The purpose of today's visit was to conduct a routine inspection.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: containers of raw chicken, raw beef and raw shrimp sitting next to each other in the freezer and directly above boxes of raw salmon.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). ITEMS WERE REARRANGED IN FREEZER.
- 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: miso sauce 48F in Leader 2dr flat top & miso sauce 44F in Leader 1dr prep
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. ITEMS WERE MOVED TO WALK IN TO COOL.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Large metal & plastic containers 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.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections on the handwashing sink and prep sink are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. 3 light bulbs are out in the food prep area.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
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02/01/2016 | Routine | |
The purpose of today's inspection was to conduct a risk factor assessment. It is noted a cooling process is in place in this establishment. A reminder: it is ok to leave a food uncovered while the food is cooling. When it is time for storage of the food, then it must be fully covered. Provided CFM with copies of Employee Health forms to be used for newer employees. Please repair the faucet at the large prep sink in the back room by the time of the next inspection.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. Observed food employee not sanitize utensils after washing and rinsing them.
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. CFM had employee bring the utensils back and placed them into the sanitizer in the 3 compartment sink.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken next to salmon, and raw beef over salmon.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). CFM moved beef to the middle shelf and placed the salmon on the top shelf above the beef.
- 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: crab meat 47F in 1dr Leader prep.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CFM removed crab meat and placed in freezer to rapidly cool. Crab meat was temped approximately 20 min. later and was 41F and left in walk in refrigerator.
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09/09/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Provided a hand washing sign for the hand sink by the walk in cooler.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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04/03/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Observed facility clean and organized. Observed good hand washing by food employees whenever needed.
No violation noted during this evaluation. | 10/17/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label:-------cooking oil and wine sauce.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site) (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked:--------Philadelpia roll containing smoked salmon.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. EHS OBSERVED COMPLETE CONSUMER ADVISORY SIGN PROVIDED BY THE PREVIOUS EHS DURING THE LAST ROUTINE INSPECTION UNPOSTED AND BEING HELD IN FOLDER. MANAGER ADDED COMPLETE CONSUMER ADVISORY TO MENU BOARD DURING INSPECTION.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the back kitchen handsink are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the bottom right side of the back kitchen door..
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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04/29/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy."
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label:Corn starch, oil
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction:Smoked salmon
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food item(s) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated:sushi rice
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item that may be served raw and/or undercooked:Philadelphia roll - GAVE THE PIC A PRINTED COPY OF THE COMPLETE CONSUMER ADVISORY AND ASTERISK TO PLACE BY THE PHILADELPHIA ROLL ON THE MENU BOARD
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- 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:Leader prep 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.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of oil.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Food processor used 12.913 on the shelving with dry goods
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site) (repeated violation)
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- Certified Food Manager/Certificate Process (repeated violation)
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the door leading to the dumpster.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- 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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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12/10/2013 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
Please fax a copy of your Northern Virginia Certified Food Managers cards to my attention at 703-385-9568 by January 4, 2013.
See the handouts on handwashing, talk with all your employees about where and how to wash hands.
Review the employee health material with all your employees, keep the forms on file for Health Department review.
As discussed, you must label your sushi rice with the time that you unplug the rice cooker to when you will throw it away, maximum 4 hours.
You must correct ALL remaining violations within 90 days. Please contact me if you have any questions. Thank you.
NOTES:
Water Heater- inaccessible, in ceiling
No dishmachine
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a three-vat sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: frozen shrimp thawing in water, at room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: sushi rice
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not 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: sushi rice.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 135°F or above if removed from hot holding temperature control, 2) 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, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: left basin at 3-vat sink observed with stickers inside basin.
Correction: Non-food contact surfaces of equipment shall be constructed of smooth material. Remove stickers.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Observed single service to-go containers not stored covered or inverted.
Correction: Clean equipment and utensils shall be stored covered or inverted to prevent contamination.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. Observed employee belongings such as coats stored in kitchen among dry goods.
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
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12/11/2012 | Routine | |
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