer, door gaskets, sides of equipment
Correction: the shelving under the soda fountain machine, and the bar ledges where some alcohol is stored are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Clean equipment observed not stored in a self-draining position that allows air drying [found containers stacked on top of one another while still wet.]
Correction: Clean equipment and utensils shall be stored as specified under paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying
- Kitchenware and Tableware/Preventing Contamination (corrected on site)
Observation: Single-service and single-use articles and/or cleaned and sanitized utensils are not handled, displayed, or dispensed so that contamination of the food- and lip-contact surfaces is prevented at the take-out counter.
Correction: Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of the food- and lip-contact surfaces is prevented. The presentation of setting of single-service and single-use articles and cleaned and sanitized utensils shall be done in a manner designed to prevent the contamination of food- and lip-contact surfaces.
- Plumbing System/Maintained in Good Repair
Observation: The garbage disposal back flow prevention device, the downstairs employee hand-washing sink cold water system are not maintained good repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Light Bulbs, Protective Shielding
Observation: Most light bulbs in the downstairs storage areas and the ceiling lights behind the cook-line are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Intensity/Lighting
Observation: The light intensity is below 20 foot candles downstairs single service goods storage room, inside the Delfield freezer, and the storage area behind the cook-line.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Intensity/Lighting
Observation: The light intensity is below 10 foot candles in the hallway by the back door.
Correction: The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in the walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Properly distributed light makes the need for cleaning apparent by making accumulations of soil conspicuous.
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles where a food employee is working with food [kitchen server area.]
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Physical Facilities/Repairing
Observation: The floors downstairs are not maintained in good repair. Small holes observed in the walls in the kitchen and openings observed in the walls downstairs around pipes. The wall behind the sushi bar/server handsink has some water damage.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises. Dead roaches observed behind the Plexiglas wall at the sushi bar hand-washing sink. Roach droppings were observed on the walls located behind the cook-line. Mouse droppings were observed on the floor behind the cook-line of the kitchen and downstairs.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests
Observation: A dead or trapped mouse in the downstairs dry food storage room light fixture has not been removed from the premises. Dead roaches were also observed in the light fixtures in the kitchen.
Correction: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of other pests. Dead rodents, birds, and insects must be removed promptly from the facilities to ensure clean and sanitary facilities and to preclude exacerbating the situation by allowing carcasses to attract other pests.
- Maintaining Premises, Unnecessary Items and Litter
Observation: The premises is not free of items that are unnecessary to the operation or maintenance of the establishment in the far back downstairs storage area.
Correction: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Cleaning, Frequency and Restrictions
Observation: The floors downstairs the walls in the sushi bar area are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Variances/Conformance with Approved Procedures (corrected on site) (repeated violation)
Observation: Records demonstrating that procedures for monitoring critical control points, monitoring the critical control points, verification of the effectiveness of the operation or process, and/or necessary corrective actions if there is failure at a critical control point are not maintained or provided to the regulatory authority upon request [Missing yesterday's and today's pH readings of the sushi rice
Correction: 3.99].
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04/25/2013 | Routine | |
Follow-up will occur
- store all food off the floor
- clean the basement floors and remove dead rodent.
- when the floor under and behind equipment.
- Clean the exterior of equipment doors. Clean the inside of equipment.
- Store wiping clothes in sanitizer
- Record pH and date mark foods held longer than 24 hours.
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- Person in Charge/Duties/Employees Sanitizing Equipment (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils before they are reused. An employee did not know how to set up the 3 compartment sink properly.
Correction: The person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Raw chicken and beef over cooked ribs in the prep refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Raw animal foods are not separated from each other during storage, preparation, holding, and/or display. Raw beef over shrimp in the 2 door upright refrigerator.
Correction: Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: The following foods cold holding at improper temperatures. 1. Noodles(51ºF) in the 2 door prep refrigerator right. 2. Garlic and oil(63ºF) relocated to the refrigerator during the inspection was discarded immediately.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: RTE, PHF(TCS), Date Marking/On-Premises Preparation (corrected on site)
Observation: Dumplings, pork, and duck prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Critical: Consumer Advisory/Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (repeated violation)
Observation: The food establishment serves or sells raw or undercooked food and the permit holder does not inform consumers of the significantly increased risk 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. [The asterisk is missing on the steak items, spicy salmon skin rolls, and tuna rolls that can be served raw or undercooked. Happy hour menu and dinner menu.]
Correction: The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Critical: Variances/Conformance with Approved Procedures (repeated violation)
Observation: Records missing from 12/5/12 to today regarding the pH of the sushi rice.
Correction: If the regulatory authority grants a variance as specified in section 8-103.10, or a HACCP plan is otherwise required as specified under section 8-201.13, the permit holder shall maintain and provide to the regulatory authority, upon request, records specified under paragraphs 8-201.14(D) and (E) that demonstrate that the following are routinely employed
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12/18/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Ping By Charlie Chiang's, 4060 Campbell Ave, Arlington, VA 22206 »