This visit was made to conduct a risk based assessment. The Person in Charge was very helpful and the food worker were very knowledgeable on employee health policy. The following issues require attention:
1. Please ensure that the food items for which time rather than temperature is being used as a public health control must 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. Time as a Public Health Control procedures were provided and reviewed with the Person in Charge for bean sprouts, tofu and sushi rice. Please review the procedures with all staff
2. Ensure that the handsinks are accessible at all times and not blocked
Notes: Please discontinue using towels under the cutting boards. Alternatives include rubber mats or other materials that do not absorb liquid and can be washed, rinsed and sanitized
*Repeat Observations are Subject to Civil Penalty
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: Observed that milk creamer was on beverage station above 41°F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Place more ice around milk to keep cold.
- Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following time/temperature control for safety foods: sushi rice, bean sprouts and fried tofu.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. Written procedures were provided and reviewed with Person in Charge. Please review with all staff.
- 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 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: tofu and bean sprouts on cart on cookline.
Correction: Food item(s) for which time rather than temperature is being used as a control 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. Foods to be time marked. These items will be discarded at end of lunch service as per Person in Charge. The bean sprouts are changed every 2 hours.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Observed that the chlorine sanitizing solution in the sanitizing bucket at the sushi bar was not at an acceptable concentration, measured below <10 ppm.
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F. Solution was corrected to 50 ppm.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing sink on the cookline was blocked with a stool preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Stool was removed.
|
02/11/2016 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
Provide consumer advisory for the specials menu, and train employees on proper beverage storage. These are repeat violations that are subject to a civil penalty of $100 for each violation.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Observed open glass, screw cap bottles above ice on the shelf where glasses are stored at the server station.
Correction: Employee beverages shall be stored in a covered container with a straw, and separate from food items to prevent conatmination. (open bottles were discarded)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. (Observed raw fish over pickled ginger and avocados)
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. (fish was moved to the bottom of the unit below the ready to eat foods)
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: Observed rice noodles cooling in the walk-in in bag twist-ties at the top.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. (PIC opened bags)
- Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is being used as a control was not 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: bean sprouts, noodles, sushi rice.
Correction: Food item(s) for which time rather than temperature is being used as a control 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. PIC provided time labels for all items.
- Consumer Advisory Required for Raw or Undercooked Animal Food (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: raw salmon sushi on the specials menu.
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.
|
06/24/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Great job maintaining corrective actions from the last evaluation.
Make sure all working containers of chemicals and foods are labeled with the common name.
*Repeat violations are subject to civil penalty*
- 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. (observed spray bottle of chemical under 3 comp sink that was not labeled)
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. (PIC labeled)
|
02/06/2015 | Risk Factor | |
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: salt, sugar.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: plastic containers without handles in rice.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: wiping cloth being used with just water.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- 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: all sushi fish.
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.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: salmon.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Critical: Time as a Public Health Control/ Written Procedures Available
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): sushi rice.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: knife and scissors.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the sushi area is being used for purposes other than washing hands.( being used to rinse wiping cloths)
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Critical: Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.( no paper towels at sushi handsink)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|
11/04/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation.
*Repeat violations are subject to civil penalty*
- 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: No consumer advisory provided for raw animal products (sushi) on specials menu.
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. (PIC added consumer advisory on computer and agreed to re-print specials)
|
08/05/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
Provide consumer advisory for raw/undercooked animal products for specials printed on a separate sheet from the menu.
*Repeat violations are subject to civil penalty*
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Observed several open water bottled throughout kitchen and server areas)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (PIC removed open water bottles)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: (Wet towels stored on counter, not in sanitizer solution)
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- 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: (Cosumer advisory not provided for sushi items on the specials print out seprate from main menu)
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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the cook line is blocked, preventing access by employees for easy handwashing. (Hand sink access was impeded by stool in front and utensils in sink basin)
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. (PIC moved items blocking access)
|
05/05/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The PIC was very helpful and knowledgeable. The following items require attention:
1) Label all time as a public health control items such that it is clear what time the food must be discarded.
2) Only utilize the 2 compartment sink in the back for food preparation. Cleaning shall be done at the 3 compartment sink or the dishwasher.
*Repeat violations are subject to civil penalty*
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: Various sauces at sushi station, and sugar and spices on grill cart)
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- 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 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 not marked with time)
Correction: Food item(s) for which time rather than temperature is being used as a control 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. (chef marked with time to discard)
- Critical: First Aid Supplies / Location (corrected on site) (repeated violation)
Observation: First Aid Supplies are not being stored in a kit or container. (Observed burn cream, pain pills, lotion, etc. on shelf next to microwave with single service containers and above clean plates)
Correction: Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces. (PIC moved the items to under the register)
|
02/07/2014 | Routine | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. Expectation is for all food employees to know reportable symptoms and Big 5 illnesses. Employee Health Poster provided.
2. Make sure raw animal foods are stored below and away from all ready-to-eat foods to prevent cross contamination.
3. When using time as a public health control make sure to mark the time that is 4 hours past the point in time when a Potentially Hazardous Food (PHFs) is removed from temperature control.
4. Provide a consumer advisory for all foods served raw or undercooked on your on-line menu (lunch and dinner).
5. Store chemicals below and away from food, equipment, utensils, linens or single service items to prevent contamination.
Repeat violations are subject to civil penalties.
Certified Food Manager was very helpful during the inspection.
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Certified Food Manager did not know reportable symptoms or the big 5 illness.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken stored on shelf above green leaf lettuce in the Master Bilt 2-door prep refrigerator across from cookline.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Corrected by moving the raw chicken to the bottom shelf away from the green leaf lettuce.
- Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is being used as a control was not 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: tofu, chicken broth, and vegetable broth.
Correction: Food item(s) for which time rather than temperature is being used as a control 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. Corrected by discussing proper marking and identifying the time the above food items are to be discarded.
- Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the on-line menu indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: sushi items.
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. Corrected by discussing consumer advisory with Certified Food Manager.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site) (repeated violation)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items (bottle of Windex hanging on shelf above a box of open gloves).
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. Corrected by relocating Windex to floor under 3-compartment sink.
|
10/31/2013 | Risk Factor Assessment | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. The open container was discarded during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Glass cleaner is improperly stored with food items on the storage rack. The glass cleaner was relocated during the inspection.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
- Critical: First Aid Supplies / Location
Observation: First Aid Supplies are not being stored in a kit or container. First aid supllies are improperly stored with food.
Correction: Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces.
|
08/02/2013 | Routine | |
This visit was conducted to complete your first routine food safety evaluation. The restaurant was extremely busy during my evaluation, and I thank you for your patience in assisting me.
1. Ensure that you write the time that containers of bean sprouts left refrigeration on the containers.
2. When cooling foods, ensure that you use shallow pans, and leave the food uncovered until it reaches 41F or below.
3. Good hand washing was observed during the evaluation.
NB: Due to the restaurant being exceptionally busy at the time of my visit, I was unable to verify lighting levels and casters on preparation tables.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: Herbs and spices in working containers on the line.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: Large covered containers and bags of chicken were observed in the walk-in cooler.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: Ensure that the time is correctly recorded on containers of bean sprouts that are being stored at room temperature during service.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
|
04/24/2013 | Routine | |
This is a pre-opening inspection. The following needs corrections:
1. Sushi area lightings needs shielding.
2. Sushi are needs 50 ft. candle lights.
3. Provide grill on all floor drains.
4. Provide more light intensities in both the walk-ins.
5. Provide casters on the low prep table.
*Handed EHP agreements in Spanish and English.
*Recommended the issuance of the Alexandria Health Department permit.
*OK for CO
No violation noted during this evaluation. | 03/13/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Royal Thai Restaurant, 801 N. Fairfax St 108, Alexandria, VA 22314 »